Refreshing summery peach and cream cheese cake

Ingredients for 1 servings:

• 150 g butter biscuits
• 125 g butter
• 150 ml iced tea, peach flavor
• 4 m.-sized peach(s)
• 2 packs of double cream cheese
• 1 pack of cream cheese, 7% fat
• 300 g yogurt, 1.5% fat
• 1 pack of instant gelatin
• 75 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

refined with iced tea, no baking

Place the cookies in a freezer bag, seal the bag, and crush the contents completely with a rolling pin or your hands. Melt the butter and press it, along with the crumbs, into a springform pan lined with baking paper. Mix the cream cheese and yogurt with an electric hand mixer. Dice three peaches. Soak the gelatin in 150 ml iced tea for 10 minutes. Add the sugar and heat everything, stirring occasionally, until the gelatin has dissolved. Quickly stir into the cream cheese mixture. Then fold in the diced peaches. Pour the mixture into the springform pan. Chill the cake for at least three hours. Just before serving, cut the third peach into wedges and use them to decorate the cake.