Description
A delightful no-bake dessert with creamy cream cheese filling and sweet honey peach compote, with an optional graham cracker crust. Perfect for a light and refreshing treat!
Ingredients
Scale
- 4 ripe peaches, peeled, pitted, and diced
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Fresh peach slices
- Mint sprigs
- Extra drizzle of honey
Instructions
- Prepare the Honey Peach Compote: In a medium saucepan, combine diced peaches, honey, lemon juice, cinnamon, and salt. Bring to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 15-20 minutes, or until peaches are softened and compote has thickened slightly. Let cool completely. Taste and adjust sweetness if needed.
- Make the Cream Cheese Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar, beating on low speed until incorporated. Add vanilla extract and heavy cream. Beat on medium speed until light and fluffy. Check consistency; it should be thick but spreadable. Adjust with more heavy cream or refrigerate to firm up.
- Prepare the Graham Cracker Crust (Optional): In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until moistened. Press firmly into the bottom of a 9-inch pie plate or springform pan. For a firmer crust, bake at 350°F (175°C) for 8-10 minutes and let cool completely. Alternatively, refrigerate unbaked crust for at least 30 minutes.
- Assemble the Dessert: If using a crust, ensure it has cooled. Spread cream cheese filling evenly over the crust (or directly into serving dishes). Spoon cooled honey peach compote over the filling, distributing evenly.
- Chill and Serve: Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Garnish with fresh peach slices, mint sprigs, and a drizzle of honey before serving.
Notes
- Fruit Variations: Substitute peaches with nectarines, plums, or berries.
- Crunchy Topping: Add chopped nuts and brown sugar over the compote before chilling.
- Individual Parfaits: Layer ingredients in individual glasses or jars.
- Spice it Up: Add ground ginger or cardamom to the peach compote.
- Lighter Version: Use light cream cheese and a sugar substitute.
- Boozy Twist: Add peach schnapps or bourbon to the peach compote while simmering.
- Vegan Option: Use vegan cream cheese and butter substitute for the crust.
- Crust Alternatives: Use digestive biscuits or shortbread cookies for the crust.
- Adjust Sweetness: Taste and adjust honey and powdered sugar to your liking.
- Compote Too Watery?: Simmer longer or add a cornstarch slurry.
- Cream Cheese Filling Too Lumpy?: Ensure cream cheese is softened. Add milk or heavy cream if needed.
- Crust Too Crumbly?: Add more melted butter.
- Crust Too Hard?: Don’t overbake or skip baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes