Creamy white chocolate and sweet peach are a heavenly match in these cheesecake cubes. Bite-sized and colourful, they are sure to go down a treat at summer parties.
- Line 12 holes of an ice-cube tray with clingfilm, letting it overhang to make removing the cheesecakes easier later on. In a food processor, whizz the ginger nuts into fine crumbs. Add the melted butter and mix until all the crumbs are coated. Divide the mixture between the ice-cube holes, pressing down firmly with your finger, to form the bases. Freeze while you prepare the filling.
- Put the gelatine in a bowl, cover with cold water and leave to stand for 5 minutes. Heat the double cream in a small saucepan until just boiling, then remove from the heat. Squeeze out any excess water from the gelatine and add to the cream, stirring, until fully dissolved. Set aside until just warm to the touch.
- In a jug, whisk together the melted white chocolate, soft cheese, icing sugar and cooled double cream, until smooth. Remove the ice-cube tray from the freezer and pour the mixture over the base of each cheesecake. Return to the freezer for about 1 hour, until firm but not completely frozen.
- Remove the tray from the freezer. Lift out the cheesecake cubes, peel off the clingfilm and put the cheesecakes on a plate. Top each with 1 tsp chopped peach. Chill for 30 minutes, or until ready to serve.
See more Fruity summer dessert recipes