Summer Bliss Peach and Raspberry Cheesecake Delight Recipe
Ingredients:
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
– 16 oz (2 packages) cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy cream, whipped to stiff peaks
For the Peach and Raspberry Topping:
– 2 large peaches, peeled and sliced
– 1 cup fresh raspberries
– 1/4 cup granulated sugar
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch
– 2 tablespoons water
For Garnish:
– Fresh mint leaves (optional)
Instructions:
1. Prepare the Crust:
– Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
– In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles coarse sand and holds together when pressed.
– Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer.
– Bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and let it cool completely.
2. Make the Cheesecake Filling:
– In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
– Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.
– Gently fold in the whipped heavy cream until fully incorporated, being careful not to deflate the mixture.
– Spread the cheesecake filling evenly over the cooled crust in the springform pan. Smooth the top with a spatula.
3. Prepare the Peach and Raspberry Topping:
– In a saucepan, combine the sliced peaches, fresh raspberries, granulated sugar, and lemon juice.
– In a small bowl, mix together the cornstarch and water to create a slurry. Add the slurry to the saucepan with the fruit mixture and stir to combine.
– Cook the fruit mixture over medium heat, stirring occasionally, until the sauce thickens and the fruit is softened, about 5-7 minutes.
– Remove the fruit topping from the heat and let it cool slightly.
– Once cooled, spread the peach and raspberry topping evenly over the cheesecake filling in the springform pan.
4. Refrigerate and Serve:
– Refrigerate the cheesecake for at least 4 hours, or until set.
– Once set, carefully remove the sides of the springform pan.
– Garnish with fresh mint leaves for a pop of color and flavor (optional).
– Slice the cheesecake into wedges and serve chilled.
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Nutrition:
– Prep Time: 15 minutes
– Cooking Time: 30 minutes
– Total Time: 45 minutes
– Calories: 250 kcal per serving
– Servings: 9 servings