Fresh Peach Jar Cheesecake
Unbaked cheesecake, a staple at most get togethers in the UK, probably because it’s so blooming easy to make, and this Fresh Peach Jar Cheesecake isn’t any different.
Fresh peaches take this from an indulgent cheesecake and makes me think I’m eating healthy with one of my five a day on top of the velvety cream cheese mixture.
Taking the skin off the peaches adds a little class to the dessert and in individual jars, makes it person special and specific, meaning everyone gets to open their own pudding present when they’re ready for that sweet hit of dessert.
Not a lot of stages in this dessert, so another great make-ahead pudding to get together the day before you need it.
And who wouldn’t love to open their own jars of fun!
Go on, give it a go and enjoy your sweet life!
Fresh peaches in the top make this extra special
What You Need
2 Packs of Choc’ Chip Cookies
2 Packs of Cream Cheese – See Tip Box
600ml Double Cream
6 Fresh Ripe Peaches
2 Tbsp Icing Sugar
2 Tsp Vanilla Extract
75g Butter – Melted
4 Jars – Your Choice
Pat the butter biscuit crumbs in the bottom of the jars
How It’s Done
Place the choc’ chip cookies in to a food processor and press start to whizz them up until they are very fine crumbs.
Place them into a bowl and add the melted butter.
Mix it all together until all the cookie crumbs are wet with the butter
Share the buttery biscuit crumbs between four glass jars and press them down into the jar with the back of a spoon.
Set the jars aside to let the butter in the biscuits base set a little
Place the cream cheese cream, vanilla and icing sugar into an electric mixer and beat until the mixture is thick and holds its shape
Share the cheesecake mixture between the four glass jars and using the back of a spoon, smooth the mixture so that it is level - See Tip Box
Place the jars into the fridge to set up and get on with the peach topping.
I piped my cheesecake mixture into the jars
Fresh Peach Topping
Grab a saucepan and get it 2/3 full with water – See Tip Box
Bring the water to a rolling boil and place the peaches into the water – See Tip Box
Turn off the heat and just leytthe peaches sit in the water for 5 minutes
Fill up a large bowl with ice water or very cold water
Take the peaches out of the hot water and place them straight into the ice water.
Let the peaches sit in the cold water for around 10 minutes
After the time is up, remove one of the peaches and gently rub the skin with your finger. The skin should begin to peel away from the flesh.
Remove all of the skin from the peach and set aside
Repeat with the remaining peaches until all of the peaches have no skin.
Once the peaches are bare, use a sharp knife and cut all of the flesh off the peaches leaving only the stone behind – Throw the stone away
Chop the peach flesh into chunks
In boiling water , into cold water and the skins should slide off the flesh
Remove the cheesecake jars from the fridge and lay the pieces of peach on top of the cheesecake mixture.
Eat straight away or seal the jars and store in the fridge for up to 4 days
Juicy peaches, creamy middle and crispy bottom
Tip Box
Cream Cheese – Use a full fat cream cheese. The less fat cream cheese, leave too much liquid behind.
Saucepan – Make sure that all of the peaches fit into the saucepan before the water is boiled.
Rolling Boil – This is when water is hot enough to see large bubbles coming up from the bottom of the pot.
Adding cheesecake mixture - I used a piping bag to pipe the cheesecake mixture into the jars. It make sit easier to get it into the jars without getting too messy.
A pud in a jar makes everyone smile
