Easy Peach Cheesecake With Raspberry Swirl, a delicious no-bake creamy dessert bursting with juicy peaches. Quick and easy to make and great for parties too!
Easy Peach Cheesecake With Raspberry Swirl, oh my goodness! We’ve got a very easy and delicious recipe for you to enjoy today.
This Peach Cheesecake is a quick, no-bake dessert and takes just a matter of minutes to prepare, and then simply chill in the refrigerator until firm, around 3 – 4 hours.
The flavor is lovely! With each bite of this peach cheesecake, you get a burst of juicy peaches, a delicious creamy cheesecake with a hint of vanilla, and then a slightly sharp, sour raspberry sauce to contrast the creaminess of the cheesecake itself.
Peaches and raspberries are always a good combination. Think of the famous Peach Melba dessert, and this is like a cheesecake version!
If you love these flavor combinations, please do try our Peach Melba Trifle. It’s a popular dessert and great for parties!
For this recipe, I’ve used a square baking pan, but you can make individual mini cheesecakes in a cupcake pan (be sure to line the bottom so you can get them out!), or a round pan.
I often find using a square pan is easier for portion control, especially if you’re catering for a party or taking along to a potluck or gathering. You can cut the squares as big or small as you like.
So let’s get straight to the recipe and see how easy it is to make our Peach cheesecake with raspberry swirl. Please enjoy!
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Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 cup fresh peaches, sliced
1 cup fresh raspberries
1/2 cup peach preserves
Whipped cream for garnish
Fresh peach slices and raspberries for garnish
Directions:
In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 30 minutes.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Spread half of the cream cheese mixture over the chilled crust.
Arrange the peach slices and raspberries evenly over the cream cheese layer.
Spread the remaining cream cheese mixture over the fruit layer and smooth the top.
Heat the peach preserves in the microwave for 15-20 seconds until melted. Drizzle over the top of the cheesecake.
Refrigerate the cheesecake for at least 4 hours, or until set.
Before serving, garnish with whipped cream, fresh peach slices, and raspberries.