No-Bake Peach Blueberry Cheesecake

Description:

This no-bake cheesecake features a buttery graham cracker crust, a velvety cream cheese filling, and a beautiful topping of fresh peaches and blueberries. It’s the ultimate make-ahead dessert — cool, creamy, and full of bright, juicy flavor.

Origin:

Inspired by American no-bake cheesecakes and Southern fruit desserts, this version highlights seasonal peaches and blueberries for a naturally sweet and colorful finish.

Ingredients (Quantity):

For the Crust:

1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp sugar

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened
1 cup heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
Zest of ½ lemon (optional for brightness)

For the Topping:

2–3 fresh peaches, thinly sliced
¾ cup fresh blueberries
2 tbsp honey or apricot jam, warmed (for glazing)
Optional: extra lemon zest or mint leaves for garnish

Instructions:

1. Make the Crust:

Mix graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture into the bottom of a 9-inch springform pan or pie dish.
Chill in the fridge for 30 minutes to set.

2. Prepare the Filling:

Beat cream cheese until smooth.
In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.
Fold whipped cream into cream cheese, along with vanilla and lemon zest, until light and fluffy.
Pour filling over the chilled crust and smooth the top.
Chill for at least 6 hours or overnight.