 Delicious. Hey y'all, it's Timmy. We're calling Belly Cooks and today we're making a no-bake Jello cheesecake with some fresh peaches. California peaches and I chopped up a couple of small Georgia peaches in here. The Georgia peaches have an orange flesh and the California peaches have a white flesh. The California peaches are real soft and the Georgia peaches are firm. So anyway we've got three quarters, we got two cups of peaches, three quarter cups of sugar and about three tablespoons of butter in here and I've got it on a high heat trying to cook it down to make a syrup. I also put in one little sprinkle of cinnamon. The next thing we're going to do is use our Jello no-bake cheesecake mix. I just thought this would be a good one for you guys if you're in a hurry and want to make something for the family. This is the crust and we're going to add, we're going to add four tablespoons of melted butter, two tablespoons. Lord have mercy. We're going to put in two tablespoons of sugar and we're going to mix this up and get it in our pie crust. So I'm just going to use a little spatula because it makes it easy to press the butter into the crust. So the crust mix, two tablespoons of butter, the crust, four tablespoons of butter, melted and two tablespoons of sugar and all the scissors from cracker crumbs. So you don't have to have, you know, but these things come with their own crust mix. So you may as well use it right instead of using one you've already got. Now we're going to press this into the bottom of this pie plate. Now when you, typically when you make your own pie crust, like what we're doing, it's pretty much the same thing, you bake it for a few minutes and they don't ask you to bake it so you know you skip that step. But it's probably a little more crumbly when you serve it than if we were to just put it in the oven and bake it a few minutes. That's totally up to you. We're not going to do that today for sake of time. I'm just going around my edges to make them flat and pretty. All right, there's our crust and this is coming along doing really well. It's got three minutes longer to cook while we mix up our filling. So that's going to be nice and syrupy for us. Peasy breezy. The cheesecake mix is just a jello top cheesecake. We're going to put it in here with one and one half cups of milk. It's powdery, isn't it? So we got one and a half cups of milk and you're supposed to beat this for three minutes. So I'm going to turn my timer on. You're going to mix it on low just for a few seconds. You can see they're nice and they've turned into a pretty dark syrup. That's what we wanted. And these are so pretty we probably don't even need these other peaches to decorate with. Well they look good, don't they? All right, let's get this party started. Because these are so hot, we're going to put them in this pan and put them in the freezer right quick to cool them down because you don't want to put hot peaches on top of of a nice cool cheesecake topping or it would ruin it. To chill this for minutes or so before we can put it on our cheesecake. And I use an eight inch pie plate instead of a nine inch because I wanted it to be nice and tall and one of the reasons they want you to whip it on high at first it splatters but once it starts to thicken the higher you go with your beating the more air it puts in the cheesecake and the prettier it's going to be in your pan. So I use the eight inch pan because I thought it would be really pretty and thick and tall. Now if you can't have a lot of sugar and you couldn't eat that peach topping you could always candy peaches like I did here and lay them on the top just you know for your friends and you and just lay them around on the top. But of course we're going to use our peach topping. I just thought I'd show you what you could do if you're diabetic and you are really watching your sugar. You wouldn't want to use what we're using on the top. But if you've got some friends that you want to make them and they'll bake and have them over I know it's some people are having to be real careful but if your friends haven't been out and you haven't been out might be pretty safe to get together have dessert so that you just don't go plumb crazy. Right look at our pretty fluffy cheesecake and here's our beautiful topping and it's cooled down enough to go on top of the cheesecake. I'm going to stir it up because part of it's cooler than the other and it looks really nice. Now the kids of course don't want to eat the peaches so I'm going to put it on half of the cheesecake at least. And of course you could leave it off and just serve it on the side and you can buy peach topping but not many people have it and this is way better than buying it. Let's dig into it now ran it it's not cool but you'll always like to see me taste something so that's what I'm gonna do I'm gonna cut it right here at the edge and after this sits in the refrigerator for a little while it'll cut easier. Fix a fish trap thing so let me give this a try man it looks good looks really good that is really good delicious I never make these I think I'll buy them. We have sliced then some Georgia peaches because the flesh is a little tougher and I sugared them really well put them in the air fryer at 380 degrees and they're in here cooking with a lot of sugar on them. Matter of fact I think I'm going to sugar them again so we sugared them once we're going to sugar them twice and we're just going to use these to decorate the top of our cheesecake. This is just a simple no-bake cheesecake anybody can make it out of a box. Those are ready for the top they look good so they're nice and candied so I'm just gonna sit this right here for now and we're going to use those peaches on the top of our pie to make it pretty. Thanks for watching Colored Valley Cooks where we cook like mama did get you some fresh peaches y'all make you one of these no-bake cheesecakes