Peach Bellini Jello Cheesecake (Print)

Creamy cheesecake layered with peach and prosecco jello, served in chic cups for a fresh, elegant finish.

# Ingredients:

→ Crust

01 - 3.5 ounces graham crackers (about 7 sheets), crushed
02 - 3.5 tablespoons unsalted butter, melted

→ Cheesecake Layer

03 - 8 ounces cream cheese, softened
04 - 1/4 cup granulated sugar
05 - 1 teaspoon vanilla extract
06 - 1/2 cup heavy cream

→ Peach Bellini Jello

07 - 1 cup prosecco or sparkling wine
08 - 1 cup peach nectar or peach juice
09 - 1/3 cup granulated sugar
10 - 2 tablespoons unflavored gelatin powder (about 2 envelopes)
11 - 1 ripe peach, diced (optional, for garnish)
12 - Fresh mint leaves (optional, for garnish)

# Directions:

01 - In a mixing bowl, combine crushed graham crackers and melted butter until fully incorporated. Evenly distribute the mixture into the base of 8 small dessert cups or ramekins, pressing it gently to form a compact layer.
02 - Beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer or whisk until smooth and velvety. In a separate bowl, whip the heavy cream to stiff peaks. Carefully fold the whipped cream into the cream cheese mixture until homogeneous. Spoon the cheesecake filling over the prepared crust in each cup, smoothing the surface. Chill while preparing the jello.
03 - In a small saucepan, mix peach nectar and granulated sugar. Sprinkle the unflavored gelatin powder evenly over the surface and allow it to bloom for 5 minutes. Gently heat over low, stirring continuously until gelatin and sugar are completely dissolved, ensuring the mixture does not boil. Remove from heat, let cool for 5 minutes, then slowly stir in the prosecco, pouring gradually to minimize foam.
04 - Pour the peach jello mixture gently over the cheesecake layer in each cup. Refrigerate for 2 to 3 hours, or until the jello is fully set.
05 - Shortly before serving, top each cup with diced peach and fresh mint leaves if desired.

# Expert Tips:

01 -
  • You get the elegance of a cocktail and a dessert in one pretty, mess-free cup—like serving up a party in miniature.
  • Layers of flavor and texture mean there's always a surprise with each bite, and it's easier than it looks (but you don't have to tell anyone that part).
02 -
  • Pouring the jello too quickly can melt the cheesecake layer, so let it cool to lukewarm—learned that the messy way.
  • Never rush the chilling time: the flavors and layered colors are at their best when fully set and cold.
03 -
  • Always whisk the gelatin into cool nectar before any heat touches it—you avoid pesky clumps and guarantee clarity.
  • A little mint not only decorates but also freshens up each bite, offering a tiny lift that balances the creamy richness.
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