Description
Experience the refreshing taste of summer with this no-bake Peach and Raspberry Cheesecake Delight! With a buttery graham cracker crust, velvety cream cheese filling, and a luscious peach-raspberry topping, this chilled dessert is perfect for hot days and festive gatherings.
Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/3 cup unsalted butter, melted
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2 tablespoons sugar
For the Cheesecake Filling:
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16 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 1/2 cups heavy whipping cream
For the Fruit Topping:
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2 peaches, peeled and sliced
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1 cup fresh raspberries
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1 tablespoon lemon juice
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2 tablespoons sugar
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1 teaspoon cornstarch dissolved in 1 tablespoon water (optional, for thickening)
Instructions
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In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan. Chill in the fridge for 15 minutes.
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In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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In a separate bowl, whip the heavy cream until stiff peaks form.
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Gently fold the whipped cream into the cream cheese mixture until well incorporated.
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Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight.
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For the fruit topping, combine sliced peaches, raspberries, lemon juice, and sugar in a saucepan over medium heat. Cook gently until the fruit softens and the mixture becomes syrupy.
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If a thicker topping is desired, add the cornstarch slurry and cook for 1-2 minutes until thickened. Let cool.
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Spoon the fruit topping over the cheesecake before serving.
Notes
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Chill the cheesecake overnight for the best texture.
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You can substitute nectarines or strawberries for a variation.
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This dessert is best served cold and can be made up to 2 days ahead.
