No Bake Peach Blueberry Cheesecake
No Bake Peach Blueberry Cheesecake is a creamy, refreshing dessert with a buttery graham cracker crust.Made with fresh peaches, blueberries, and a fluffy cheesecake filling.Perfect for summer parties, holidays, and easy make-ahead entertaining.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
Filling
- 3 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream whipped
Toppings
- Fresh peaches sliced
- Fresh blueberries
- Mixed peach and blueberry sauce
Instructions
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust.
- Refrigerate the crust while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.
- Mix in the vanilla extract.
- Gently fold the whipped heavy cream into the cream cheese mixture until light and fluffy.
- Pour the filling over the chilled crust and spread evenly with a spatula.
- Refrigerate the No Bake Peach Blueberry Cheesecake for at least 4 hours, preferably overnight, until fully set.
- Before serving, decorate with fresh peach slices, blueberries, and drizzle generously with the mixed peach and blueberry sauce.
- Slice and serve chilled.
Notes
- Nectarines can be substituted for peaches.
- Fresh raspberries or strawberries also pair beautifully with the blueberries.
- Homemade fruit sauce adds extra freshness, but quality store-bought sauce works well too.
- Garnish with fresh mint leaves for a beautiful finishing touch.