Peach Melba Cheesecake


July 1, 2021

A no-cook dessert favourite with a thick, cream cheese topping, buttery biscuit base and a classic topping of canned raspberries and canned peaches. Simple to make, this Peach Melba Cheesecake will go down a treat!

Using canned fruit can help you cut down on your prep time, as the fruit is already prepped and ready to go. A fuss-free dessert recipe that the whole family will love.

  • Prep: 20 mins
  • Cook: 5 mins


1To make the base, melt the butter and blitz the digestive biscuits in a blender. Mix the biscuits with the melted butter.

2Push the biscuit base into a spring form non-stick cake tin or individual ring moulds.

3Put the base into the fridge for at least an hour to set.

4Whisk together the cream, custard & vanilla paste until soft peaks are formed, then place in the fridge.

5Next, add the whipped cream and custard to the soft cheese and icing sugar. Fold together until mixed, then fold in the canned raspberries.

6Pour this on top of the biscuit base and smooth the top over with a pallet knife or similar.

7Leave in the fridge overnight to set.

8Remove the cheesecake from the fridge and put the diced peaches on top of the cheesecake.

9Remove from mould, slice and serve.


100 g Canned Raspberries

400 g Canned Peaches (diced)

100 g Canned Custard

100 g Butter

250 g Digestive Biscuits

10 g Vanilla Paste

184 g Double Cream

600 g Full Fat Soft Cheese

100 g Icing Sugar