 |  |  |
 |  cook the topping |  pulse cookies for crust |  press crust into pan |
 fold Cool Whip into cream cheese |  spread cheesecake into crust |  pile fruit filling on top |  ready to refrigerate |
A no-bake CHEESECAKE PIE (made with cream cheese and Cool Whip) ~ piled into a homemade COOKIE CRUST ~ and piled high with a fresh NECTARINE or PEACH topping (with a hint of cinnamon). This can be made with sugar or regular white Splenda. My preference is to use nectarines, since I don't have to peel them and they seem to be softer and juicier from the grocery store.
Fresh NECTARINE or PEACH No-Bake CHEESECAKE PIE
With sugar or sugar-free
Nectarine or Peach Topping
3 fresh peaches or nectarines, diced
3 TB lemon juice………………………2 TB cornstarch
2 TB sugar or plain white Splenda
2 tsp. cinnamon……………………….3 TB water
HOMEMADE COOKIE CRUST: Put about 10-12 sugar or sugar-free cookies (butter, vanilla wafers, oatmeal) into food processor with about 2 heaping TB sugar or sugar-free canned frosting. Pulse until crumbs that clump together. Pat down firmly into 8" or 9" pie pan.
Cheesecake Filling
8 oz. cream cheese, room temp
1/2 tsp. vanilla..................……..1/2 cup regular white Splenda or Sugar
1 TB lemon juice ……………………..8 oz. whipped topping (i.e. Cool Whip)
***
Nectarine or Peach Topping
Add topping ingredients to sauce pan; heat over medium low heat until soft and thickened, about 6 minutes. Stir to prevent sticking. Set aside and cool.
ASSEMBLE:
Put Splenda or sugar, cream cheese and lemon juice into electric mixer bowl and beat until smooth and well combined. Fold in Cool Whip (by hand) until fluffy and well combined. Spread into cookie crust ~ top with nectarine/peach topping and refrigerate for several hours before serving.
Fresh NECTARINE or PEACH No-Bake CHEESECAKE PIE
With sugar or sugar-free
Nectarine or Peach Topping
3 fresh peaches or nectarines, diced
3 TB lemon juice………………………2 TB cornstarch
2 TB sugar or plain white Splenda
2 tsp. cinnamon……………………….3 TB water
HOMEMADE COOKIE CRUST: Put about 10-12 sugar or sugar-free cookies (butter, vanilla wafers, oatmeal) into food processor with about 2 heaping TB sugar or sugar-free canned frosting. Pulse until crumbs that clump together. Pat down firmly into 8" or 9" pie pan.
Cheesecake Filling
8 oz. cream cheese, room temp
1/2 tsp. vanilla..................……..1/2 cup regular white Splenda or Sugar
1 TB lemon juice ……………………..8 oz. whipped topping (i.e. Cool Whip)
***
Nectarine or Peach Topping
Add topping ingredients to sauce pan; heat over medium low heat until soft and thickened, about 6 minutes. Stir to prevent sticking. Set aside and cool.
ASSEMBLE:
Put Splenda or sugar, cream cheese and lemon juice into electric mixer bowl and beat until smooth and well combined. Fold in Cool Whip (by hand) until fluffy and well combined. Spread into cookie crust ~ top with nectarine/peach topping and refrigerate for several hours before serving.
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