Peach and Raspberry Chilled Cheesecake is a perfect dessert for hot summer days like this. A healthy sweet treat that’s topped with fresh raspberries and peaches. I’d say it’s worth the calories!
Method
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Place biscuits in a food processor and process until they are fine crumbs, add butter. Grease 18 x ½ cup patty cake tin, cut out 4cm x 15cm strips of baking paper to place in a cross in each hole. Divide the biscuit mixture between the holes and press flat. Refrigerate for 20 minutes until firm.
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Place boiling water in a small bowl and sprinkle over gelatin. Stir until the gelatin is dissolved, set aside and cool.
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Meanwhile place cream in a bowl and using an electric beater, beat until soft peaks form. Set aside.
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Place cream cheese, sugar and vanilla in a bowl and beat until combined and fluffy. Mix through gelatin until combined and fold through whipped cream.
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Fold through peaches and raspberries. Divide the cream cheese mixture between the patty cake holes and refrigerate for 4 hours or until set.
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Halve the extra peaches and remove the stone, finely slice. Remove the cheesecakes from the pan using the paper. Top with sliced peaches and raspberries to serve.
