Here is a recipe for a dessert that goes together quickly. Although not at all like a typical cheesecake consistency, (this one is a bit heavy), it is a no-bake pie and very pretty!
Make it with a pastry crust or a graham cracker crust.
Sweetened cream cheese is spread in the bottom of the pie shell and then topped with sliced peaches, fresh raspberries and a glaze of raspberry preserves.
Peach Melba Cream Cheese PiePRINT RECIPE
1 (9 inch) pie crust or graham cracker crust, baked
2 (8 ounce) packages Neufchâtel Cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 tsp lemon zest
2 cups sliced peaches, fresh, frozen or canned (drained, if using canned)
1/2 cup raspberries
1/4 cup raspberry preserves (I used sugar-free)
1 teaspoon lemon juice
Mint for garnish, if desired
While the pie crust is cooling, combine Neufchâtel cheese, sugar, lemon zest and vanilla, mix well until blended.
Spread onto bottom of baked and cooled crust; chill 1/2 hour.
Top with peaches and raspberries just before serving.
Combine preserves and juice, mixing until well blended. Warm for a few seconds in the microwave to make it easier to spoon over peaches.
Garnish with fresh mint.