Description
A refreshing no-bake cheesecake topped with juicy summer berries and peaches, perfect for warm-weather gatherings. The creamy filling pairs perfectly with the fresh fruit and buttery graham cracker crust.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 ripe peaches, thinly sliced
- 1 cup mixed summer berries (strawberries, blueberries, raspberries)
- 1 tablespoon honey or apricot jam (optional, for glazing fruit)
Instructions
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press into the bottom of a springform pan to form the crust. Chill in the fridge for 15–20 minutes.
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold it gently into the cream cheese mixture until fully incorporated.
- Pour the cheesecake filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until firm.
- Before serving, top with sliced peaches and mixed berries. Optionally, brush fruit with warmed honey or apricot jam for a glossy finish.
Notes
- Use the ripest seasonal fruit for the best flavor.
- Chill overnight for optimal texture.
- You can substitute digestive biscuits for graham crackers if unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 20g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg