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Peaches and cream slice recipe
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Prep Time:
430 minutes
Cook Time:
Total Time:
430 minutes
Indulge in a no-bake peach and cream slice, perfect for dessert or tea time. Enhance the peachy goodness with extra chopped peaches on top!
Ingredients:
  • 250g plain sweet biscuits
  • 125g butter, melted
  • 60ml (1/4 cup) boiling water
  • 9.00 gm gelatine powder
  • 500g cream cheese, at room temperature, chopped
  • 165g (3/4 cup) caster sugar
  • 185ml (3/4 cup) mango nectar
  • 8.80 gm vanilla extract
  • Orange food colouring, to tint, optional
  • 825g can peach slices in juice, drained
  • 300ml thickened cream
Instructions:
  • Prepare a 20cm x 30cm slice pan by greasing it and lining the base and 2 long sides with baking paper, ensuring the paper overhangs.
  • In a food processor, finely crush the biscuits. Add the butter and process until mixture is well combined. Transfer mixture to prepared pan and use a flat-bottomed glass to press and spread it evenly over the base. Chill in the fridge for 30 minutes.
  • Pour the boiling water into a small bowl and sprinkle in the gelatine. Stir until the gelatine completely dissolves. Allow it to cool for 5 minutes.
  • In a mixing bowl, cream together the cream cheese and 140g (2/3 cup) sugar until smooth using electric beaters. Gradually incorporate the mango nectar and vanilla, beating until combined. Then mix in the gelatin mixture. Optionally tint the mixture pastel orange with food coloring.
  • Spread half of the creamy cheese mixture over the biscuit base. Layer peach slices in three rows lengthwise on top of the mixture. Pour the rest of the creamy cheese mixture over the peaches. Smooth the top (a few peach slices poking out is fine). Chill in the fridge for 6 hours or overnight until firm.
  • Whip cream and the rest of the sugar until stiff peaks form. Spread over the cheesecake layer and refrigerate for 30 minutes until set.
  • Slice and portion for serving.

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