Easy Peach Cheesecake With Raspberry Swirl, a delicious no-bake creamy dessert bursting with juicy peaches. Quick and easy to make and great for parties too!
Easy Peach Cheesecake With Raspberry Swirl, oh my goodness! We’ve got a very easy and delicious recipe for you to enjoy today.
This Peach Cheesecake is a quick, no-bake dessert and takes just a matter of minutes to prepare, and then simply chill in the refrigerator until firm, around 3 – 4 hours.
The flavor is lovely! With each bite of this peach cheesecake, you get a burst of juicy peaches, a delicious creamy cheesecake with a hint of vanilla, and then a slightly sharp, sour raspberry sauce to contrast the creaminess of the cheesecake itself.
Peaches and raspberries are always a good combination. Think of the famous Peach Melba dessert, and this is like a cheesecake version! If you love these flavor combinations, please do try our Peach Melba Trifle. It’s a popular dessert and great for parties!
For this recipe, I’ve used a square baking pan, but you can make individual mini cheesecakes in a cupcake pan (be sure to line the bottom so you can get them out!), or a round pan. I often find using a square pan is easier for portion control, especially if you’re catering for a party or taking along to a potluck or gathering. You can cut the squares as big or small as you like.
So let’s get straight to the recipe and see how easy it is to make our Peach cheesecake with raspberry swirl. Please enjoy!
Prep Time: 10 minutes
Cook Time: 4 Hours refrigeration
Yield: 16 Squares
You will need: 8 inch Square pan.
Ingredients:
The Base
1/2 cup or 100 g butter
1 1/3 cups or 190 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers
The Filling
8.5 oz or 240 g Canned Peaches, drained and roughly chopped
Juice of 1/2 lemon
2 Tablespoons Raspberry (Melba) Sauce
4-6 Tablespoons Powdered Sugar
8 oz or 200 g Cream Cheese, Room Temperature
1 3/4 Cups or 400 ml heavy/double Cream
1 Teaspoon Vanilla Extract
If you’re not sure where to get Raspberry or Melba Sauce, see below. You can use raspberry syrup (like the stuff you use to squirt over ice cream), that is much sweeter. So you decide if you want very sweet or the type of sauce below which has more sharpness to it!
Instructions:
1. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
Line the baking tin with parchment paper so it comes up the sides as in the photo.
2. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbled digestives to the butter and mix very well until it is all incorporated.
3. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
4. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
5. For the filling, whip cream until stiff, add cream cheese, vanilla extract, and juice of half a lemon. Then add the sugar whilst mixing slowly, taste and add more juice/sugar according to your individual tastes. (This recipe is not overly sweet so you may wish to add a little more powdered sugar to your own taste).
6. Fold in the roughly chopped peaches.
7. Transfer mixture to the baking pan and spread evenly.
8. Add the raspberry sauce and take a skewer or tip of a knife and randomly swirl the sauce into the cheesecake mixture.
9. Place in the fridge for at least 4 hours then slice and serve.
TIP: If you want to prepare ahead, you can place this in the freezer for a couple of hours, then remove the cake from the tin by lifting it out holding the sides of the parchment paper. Take a sharp knife and cut into squares and put on a plate and return to the fridge until ready for serving. When you allow the cake to freeze for a while, it is a lot easier to cut nice sharp slices.
We’d love to hear from you and what you thought of our Easy Peach Cheesecake With Raspberry Swirl recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here’s a few more of our delicious No Bake Cheesecakes for you to enjoy!
Caramel Mountain Top Cheesecake
Blueberry and White Chocolate Cheesecake
Peanut Butter and Banana Cheesecake
Mandarin and Pineapple Cheesecake
Blueberry and Lemon Cheesecake
Easy Peach Cheesecake With Raspberry Swirl
Easy Peach Cheesecake With Raspberry Swirl, a delicious no-bake creamy desssert bursting with juicy peaches. Quick and easy to make and great for parties too!
Ingredients
The Base
- 1/2 cup or 100 g butter
- 1 1/3 cups or 190 g Digestive Biscuits or Honey Graham Crackers
The Filling
- 8.5 oz or 240 g Canned Peaches, drained
- drained and roughly chopped
- Juice of 1/2 lemon
- 2 Tablespoons Raspberry, Melba Sauce
- 4-6 Tablespoons Powdered Sugar
- 8 oz or 200 g Cream Cheese, room Temperature
- 1 3/4 Cups or 400 ml heavy / double Cream
- 1 Teaspoon Vanilla Extract
Instructions
- Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
- Line the baking tin with parchment paper so it comes up the sides as in the photo.
- In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbled digestives to the butter and mix very well until it is all incorporated.
- Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
- Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
- For the filling, whip cream until stiff, add cream cheese, vanilla extract, and juice of half a lemon. Then add the sugar whilst mixing slowly, taste and add more juice/sugar according to your individual tastes. (This recipe is not overly sweet so you may wish to add a little more powdered sugar to your own taste).
- Fold in the roughly chopped peaches.
- Transfer mixture to the baking pan and spread evenly.
- Add the raspberry sauce and take a skewer or tip of a knife and randomly swirl the sauce into the cheesecake mixture.
- Place in the fridge for at least 4 hours then slice and serve.
Notes
TIP: If you want to prepare ahead, you can place this in the freezer for a couple of hours, then remove the cake from the tin by lifting it out holding the sides of the parchment paper. Take a sharp knife and cut into squares and put on a plate and return to the fridge until ready for serving. When you allow the cake to freeze for a while, it is a lot easier to cut nice sharp slices.
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