Ingredients
Scale
- 200g digestive biscuits or graham crackers
- 100g unsalted butter, melted
- 300g cream cheese, softened
- 150ml heavy cream
- 100g powdered sugar
- 1 teaspoon vanilla extract
- 200g fresh berries (strawberries, blueberries, raspberries)
- 2 ripe peaches, sliced
- 2 tablespoons honey (optional, for glazing)
- Fresh mint leaves for garnish
Instructions
- Begin by crushing the digestives or graham crackers into fine crumbs. Mix the crumbs with melted butter until well combined. Press this mixture evenly into the base of a springform pan to create a solid no-bake crust. Chill in the refrigerator for at least 30 minutes.
- In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light and refreshing dessert cheesecake.
- Spread the creamy filling evenly over the chilled crust. Arrange the sliced peaches and berries on top in an appealing pattern. Drizzle with honey or syrup for extra sweetness. Garnish with fresh mint leaves for a vibrant finish.
- Place the assembled cheesecake in the refrigerator and chill for at least 4 hours or overnight. This allows the cheesecake to set properly and develop its full flavor.
Notes
- Use fresh, ripe berries and peaches for maximum flavor and juiciness.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- You can substitute honey with agave syrup or maple syrup for a vegan version.
- Decorate with additional fresh fruit just before serving for a colorful presentation.
- 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: 22 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg