Print
Description
No-Bake Peach Raspberry Cheesecake recipe that’s creamy, fruity, and perfect for summer gatherings. Easy to make and full of fresh flavor!
Ingredients
1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
1 cup heavy whipping cream
3/4 cup granulated sugar
1 tsp vanilla extract
2 ripe peaches, sliced
1 cup fresh raspberries
Instructions
1. Combine graham cracker crumbs and melted butter. Press into a springform pan and chill.
2. Beat cream cheese, sugar, and vanilla until smooth.
3. Whip heavy cream to stiff peaks and fold into cream cheese mixture.
4. Pour half the filling over the crust, layer with peaches and raspberries, then top with remaining filling.
5. Smooth the top, cover, and refrigerate for at least 4 hours or overnight before serving.
Notes
Use fresh, ripe fruit for best flavor and texture.
Chill overnight for better consistency.
Garnish with mint leaves or drizzle with peach syrup for presentation.
Frozen fruit can be used but drain well to avoid excess moisture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
