- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Add the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Place the crust in the refrigerator to set while preparing the filling.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Gradually add the powdered sugar and vanilla extract, beating until well combined.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
- Return the pan to the refrigerator to set while preparing the fruit layer.
- Prepare the Peach Raspberry Layer:
- In a medium saucepan, combine the diced peaches, raspberries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the fruit breaks down and releases its juices, about 5-7 minutes.
- Use a fork or potato masher to gently mash the fruit, leaving some chunks for texture.
- In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for a few minutes to bloom.
- Add the bloomed gelatin to the fruit mixture and stir until completely dissolved.
- Remove the saucepan from the heat and let the mixture cool to room temperature.
- Assemble the Cheesecake:
- Once the fruit mixture has cooled, pour it evenly over the cheesecake filling in the springform pan.
- Smooth the top with a spatula to create an even layer.
- Cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.
Chapter 3: Serving and Garnishing
- Release the Cheesecake:
- Run a knife around the edge of the springform pan to loosen the cheesecake.
- Carefully remove the sides of the pan.
- Garnish:
- Decorate the top of the cheesecake with fresh peach slices and raspberries.
- Add mint leaves for a pop of color and freshness, if desired.
- Serve:
- Slice the cheesecake with a sharp knife, wiping the blade clean between each cut for neat slices.
- Serve chilled, and enjoy the creamy, fruity goodness of your No-Bake Peach Raspberry Cheesecake.
Chapter 4: Tips for Success
- Cream Cheese: Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Whipping Cream: Use cold heavy cream and whip to stiff peaks for a light and airy texture.
- Gelatin: Make sure the gelatin is fully dissolved to ensure the fruit layer sets properly.
- Cooling: Allow the fruit mixture to cool to room temperature before pouring it over the cheesecake to prevent it from melting the filling.
Conclusion
This No-Bake Peach Raspberry Cheesecake is a perfect summer dessert that combines the creamy richness of cheesecake with the fresh, vibrant flavors of peaches and raspberries. It’s easy to make and doesn’t require an oven, making it ideal for hot days. Whether you’re serving it at a family gathering or enjoying it as a special treat, this cheesecake is sure to impress. Enjoy the refreshing, indulgent taste of this delightful dessert!