Ingredients
Scale
- 200g digestive biscuits or graham crackers, crushed
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 150g powdered sugar
- 1 teaspoon vanilla extract
- 200ml heavy cream, whipped
- 200g fresh strawberries, sliced
- 200g fresh blueberries
- 2 ripe peaches, sliced
- Optional: fresh mint leaves and extra berries for garnish
Instructions
- Mix crushed digestive biscuits with melted butter and press into the bottom of a 9-inch springform pan. Refrigerate for 15 minutes.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped heavy cream.
- Pour the cream cheese mixture over the chilled crust and spread evenly. Cover and refrigerate for at least 4 hours or overnight.
- Once firm, top with sliced strawberries, blueberries, and peach slices. Garnish with fresh mint leaves.
Notes
- Store in an airtight container in the fridge for 2-3 days.
- For longer storage, freeze tightly wrapped for up to a month.
- Thaw frozen cheesecake in the fridge for a few hours before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 24g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg