Summer Berry and Peach Cheesecake (Printable Version)
Smooth, creamy cheesecake with fresh peach puree and mixed berries atop a buttery graham cracker crust. No baking required!
# Ingredients:
→ Crust
01 -
1 ½ cups graham cracker crumbs
02 -
½ cup unsalted butter, melted
→ Filling
03 -
2 (8-ounce) packages cream cheese, softened
04 -
¾ cup powdered sugar
05 -
1 teaspoon vanilla extract
06 -
1 cup heavy cream
07 -
1 cup ripe peaches, pureed
→ Topping
08 -
1 cup mixed berries (strawberries, blueberries, raspberries)
09 -
2 tablespoons lemon juice
# Steps:
01 -
Combine graham cracker crumbs and melted butter in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan. Set aside.
02 -
Beat softened cream cheese until smooth and creamy. Gradually incorporate powdered sugar and vanilla extract, mixing until well combined. Fold in peach puree until integrated.
03 -
Whip heavy cream until soft peaks form. Gently fold into the peach-cream cheese mixture to maintain a light texture.
04 -
Pour filling over the prepared crust and smooth the surface with a spatula. Refrigerate for at least 4 hours or overnight until completely set.
05 -
Just before serving, toss mixed berries with lemon juice and arrange them decoratively over the top of the cheesecake.
# Notes:
01 -
For best results, ensure all dairy ingredients are at room temperature before beginning.
02 -
The cheesecake can be prepared up to 2 days in advance and kept refrigerated.