Description
This no-bake peach blueberry cheesecake is the perfect dessert for any occasion, featuring a creamy and fluffy cream cheese filling over a graham cracker crust, topped with fresh peaches, blueberries, and a sweet mixed fruit sauce.
Ingredients
Scale
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For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
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For the Cream Cheese Layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups heavy cream, whipped
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For the Topping:
- Fresh peaches, sliced
- Fresh blueberries
- Mixed peach and blueberry sauce
Instructions
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Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill the crust in the refrigerator while you prepare the filling. -
Make the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy. Add vanilla extract and mix well. Gently fold in the whipped cream until everything is well combined and fluffy. -
Assemble the Cheesecake:
Pour the cream cheese mixture over the chilled crust and spread it evenly across the pan. Chill the cheesecake in the refrigerator for at least 4 hours or overnight until set. -
Add the Topping:
Before serving, top the cheesecake with fresh peach slices, blueberries, and a drizzle of mixed peach and blueberry sauce.
Notes
- For best results, allow the cheesecake to chill overnight to ensure it sets fully.
- The mixed peach and blueberry sauce can be made by blending fresh peaches and blueberries with a little sugar and lemon juice.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 34g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg