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No bake peach cheesecake bites with digestive biscuit crust are delicious sweet treats.

When I saw cheesecakes for the first time in Ireland over 10 years ago I couldn’t understand why on Earth you would want to make a dessert using cheese in it! I thought they were using normal cheese like cheddar or similar! Yes! Forgive me for my lack of knowledge! It was a long time ago… When I tasted it I realized that it was similar to the cake that my mom makes a lot. This cake uses quark (tvaroh) in it. She would normally bake a sponge cake base and top it with a mix of quark and sugar and/or some fruit. It would be finished off with a thin layer of strawberry jelly and canned strawberries in winter (fresh ones in summer).

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Step 1: Watch the Video for This Recipe:

Step 2: Ingredients:

185g (6.53oz) Digestive Biscuits

75g (2.65oz) Butter

225g (7.94oz) Cream Cheese

150ml (5.3oz) Condensed Milk

150g (5.3oz) Chopped Peach + 1 whole for garnish

6g (0.21oz) Gelatin

A few Mint Leaves for Garnish (optional)

Step 3: Directions:

1. Put digestive biscuits in a ziplock/plastic food bag. Close the bag and crush the biscuits with a rolling pin until you get fine crumbs. Transfer into a bowl.

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

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

4. Meanwhile place chopped peach, cream cheese and condensed milk in a food processor and process until smooth. Dissolve the gelatin in 3 tablespoons of warm water and add to mixture. Give it another quick mix.

5. Fill each cupcake case with cream cheese mixture. Freeze for 25 minutes or overnight.

6. Optional: Garnish with a slice of peach.

7. Serve with or without the paper cases.

About This Instructable

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Bio: Hey! I am Julia. Welcome to my world. Come join me on my food and photography adventure! I create recipes, videos and tutorials!
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