Raspberry and Peach Cheesecake Trifle
Weight Watchers
Raspberry and Peach Cheesecake Trifle recipe, brought to you by Weight Watchers and MiNDFOOD.
Raspberry and Peach Cheesecake Trifle
Serves 8
1 x 9g sachet peach flavoured light jelly
½ packet (125g) butternut snap biscuits, chopped
400g can Weight Watchers Peach Slices in Natural Juice, drained
250g tub Weight Watchers Cream Cheese
2 tbs caster sugar
1 tsp vanilla extract
¾ cup (185ml) light thickened cream
250g fresh raspberries
1 Prepare jelly following packet instructions. Arrange biscuits in base of a 2L (8-cup) capacity serving bowl. Drizzle ¾ cup (180ml) jelly over biscuits. Top with peach slices, then cover and refrigerate. Pour remaining jelly into a bowl. Cover and refrigerate for 1½ hours or until jelly begins to thicken, then pour jelly over peaches in serving bowl. Cover and refrigerate for 1 hour or until set.
2 Using electric beaters, beat cream cheese, caster sugar and vanilla in a small bowl until smooth. Add cream and beat for 1–2 minutes or until combined. Spread cheese mixture over jelly in serving bowl. Cover and refrigerate overnight. Serve cheescake trifle at room temperature, sprinkled with fresh raspberries.
Tip: Add the raspberries just before serving so they don’t bleed into the cake.
