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Peach and raspberry cheesecake slice

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Whip up this easy Cheesecake slice for a delightful afternoon treat. With a crunchy biscuit base and silky-smooth filling, it's sure to hit the spot.

  • Serves20
  • Cook time50 minutes
  • Prep time25 minutes, (+ 2½ hours chilling & 30 mins cooling time)
Peach and raspberry cheesecake slice

Ingredients

  • 250g Arnott’s Granita Biscuits
  • 100g reduced-fat canola spread, melted
  • 3 yellow peaches, halved, stones removed
  • 2 x 250g pkt reduced-fat cream cheese
  • ⅓ cup (75g) caster sugar
  • ½ cup (120g) reduced-fat sour cream
  • 2 Coles Australian Free Range Eggs
  • 1 tsp vanilla bean paste
  • 100g fresh or frozen raspberries
  • 3 white peaches, halved, stones removed

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Grease a 20 x 30cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
  2. Step 2

    Place biscuits in a food processor and process until crushed. Add the spread and process until combined. Spoon into pan and use a glass to press over base. Place in fridge for 30 mins or until firm.
  3. Step 3

    Preheat oven to 150°C. Coarsely chop 1 yellow peach. Place in a saucepan with 2 tbs water. Cook over medium heat, stirring occasionally, for 5 mins or until tender. Set aside to cool slightly.
  4. Step 4

    Process the peach mixture in a food processor until smooth. Add the cream cheese, sugar, sour cream, eggs and vanilla and process until smooth. Pour over the prepared base. Sprinkle with raspberries. Cut remaining yellow peaches and the white peaches into thin wedges. Arrange, in alternating colours, over the top of the cheesecake.
  5. Step 5

    Bake for 45 mins or until just set. Turn the oven off. Leave cheesecake in the oven, with the door ajar, for 30 mins or until cool. Place in the fridge for 2 hours or until chilled. Cut into pieces to serve.

    Peach and raspberry cheesecake slice

    Peach and raspberry cheesecake slice
    • Serves20
    • Cook time50 minutes
    • Prep time25 minutes, (+ 2½ hours chilling & 30 mins cooling time)
    Ingredients
    • 250g Arnott’s Granita Biscuits
    • 100g reduced-fat canola spread, melted
    • 3 yellow peaches, halved, stones removed
    • 2 x 250g pkt reduced-fat cream cheese
    • ⅓ cup (75g) caster sugar
    • ½ cup (120g) reduced-fat sour cream
    • 2 Coles Australian Free Range Eggs
    • 1 tsp vanilla bean paste
    • 100g fresh or frozen raspberries
    • 3 white peaches, halved, stones removed
      Description

      Whip up this easy Cheesecake slice for a delightful afternoon treat. With a crunchy biscuit base and silky-smooth filling, it's sure to hit the spot.

      Method
      1. Step 1

        Grease a 20 x 30cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
      2. Step 2

        Place biscuits in a food processor and process until crushed. Add the spread and process until combined. Spoon into pan and use a glass to press over base. Place in fridge for 30 mins or until firm.
      3. Step 3

        Preheat oven to 150°C. Coarsely chop 1 yellow peach. Place in a saucepan with 2 tbs water. Cook over medium heat, stirring occasionally, for 5 mins or until tender. Set aside to cool slightly.
      4. Step 4

        Process the peach mixture in a food processor until smooth. Add the cream cheese, sugar, sour cream, eggs and vanilla and process until smooth. Pour over the prepared base. Sprinkle with raspberries. Cut remaining yellow peaches and the white peaches into thin wedges. Arrange, in alternating colours, over the top of the cheesecake.
      5. Step 5

        Bake for 45 mins or until just set. Turn the oven off. Leave cheesecake in the oven, with the door ajar, for 30 mins or until cool. Place in the fridge for 2 hours or until chilled. Cut into pieces to serve.