Description
A creamy, oven-free cheesecake layered with fresh summer peaches and tart raspberries on a buttery graham cracker crust.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 6 tbsp unsalted melted butter
- 16 oz softened cream cheese
- 1 cup powdered sugar
- 2 cups heavy whipping cream (chilled)
- 1 tsp vanilla extract
- 2 cups diced fresh peaches
- 1 cup fresh raspberries
Instructions
- Mix graham cracker crumbs with melted butter and press into a springform pan.
- Whip heavy cream until stiff peaks form.
- Beat cream cheese and powdered sugar until smooth.
- Fold whipped cream and vanilla into the cream cheese mixture.
- Gently fold in diced peaches and half the raspberries.
- Pour filling over the crust and smooth the top.
- Refrigerate for at least 6 hours.
- Top with remaining raspberries and peach slices before serving.