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recipe for peach cobbler


Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 8


  • 250 gr of cream cheese to spread (type Philadelphia)
  • 1 glass of milk - 250 ml
  • 2 natural Greek yogurts - 250 gr
  • 1 envelope of curd or 5g of powdered gelatin
  • 140  grams of sugar
  • 50 g butter
  • 50 grams of raisins
  • 50 gr of walnuts
  • 4 peaches
  • 175 gr of Maria cookies


  • We will chop the cookies and mix with the nuts, raisins and butter at room temperature. We will cover the base of the mold with this mixture, using the fingertips to cover all the surface well. We will leave in the fridge to cool until use.
  • We will mix the cheese with the yogurt, heat the milk or cream and the sugar, the curd or the powdered gelatin, previously diluted in a little milk 50 ml the curd and the gelatin in a little water 50 ml. Add to the mixture and stir well until everything is well integrated. When it starts to boil we will remove from the fire.
  • We will pour the mixture on the mold that we had reserved in the fridge. Let it warm and store in the fridge for at least 3 hours to set and cool.
  • We will peel the peaches and make small cubes. In a saucepan we heat half a glass of water together with the sugar, we will let it boil for about 4 minutes. We will add the peach cubes and let it confit for 2 minutes. Remove from heat and let cool.
  • We will strain the peach cubes and pour over the cake, we will distribute the cubes evenly over the surface of the cheese cake.
  • We will unmold the cake and it is ready to serve.