No-Bake Peach Raspberry Cheesecake

This delightful cheesecake bursts with the flavors of fresh summer fruits, perfect for any occasion.

Prep Time 15

Cook Time 4

Total Time 4 15

Course Dessert

Cuisine American

Servings 8 servings

16 ounces Cream Cheese, softened Allow to soften to room temperature for easy mixing.
0.75 cup Powdered Sugar For sweetening the filling.
1 cup Sour Cream Adds tanginess and creaminess.
2 cups Fresh Peaches, diced Use ripe peaches for best flavor.
1 cup Fresh Raspberries Adds tartness and color.
1 cup Heavy Whipping Cream For a light and fluffy texture.
1 tablespoon Lemon Juice Brightens the flavors.

In a medium mixing bowl, combine crushed graham crackers and melted butter. Mix until crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan and refrigerate to chill.
In a large mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and sour cream, and mix until combined.
Fold in diced peaches and lemon juice gently.
Whip heavy cream until stiff peaks form, then fold into the peach mixture.
Pour the filling over the chilled crust and smooth the top.
Top with fresh raspberries, cover, and refrigerate for at least 4 hours or overnight.
Remove from springform pan, slice, and serve with additional fruit if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keyword Cheesecake, Fruity, No-Bake