No-bake peachy cheesecake recipe (1968)

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No-bake peachy cheesecake recipe (1968)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

No-bake peachy cheesecake: A delicious retro dessert recipe from 1968

How can you make this 10-minute peachy cheesecake with no eggs, no flour, no cooking?

You can make it as fast as if it came out of a box. But it tastes deliciously homemade, thanks to Eagle brand’s blend of pure cane sugar and fresh whole milk. And Kellogg’s corn flake crumbs finish it off with a crunchy golden crust.

Fingertip recipes… recommended by Nancy Sasser

ALSO TRY: “Busy-day” lemon cheesecake recipe from 1959

No-bake peachy cheesecake vintage recipe (1968)

No-bake peachy cheesecake recipe (1968)

No-bake peachy cheesecake (1968)

Yield: 14
Prep Time: 10 minutes
Additional Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes

Ingredients

  • 1 cup Kellogg’s corn flake crumbs
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup melted butter or margarine
  • 8 ounces cream cheese
  • 1-1/3 cups Eagle brand sweetened condensed milk (NOT evaporated)
  • 1/3 cup fresh or bottled lemon juice
  • 1 teaspoon almond or vanilla extract
  • 1 pound sliced cling peaches, well drained

Instructions

  1. Blend together Kellogg’s crumbs, sugar, cinnamon; add butter; stir until blended.
  2. Set aside 2 tablespoons crumb mixture; evenly line bottom and sides of pan (1-1/2-inch high in springform) with remainder and refrigerate.
  3. Let cream cheese soften at room temperature.
  4. Beat cheese until fluffy; gradually stir in sweetened condensed milk until blended. (Sweetened condensed milk must be used.)
  5. Blend in lemon juice and vanilla or almond extract.
  6. Turn filling into chilled crust.
  7. Arrange peaches on top.
  8. Sprinkle with remaining crumbs.
  9. Refrigerate at least 3 hours. (Do not freeze.)
  10. Serve in pan. (If spring form is used, remove sides.)

Notes

Makes 8-inch cake in spring form pan, or 9-inch pie in pie pan.

Do not use lemon extract. If you use frozen concentrated lemon juice, accurately follow directions for making juice of natural strength.

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Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 220mgCarbohydrates: 48gFiber: 1gSugar: 42gProtein: 7g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ANOTHER GOOD ONE: Cheery cherry cheese pie recipe: A retro homemade no-bake cherry cheesecake pie from the ’70s

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