Peach Cheesecake Parfaits
Cherie Metcalfe
Creamy Island Time cheesecake layered with juicy peach compote and buttery oat and coconut crumble. Make them in individual jars or glasses for an easy summer dessert that looks seriously impressive, with most of the work done ahead of time.
Ingredients
Island Time Cheesecake Filling
- 1 sachet Island Time Cheesecake Mix
- 1 cup boiling water
- 500 g cream cheese, softened
- 1 x 395 g tin sweetened condensed milk
- 500ml cream, whipped to soft peaks
Chunky Peach Compote
- 2 x 825g tins sliced peaches in juice, drained
- 1 tablespoon brown sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornflour
- 2 tablespoons cold water
Oat & Coconut Crumble
- 1 cup rolled oats
- ¾ cup plain flour
- ½ cup desiccated or shredded coconut
- ½ cup brown sugar
- 100g butter, melted
To finish
- Fresh peach slices, optional
- Whipped cream, optional
- Extra oat and coconut crumble
Directions
- Heat the oven to 180°C fan bake and line a baking tray with baking paper.
To make the crumble, add the rolled oats, flour, coconut and brown sugar to a bowl. Pour over the melted butter and stir until well combined and chunky clumps begin to form.
Spread the mixture loosely over the prepared tray, keeping plenty of larger clusters rather than breaking it into fine crumbs.
- Bake for 15–20 minutes, gently turning the crumble halfway through, until golden and crisp. Leave to cool completely on the tray. It will become crunchier as it cools.
Empty the Island Time Cheesecake Mix into a heatproof jug. Pour over the boiling water and whisk until completely dissolved. Set aside to cool to room temperature.
To make the peach compote, roughly chop the drained peaches, leaving plenty of chunky pieces.
- Add the peaches, brown sugar, lemon juice and vanilla to a saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until juicy and bubbling.
- Mix the cornflour and cold water together until smooth, then stir into the peaches. Cook for another 1–2 minutes, until the liquid has thickened and turned glossy. Transfer to a bowl and leave to cool completely.
Add the softened cream cheese to a large mixing bowl and beat until completely smooth.
Add the condensed milk and beat again until creamy and well combined.
Slowly pour in the cooled Island Time mixture while beating on low speed. Continue mixing until smooth.
Gently fold through the softly whipped cream until the cheesecake filling is light, fluffy and evenly combined.
Spoon a layer of oat and coconut crumble into the base of each glass or jar. Add a generous layer of cheesecake filling, followed by a spoonful of peach compote.
Repeat the layers, finishing with cheesecake filling or peach compote on top.
- Cover and refrigerate for at least 4 hours, or overnight, until chilled and set.
Just before serving, finish with extra oat and coconut crumble, fresh peach slices and a swirl of whipped cream, if using.
