Peaches & Cream Cheesecake Bars
This cheesecake recipes makes a great blank canvas to experiment with lots of different delicious toppings. You can use any tinned fruit you may have hiding in the back of the cupboard – apricots, mandarin slices or even cherry would work also work well!
Tinned fruit – not just for sad fruit salads. Give them a new lease of life and make them into the star of the show with our no bake cheesecake bars. We’ve used peaches to put a summery pep in our step, but other tinned fruit would work just as well.
For the base:
Light digestive biscuits, crushed
Buttery baking spread, melted
For the filling:
Cream cheese
Carnation Condensed Milk
5% fat Greek yoghurt
Lemon juice
Vanilla
For the topping:
Tinned peaches, drained
You will also need:
9” x 9” tin lined with baking parchment (make sure to leave an overhang)
Step 1 of 5
Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes.
Step 2 of 5
Pour the condensed milk and vanilla into a large bowl, add the cream cheese and mix together with an electric hand held mixer on a slow speed, until smooth. Fold through the Greek yoghurt.
Step 3 of 5
Once the mix is smooth, add in the lemon juice and gently mix in until the mixture starts to thicken – be careful not to over mix as it will loosen and not set.
Step 4 of 5
Pour the mix over the base and pop back into the fridge to chill for 2 hours (but preferably overnight!)
Step 5 of 5
Pour the mix over the base and pop back into the fridge to chill for 2 hours (but preferably overnight!)
Have you tried making this delicious recipe yet?
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