Ingredients
Scale
- 200g (7 oz) of cream cheese, softened
- 1 cup of sweetened condensed milk
- 1 cup of heavy cream
- 1 teaspoon of vanilla extract
- 1 cup of crushed graham crackers or digestive biscuits
- ½ cup of unsalted butter, melted
- 1 cup of fresh summer berries (strawberries, blueberries, raspberries)
- 1 large ripe peach, sliced
- Optional: honey or agave syrup for added sweetness
Instructions
- Combine crushed graham crackers with melted butter until evenly coated. Press into the bottom of a greased 9-inch springform pan and refrigerate for 15-20 minutes to set.
- In a large bowl, beat softened cream cheese until smooth. Gradually add condensed milk and continue mixing. Pour in heavy cream and vanilla, whipping until thick and fluffy.
- Pour the filling over the chilled crust and smooth the top. Decorate with fresh berries and peach slices, drizzling honey or syrup if desired.
- Refrigerate for at least 4 hours or overnight to allow flavors to meld and the cheesecake to set.
Notes
- Ensure the cream cheese is softened before mixing for a smooth filling.
- Use fresh or properly thawed frozen berries and peaches for best texture and flavor.
- You can substitute dairy ingredients with plant-based alternatives for vegan or dairy-free versions.
- Chilling overnight enhances the flavor and consistency of the cheesecake.
- 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
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg