No-Bake Peach Blueberry Cheesecake
A delicious no-bake cheesecake combining summer fruits and rich creaminess, perfect for warm-weather gatherings.
Ingredients
Crust
- 1.5 cups graham cracker crumbs Provides a delightful crunch.
- 0.25 cups granulated sugar Adds sweetness without overpowering.
- 0.5 cups unsalted butter, melted For rich creaminess.
Creamy Filling
- 8 oz cream cheese, softened Creates a smooth base.
- 1 cups powdered sugar Adds a touch of sweetness.
- 1 tsp vanilla extract Infuses warm notes.
- 1 cups heavy cream, whipped Brings lightness to the texture.
Toppings
- 2 cups fresh peaches, sliced Adds juicy sweetness.
- 1 cups fresh blueberries Provides flavor and color.
Instructions
Preparation
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form a sturdy base. Refrigerate to set for 15 minutes.
Creamy Filling
- In another bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until incorporated.
- Gently fold in whipped heavy cream to retain airy texture.
Assembly
- Pour the creamy filling over the chilled crust and spread evenly.
- Top with sliced peaches and scatter blueberries on top.
Cooling
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours until fully set.
- Slice into wedges and serve chilled.
Notes
Elevate the cheesecake by adding a fruit sauce made from simmered fresh fruits with sugar and lemon juice. Pair with whipped cream or vanilla ice cream for best enjoyment.