Description
No-bake peach cheesecake bites with digestive biscuit crust are delicious sweet treats!
Ingredients
- 6-⅝ ounces, weight Digestive Biscuits
- 2-⅔ ounces, weight Butter
- 5-⅓ ounces, weight Chopped Peach, Plus 1 Whole For Garnish
- 8 ounces, weight Cream Cheese
- 5-⅓ ounces, weight Condensed Milk
- ¼ ounces, weight Gelatin
- 3 Tablespoons Warm Water
- Mint Leaves, For Garnish (optional)
Preparation
Put digestive biscuits in a resealable bag. Close and crush biscuits with a rolling pin until you get fine crumbs. Transfer into a bowl.
Melt butter. Pour it over crushed biscuits. Mix well.
Line a muffin tray with cupcake cases. Fill each case with 2 to 3 teaspoons of biscuit mixture and press down to form a firm and even base. Transfer to your fridge.
Meanwhile, place chopped peach, cream cheese and condensed milk in a food processor and process until smooth. Dissolve gelatin in warm water and add to mixture. Give it another quick mix.
Fill each cupcake case with cream cheese mixture. Freeze for 25 minutes or overnight. If desried, garnish with a slice of peach and mint leaf.
Serve with or without the paper cases.
