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.
Very tasty, thankyou!