No-Bake Peach Cheesecake
with speculaas crumble and lemon | 4 servings
.
Tags:
Recipe
Allergens:
Gluten
•Tarwe
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
180 g
Speculaas pieces
(Contains: Gluten, Tarwe May be present: Gluten)
1 piece
Lemon
100 g
Granulated sugar
(May be present: Gluten)
250 g
Mascarpone
(Contains: Melk (inclusief lactose))
200 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
3 piece
Peach
Nutrition Values
Energy (kJ)6421 kJ
Calories1535 kcal
Fat103.2 g
Saturated Fat72.3 g
Carbohydrate133.5 g
Sugar97.6 g
Dietary Fiber5.6 g
Protein13.5 g
Salt1.3 g
Potassium60 mg
Calcium17.7 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Small Bowl
•Bowl
•Mixer
Cooking Steps
1
- Zest the lemon, then juice it into a small bowl.
- Halve the peach and discard the pit, then cut the peach into small cubes.
2
- In a bowl, mix the cream with the mascarpone and sugar. Use an electric whisk or a handheld mixer to whisk the mixture until it's light and fluffy.
- Add 2 tbsp lemon juice and 1 tsp lemon zest, then mix well once more.
3
- Set out four small glasses and begin adding a layer of cream in each, followed by a layer of speculaas crumble. Add another layer of cream, then a layer of peach cubes.
- Repeat this step once more, ending with a layer of peach.
- Place the glasses in the fridge for at least 2 hours to let the cheesecake firm up.
- Garnish with the rest of the lemon zest before serving.
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