Peach Melba cheesecake

Peach Melba cheesecake

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(28 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


  • 100g butter, melted, plus a little extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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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Mrs Bevlar's picture
Mrs Bevlar
26th May, 2019
This is a fabulous cheesecake which tastes divine and is so so easy to make. I used tinned peaches rather than fresh and after reading the other reviews, I softly whipped the cream before adding it to the cheese mixture. It set perfectly in the fridge overnight and was demolished by my friends last night.
21st Aug, 2015
Mmmm.... delicious and easy. Made this and replaced the peaches with pureed mangoes rippled through after the cream was added, then topped with mango and passion fruit jelly. Full fat cream cheese is a must to help with setting, and definitely whip the cream lightly before adding. Second helpings had by everyone!
30th Jul, 2014
This was a huge hit in my house! Enjoyed by all. Absolutely delicious, very easy to make and I had no problems with it setting like some people seem to have had. Will definitely make this again.
26th Dec, 2013
I use extra thick double cream and that makes it set much better
30th Jul, 2013
Very happy indeed with this cheesecake! We used half ricotta and half Philadelphia, and whisked the cream well before adding. We set it in the freezer and it was already ready to eat by the time our patience ran out two hours later! Delicious.
26th Jul, 2013
I have made this cheesecake a couple of times for church lunches. It's a popular dessert and always looks good, taste wonderful and the first to go. x
6th Jun, 2013
Despite being hopeless in the kitchen I made this cheesecake and had no issues with setting in the fridge overnight. On a friends advice I did half the soft cheese ammount and change it for ricotta. I did go for the tinned peaches aswell. really really really easy! It went down a treat with everyone and actually looked just at good as the picture!
15th Feb, 2013
I made this cheesecake and had no problems with it setting when I combined the cream with the other ingredients I just made sure I whipped it until firm, this way the cake sets lovely. Tasted really good and the whole family loved it.
25th Oct, 2012
This is the first failure I have had using recipes from your web page. Where was the setting agent? Even after 12 hours, the ingredients listed did not set in the fridge. What a waste.
2nd Oct, 2012
This was a yummy cheesecake, quick and easy to make, didn't really have any problems with it setting, just had to make sure once you added the cream you whisked well for a little while to make it stiffer. Very tasty will be making again!


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