Easy

No-bake peach cheesecake

Name: No-bake peach cheesecake
Prep time: 575 min
Cook time: 5 min
Total time: 580 min
Yield: 10 servings
Cuisine: Home-style, International
Ingredients: 150 g Digestive biscuits; 100 g Butter; 500 g Cream cheese; 200 g Sugar; 200 ml Milk; 375 g Natural yoghurt; 24 g Gelatine (leaf gelatine: 18 g for the filling and 6 g for the topping; check the packet strength and conversion); 5 ml Vanilla extract; 200 g Peach jam

Total time9 h 40 min Preparation and possible waiting 9 h 35 min · Cooking 5 min

Preparation and possible waiting: 9 h 35 min · Cooking: 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Allow 6 hours chilling and another 3 hours after adding topping. Base chilling can overlap with filling preparation; follow the step sequence.

Servings10

Allergens

Cereals containing gluten: Ingredient to check: Digestive biscuits. Usual composition; check the label or the dough/sauce recipe: Digestive biscuits. Milk: Ingredient to check: Butter, Cream cheese, Milk, Natural yoghurt. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Digestive biscuits.

Rating Not yet rated

A chilled cheese and yoghurt cake with a biscuit base and glossy peach topping.

Jump to steps

9 h 35 minpreparation and possible waiting

5 mincooking

10servings

4.878 kcalwhole recipe

488 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 9 h 40 min Preparation and possible waiting 9 h 35 min · Cooking 5 min

Preparation and possible waiting: 9 h 35 min · Cooking: 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Allow 6 hours chilling and another 3 hours after adding topping. Base chilling can overlap with filling preparation; follow the step sequence.

Recipe characteristics

Omnivorous Dessert More than 2 hours Home-style

Allergens

View full classification 20 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

Dessert

Meal

DessertAfternoon snack

Preparation

Boiling

Appliances

SaucepanStrainerBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Make aheadFor guests

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Dessert

Meal

Dessert · Afternoon snack

Total time

More than 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Digestive biscuits 150 g
Butter 100 g
Cream cheese 500 g
Sugar 200 g
Milk 200 ml
Natural yoghurt 375 g
Gelatine leaf gelatine: 18 g for the filling and 6 g for the topping; check the packet strength and conversion 24 g
Vanilla extract 5 ml
Peach jam 200 g

0 selected ingredients

Let’s get cooking

Method

Mix the crushed digestive biscuits with the melted butter, press into a 22 cm tin and chill for 30 minutes.
Soak 18 g leaf gelatine in plenty of cold water for 5–10 minutes, then squeeze out the water. Beat the cream cheese with the sugar, natural yoghurt and vanilla extract.
Heat the milk without boiling and remove from the heat. Dissolve the squeezed gelatine in it, stir in a few spoonfuls of filling to equalise the temperature, then combine with the rest.
Pour over the base and chill for at least 6 hours. Soak the remaining 6 g gelatine in cold water and squeeze dry. Heat the jam without boiling, remove from the heat, dissolve the gelatine in it and leave to cool slightly.
Spread over the cake, chill for another 3 hours and unmould.