No-Bake Peach Cheesecake
Cream cheese filling
Peach Jelly Filling
agar agar powder
Prepare the biscuit base
Crush digestive biscuits to fine crumbs.
Combine biscuit crumbs with melted butter.
Press the biscuit crumbs into the bottom of a parchment paper-lined cake pan.
Place the cake pan in the freezer for later use.
Prepare the cream cheese filling
Place a heatproof bowl over boiling water.
Add the peach syrup and gelatin into the bowl. Stir until the gelatin dissolves.
Place all the cream cheese filling ingredients together with the slightly cooled gelatin mixture in the food processor, and blend until smooth.
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
Slice each peach into 4 and set aside.
In a small pot, boil peach filling ingredients together for 1 minute and stir well and cool down for about 2 minutes.
While waiting for the jelly liquid to cool, place peach slices on top of cheesecake.
Gently pour jelly liquid over and return pan to freezer for about 5 minutes until the jelly is set.
Then pour remaining cream cheese mixture over the peach jelly and freeze for 10-15 minutes.
Decorate the cheesecake with peach slices, raspberries and mint leaves.
Chill the cheesecake for 2 hours or overnight to set.