Description

This Summer Bliss Peach and Raspberry Cheesecake Delight is a refreshing and creamy no-bake dessert perfect for warm weather. Featuring a buttery graham cracker crust, smooth cream cheese filling whipped with fresh cream, and topped with juicy peaches and raspberries, this cheesecake combines sweet and fruity flavors in an elegant, easy-to-make treat.

Ingredients

Scale

For the Crust

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

16 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the Topping

2 medium ripe peaches, peeled and sliced
1 cup fresh raspberries
2 tablespoons peach preserves or jam (optional, for glaze)

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Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well, then firmly press the mixture into the bottom of a 9-inch springform pan or pie dish to form an even crust. Place it in the refrigerator to chill while preparing the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, beating until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until smooth and fluffy.
Assemble the cheesecake: Spread the creamy cheesecake filling evenly over the chilled crust. Arrange the sliced peaches and fresh raspberries on top in a decorative pattern.
Optional glaze: If desired, warm the peach preserves slightly until fluid, then brush gently over the fruit topping to give a glossy finish.
Chill and serve: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly before slicing and serving.

Notes

Fresh peaches and raspberries give the best flavor, but you can use canned peaches—just pat them dry before using.
Substitute strawberries or blueberries for raspberries to change up the fruit topping.
For easier slicing, run a knife under hot water, dry it, and then slice the cheesecake.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 21g
Sodium: 210mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg