Description
This Delightful No-Bake Peach Blueberry Cheesecake is a sweet and refreshing dessert, perfect for any occasion. With a creamy, dreamy cheesecake filling, juicy peaches, and vibrant blueberries, all sitting on a buttery graham cracker crust, this no-bake cheesecake is a breeze to make and a joy to eat. It’s the perfect summer dessert that requires no baking—just chill and enjoy!
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 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’s even.
- Refrigerate for 30 minutes to set the crust.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form (you can use a hand mixer or stand mixer).
- Gently fold the whipped cream into the cream cheese mixture, followed by Greek yogurt (if using) and lemon juice (optional). Continue folding until well combined, being careful not to deflate the whipped cream.
- Assemble the Cheesecake:
- Spoon the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
- Smooth the top and refrigerate for at least 4 hours, or overnight if possible, to allow the cheesecake to set.
- Prepare the Fruit Topping:
- In a small bowl, toss the diced peaches and blueberries together. If you’d like a sweeter topping, drizzle the fruit with honey or maple syrup.
- Let the fruit sit for a few minutes to allow the flavors to meld.
- Serve:
- Once the cheesecake has set, remove it from the springform pan and transfer to a serving platter.
- Spoon the peach and blueberry mixture on top of the cheesecake, and spread it evenly.
- Enjoy:
- Slice and serve chilled. Enjoy this refreshing and creamy treat!
Notes
- For a more intense fruit flavor, you can cook the peaches and blueberries with a little sugar on the stovetop to create a compote, then cool it before topping the cheesecake.
- You can substitute the peaches and blueberries with other fruits like strawberries, raspberries, or blackberries, depending on what’s in season.
- If you prefer a thicker filling, you can add 1-2 tablespoons of gelatin (dissolved in warm water) to the cheesecake mixture.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/8 of the cheesecake)
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4 g
- Cholesterol: 65mg