Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups fresh peaches, sliced
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
- Optional: fresh mint leaves for garnish
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until evenly coated. Press the mixture into the bottom of a springform pan to form a firm crust. Chill in the refrigerator while preparing the filling.
- Make the Peach Filling: Puree half of the sliced peaches in a blender or food processor until smooth. Gently fold the peach puree into the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the peach and cream cheese mixture to maintain its airy texture.
- Assemble the Cheesecake: Pour the filling over the crust, spreading evenly. Arrange remaining fresh peach slices on top. Cover and refrigerate for at least 4 hours or overnight to set and meld flavors.
Notes
- Use ripe, fresh peaches for optimal sweetness and flavor. Explore more peach varieties for diversity.
- For a thicker cheesecake, add a bit more cream cheese or dissolve a small amount of gelatin into the filling.
- Vegan version: substitute cream cheese with dairy-free alternatives and use coconut whipped cream instead of heavy cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal Kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
