Description
This delightful no-bake peach blueberry cheesecake is a refreshing and creamy dessert perfect for warm weather or any occasion. Featuring a buttery graham cracker crust, a smooth cream cheese filling whipped to perfection, and a vibrant topping of fresh peaches and blueberries, this cheesecake requires no oven time and is easy to prepare. With a hint of vanilla and optional lemon juice for brightness, it’s a crowd-pleaser that’s luscious yet simple to make.
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 use canned peaches, drained)
- 1 cup fresh blueberries
- 2 tbsp honey or maple syrup (optional, for sweetness)
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture is evenly combined and slightly moist.
- Form the crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan or pie dish, ensuring an even layer. Refrigerate for 30 minutes to allow the crust to set properly.
- Make the cream cheese base: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Whip the cream: Using a hand mixer or stand mixer, whip the heavy cream until stiff peaks form, which will provide volume and lightness to the filling.
- Combine filling: Gently fold the whipped cream into the cream cheese mixture. Then fold in Greek yogurt or sour cream and lemon juice if using. Mix carefully to keep the mixture airy and well combined.
- Assemble the cheesecake: Pour the cream cheese filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, ideally overnight, to let the cheesecake set firmly.
- Prepare the fruit topping: In a small bowl, combine the diced peaches and blueberries. Add honey or maple syrup if desired and let the fruit sit for a few minutes to allow flavors to meld.
- Add the topping: Spoon the fruit mixture evenly over the set cheesecake before serving. Keep refrigerated until ready to serve.
Notes
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- For a firmer crust, you can bake the crust at 350°F (175°C) for 8 minutes and let cool before filling, though this changes it from no-bake.
- If fresh peaches are not in season, canned peaches drained well can be used.
- Optional ingredients like Greek yogurt and lemon juice add extra creaminess and brightness but can be omitted for a simpler flavor.
- Allowing the cheesecake to chill overnight results in the best texture and flavor.
- Store the cheesecake covered in the refrigerator and consume within 3-4 days.
