No-bake peach cheesecake
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free y 5 más Indicative dietary requirements
View full classification 19 etiquetas
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Dessert · Afternoon snack
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Digestive biscuits 150 g
- Butter 100 g
- Cream cheese 500 g
- Sugar 200 g
- Milk 200 ml
- Natural yoghurt 375 g
- Gelatine 18 g for the filling and 6 g for the topping 24 g
- Vanilla extract 5 ml
- Peach jam 200 g
- Mint 2 g
Method
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Mix the crushed digestive biscuits with the melted butter, press into a 22 cm tin and chill for 30 minutes.
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Bloom 18 g gelatine. Beat the cream cheese with the sugar, natural yoghurt and vanilla extract. Heat the milk, dissolve the gelatine and gradually mix it into the filling.
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Pour over the base and chill for at least 6 hours. Bloom the remaining 6 g gelatine, warm it with the peach jam and leave to cool slightly.
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Spread over the cake, chill for another 3 hours, unmould and finish with the mint.
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