No Bake Peach Raspberry Cheesecake 🍓❤️

 

Ingredients:  

- 1 1/2 cups graham cracker crumbs  

- 1/4 cup granulated sugar  

- 1/2 cup unsalted butter, melted  

- 16 oz cream cheese, softened  

- 1 cup powdered sugar  

- 1 teaspoon vanilla extract  

- 1 cup heavy whipping cream, whipped  

- 2 cups fresh peaches, diced (about 3 medium peaches) 

- 1 cup fresh raspberries  

- Optional: 1 tablespoon lemon juice for added tang  

Directions:  

1. In a medium bowl, mix the graham cracker crumbs,

granulated sugar, and melted butter until well combined.

Press the mixture firmly into the bottom of a 9-inch

springform pan to form the crust. Place in the refrigerator

to chill for 15 minutes.  

2. In a large bowl, beat the softened cream cheese,

powdered sugar, and vanilla extract until smooth and

creamy. Gently fold in the whipped heavy cream until

fully incorporated.  

3. Spread half of the cream cheese mixture evenly over

the chilled crust. Layer with diced peaches and

raspberries, then add the remaining cream cheese

mixture on top. Smooth the surface with a spatula.  

4. Refrigerate the cheesecake for at least 4 hours or until

set. For best results, chill overnight. Once set, remove

from the pan, slice, and serve chilled.  

Prep Time: 20 minutes | Baking Time: 0 minutes | Total

Time: 4 hours  

Kcal: 350 kcal per serving | Servings: 8  

Tips:  

- For a lighter version, substitute half the cream cheese

with Greek yogurt and use low-fat whipped cream.  

- Enhance the flavor by adding a layer of raspberry jam

between the fruit and cream cheese for extra tartness.  

- Try variations with other fruits like strawberries or

blueberries, or top with a drizzle of honey for a sweeter

finish.