Ingredients
Scale
- 2 cups of crushed graham crackers or digestive biscuits
- ½ cup unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
- 3–4 fresh peaches, sliced
- 2 tablespoons lemon juice (to prevent browning)
- Optional: mint leaves for garnish
Instructions
- Start by combining the crushed graham crackers with melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan to create your base. Chill in the refrigerator for about 30 minutes to set.
- In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread the cream cheese filling evenly over the chilled crust. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to firm up.
- While the cheesecake chills, toss the sliced peaches in lemon juice to prevent browning. Arrange the fresh peaches on top of the chilled cheesecake just before serving. Garnish with mint leaves if desired for a fresh touch.
Notes
- Ensure cream cheese is softened for a smooth filling.
- Chill the cheesecake long enough for proper setting—usually at least 4 hours or overnight.
- Add the sliced peaches right before serving for the freshest appearance and flavor.
- Garnish with mint leaves or a drizzle of honey for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/8 of the cheesecake)
- Calories: 350 kcal Kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg