Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
- 2 ripe peaches, sliced
- 1/4 cup honey or agave syrup (optional for added sweetness)
- Fresh mint leaves for garnish
Instructions
- In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to create an even crust. Chill in the refrigerator for at least 30 minutes to set.
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light and fluffy filling. Spread this over the prepared crust and smooth the top with a spatula.
- On top of the cheesecake filling, evenly distribute the fresh mixed berries and peach slices. Drizzle with honey or agave syrup for extra sweetness if desired. For a decorative touch, garnish with fresh mint leaves.
- Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to firm up.
Notes
- Use ripe, fresh peaches and berries for the best flavor.
- Chill the cheesecake long enough to allow it to set firmly, ensuring clean slices.
- Feel free to customize the sweetness level by adjusting the honey or sugar according to your taste.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10th of the cheesecake)
- Calories: 340 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg