No-Bake Peach Cheesecake Bites

1. 1

   Put digestive biscuits in a resealable bag. Close and crush biscuits with a rolling pin until you get fine crumbs. Transfer into a bowl.

2. 2

   Melt butter. Pour it over crushed biscuits. Mix well.

3. 3

   Line a muffin tray with cupcake cases. Fill each case with 2 to 3 teaspoons of biscuit mixture and press down to form a firm and even base. Transfer to your fridge.

4. 4

   Meanwhile, place chopped peach, cream cheese and condensed milk in a food processor and process until smooth. Dissolve gelatin in warm water and add to mixture. Give it another quick mix.

5. 5

   Fill each cupcake case with cream cheese mixture. Freeze for 25 minutes or overnight. If desried, garnish with a slice of peach and mint leaf.

6. 6

   Serve with or without the paper cases.

* Per serving · 4 servings · Values may vary.

No additional tips available.