Peach Melba Cheesecake Recipe

Name: Peach Melba Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g biscuits (cookies, shredded wheatmeal suggested); 75 g butter (melted); 2 teaspoons gelatin (powdered); 500 g cream cheese (room temperature, chopped); 1/2 cup caster sugar; 1 teaspoon vanilla essence; 300 ml cream; 400 g peaches (sliced in juice, drained); 85 g jelly crystals (jello, raspberry flavoured); 1 cup water (boiling); 200 ml water (cold)

Servings: persons

150 g biscuits (cookies, shredded wheatmeal suggested)
75 g butter (melted)
2 teaspoons gelatin (powdered)
500 g cream cheese (room temperature, chopped)
1/2 cup caster sugar
1 teaspoon vanilla essence
300 ml cream
400 g peaches (sliced in juice, drained)
85 g jelly crystals (jello, raspberry flavoured)
1 cup water (boiling)
200 ml water (cold)

1
Grease and line a 6cm deep, 22cm round springform pan with baking paper.
2
Process biscuits to make fine crumbs and then add butter and process until combined.
3
Press mix evenly over base of prepared pan and chill till needed.
4
Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug and stir until completely dissolved, cool slightly.
5
Process cream cheese, sugar, vanilla and cream until smooth.
6
With motor running, add gelatine mixture until combined.
7
Arrange drained peaches over the biscuit base and spoon cream cheese mixture over peaches and smooth the surface.
8
Cover with plastic food wrap and chill for 3 hours or until firm.
9
Combine the jelly crystal and 1 cup boiling water in a medium heatproof bowl and stir until jelly is completely disssolved and then stir in 200ml cold water and set aside to cool.
10
Pour jelly gently over cheesecake and chill for 3 hours or until set.

921

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 g biscuits (cookies, shredded wheatmeal suggested), 75 g butter (melted), 2 teaspoons gelatin (powdered), 500 g cream cheese (room temperature, chopped), and more.

Yes, Peach Melba Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach Melba Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions