You’re going to love this no-bake peach melba cheesecake. It’s absolutely divine when made with fresh peaches and raspberries but you can use canned peaches and frozen raspberries for a taste of summer any time.
One of the things I love most about summer is all the fresh fruit. When I was a kid, our neighbors had raspberry bushes and we had a peach tree so we had our fill of fresh raspberries and peaches every summer.
Raspberries and peaches are such a great combination. This peach melba cheesecake combines sweet peaches and tart raspberries with a creamy vanilla mascarpone filling. It’s almost like eating the ultimate berries and cream.
I found the original recipe for peach melba cheesecake on BBC food. A lot of people commented on having trouble getting it to set but everyone said it tasted great.
I substituted mascarpone for cream cheese and reduced the whipping cream quite a bit. I also had to use canned peaches and frozen raspberries because those fruits are not available in Cambodia. Lastly, I doubled the amount a vanilla and made my own raspberry sauce.
Even with frozen and canned fruit, this cheesecake was a knock out dessert. It’s beautiful to look at and absolutely amazing to eat.
Even better, it’s no bake so you don’t have to heat up your kitchen.
Looking for more fruity desserts?