Peach Schnapps and Raspberry No Bake Cheesecake Hearts

One of my all-time favourite desserts has to be a no-bake cheesecake. So simple to make, yet with so many different flavour combinations to try. My favourite up until now has been THIS ROSE AND PISTACHIO CHEESECAKE but I think I’ve now come up with a worthy contender for the title of my number one recipe.

I was kindly sent a fantastic mini hearts pan to use from The Little Cook Shop and I’ve used it in a few recipes now as it is so versatile. (See HERE and HERE for a couple of other recipes using it). I was going to make one big cheesecake but decided that mini hearts ones would be much nicer, especially as the topping was going to be bright red. I was also going to make a peach puree to mix in but decided to use peach Schnapps instead. I used Archers as I always have a bottle in the house. You can’t beat Archers and lemonade on a Summer’s evening!

The secret of a no-bake cheesecake is in the pan you use. Never make one in a pan that has a fixed base, or else you’ll have a nightmare trying to get it out in one piece (unless you line it with strong foil first and lift it out). That is why this heart pan is so perfect. Each heart has a loose base so that you can easily push the cheesecakes out of the pan when they are set. It is such a good quality pan and washes up so easily too. I really can’t recommend it highly enough!

I made these cheesecakes yesterday and half of them disappeared very very quickly. I’ve eaten another one today and it tastes just as good, if not better! These will keep well in the fridge for a few days, but I doubt you’ll have any left after two!

PEACH SCHNAPPS AND RASPBERRY NO-BAKE CHEESECAKES

160g digestive biscuits (about 10 biscuits)

60g unsalted butter, melted

150g full-fat cream cheese

30g icing sugar

85ml double cream

2.5 tbsp Peach Schnapps, or more for a stronger taste

150g fresh raspberries, rinsed

30g caster sugar

0.5 tsp lemon juice

extra raspberries to decorate if required

  • To make the biscuit base, either blitz the digestives in a food processor, or place them in a ziplock bag and bash them with a rolling pin, until you have fine crumbs. Add the melted butter and mix well until completely combined.
  • Divide the mixture equally among the heart shaped cavities, and press down firmly with the back of a teaspoon until flat and well-compacted.
  • Place in the fridge for an hour to firm up.
  • Place the cream cheese and icing sugar in to a bowl and whisk until smooth. Place the double cream in to another bowl and whisk until it reaches soft peak stage. (This means that peaks will form when you lift the whisk out of the cream, but the tips of the peaks will fold back down).
  • Add the cream to the cream cheese and fold in until combined. You’ll notice it becoming thicker as you do this. The more you fold, the thicker it will become. Add the peach schnapps and keep folding to mix it in well, until smooth. (Taste a tiny bit at this stage and add more schnapps if required).
  • Divide the mixture between the hearts. I found it easier to use a piping bag to make sure I covered the bases completely. Use a small palette knife or spatula to level the tops, then place in the fridge for at least 3 hours to set. The longer the better.
  • While the cheesecakes are in the fridge, make the raspberry sauce: Press the raspberries through a fine-meshed sieve to remove the seeds (or blitz in a food processor and then pass through the sieve). Pour the seedless raspberry juice into a small saucepan, add the sugar and lemon juice, mix, and place over a low heat on the hob. Let the mixture come to a boil, stirring regularly, and keep on the heat until the sauce starts to thicken. Remove from the heat and allow to cool.
  • When the cheesecakes are set, remove from the fridge and push the bases up from underneath to release them from the pan. Use a knife to gently ease the metal heart base off the biscuit. Place on to a serving plate.
  • Stir the sauce until smooth and pour in to a disposable piping bag. (If the sauce has thickened too much, just mix in a little bit of boiled water that has cooled down). Cut a tiny end off the bag to make a very small opening. Drizzle the sauce over the cheesecakes, and add a raspberry on top of each if required to decorate.
  • Enjoy!!!

As these are so small with a decent amount of biscuit base, they are easy to pick up to eat. Or you can be more civilised and use a spoon, of course.

You could substitute the Schnapps for any flavour or alcohol you prefer. I can think of many cocktail-inspired cheesecakes to try with various alcohol and fruit toppings. I’m looking forward to making many more!

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If you would like to give these a go and would like to make them in the same pan, you can buy it HERE and to make it even more tempting, if you use the code CONFARREO10 at the checkout you will get 10% off your order. That code can be used for everything on their website so make the most of it 🙂

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No Bake Peanut Butter and Jelly Cheesecake Recipe with Reese’s Peanut Butter Cups

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I was lucky enough to receive another yummy Degustabox in September and one of the scrumptious food items was Reese’s Peanut Butter Cups. (We’re still getting through the other items but my box review will be up when we’ve tried it all).

I was lucky enough to receive 2 packets of these peanut butter cups, and each packet contained 3 cups. I must admit, I had never tasted them before so was excited to try them. Chocolate covered peanut butter… heaven! Well, I liked them so much I had to buy more for this recipe!

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I was wondering what I could make with them and decided that as Reese’s is an American company, I wanted to try the favourite American combination of peanut butter and jelly. I had to spend some time Googling this… should it be jelly like we eat in trifles, or jelly as in jam? What flavour should it be? I discovered that it is jamlike, and traditionally grape flavoured. However I couldn’t find grape jelly/jam anywhere here so I used strawberry. I think any berry jam would work just as well. In this recipe I used 8 peanut butter cups and the peanut butter taste was strong but delicious. If you want a more subtle taste I would use 5 or 6. You can always add more if you want it stronger. Also, I like quite a deep cheesecake as it’s a really indulgent creamy dessert, but if you like a thinner one, just use half of the ingredients. I made this in an 8 inch deep cake tin. Anyway, enough waffling, here’s the recipe:

NO BAKE PEANUT BUTTER AND JELLY CHEESECAKE

250g digestive biscuits

80g unsalted butter

1 tbsp caster sugar

560g cream cheese

250ml double cream

80g icing sugar

5 to 8 Reese’s peanut butter cups, depending on how strong you want the flavour

3 tbsp strawberry jam

  • Line a deep cake tin with foil, getting rid of any big creases by pressing them down. Blitz the digestive biscuits in a food processor, or crush in a sandwich bag until there are no big chunks left. Mix in the caster sugar.
  • Melt the butter and then pour on to the biscuit crumbs. Mix well and then transfer to the foil lined tin. Spread it all over the base and press down firmly with the back of a metal spoon. Place in fridge for 30 minutes to harden.
  • Place the Reese’s peanut butter cups in a heatproof bowl and either melt over a pan of barely simmering water making sure the bottom of the bowl does not touch the water, or heat in the microwave checking every few seconds so they don’t burn. Stir the chocolate and peanut butter mixture well until it is all combined and is one colour.
  • In a large bowl, beat the cream cheese until smooth. Add the icing sugar and continue to beat. Add the melted Reese’s cups and beat well until it is all combined. Add the cream and beat until the mixture thickens. Alternatively you can beat the cream in a separate bowl until soft peak stage, then fold it into the peanut butter cheesecake mixture.
  • Pour the mixture on top of the biscuit base and spread evenly.
  • Very gently heat the jam until it just starts to go liquidy, then sieve to remove any lumps of fruit. (You just want the “jelly”). Use a teaspoon to drop little blobs of the jam on top of the cheesecake, then use a cocktail stick or skewer to make a swirly pattern. Place in fridge and chill for at least 4 hours until set.
  • To remove, gently lift the foil out of the tin, peel away from cheesecake and serve.

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