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Mixed Berry Peach Cheesecake: A Delightful Dessert Adventure

The Mixed Berry Peach Cheesecake
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A stunning no-bake cheesecake featuring a buttery graham crust, velvety vanilla filling, and a jewel-toned swirl of mixed berries and peaches. Refreshing yet decadent, perfect for summer gatherings.

Ingredients

Scale
  • For the Crust:
  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • 2 tbsp brown sugar
  • For the Filling:
  • 24 oz (3 packages) cream cheese, softened
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 1 cup heavy cream, whipped to stiff peaks
  • 1 tbsp lemon juice
  • For the Berry-Peach Swirl:
  • 1 cup mixed berries (strawberries, raspberries, blueberries)
  • 1 large peach, peeled and diced
  • ¼ cup granulated sugar
  • 1 tbsp cornstarch dissolved in 2 tbsp water
  • 1 tsp lemon zest

Instructions

  1. Make Crust: Mix crumbs, butter, and sugar. Press into 9-inch springform pan. Freeze 15 mins.
  2. Prepare Swirl: Simmer berries, peach, and sugar for 5 mins. Add cornstarch slurry, cook 2 mins until thickened. Stir in zest. Cool completely.
  3. Make Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream and lemon juice.
  4. Assemble: Spread filling over crust. Dollop with compote, then swirl with knife. Refrigerate 6+ hours.
  5. Serve: Garnish with fresh berries and mint. Run knife under hot water for clean slices.

Notes

  • Make-Ahead: Compote can be made 3 days ahead. Cheesecake sets best overnight.
  • Gluten-Free: Use gluten-free graham crackers or almond flour crust.
  • Lighter Option: Substitute ⅓ less fat cream cheese and coconut whipped cream.
  • Storage: Keep refrigerated up to 5 days. Freeze without topping for 1 month.

Nutrition

Find it online: https://us.recipesfood.org/mixed-berry-peach-cheesecake/

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