Ingredients
Scale
- 200g (7 oz) graham cracker crumbs
- 100g (1/2 cup) unsalted butter, melted
- 300g (10 oz) cream cheese, softened
- 150g (3/4 cup) powdered sugar
- 1 teaspoon vanilla extract
- 250ml (1 cup) heavy cream
- 2 ripe peaches, thinly sliced
- 150g (1 cup) mixed summer berries (strawberries, blueberries, raspberries)
- Optional: mint leaves for garnish
Instructions
- Combine graham cracker crumbs and melted butter in a medium bowl. Mix until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form a crust. Chill in the refrigerator.
- In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the filling over the chilled crust and spread evenly. Arrange peach slices and summer berries on top in a decorative pattern. Garnish with mint leaves if desired.
- Refrigerate for at least 4 hours or overnight to set the cheesecake and allow flavors to meld.
Notes
- Ensure cream cheese is softened for a smooth filling.
- You can substitute different fresh fruits based on seasonal availability.
- Cover tightly and store in the refrigerator for up to 3 days.
- For longer storage, freeze individual slices and thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg