Peach cheese cake and thyme, in the glass

Peaches cheesecake, served by the glass. This recipe, easy to say the least, the need to do to run, before they finish the peaches! I'm used’ a cheese cake mono portion: a dessert that always like, to all, and that will keep you busy no time for preparation. I used peaches in Mojo (We call them ' spaccarelle’ Why divide easily in half), but you choose the ones you prefer. I made confit in the oven, sprinkled with sugar and fresh thyme. The cream is made with robiola (I love the cheese cake, definitely better than the usual creamy cheeses), very dense and very little Greek yogurt cream: the taste is full and complex and keeps, Thanks to yogurt, some acidity that makes it a perfect dessert for a meal a little’ heavy. You want to try it? If you like desserts with peaches, also check out the almond cake, vanilla and Caramelized peaches, the soft peach pie and almonds, the fresh tart with caramelized peaches and cream pudding with Pistachio, the cake with frangipane cream, peaches and pistachio or the peach trifle, Mascarpone and amaretto. Have a good day!


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  • 200 grams of soft cheese
  • 170 grams of thick Greek yogurt
  • 150 grams of cream
  • 1 teaspoon honey
  • 60 grams of powdered sugar
  • a pinch of salt
  • 10 Digestive biscuits type or type Walkers
  • 40 grams of almonds, toasted and coarsely chopped
  • 2 peaches of the quality you prefer
  • brown sugar for sprinkling the peaches, just enough
  • fresh thyme, just enough


To prepare the cheese cake peach and thyme must first caramelize peaches.

Preheat the oven to 180 degrees-ventilated. Line a baking sheet of parchment paper and sprinkle with granulated sugar. Wash the peaches, cut them in half, then into quarters and finally into wedges. Arrange fruit slices on baking paper, Sprinkle with more sugar and thyme. Bake for 10 minutes or until peaches are not caramelized, pinwheels clove for clove halfway through cooking.

Coarsely crumble cookies, Add a pinch of salt and the chopped almonds.

For cream, mix the soft cheese with the yogurt, honey and a pinch of salt. Whip the cream with the icing sugar and add it to the cream cheese with a spatula, doing a movement from top to bottom to incorporate air.

Place in individual glasses a little cookies and almonds, pour over the cream (I used a piping bag) and garnish with caramelized peaches and a few leaves of thyme. Serve immediately cheese cake peach and thyme or store in refrigerator until ready to serve. Bon appétit!

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