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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

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