Peach Gelatin Cheesecake

 Luscious cheesecake made with fresh peaches and peach flavored gelatin

Here is another easy to make no bake cheesecake... Peach Gelatin Cheesecake


Base (Crust)
  • 150 grams (1 1/2 cups) Graham cracker crumbs or digestive biscuits (crushed)
  • 85 grams (6 tablespoon) melted unsalted butter
  • 30 grams (2 tablespoon) granulated white sugar
Cheesecake Filling
  • 227 grams (8 ounce) cream cheese at room temperature
  • 100 grams (1 cup) icing sugar
  • 2 tablespoon lemon juice
  • 10 grams of unflavored gelatin soaked in 50 grams (1/4 cup) warm water
  • 1 tin (21 ounce or 595 grams) peaches in juices
  • 120 grams peach juice from the tin
  • 250 grams whipping cream
Top of the Cheesecake
  • 1 tin (21 ounce or 595 grams) peaches, thinly sliced
  • 200 gram peach juice from the tin
  • 10 grams of unflavored gelatin soaked in 50 grams (1/4 cup) warm water or you can use peach or mango flavored gelatin

  • Use an 8-9 inch spring form pan and line the bottom with baking paper.
  • Prepare the base by combining the crushed Graham crackers, melted butter and white sugar.
  • Press the crumb mixture onto the bottom of the spring form pan, cover with plastic wrap and place it in the refrigerator to chill while you make the filling.
  • Soften the gelatin in water and dissolve by using the microwave oven or hot water and set aside.
  • In the bowl of your electric  or hand mixer, beat the cream cheese until smooth.  Add the icing sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the peach and lemon juice in the cream cheese mixture.
  • In a separate bowl, whisk the whipping cream to stiff peaks and fold in the cream cheese mixture.
  • Place the dissolved gelatin in the mixture until completely mixed.
  • Get the chilled crumb mixture from the refrigerator and place peaches around the top of the crumb.
  • Pour the cream cheese mixture into your chilled crumb mixture and smooth it out.  Make sure that the mixture covers the peaches you placed on top of the crumb.
  • Place the thin slices of peaches around the top starting from the outside going inward until you formed flower-like topping design.
  • Prepare the gelatin topping and pour over the top of the cheesecake.  Cover with a plastic wrap and refrigerate to set for at least four (4) hours or overnight.
 Spring Form Pan

A spring form pan is a type of cake pan that has removable sides.  The strip of the metal that makes up the sides of the pan is shaped into a ring and is held together with an adjustable latch or buckle.  When unlatched, the ring expands and can easily be removed from the cake and/or the cake base.

Placing the peaches around the top of the chilled crumb mixture

After pouring and smoothing the cream cheese mixture on top of the crumb mixture, decorate the top with the thinly sliced peaches starting from the outside going inward forming a flower-like design on top.

The cheesecake after taking it out from the spring from pan

This was for my friend's birthday so I put a birthday topper on the cheesecake

When you slice the cheesecake you can see the lined peaches placed in the bottom.

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Blueberry Cheesecake (No Bake)

Delicious and Creamy Blueberry Cheesecake

This is a  perfect dessert for all occasions which is simple and easy to make since it is a no bake version of the cheesecake. This does not contain eggs or flour  that requires baking yet this cheesecake still has the richness and tanginess of the cream cheese and it is still smooth and creamy.  Some call this a "mock cheesecake."  What is good about this version is that it eliminates the problems normally experienced  with cheesecakes like cracking and over baking.


Graham Cracker Crust

1 1/2 cups (150 grams) graham cracker crumbs or digestive biscuits (crushed)
6 tablespoons (85 grams) unsalted melted butter
2 tablespoons (30 grams) granulated white sugar
Cheesecake Filling

One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 cup (240 ml) heavy whipping cream (contains 36-40% butterfat)
1 teaspoon pure vanilla extract


 1 - 21 ounce (595 grams) can blueberry pie filling


Graham Cracker Crust

1.   Mix together the graham cracker crumbs, sugar, and melted butter.  Squeeze some in your fist and if  the crumbs hold together, you have the perfect crust. 

2.   Press the crumb mixture onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) 

3.   Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Cheesecake Filling

1.   Beat the cream cheese until smooth in the bowl of your electric mixer or hand mixer. Add the granulated white sugar and beat until light and fluffy. Scrape down the sides of the bowl and mix the vanilla extract.  

2.   Beat the whipping cream until soft peaks form in another bowl. 

3.   Gradually fold or beat the whipped cream into the cream cheese mixture.

4.   Pour the filling over the chilled graham cracker crust and smooth the top. 

5.   Cover and place in the refrigerator for about an hour and then spread the blueberry pie filling over the filling. Return to the refrigerator to chill for several hours, or even overnight.

Tart pan with removable bottom

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Banana Apple Cinnamon Birthday Cake

 Banana Apple Cinnamon Birthday Cake

My office colleague ordered a cake for her boyfriend's birthday celebration.  For this special day, I made a banana apple cake, one of the best seller cake.  I made sure that this cake is loaded with mashed bananas and chopped apples spiced with cinnamon for an added flavor and aromatic taste.

A special cake for a very special day

Since this is a special cake, aside from having a great flavor,  I also put attention  to how it looks.  I accessorized it  with Arnott's Stikko milk vanilla finger wafers around the cake.  I also decorated it with white and dark egg shaped chocolates with almonds inside, thinly sliced almonds and crushed Graham crackers on top of the cake. A yellow ribbon around the cake made it more attractive.  LOOKS GREAT ! TASTE GREAT !

 Arnott's Stikko

Looks great and tastes great !


2 Cups all purpose flour
1 Cup riped mashed bananas
3 Apples chopped into small cubes
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon salt
2 Teaspoon ground cinnamon
2 Tablespoon vanilla extract
1/4 Cup full cream milk
1/2 Cup unsalted butter
1 1/4 Cups white sugar
3 Eggs


1.  Preheat the oven to 375 degrees fahrenheit.
2.  Grease and flour an 8 or  9-inch springform pan.
3.  Sift together the flour, baking soda, baking powder, salt, and cinnamon and set aside.
4.  In a large bowl, cream together the unsalted butter and sugar until light and fluffy.
5.  Beat in the eggs one at a time, then stir in the vanilla and full cream milk. 
6.  Beat in the flour mixture, mixing just until incorporated.
7.  Fold in the mashed bananas and chopped apples 
8.  Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.   
9.  Cool the cake completely on a wire rack.

FROSTING : My all-time favorite "Whippit" non-dairy icing

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Reign of Flowers Cake


I made this cake for the 9th Birthday of  Reign Malabuyoc, the daughter of my colleague and named it "Reign of Flowers Cake."  To have a cheerful, vibrant and refreshing effect, I used colorful flowers and butterflies to accessorize the cake.

 Top Shot of the cake

The design on the side of the cake

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