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Peach Delight Cheesecake

Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 10
Serving Size: 83g

Meal Type:
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  • 140g Bird's Cheesecake Biscuit Crumb Base
  • 90g Margarine or butter
  • 75g Angel Delight Peach
  • 75g Bird's Cheesecake Topping
  • 450ml Cold semi skimmed milk
  • 300g Hartley's Peach Compote


  1. Melt the margarine or butter in a saucepan and stir thoroughly into the Bird's Cheesecake Biscuit Crumb. Press lightly into a 25cm (10 inch) spring form cake tin.
  2. To make the Cheesecake topping place the cold milk into a mixer bowl fitted with a whisk attachment. Blend the Bird's Cheesecake Topping and Angel Delight Peach on a slow speed for 30 seconds, scrape down and then whisk on a high speed for 1 minute.
  3. Spread the topping over the crumb base and chill for an hour before serving.
  4. Remove the Cheesecake from the tin and place on a serving plate. Decorate with Hartley's Peach Compote.