Here’s a No-Bake Peach Blueberry Cheesecake recipe that’s creamy, fruity, and perfect for summer — no oven required!
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🍑🫐 No-Bake Peach Blueberry Cheesecake
✅ Servings: 8–10
⏱ Prep Time: 25 minutes + 4 hours chilling
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🍪 Ingredients
Crust:
1 ½ cups graham cracker crumbs (or digestive biscuits)
¼ cup granulated sugar
½ cup unsalted butter, melted
Cheesecake Filling:
16 oz (450g) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, cold
Fruit Topping:
2 fresh peaches, peeled and sliced (or canned, drained)
1 cup fresh blueberries
2 tbsp peach or apricot jam (for glaze)
1 tsp lemon juice (optional)
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👩🍳 Instructions
1. Make the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan (or pie dish).
Place in the fridge to chill while preparing the filling.
2. Prepare the Filling
In a large bowl, beat cream cheese until smooth.
Add powdered sugar and vanilla, beating until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
3. Assemble the Cheesecake
Spoon the filling over the chilled crust and smooth the top.
Chill in the refrigerator for at least 4 hours, or overnight for best results.
4. Add the Topping
In a small saucepan, warm the jam and lemon juice until thin and smooth. Let cool slightly.
Arrange peach slices and blueberries on top of the cheesecake.
Brush with the jam glaze to give a shiny finish and help the fruit set.
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🧊 Storage
Store covered in the fridge for up to 3–4 days.
Not ideal for freezing due to the fresh fruit topping.