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This cool summer Peach Plum Cheesecake doesn't need any baking at all! It's got a smooth, light filling that pairs wonderfully with juicy fresh peaches and plums. You'll love how the creamy texture meets the sweet fruit flavors on top of that buttery graham cracker base. It's super easy to make without turning on your oven - perfect when it's hot outside! Whether you're throwing a backyard get-together or just craving something fruity and sweet, everyone will go crazy for this tasty treat!
INGREDIENTS- Melted unsalted butter: ½ cup, helps hold the crust together.
- Graham cracker crumbs: 1 ½ cups, forms the base of your dessert.
- Heavy cream: 1 cup, whipped up for that airy texture.
- Vanilla extract: 1 teaspoon, gives that classic flavor boost.
- Softened cream cheese: 2 cups, creates that smooth filling.
- Granulated sugar: 1 cup, adds the right amount of sweetness.
- Sliced fresh plums: 2 cups, brings a tangy-sweet element.
- Sliced fresh peaches: 2 cups, adds summery sweetness throughout.
- Melted peach jelly: ¼ cup, gives that beautiful shine on top.
- Step 5:
- Cut into slices and enjoy the yummy mix of peach and plum flavors in this cool, no-bake treat!
- Step 4:
- Arrange more peach and plum slices on top to make it pretty. Pour the melted peach jelly over everything for a nice shine. Let the cheesecake chill in your fridge for at least 4 hours until it's completely set.
- Step 3:
- Scoop half the cream cheese mix onto your chilled crust and spread it out evenly. Layer some peach and plum slices on top. Then add the rest of the cream cheese mixture, making sure to cover all the fruit completely.
- Step 2:
- Mix the soft cream cheese, sugar, and vanilla in a big bowl until everything's smooth. In another bowl, beat the heavy cream until it forms stiff peaks. Carefully fold the whipped cream into your cheese mixture until it's all mixed together.
- Step 1:
- Combine graham cracker crumbs with melted butter in a bowl until it's all wet. Press this mix firmly into the bottom of a 9-inch springform pan to create your crust. Put it in the fridge for at least 30 minutes to get firm.
- For extra yumminess, add a spoonful of whipped cream or a little more peach jelly on each slice when serving.
- Keep your cheesecake in the fridge for up to 3 days. Make sure to wrap it tight with plastic wrap so it stays fresh.
- Let the cheesecake chill for at least 4 hours (overnight works even better) so it sets properly and cuts cleanly.
- Always pick ripe, juicy peaches and plums for the tastiest results. The sweeter your fruit, the better your dessert will taste.
Tips from Well-Known Chefs
- Try adding some lemon zest to your cream cheese filling to bring out the fruit flavors even more. It adds a fresh kick that works really well with the peaches and plums.
This no-cooking-needed Peach Plum Cheesecake makes the ideal hot weather dessert. It's fresh and light with a mix of smooth cheesecake and seasonal fruits. The sweet peaches play off the slightly tart plums perfectly, while that graham cracker crust adds just enough crunch. Since you don't need to bake it, it's the go-to choice when temperatures rise and you want to keep your kitchen cool.
A Crowd-Pleasing Treat for Summer GatheringsThis cheesecake will wow everyone at your summer cookouts, family reunions, or just as a special treat for yourself. The bright colors and fruity taste make it look as good as it tastes, and it couldn't be easier to put together. With minimal work and maximum flavor payoff, this cool cheesecake is the summer dessert you'll make again and again!
FAQsCan I use canned peaches and plums?
You can totally use canned fruit if you can't find fresh ones. Just make sure you drain them really well first so they don't make your cheesecake too watery.
How do I prevent the crust from sticking to the pan?
The trick is to grease the bottom of your springform pan before you add the crust mixture. You can also put down a circle of parchment paper first if you want to be extra careful.
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