
No-Bake Blueberry Peach Cheesecake – A Summer Delight
Introduction
Savor the flavors of summer with this No-Bake Blueberry Peach Cheesecake! Bursting with fresh peaches, juicy blueberries, and a creamy cheesecake base, this dessert is both refreshing and indulgent. Whether you’re hosting a dinner party or looking for a treat to cool off on a warm day, this no-bake recipe is simple to make and guaranteed to impress. Let’s dive into this fruity masterpiece!
Ingredients
For the Crust:
- 2 cups (200g) graham cracker crumbs
- ½ cup (115g) unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 2 cups (450g) cream cheese, softened
- 1 cup (240ml) heavy whipping cream, chilled
- ¾ cup (90g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (150g) fresh blueberries
- 1 cup (150g) fresh peach slices, diced
For the Topping:
- 1 cup (200g) fresh blueberries
- 1–2 fresh peaches, sliced
- ½ cup (120ml) blueberry or peach glaze
- Mint leaves for garnish (optional)
Instructions
Step 1: Prepare the Crust
- Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture into the bottom of a 9-inch (23cm) springform pan, creating a firm and even crust.
- Chill the crust in the refrigerator while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until fully combined.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy texture.
- Carefully fold in the fresh blueberries and diced peach slices for a fruity burst in every bite.
Step 3: Assemble the Cheesecake
- Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
- Smooth the top and refrigerate the cheesecake for at least 6 hours or overnight to allow it to set completely.
Step 4: Add the Toppings
- Once the cheesecake is set, remove it from the springform pan and transfer it to a serving plate.
- Arrange the fresh peach slices and blueberries on top in a decorative pattern.
- Drizzle the blueberry or peach glaze over the fruit for a glossy finish.
- Garnish with mint leaves for an elegant touch.
Pro Tips
- Use ripe, fresh peaches and blueberries for the best flavor and presentation.
- For a firmer crust, freeze it for 10–15 minutes before adding the filling.
- For clean slices, dip your knife in warm water and wipe it dry before cutting.
Serving Suggestions
- Serve chilled for a refreshing dessert on a hot summer day.
- Pair with a glass of iced tea or sparkling water with a slice of lemon for a perfect summer combo.
- Add a dollop of whipped cream or a sprinkle of crushed graham crackers for extra indulgence.
Conclusion
This No-Bake Blueberry Peach Cheesecake is a delightful combination of creamy textures and fruity flavors that’s perfect for any summer occasion. Easy to make and bursting with fresh ingredients, it’s a dessert that will have everyone coming back for seconds. Try this recipe today and enjoy the sweet taste of summer!
Happy no-baking!