Peach melba cheesecake

(287 ratings)
Peach melba cheesecake
Peach melba cheesecake
  • Serves: 4

  • Prep time:

    includes 20 mins chilling and 10mins soaking of gelatine leaves
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe If you’re looking for a dessert recipe that’s easy to make and low in fat too, this sweet peach melba cheesecake would be the ideal choice as it’s light and tasty too. It only takes 40 mins to make and only needs a few hours to chill. Topped with fresh fruits like raspberries and peach slices, this dessert will go down a treat with a dash of cream but if you’re being very strict serve with fruit puree instead. With 70% less fat than your average cheesecake recipe and only 198 calories per serving, you’ll have to hold yourself back from munching another slice.


For the base:
  • 150g dark chocolate oat biscuits, crushed
  • 60g low-fat spread
For the filling:
  • 5 gelatine leaves
  • 1 lemon (zest and juice)
  • 2 x 200g tubs extra low-fat soft cheese
  • 250g tub ricotta cheese
  • 4tbsp caster sugar
For the topping:
  • 200g fresh or frozen raspberries
  • 2tbsp icing sugar
  • 415g can peach slices in juice, drained
  • 19cm loose-based sandwich tin, base-lined with baking parchment, lightly oiled with spray oil

Top with strawberries and blackberries instead if prefered


  1. Mix the biscuits and the spread, softened, using your hand, and press the mixture firmly into the tin. Chill for at least 20 mins.
  2. Meanwhile, make the filling. Soak the gelatine leaves in cold water for 10 mins. Mix the lemon zest with the two cheeses and sugar until smooth. Put the lemon juice in a small pan with the squeezed-out gelatine, warm through until the gelatine is just dissolved, then whisk it into the cheese mixture. Spread over the biscuit base and chill for a few hrs, until set.
  3. To serve, whizz half the raspberries with icing sugar then sieve to make a purée. Take the cheesecake out of the tin. Spoon some of the purée on top, arrange peach slices over and add the rest of the raspberries. Serve with the extra purée.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 198(kcal)
  • Fat 9.0g
  • Saturates 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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