Peach and caramel cheesecake recipe

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serves: 8 - 10
Skill: easy
Prep: 20 min
Cooking: 1 hr
chilling time)
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  • This delicious peach and caramel cheesecake is a dessert to die for. Great for dinner parties or just as a weekend treat. Go on!


    • 250g packet digestive biscuits85g (3oz) butter
    • 400g cream cheese
    • 55g (2oz) icing sugar
    • Squeeze of lemon juice
    • 120g pot of peach or natural yogurt
    • 2 ripe fresh peaches
    • For the caramel
    • 55g (2oz) butter
    • 3tbsp golden syrup
    • 2tsp brown sugar


    • Crush the biscuits in a food processor or in a large bowl with a rolling pin, until finely crushed.

    • Melt the butter and add to the biscuits.

    • Grease a 20cm (8in) loose-bottomed cake tin and tip in the biscuit mixture, smoothing out to make an even base. Chill in the fridge while you make the filling.

    • Beat together the cheese, icing sugar, lemon juice and yogurt. Spoon over the base and smooth over.

    • Place the whole peaches in boiling water for 1 min, then remove with a spoon and transfer into a bowl of very cold water. Peel away the skin and slice the peaches. Arrange on top of the cheesecake and chill for 1 hour.

    • To make the caramel, melt the butter, golden syrup and brown sugar in a pan, bubble for 30 seconds and serve with the cheesecake.

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    (34 ratings)
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