Orange/Peach (No-bake) Cheesecake in Glass

Ingredients
250g Cream cheese, room temperature
4 tbsp Icing sugar
2 tbsp Lemon juice
1/2 tsp Vanilla extract
1 tbsp Gelatin powder
2 tbsp Water
250g Non-diary topping cream (whip topping cream)

Topping
2 cups Sun Moon Orange Apple juice, drain & reserve juice
2 cups Sun Moon Peach Apple juice, drain & reserve juice
Reserved juice (about 240ml) + water (about 60ml) add up to 300ml + 1 tbsp sugar + 2tsp gelatin

Method

• Soak gelatin powder with 2 tablespoon water for one minute and them melt in a double boiler, set aside. Prepare 10 – 12 small glasses.
• Beat cream cheese and icing sugar together till smooth at medium speed. Add lemon juice, vanilla extract and melted gelatin, mix well and transfer to a large bowl.
• Whisk topping cream to peak form and mix into cream cheese, mix well. Spoon mixture piping bag and pipe into individual glasses to 3/4 full and chill for few hours to set.
• Topping – In a pot pour in reserved apple juice and water, 1 tablespoon sugar and 2 teaspoon gelatin. Stir apple juice mixture at medium heat till boiled and gelatin dissolved. Set aside to cool.
• Place mandarin oranges/peaches on top of cheesecake (shown in picture). Gently add about 2-3 tablespoons apple juice on top of cheesecake.
• Refrigerate to set for several hours before serving.