Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
- 3–4 ripe peaches, peeled and sliced
- Optional: 2 tablespoons peach jam for glaze
Instructions
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a springform pan and chill for 15 minutes.
- In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract; mix until creamy.
- In another bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
- Spread the cheesecake filling evenly over the chilled crust using a spatula.
- Arrange sliced peaches on top of the cheesecake filling. Optionally brush with warmed peach jam for a glossy finish.
- Refrigerate for at least 4 hours or overnight until set. Slice and serve chilled.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 290
- Sugar: 23g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg