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.