Description
This No-Bake Peach Raspberry Swirl Cheesecake is a refreshing summer dessert bursting with fruity flavor. Creamy cheesecake filling, sweet peach purée, and a vibrant raspberry swirl come together on a buttery graham cracker crust — no oven required.
Ingredients
- 1½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 1 cup peach purée (fresh or canned, well-drained)
- 1 tbsp lemon juice (for peach layer)
- 3/4 cup raspberries (fresh or frozen)
- 2 tbsp sugar (for raspberry swirl)
- 1 tsp lemon juice (for raspberry swirl)
- Fresh peach slices, raspberries, and mint leaves (optional garnish)
Instructions
- Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Chill for 15 minutes.
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat for 5–6 minutes until thickened. Cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip heavy cream to stiff peaks and gently fold into the cream cheese mixture.
- Stir peach purée and lemon juice into the cheesecake filling until blended.
- Pour filling over the chilled crust. Spoon raspberry sauce on top and swirl gently with a knife.
- Refrigerate for at least 4 hours or overnight until set.
- Garnish with peach slices, raspberries, and mint before serving.
Notes
- Ensure the raspberry swirl is fully cooled before swirling.
- Chilling overnight provides the best texture.
- Use well-drained peach purée to avoid a soft set.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert, Cheesecake
- Method: No-Bake
- Cuisine: American