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1 pound fresh or frozen sliced peaches 
½ cup packed light brown sugar 
3 tablespoons water 
¼ teaspoon pure vanilla extract 
1 teaspoon ground cinnamon 
For the Garnish:
Whipped topping 
Candied pecans 
Instructions:
Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, chopped pecans, ground cinnamon, and melted butter. Stir until the mixture resembles wet sand. Evenly distribute the mixture among 8 individual serving dishes. Press the crumbs into the bottom of each dish and refrigerate to set.
Make the Cheesecake Filling:
In the bowl of a stand mixer or using a large bowl with an electric mixer, beat the cream cheese until smooth and creamy, about 3 minutes. Gradually add the sweetened condensed milk while mixing on low speed. Stir in vanilla extract. Scrape down the sides of the bowl and mix for another 1-2 minutes. Gently fold in the thawed whipped topping.
Assemble the Cheesecakes:
Spoon or pipe the cheesecake filling over the chilled crusts in the serving dishes. Return to the refrigerator and let chill while preparing the peach compote.
Prepare the Peach Compote:
In a medium saucepan over low-medium heat, combine sliced peaches, brown sugar, water, vanilla extract, and ground cinnamon. Cook, stirring occasionally, until the mixture thickens and the liquid reduces, about 15-20 minutes. Allow the compote to cool completely, then transfer to a lidded container and refrigerate.
Serve the Cheesecakes:
Before serving, top each cheesecake with a spoonful of peach compote, a dollop of whipped topping, and candied pecans. Serve chilled and enjoy!
Storage:
Refrigerate any leftover cheesecake for up to 3 days.
Enjoy your refreshing and creamy No-Bake Peach Cheesecake! 
