Description
A delicious and creamy no-bake peach blueberry cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and a fresh fruit topping of peaches and blueberries. Perfect for a refreshing dessert that requires no oven time and sets beautifully in the fridge.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- 1/2 cup Greek yogurt or sour cream (optional for extra creaminess)
- 1 tablespoon lemon juice (optional, for brightness)
For the Fruit Topping:
- 1 cup fresh peaches, diced (or canned peaches, drained)
- 1 cup fresh blueberries
- 2 tbsp honey or maple syrup (optional, for sweetness)
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture is evenly combined and slightly moist. Press the crumb mixture firmly into the bottom of a 9-inch springform pan or pie dish, making sure it is evenly distributed. Refrigerate for 30 minutes to set the crust.
- Make the Cheesecake Filling: In a separate bowl, whip the heavy cream until stiff peaks form using a hand mixer or stand mixer. In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture, then fold in Greek yogurt (if using) and lemon juice (optional). Mix carefully until well combined, taking care not to deflate the whipped cream.
- Assemble the Cheesecake: Pour and smooth the cheesecake filling over the chilled crust. Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavors.
- Prepare the Fruit Topping: In a small bowl, combine the diced peaches and blueberries. Add honey or maple syrup if you want extra sweetness. Let the fruit mixture sit for a few minutes to blend the flavors.
- Serve: Spoon the fruit topping evenly over the set cheesecake just before serving. Enjoy this refreshing no-bake dessert!
Notes
- For a firmer crust, you can bake the crust at 350°F for 8-10 minutes before chilling, though this is optional.
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- The lemon juice in the filling adds brightness but can be omitted if preferred.
- Fresh fruit topping is best added right before serving to avoid sogginess.
- You can substitute the fruit topping with any seasonal fruit of your choice.
