No-Bake Peach Cheesecake
Servings Prep Time
12people 30minutes
Cook Time
Servings Prep Time
12people 30minutes
Cook Time
Biscuit base
  • 100g digestive biscuits
  • 70g melted butter
Cream cheese filling
  • 200ml peach syrup
  • 17g gelatin powder
  • 500g cream cheeseroom temperature
  • 60g icing sugarsifted
  • 150g plain yogurt
  • 1tbsp lemon juice
  • 3pcs halved peaches
Peach Jelly Filling
  • 200ml peach syrup
  • 100ml water
  • 1tbsp sugar
  • 1/2tsp agar agar powder
  • 3/4tsp gelatin powder
  • 1can halved peachessliced
  • 2pcs halved peachessliced
  • 6pcs raspberries
  • mint leaves
Prepare the biscuit base
  1. Crush digestive biscuits to fine crumbs.
  1. Combine biscuit crumbs with melted butter.
  2. Press the biscuit crumbs into the bottom of a parchment paper-lined cake pan.
  3. Place the cake pan in the freezer for later use.
Prepare the cream cheese filling
  1. Place a heatproof bowl over boiling water.
  2. Add the peach syrup and gelatin into the bowl. Stir until the gelatin dissolves.
  3. Place all the cream cheese filling ingredients together with the slightly cooled gelatin mixture in the food processor, and blend until smooth.
  4. Pour half of the cream cheese mixture into the prepared cake pan and place it in the freezer for about 10-15 minutes to semi-set.
Prepare the peach jelly filling
  1. Slice each peach into 4 and set aside.
  2. In a small pot, boil peach filling ingredients together for 1 minute and stir well and cool down for about 2 minutes.
  3. While waiting for the jelly liquid to cool, place peach slices on top of cheesecake.
  4. Gently pour jelly liquid over and return pan to freezer for about 5 minutes until the jelly is set.
  5. Then pour remaining cream cheese mixture over the peach jelly and freeze for 10-15 minutes.
  1. Decorate the cheesecake with peach slices, raspberries and mint leaves.
  2. Chill the cheesecake for 2 hours or overnight to set.