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Peach and raspberry cheesecake

Peach and raspberry cheesecake


This fruity cheesecake is a great dinner party dessert – just slice and serve

  • Feeds 12 Feeds 12
  • Ready in 3 hours 25 minutes

Each serving contains

  • Energy
    1597kj 384kcal
  • Fat
    High 41%
  • Saturates
    High 60%
  • Sugar
    Med 41%
  • Salt
    Med 41%

% of adult’s reference intake | Carbohydrates per serving : 24g

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Big Bag Option


  • 115g Co-op unsalted butter, melted
  • 1 pack ginger nut biscuits
  • 125g canned peaches, well drained and cut into chunks
  • 3 200g tubs Co-op light soft cheese
  • 100g caster sugar, plus 1 tbsp
  • 1 tsp vanilla extract
  • Zest of 1/2 lime
  • 6 gelatine leaves
  • 300ml carton Co-op double cream
  • 1/2 x 340g pack Co-op frozen raspberries, thawed
  • 1 tbsp cornflour


  1. Use a little of the butter to grease a 23cm nonstick spring clip cake tin
  2. Break the ginger nuts into a food processor and whizz until you have fine crumbs
  3. Mix with the remaining butter and spoon into the cake tin. Press into an even layer, then scatter the peach chunks on top
  4. Beat the soft cheese with the sugar, vanilla extract and lime zest
  5. Place the gelatine leaves in a separate bowl and cover with cold water, leave to soak for 5 mins
  6. Meanwhile, place 100ml of the double cream in a small saucepan and heat until almost boiling
  7. Remove the gelatine from the bowl and squeeze out the excess water
  8. Add to the hot cream and stir until dissolved. Leave to cool
  9. Beat the gelatine cream into the cheese mixture
  10. Whisk the remaining cream until soft peaks form and fold into the cheese mixture
  11. Pour over the peach chunks and biscuit. Chill for at least 3 hours, until set
  12. Meanwhile, place the raspberries in a small saucepan with 50ml water and 1 tbsp caster sugar
  13. Mix the cornflour to a smooth paste with 1 tbsp water. Heat the raspberries, stirring until the sugar dissolves
  14. Add the cornflour paste and increase the heat slightly. Bring to the boil, stirring until thickened. Transfer to a bowl, leave to cool, then cover and chill
  15. Just before serving, run a knife around the inside of the tin and unclip
  16. Place the cake on a plate and spoon over the raspberry sauce.