- 1Mix the crushed biscuits with butter and press into four small jars.
- 2Beat the cream cheese with sugar, fold in the whipped cream, and spoon over the base. Chill for an hour.
- 3Just before serving, top each jar with half a cup of pearls — peach on one side, hibiscus on the other.
A no-bake cheesecake is all cream and crumb. A layer of peach and hibiscus pearls on top adds the colour and the pop it is missing.
What you need
- Peach pearls1 cup
- Hibiscus pearls1 cup
- Digestive biscuits, crushed8
- Melted butter2 tbsp
- Cream cheese200 g
- Whipped cream150 ml
- Powdered sugar3 tbsp
You'll need
- 1 cup of PeachA pack of 3 covers it, with some left for tomorrow.Notify me when orders open
- 1 cup of HibiscusA pack of 3 covers it, with some left for tomorrow.Notify me when orders open
Batch one in development · join the launch list.
One cup is one serving, so this recipe counts pearls by the cup rather than in grams. Nothing on this page is a claim about what the pearls do.
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