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Peach Cream Cheesecake

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Peach Cream Cheesecake is a no-bake cheesecake.  It is lighter than the traditional baked cheesecake. Having just a hint of peach flavor it is sure to put smiles on every ones faces.

Peach Cream Cheesecake Recipe



155g plain vanilla biscuit cookies

75g butter, melted


470g can Peach nectar

375g cream cheese, softened

1 tablespoon gelatine

1/2 cup castor sugar

1 tablespoon lemon juice

1 cup cream, whipped


Crush the biscuit cookies in food processor or in a heavy plastic bag with a rolling pin. Combine biscuit cookie crumbs with melted butter. Press into 8in spring form tin and chill.

Measure one cup of the peach nectar, keeping the rest for the topping. Pour the peach nectar into saucepan and sprinkle gelatine over the top. Place over low heat and stir until gelatine dissolves, allow mixture to cool and thicken.

Beat soft cream cheese and castor sugar until smooth and creamy, add lemon juice. Beat in cooled peach mixture and fold in whipped cream. Pour over biscuit cookie base and chill.



1 tablespoon sugar

3 tablespoons cornstarch

Reserved peach nectar

Fresh whipped cream

2 tablespoons Rum

1 can peach slices or halves drained

Place the sugar and cornstarch in a small saucepan gradually add the remaining peach nectar.

Place the saucepan on the stove over medium heat.

Bring the mixture to a boil, stirring constantly.

When thickened remove from the heat.

Add the rum and stir until fully blended.

Spread the topping onto the Peach Cream Cheesecake and then refrigerate until set.

Arrange canned peaches onto the top of the cheesecake.

Garnish with fresh whipped cream just before serving.


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