You’re going to love this no-bake peach melba cheesecake. It’s absolutely divine when made with fresh peaches and raspberries but you can use canned peaches and frozen raspberries for a taste of summer any time.
One of the things I love most about summer is all the fresh fruit. When I was a kid, our neighbors had raspberry bushes and we had a peach tree so we had our fill of fresh raspberries and peaches every summer.
Raspberries and peaches are such a great combination. This peach melba cheesecake combines sweet peaches and tart raspberries with a creamy vanilla mascarpone filling. It’s almost like eating the ultimate berries and cream.
I found the original recipe for peach melba cheesecake on BBC food. A lot of people commented on having trouble getting it to set but everyone said it tasted great.
I substituted mascarpone for cream cheese and reduced the whipping cream quite a bit. I also had to use canned peaches and frozen raspberries because those fruits are not available in Cambodia. Lastly, I doubled the amount a vanilla and made my own raspberry sauce.
Even with frozen and canned fruit, this cheesecake was a knock out dessert. It’s beautiful to look at and absolutely amazing to eat.
Even better, it’s no bake so you don’t have to heat up your kitchen.
- 2 cups butter cookie crumbs (200 g)
- 1/3 cup butter melted (85 g)
- 1/2 cup whipping cream (118 ml)
- 2 teaspoons vanilla
- 1 teaspoon unflavored gelatin powder (optional)
- 21 ounces mascarpone cheese (600 g)
- 1 cup powdered sugar (100 g)
- 3 whole peaches chopped into raspberry sized chunks (about 1 3/4 cup)
- 1 cup raspberries
- 1 cup raspberries
- 1/2 cup peach syrup (118 ml) (or 1/2 cup water plus 1/4 cup pureed fresh peaches and 1 more tablespoon sugar)
- 1 tablespoon sugar
- 1 tablespoon corn starch
- 1 tablespoon Grand Marnier (optional)
- 3/4 cup raspberries
- Line the bottom of an 8" springform pan with parchment paper.
- Mix the cookie crumbs and butter together and press evenly into the bottom of the pan. Refrigerate while you make the filling.
- Mix whipping cream, vanilla and gelatin powder together until combined. Beat until stiff peaks form.
- Beat in Mascarpone cheese and powdered sugar. Fold in half of the peaches and 1 cup raspberries and then spoon into pan. Use a spatula to even the mixture out.
- Cover and refrigerate over night.
- For the sauce
- Put all the ingredients except Grand Marnier in a saucepan. Heat over medium high heat until the mixture boils and starts to thicken. Remove from heat. Put through a sieve to remove raspberry seeds.
- If desired add Grand Marnier to the sauce.
- Before serving spread remaining peach chunks and topping raspberries on top of the cheesecake. Drizzle the raspberry sauce over the cake.