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Ingredients
for
16
No-Bake Raspberry and Peach Cheesecake
30 min., ready in 3 h. 30 min.
Time:
Ingredientsfor
- Ingredients
- 150 grams Multi-grain cracker
- 125 grams butter
- 1 pkg clear Pie glaze
- 600 grams softened cream cheese
- 300 grams Yogurt (0.1% fat)
- 3 Tbsps lemon juice
- 75 grams sugar
- 500 grams Peaches
- 250 grams Raspberries
- ½ pkg Instant gelatin
Preparation
1.
Finely crush the multigrain crackers. Melt the butter and mix with the cracker crumbs. Press into the bottom of a 28 cm diameter (approximately 10 inch) springform pan. Prepare the cake glaze according to package instructions. Beat the cream cheese, yogurt, lemon juice, sugar and instant gelatin until smooth. Peel the peaches, cut in half and remove the pits.
2.
Puree half of the raspberries and fold into the cream cheese mixture. Spread 1/3 of the cream cheese mixture into the springform pan and place the peach halves on top. Cover with the remaining cream cheese mixture and refrigerate for at least 3 hours. Garnish with the remaining raspberries before serving.