RECIPES DESSERTS

Peach and Raspberry Chilled Cheesecake

Summary

Servings 16
Time Needed Prep
Ingredients 12
Difficulty Easy

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Ingredients

  • 250 g Butternut Snaps
  • 120 g 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
  • 1/2 cup Fresh Raspberries roughly chopped
  • 2 White Peaches to serve
  • 1/2 cup Raspberries to serve
  • 1.5 tbsp Boiling Water
  • 1 Pouring Cream 300ml

Nutrition Information

Qty per
85g serve
Qty per
100g
Energy 886.36926587302kcalcal 1041.7915414654kcalcal
Protein 3.2124702380952gg 3.7757675611198gg
Fat (total) 84.118531746032gg 98.868471897194gg
 - saturated 53.115gg 62.428560934401gg
Carbohydrate 28.484603174603gg 33.479295584636gg
 - sugars 17.953313492063gg 21.101374852936gg
Dietary Fibre 1.4236408730159gg 1.6732721639796gg
Sodium 907.51697420635mgmg 1066.6474390143mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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 Cheesecakes

Method

  1. 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.

  2. Place boiling water in a small bowl and sprinkle over gelatin. Stir until the gelatin is dissolved, set aside and cool.

  3. Meanwhile place cream in a bowl and using an electric beater, beat until soft peaks form. Set aside.

  4. 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.

  5. Fold through peaches and raspberries. Divide the cream cheese mixture between the patty cake holes and refrigerate for 4 hours or until set.

  6. 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.

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