Ingredients
Scale
- 1 ½ cups of graham cracker crumbs
- ½ cup of unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 cup of Greek yogurt or sour cream
- 2 cups of mixed fresh berries (strawberries, blueberries, raspberries)
- 2 ripe peaches, sliced
- 3 tablespoons of honey or maple syrup (optional, for added sweetness)
Instructions
- Combine graham cracker crumbs with melted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create a sturdy crust. Chill in the refrigerator for at least 30 minutes.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, then mix until well combined. Gently fold in Greek yogurt or sour cream for extra creaminess.
- Pour the filling over the prepared crust in the springform pan and smooth the top with a spatula. Cover and refrigerate for at least 4 hours or overnight to set the cheesecake.
- Just before serving, arrange the fresh berries and sliced peaches on top of the chilled cheesecake. Drizzle with honey or maple syrup if desired. Add mint leaves or edible flowers for decoration if preferred.
Notes
- Ensure cream cheese is softened for a smooth filling.
- Use ripe peaches for maximum flavor and sweetness.
- Chill the cheesecake long enough for proper set and firm texture.
- Decorate with fresh fruits and optional mint or edible flowers for visual appeal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
