This No-Bake Peach Blueberry Cheesecake is a delightful dessert that combines the sweetness of ripe peaches with the tang of blueberries, all nestled in a creamy cheesecake filling. Perfect for warm weather or any time you want a light, refreshing treat, this recipe is easy to make and doesn’t require an oven. Here’s a detailed guide to making this scrumptious cheesecake.
Ingredients:
- For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ⅓ cup (75g) unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup (240ml) heavy cream
- ½ cup (120g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (120g) sour cream
- ¼ cup (60ml) fresh lemon juice
- For the Peach Topping:
- 2 cups (300g) fresh peaches, peeled and sliced
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- For the Blueberry Sauce:
- 1 cup (150g) fresh or frozen blueberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)