Peach Melba cheesecake

Peach Melba cheesecake

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(19 ratings)

Prep: 30 mins Plus overnight chilling no cook

More effort

Cuts into 10 slices

A no-cook, make-ahead party favourite with a thick, cream cheese topping, a buttery biscuit base and finished with raspberry coulis

Nutrition and extra info

Nutrition: per slice

  • kcal562
  • fat47g
  • saturates30g
  • carbs28g
  • sugars20g
  • fibre2g
  • protein7g
  • salt0.9g
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  • 100g butter, melted, plus a little extra for the tin



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g crunchy biscuit (we used Fox's butter biscuits)
  • 600g soft cheese
  • 100g icing sugar, plus extra to taste
  • 2 tsp vanilla extract
  • 300ml pot double cream
  • 450g raspberry



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 3 really ripe peaches, peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…


  1. Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment – use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.

  2. Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds – as you assemble the cheesecake they’ll ripple through more.

  3. Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.

  4. In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.

  5. Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.

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Comments, questions and tips

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9th Sep, 2012
my daughter made this for a family birthday celebration, tasted delicious but didn't set despite an hour in the freezer! we had to serve it in bowls! very disappointing. won't make again as there are lots of better recipes.
29th Aug, 2012
I followed the recipe and it turned out perfectly. Enjoyed by everybody.some even had seconds it was so yummy.Would definitely make again x
27th Aug, 2012
I have made this cheesecake a few times.Absolutely wonderful.Great texture,not too sweet and so easy to make. Everybody loves it.
27th Aug, 2012
YUM. One star.
24th Aug, 2012
Thought I was the only one that had problems with it taking 2 days to set! However , I have made it again today with LouCambo's idea of using 3/4 of the amount of cream and Doc's idea of whipping the cream first and it was perfect. Thanks for help! Great taste!
23rd Aug, 2012
This recipe is really good, I make it with the fruit on top, The only problem with this recipe as other comments have said: there is too much cream - use 3 quarters of the cream and more vanilla Perfect for any occasion
23rd Aug, 2012
What a disaster, made it for a special family meal and had to chuck it. Mixture was runny wheni poured it into the tin and didn't set - really disappointed that a recipe could go so wrong when they are meant to be tested so thoroughly
21st Aug, 2012
I made this with my daughter, but although it tasted great it didnt set despite an overnighter in the fridge and was renamed Melba Mess.
21st Aug, 2012
Did not work at all - the cheesecake topping did not set even after 2 days in the fridge!
15th Aug, 2012
Hmm, OK but I prefer the other no bake strawberry cheesecake (in four easy steps) on this website. Its simpler and just seems to work better. If I feel the need to have peaches and raspberry, I would just maybe stew some peaches and have the raspberries fresh.


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