Ingredients
Scale
- 2 cups of graham cracker crumbs
- 1/2 cup of melted butter
- 3 cups of fresh peaches, sliced
- 16 oz of cream cheese, softened
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 2 cups of heavy whipping cream
- Optional: fresh mint leaves for garnish
Instructions
- In a mixing bowl, combine graham cracker crumbs with melted butter until evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 15 minutes.
- Beat the softened cream cheese until smooth in a large bowl. Add powdered sugar and vanilla extract, mix well. Whip the heavy cream until stiff peaks form, then fold gently into the cream cheese mixture until combined and smooth.
- Spoon half of the cream mixture over the crust, smooth with a spatula. Layer sliced peaches over the cream layer, then cover with the remaining cream mixture. Smooth the top and refrigerate for at least 4 hours or until set.
- Before serving, garnish with additional peach slices and mint leaves if desired. Drizzle with honey or peach glaze for added shine and sweetness.
Notes
- Use ripe peaches for the best flavor and sweetness.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Chill the cheesecake thoroughly for a firm, sliceable texture.
- High-quality heavy whipping cream yields a fluffier, more stable filling.
- For a citrusy twist, add lemon zest to the cream cheese mixture.
- 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 Kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg