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No-bake peach cheesecake with ginger biscuit base and pecan crumble

No-bake peach cheesecake with ginger biscuit base and pecan crumble

Brought to you by: OcadoLife
    12 serving

Prep time:

Cook time:

Serves: 12

Syrupy sweet peaches, cool cream and a warm ginger base make this summery dessert a real winner.
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  • 130g butter
  • 250g gingernut biscuits, blitzed
  • 500g Galbani mascarpone
  • 340g cream cheese
  • 220g icing sugar
  • 100ml Grand Marnier
  • 100ml water
  • 100g caster sugar
  • 6 peaches, destoned and cut into 8 slices
  • 30g pecans, chopped
  • 20g rolled oats
  • 20g light brown sugar


Step 1

Line a 23cm springform cake tin with baking paper. Melt 110g of the butter and add the gingernut crumbs, stirring until coated.

Step 2

Tip into the cake tin and press down evenly to create the biscuit base. Chill for 30 mins, until firm.

Step 3

In a large bowl or stand mixer add the mascarpone, cream cheese and sieved icing sugar and slowly beat together. Increase the speed and beat until it becomes light and fluffy, around 2-3 mins.

Step 4

Transfer the mascarpone mix to the cake tin. Push it down to avoid air holes and level off the top. Chill overnight in the fridge.

Step 5

Add the Grand Marnier, water and caster sugar to a sauté pan and place on a medium heat. Swirl every now and again until the sugar has dissolved. Increase the heat until simmering.

Step 6

Add the peaches and cook for 2 mins each side before removing to drain on kitchen paper.

Step 7

Increase the heat and cook the liquid for another 5-8 mins until you have a caramel as thick as double cream. Remove from the heat and allow to cool.

Step 8

Preheat the oven to 200°C/180°C fan/gas 6. Rub the pecans, oats, light brown sugar and remaining 20g butter together in a lined roasting tin and pop into the oven for 10 mins, stirring and turning once halfway through. Remove and allow to cool.

Step 9

When ready to serve, remove the cheesecake from the fridge and decorate with the fruit and crumble. Drizzle over some of the Grand Marnier caramel and serve. Note: If it’s a hot day, leave it in the fridge until you are ready to serve to keep it nice and firm.

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