Roasted Peaches Cheesecakes – Small Batch Recipe
These Roasted Peaches Cheesecakes are an absolute delight to have in peach season. They are light, summery, fruity and only take a few minutes of active cooking to make. This is a small batch recipe, making only 2 generous portions but it scales up wonderfully if you need to make more! I opted to use donut peaches when I made this recipe last as they are currently in season and tend to be wonderfully sweet and juicy.
So how do I make this Roasted Peaches Cheesecakes from scratch?
This recipe can be broken down into 2 very easy steps;
- Roasted Peaches
- No Bake Cheesecakes
Roasted Peaches
To begin, slice the peaches into chunky wedges, taking care to remove the stone in the middle. Place the peaches into a bowl and toss in caster sugar and vanilla paste or extract until coated. Transfer into a deep sided baking dish. Roast for 10-15 minutes until the peaches have softened and become juicy. Allow to cool fully before using to top the cheesecakes.
No Bake Cheesecakes
To make the cheesecakes, start off by adding cream cheese, icing sugar and vanilla paste to a small mixing bowl. Whisk together for 1-2 minutes until smooth. Pour in the cream and continue whisking for 2-3 minutes until the cheesecake mix has thickened. Add 2-3 tbsp of biscuit crumbs to each serving glass/dish. Divide the cheesecake mix between the two serving glasses/dishes. Chill in the fridge until the roasted peaches have cooled. Top with 2-3 large spoonfuls of the roasted peaches and serve.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
I personally went with Gingernut biscuits as I love the extra crunch and flavour from the ginger. However, digestive biscuits are a very popular choice who would prefer something a bit more plain.
You can crush the biscuits a number of different ways. If you have a food processor, you can quickly crush them by blitzing with the cutter attachment. If you don’t have anything like this, you can place them into a ziploc bag and smash the biscuits with a rolling pin or something heavy that doesn’t break easily until they are crumbs.
I chose donut or flat peaches as they are currently in season here. However, you could use regular peaches, nectarines or even canned peaches if you prefer! However, if you use canned peaches, I would advise you not to add any sugar when roasting as they are usually sold in syrup which makes them sweet enough.
If you care using canned peaches, you will have a lot of syrup left. If you are using fresh peaches, they will also release a lot of juices while cooking. This leftover syrup can be used to drizzle over the cheesecakes, over ice cream, add to soda water for a refreshing drink, add it to cocktails, brush over cakes to keep them moist etc.
If you don’t plan on serving your cheesecakes shortly after assembling, you can keep the peaches and cheesecakes separate. Store both in airtight containers or place clingfilm over the serving dishes in the fridge for up to 3 days.
You absolutely can! Simply choose gluten free biscuits for your base.
Looking for more Cheesecake Recipes? Check out my Cheesecake Recipes, here.
For more No Bake Recipes, check out my No Bake Category here.
Roasted Peach Cheesecakes – Small Batch
Equipment
- 1 Mixing bowl
- 1 deep baking dish
- 1 Whisk hand or electric
- 2 serving glasses or dishes
Ingredients
Roasted Peaches
- 3-4 whole ripe peaches
- 30 grams caster sugar
- 1 tsp vanilla paste
Cheesecake
- 60 grams crushed biscuits of choice
- 125 grams full fat cream cheese
- 50 grams icing sugar
- 1 tsp vanilla paste
- 100 grams cream
Instructions
Roasted Peaches
- Preheat oven to 180°c (360°f) or 170°c (340°c) if fan assisted.
- Slice the peaches into wedges while removing the stone inside.
- Place the sliced peaches into a bowl and toss with caster sugar and vanilla paste until the peaches are coated.
- Transfer the peaches to a deep oven safe dish. Bake for 10-15 minutes until the peaches have softened and become juicy.
- Allow to cool fully before using.
Cheesecakes
- In a mixing bowl, add the cream cheese, caster sugar and vanilla. Whisk together for 1-2 minutes until smooth.
- Pour in the cream and continue whisking for 2-3 minutes until the cheesecake mix has thickened.
- Add 2-3 tbsp of biscuit crumbs to each serving glass/dish. Divide the cheesecake mix between the two serving glasses/dishes. Chill in the fridge until the roasted peaches have cooled.
- Top with 2-3 large spoonfuls of the roasted peaches and serve.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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