Peach and Raspberry Chilled Cheesecake is a perfect dessert for hot summer days like this. A healthy sweet treat that’s topped with fresh raspberries and peaches. I’d say it’s worth the calories!
Peach and Raspberry Chilled Cheesecake
A creamy chilled cheesecake layered with sweet peaches and tangy raspberries. Fruity, refreshing, and an easy no-bake dessert for summer entertaining.
16
servings30
minutes10
minutes320
kcal40
minutesKeep the screen of your device on
Ingredients
250 gram Butternut snaps
120 gram Butter-melted
3 tsp Powdered gelatin
1 Cream cheese 500g
2/3 cups Caster Sugar
2 tsp Vanilla bean paste
1 cup White Peach-seeds removed and cut into 1 cm cube
.5 cup fresh Raspberries- roughly chopped
2 White peaches-to serve
.5 cup Raspberries-to serve
1.5 tbsp Boiling water
1 Pouring cream 300ml
Directions
- Place biscuits in a food processor and process until they are fine crumbs, add butter. Grease 18 x ½ cup patty cake tin, cut out 4cm x 15cm strips of baking paper to place in a cross in each hole. Divide the biscuit mixture between the holes and press flat. Refrigerate for 20 minutes until firm.
- Place boiling water in a small bowl and sprinkle over gelatin. Stir until the gelatin is dissolved, set aside and cool.
- Meanwhile place cream in a bowl and using an electric beater, beat until soft peaks form. Set aside.
- Place cream cheese, sugar and vanilla in a bowl and beat until combined and fluffy. Mix through gelatin until combined and fold through whipped cream.
- Fold through peaches and raspberries. Divide the cream cheese mixture between the patty cake holes and refrigerate for 4 hours or until set.
- Halve the extra peaches and remove the stone, finely slice. Remove the cheesecakes from the pan using the paper. Top with sliced peaches and raspberries to serve.
Aw cheers! We’ll take “top quality content” when the content involves golden syrup dumplings any day Hope you give them…