Description
A luscious Summer Bliss Peach and Raspberry Cheesecake Delight featuring a buttery graham cracker crust, smooth and creamy filling, and topped with fresh whipped cream blended with juicy peaches and raspberries. Perfect for a refreshing light dessert in warm weather.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Topping
- 1/2 cup heavy cream
- 1/2 cup peaches, diced
- 1/2 cup raspberries
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press this mixture firmly into the bottom of a baking dish to form an even crust layer.
- Make the cheesecake filling: In a separate bowl, blend the softened cream cheese, sugar, vanilla extract, and sour cream until the mixture is smooth and creamy without lumps.
- Bake the cheesecake: Pour the cream cheese filling evenly over the prepared graham cracker crust. Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the filling is set but not browned.
- Prepare the topping: While the cheesecake cools, whip the heavy cream until stiff peaks form. Gently fold in the diced peaches and raspberries to combine for a fresh, fruity topping.
- Assemble and serve: Once the cheesecake has cooled, spread the fruity whipped cream mixture over the top. Chill the assembled cheesecake before serving to allow flavors to meld and the topping to set.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Chilling the cheesecake for a few hours enhances the texture and flavor.
- Fresh peaches and raspberries provide the best flavor, but frozen can be used if thawed and drained.
- Use a springform pan for easier removal if desired.
- This cheesecake is best served chilled as a refreshing summer dessert.
