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📝 Ingredients List here ⬇ With a jar of peaches 🍑 in syrup you make this delicious cheesecake. Discover more recipes like this on my channel: https://goo.gl/oUwIi6 🙋‍♀️ Join the Beococina community Facebook:   / beococina   Pinterest: https://www.pinterest.es/beococina/ Blog: https://beococina.com The cold peach pie no-bake is fresh and very pleasant dessert. The mousse texture is achieved by assembling the cream very firm and all mixed with a delicious cream cheese to which is added the fruit puree in syrup. You can make this cake with many other fruits. Why is it necessary to freeze the peach cheesecake? It is a simple question of image, frozen it comes out perfect from the mold, without losing its nice shape. Freezing has no effect on the taste. To defrost it is advisable to keep the cheesecake without mold, all night in the refrigerator. Ingredients. For the base: 150 g of breakfast cookies 75 g of melted butter 1 tablespoon of milk For the peach cheesecake: 1 large jar of peaches in syrup (850 g) 300 g of cream cheese 200 g of whipping cream 40 g of sugar 6 +1 sheets of gelatin Elaboration step by step: Crush the cookies and mix them with the butter and milk. Press with a glass and keep in the fridge. Make a puree with the peaches and 3 spoonfuls of its syrup. Distribute in two containers. For the filling 2/3 and for the covering 1/3. Whip the cream with the sugar and set aside. Hydrate 6 sheets of gelatin in cold water. Heat 3 spoonfuls of peach puree and 3 spoonfuls of syrup and dissolve the gelatin in the hot mixture. Mix the cream cheese with the rest of the fruit and add the whipped cream. Pour into the mould and freeze the cake. Prepare the topping with the puree you have reserved and 10 spoonfuls of syrup. Heat and dissolve a sheet of gelatin (previously hydrated). Pour it delicately over the frozen cake and freeze it again. Unmold the cake while it is frozen and let it thaw in the refrigerator or at room temperature. Surprise your guests with this delicious peach pie without the oven. Any questions about the recipe? Write me in the comments, I'll be happy to answer. See you in the next video. Thank you!