This sweet and creamy no-bake cheesecake marbled with our Hot Pepper Peach Preserves is perfect for any dessert occasion.
Prep Time: 10 minutes
Total Time: 2 1/2 to 3 hours
1 Graham cracker crust
16 oz. Cream cheese, room temperature
1 (14 oz.) can Sweetened condensed milk
2 Tbsp. Lemon juice
1 tsp. Vanilla extract
1 jar Robert Rothschild Farm Hot Pepper Peach Preserves
Use an electric mixer to beat cream cheese until smooth, scraping sides occasionally. Add lemon and vanilla and 1/2 jar of Hot Pepper Peach Preserves. Pour filling into crust. Marble with remaining Hot Pepper Peach Preserves, then smooth with a rubber spatula. Refrigerate until firm.