White chocolate and peach cheesecake cubes recipe

White chocolate and peach cheesecake cubes recipe

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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. See method

  • Serves 6 (makes 12)
  • 20 mins to prepare and 5 mins to cook, plus freezing and chilling
  • 117 calories / serving
  • Freezable

Ingredients

  • 50g (1 3/4oz) ginger nut biscuits
  • 20g unsalted butter, melted
  • 1 gelatine sheet
  • 50ml (1 3/4fl oz) double cream
  • 75g (2 1/2oz) white chocolate, melted
  • 150g (5 1/4oz) lighter soft cheese
  • 2 tbsp icing sugar, sifted
  • 1 small peach, stone removed and finely chopped

Each serving contains

  • Energy

    485kj
    117kcal
    6%
  • Fat

    8g 11%
  • Saturates

    5g 24%
  • Sugars

    8g 9%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 9.9g Protein 2.3g Fibre 0.1g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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

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