Southern Peach Whipped Cheesecake Mousse Bourbon Deluxe
So you can make this with or without the Bourbon Peaches…depends on the day, right? It looks like a lot of steps, but they’re super easy and they go quickly. Aaannndddd totally worth it!
Time: 30 mins or so
Yield: 8 servings
Author: Heather
Skill Level: Pretty Basic
Why this is SO good:
It’s a no bake dessert in the summer.
You can opt for Bourbon peaches.
It’s delicious and easy to make.
Easily a party or picnic favorite!
Ingredients:
Peachy Cheesecake Mousse…
3 cups heavy whipping cream, very cold
8 oz cream cheese (room temp 100%!!)
1 cup sour cream
1/4 cup white sugar
1/4 cup Southern Peach Sugar
1 TBSP Vanilla bean paste or extract
1 tsp lemon zest
Bourbony Peaches Deluxe
3 TBSP butter
1 lb. peaches, pitted and sliced up (~3 cups)
1/2 cup packed dark brown sugar
1/2 cup Bourbon (may we suggest Woodford Reserve?)
Garnish
1 peach, thinly sliced
How to make the Mousse:
Pour the 3 cups of cold heavy cream into your bowl. Mix on medium high (stand mixer or handheld) for 3-5 minutes, til it looks like whipped cream should! (Scrape down the sides as you go.)
Store whipped cream in the fridge until step
Beat the 8 oz cream cheese, 1 cup sour cream, 1/4 cup white sugar, 1/4 cup Southern Peach Sugar, and 1 TBSP Vanilla on medium high until uber-smooth. (Scrape down sides as you go!)
Fold the whipped cream into the cheesecake mix. You can even beat on high in 15 second intervals to mix it!
Stir in the 1 tsp lemon zest - take it easy and don’t overmix!
Not Deluxe: Spoon mixture into serving dishes and garnish with thinly sliced peaches. Deluxe: Store mixture in the fridge until step #2 of the Make it a Deluxe part.
How to make the Bourbony Peaches:
Melt the 3 TBSP butter over medium heat.
Add the 3 cups peaches (not the thin ones, the other ones!), the 1/2 cup dark brown sugar, and the 1/2 cup Bourbon (did we suggest Woodford Reserve already??)
Stir occasionally for about 5 mins until the peaches are a bit mushy and there’s a good bit of thick sauce.
Turn heat to low, stir occasionally another 7 minutes.
Make it a Deluxe:
Spoon the sauce evenly into the serving dishes and let it cool a bit (on the counter, 30 mins; in the fridge, 10 mins).
Get the Cheesecake mix outta the fridge, and divide that evenly into serving dishes. (You can use a piping bag to get it in there all pretty-like, if you’re feeling fancy!)
Top with the bourbon peaches left in your pan, then also with a few of the thinly sliced peaches for a beautiful display!
How to store it:
In the fridge for 4 days max! Great to make ahead of time, but you probably should put a sign on them to make sure no one sneaks one before they’re supposed to!
So, what if:
My cream cheese is cold, not room temp. Ok, well you could just pop them on a window sill to catch some rays and speed up the warming process! If you try to mix cold cream cheese it’s just so much harder on your machine or your hand. If you’re out of time, just psych yourself up and mix it cold!
My whipped cream is starting to look like butter, not fluff. Quick fix: add a bit more whipping cream in and stop the whipping a bit sooner!
I don’t want alcohol. Ah, we do this too - sometimes it’s ok and sometimes it’s not! You can get bourbon flavoring and add it after you’ve cooked the peaches, just taste test it. Almond flavoring added after the peaches are cooked is delicious too - just taste test from the pan before you scoop into the serving dishes!
