Roasted Peach Cheesecakes - Small Batch
Small batch recipe - just 2 portions of a no bake vanilla cheesecake topped with roasted vanilla peaches.
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.