Description

This Delightful No-Bake Peach Blueberry Cheesecake is a refreshing and creamy dessert perfect for warm days or any occasion. Featuring a crunchy graham cracker crust and a luscious cream cheese filling topped with fresh peaches and blueberries, this cheesecake requires no baking and is easy to prepare. The combination of sweet and tangy fruit complements the smooth filling beautifully, making it a crowd-pleaser for summer gatherings or casual family treats.

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)

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Instructions

Prepare the crust mixture: Combine the graham cracker crumbs and sugar in a mixing bowl. 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 it forms an even layer.
Set the crust: Refrigerate the crust for 30 minutes to help it firm up and hold together.
Make cream cheese base: In a separate large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Whip the cream: In another bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form.
Fold mixtures together: Gently fold the whipped cream into the cream cheese mixture. Then fold in the Greek yogurt (if using) and lemon juice, mixing until well combined but still light and airy.
Assemble the cheesecake: Pour the cream cheese filling over the chilled crust and smooth the top with a spatula.
Chill and set: Refrigerate the assembled cheesecake for at least 4 hours or overnight for best results, allowing it to fully set.
Prepare fruit topping: While the cheesecake is setting, combine diced peaches, blueberries, and honey or maple syrup in a bowl. Let sit for a few minutes to allow flavors to meld.
Add fruit topping: Just before serving, spoon and gently spread the peach and blueberry mixture evenly over the top of the cheesecake.

Notes

For a firmer crust, you can bake the crust at 350°F (175°C) for 8-10 minutes before chilling (optional).
Use fresh fruit for the best flavor and texture, but canned fruit drained thoroughly works as a convenient alternative.
If you prefer a tangier filling, increase lemon juice slightly or add more Greek yogurt.
This cheesecake is best served chilled and eaten within 2 days for freshness.
The recipe can be adapted to other fruits according to season and preference.