Description

This Delightful No-Bake Peach Blueberry Cheesecake is a refreshing, creamy dessert perfect for warm weather or any occasion. Featuring a buttery graham cracker crust, a smooth cream cheese filling whipped with heavy cream and Greek yogurt, and topped with luscious fresh peaches and blueberries, this cheesecake is easy to assemble without an oven. The no-bake method keeps it light and cool, making it a crowd-pleaser that’s both indulgent and fruit-forward.

Ingredients

Scale

For the Crust

1 1/2 cups graham cracker crumbs (or digestive biscuits)
1/4 cup sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling

8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups heavy cream
1/2 cup Greek yogurt or sour cream (optional for extra creaminess)
1 tablespoon lemon juice (optional, for brightness)

For the Fruit Topping

1 cup fresh peaches, diced (or use canned peaches, drained)
1 cup fresh blueberries
2 tbsp honey or maple syrup (optional, for sweetness)

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Instructions

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture is evenly combined and slightly moist. Press the crumb mixture firmly into the bottom of a 9-inch springform pan or pie dish, making sure it’s even. Refrigerate for 30 minutes to set the crust.
Make the Cheesecake Filling: In a separate bowl, whip the heavy cream until stiff peaks form using a hand or stand mixer. In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture, followed by the Greek yogurt (if using) and lemon juice (optional). Continue folding until well combined, being careful not to deflate the whipped cream.
Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to set firmly.
Prepare the Fruit Topping: In a small bowl, mix the diced peaches and blueberries with honey or maple syrup if using. Let the fruit sit for a few minutes to allow the flavors to meld.
Serve: Spoon the peach and blueberry mixture evenly on top of the set cheesecake. Slice and serve chilled. Enjoy!

Notes

For a firmer crust, press the crust layer down using the back of a measuring cup or glass.
Use full-fat cream cheese and heavy cream for the creamiest texture.
Substitute Greek yogurt with sour cream if preferred; this adds extra creaminess.
The fruit topping can be adjusted based on seasonality or preference; strawberries or raspberries make great alternatives.
This cheesecake is best kept refrigerated and consumed within 3 days.
For an extra touch, sprinkle finely chopped nuts over the fruit topping before serving.