Description
This No-Bake Summer Berry and Peach Cheesecake is a delightful dessert that captures the essence of summer with a creamy cheesecake filling topped with a medley of fresh peaches, strawberries, raspberries, and blueberries.
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened (3 packages)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the Topping:
- 1 1/2 cups fresh peaches, sliced
- 1 cup fresh strawberries, halved
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/4 cup apricot preserves or peach jam
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: Preheat oven to 325°F. Combine graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake for 10 minutes.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs, extracts, sour cream, and heavy cream. Pour over crust.
- Bake the Cheesecake: Bake in a water bath for 50-60 minutes. Cool and refrigerate.
- Prepare the Fruit Topping: Heat preserves and lemon juice. Arrange fresh fruit on the cheesecake and brush with glaze.
- Serve And Enjoy: Chill, slice, and serve!
Notes
- No-Bake Option? Use the same crust but freeze for 15 minutes. Substitute with a no-bake cheesecake filling.
- Want more fruit? Add blackberries or pomegranate seeds.
- Storage: Refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg
