Delightful No-Bake Peach Blueberry Cheesecake
A refreshing no-bake cheesecake featuring creamy cheese, fresh peaches, and juicy blueberries, perfect for summer days and special occasions.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs Forms the crunchy base.
- 0.25 cups granulated sugar Enhances the crust's flavor.
- 0.5 cups unsalted butter, melted Adds richness and binds the crust.
Cheesecake Filling Ingredients
- 8 oz cream cheese, softened Creates the heart of the cheesecake.
- 1 cup powdered sugar Provides sweetness for the filling.
- 1 tsp vanilla extract Adds a rich, aromatic flavor.
- 1 cup heavy cream, whipped Provides a fluffy texture.
- 2 cups fresh peaches, sliced Infuses a nostalgic summer vibe.
- 1 cup fresh blueberries Adds brightness and tanginess.
Instructions
Preparation of Crust
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Refrigerate the crust for 15 minutes to let it set.
Preparation of Filling
- In another bowl, beat the softened cream cheese until smooth.
- Gradually add in powdered sugar and vanilla extract, mixing until well incorporated.
- Gently fold in the whipped heavy cream until creamy and fluffy.
Assembling the Cheesecake
- Pour the cream cheese mixture over the chilled crust and spread it evenly.
- Top with sliced peaches and scatter fresh blueberries over the surface.
- Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Once set, slice and serve chilled.
Notes
Serve with freshly whipped cream or drizzle of honey. Perfect for summer picnics or family gatherings. Avoid skipping the chilling step for the best texture.