Summer Bliss Peach and Raspberry Cheesecake Delight
A refreshing cheesecake that combines luscious fruit flavors of peaches and raspberries with a creamy texture, perfect for summer gatherings.
Ingredients
For the crust
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Sugar For the crust
- 0.5 cups Unsalted butter, melted
For the filling
- 16 ounces Cream cheese, softened
- 0.5 cups Sugar For the filling
- 1 teaspoon Vanilla extract
- 1 cup Sour cream
- 1 cup Heavy whipping cream, chilled
- 2 large Fresh peaches, peeled and sliced
- 1 cup Fresh raspberries
- splash Milk Optional for the filling if needed
Instructions
Preparation
- In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Set aside.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in ½ cup of sugar and continue to beat until combined. Mix in the vanilla extract and sour cream until fully incorporated.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
- Pour half of the cheesecake filling over the graham cracker crust. Scatter sliced peaches and raspberries over the top, and then pour the remaining filling on top. Use a spatula to smooth the top if needed.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to let it set.
- Once set, gently remove the cheesecake from the springform pan. Top with any extra fruit, whipped cream, or graham cracker crumbs if desired. Slice and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If freezing, wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months.