Description
A delightful no-bake summer cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and topped with fresh whipped cream mixed with juicy peaches and raspberries. Perfect for a refreshing, fruity dessert.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Filling
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Topping
- 1/2 cup heavy cream
- 1/2 cup peaches, diced
- 1/2 cup raspberries
Instructions
- Prepare Crust: Preheat your oven to 350°F (175°C). Combine the graham cracker crumbs with the melted butter and press this mixture firmly into the bottom of your baking dish to form an even crust layer.
- Make Filling: In a mixing bowl, beat together the softened cream cheese, sugar, vanilla extract, and sour cream until the mixture is completely smooth and creamy.
- Bake Cheesecake: Pour the cream cheese mixture over the prepared crust, spreading evenly. Bake in the preheated oven for 20-25 minutes until the edges are set and the center is slightly jiggly.
- Prepare Topping: While the cheesecake cools, whip the heavy cream until stiff peaks form. Gently fold in the diced peaches and raspberries, ensuring fruit remains intact.
- Assemble and Serve: Once the cheesecake has cooled completely, spread the whipped cream and fruit mixture over the top. Chill before serving for best texture and flavor.
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Do not overbake the cheesecake; it should be just set to maintain a creamy texture.
- Use fresh, ripe peaches and raspberries for optimal flavor.
- Chill the dessert for at least 2 hours before serving to allow the flavors to meld and the topping to set.
