Description
A creamy no-bake cheesecake with a vibrant raspberry and peach swirl.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 (8 ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup raspberry puree
- 1/2 cup peach puree
Instructions
- Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Stir in vanilla extract and heavy cream.
- Divide the cream cheese mixture in half.
- Gently swirl raspberry puree into one half of the mixture.
- Gently swirl peach puree into the other half of the mixture.
- Layer the raspberry and peach mixtures over the crust.
- Chill for at least 4 hours, or until firm.
Notes
- For a smoother puree, strain the fruit to remove seeds.
- You can use fresh or frozen fruit. If using frozen, thaw and drain before pureeing.
- Garnish with fresh berries and peach slices before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Raspberry Peach Cheesecake, no-bake cheesecake, fruit cheesecake, dessert recipe