Ingredients

The following ingredients have 4 Servings
  • ½ cup sliced almonds
  • 1 ½ cup graham cracker crumbs
  • 5 tablespoons butter (melted)
  • 16 ounces cream cheese (2 – 8-ounce packages)
  • ¼ cup butter (softened)
  • 8 ounces cool whip
  • ½ cup sugar
  • ½ cup Ghirardelli’s White Melting Wafers (melted & cooled)
  • 3 tablespoons peach preserves
  • 2 fresh peaches (washed, diced)
  • Topping
  • 1-2 peaches (washed, thinly sliced)

Instruction

  • Prepare Almond Graham Cracker Crust by adding all of the ingredients to a food processor and pulse until well combined. Press firmly 11-inch tart pan or 9x13 pan, if you want to leave this as a no-bake crust, set in fridge for 1 hour. If you would like to bake it, my preferred way, preheat oven to 350°, and bake for 8-10 minutes or until lightly browned.
  • Once crust has cooled, prepare the no-bake cheesecake.
  • In a medium mixing bowl or your KitchenAid mixer beat together cream cheese, butter, sugar and cooled white melting chocolate until well combined. then mix in the Cool Whip. Stir in peach preserves and Cool Whip until thoroughly combined. Fold in 2 fresh peaches that are diced.
  • Spoon the cheesecake mixture into the prepared and cooled crust. Spread evenly and place in the fridge for 2 hours.
  • Once you are ready to serve slice remaining peaches. Cut cake into slices and top each slice with the sliced peaches, sprinkle with a pinch of sugar and serve immediately.