Description
A refreshing and creamy no‑bake cheesecake with a buttery graham‑cracker crust, topped with vibrant summer berries and juicy peach compote.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 1 cup heavy cream
- 1 cup cream cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 peach, sliced
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions
- Combine graham cracker crumbs and melted butter; press the mixture into the bottom of a 9‑inch springform pan to form the crust. Chill while preparing the filling.
- Whip the heavy cream until stiff peaks form; set aside.
- Beat cream cheese with powdered sugar and vanilla extract until smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
- Meanwhile, in a small saucepan combine mixed berries, sliced peach, sugar, and lemon juice. Cook over medium heat until the fruit softens and sugar dissolves; let cool.
- Once cheesecake is set, top with the cooled berry‑peach mixture. Slice and serve chilled.
Notes
- You can use frozen berries—thaw and drain them first to avoid a watery topping.
- Make the cheesecake a day ahead; add fruit topping just before serving.
- Adjust sugar in the topping based on the sweetness of your fruit.
Nutrition
- Serving Size: 1 slice (1/8 cheesecake)
- Calories: 310
- Sodium: 190 mg
- Fat: 18 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
