Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup powdered sugar
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh mixed berries (strawberries, blueberries, raspberries)
- 2 ripe peaches, sliced
- Optional: honey or berry syrup for drizzling
Instructions
- Combine graham cracker crumbs with melted butter in a mixing bowl. Mix until well combined, then press evenly into the bottom of a 9-inch springform pan. Chill for 15 minutes.
- In a large bowl, beat softened cream cheese and powdered sugar until smooth. Add vanilla extract and blend well. Gradually mix in sour cream until the mixture is uniform. Pour over the chilled crust and smooth the top.
- Arrange peach slices and mixed berries on top of the filling, pressing gently into the surface. Optional: drizzle with honey or berry syrup for added flavor.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set and meld flavors.
Notes
- Use fresh, ripe fruits for the best flavor and appearance.
- For a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives.
- This cheesecake can be stored in the refrigerator for up to 3 days.
- For longer storage, freeze for up to 1 month; thaw overnight in the fridge prior to serving.
- 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
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg