No Bake Peach Blueberry Cheesecake
No Bake Peach Blueberry Cheesecake is a delicious fluff dessert that is so easy to make. Great for any day of the week and it makes a large batch for special occasions!
No bake cheesecakes are one of my favorite desserts to make when it’s too hot to turn on the oven to bake cookies and cakes. This peach and blueberry fluff is light and not overly sweet and everyone loves it.
Ingredients for No Bake Peach Blueberry Cheesecake Recipe
- Peach Pie Filling
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
- Cream Cheese
- Fresh Blueberries
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Step By Step Instructions for Cheesecake Fluff
- Pour peach pie filling into a bowl and slice the peaches up into bite-sized pieces. Set aside
- Pour heavy whipping cream into a mixer bowl and beat at medium speed until it starts to thicken, raise to high speed and beat until stiff peaks form. Add powdered sugar and vanilla, mixing until combined.
- Pour into another bowl and set aside.
- Place cream cheese into the mixer bowl and beat until smooth.
- Add sweetened whipped cream and half of the peach pie filling to the cream cheese.
- Mix until well combined.
- Fold in remaining peach pie filling and blueberries.
- Pour into a serving bowl and garnish with additional blueberries if desired. Cover and refrigerate for 4 hours or overnight.
- Serve chilled cheesecake fluff in bowls or spoon into dessert glasses.
Recipe Notes and Variations for No Bake Cheesecake
- Variations: Use any flavor of pie filling for this recipe. Blueberry, apple, strawberry or cherry are all delicious. Strawberries or raspberries are great in place of the blueberries.
- Storage: Store no bake cheesecake, covered or in an airtight container in the refrigerator up to 3 days.
- Cool Whip: If you don’t have heavy whipping cream, Cool whip can be substituted and for sweetened whipped cream.
More No Bake Cheesecakes to Try
This Peach Blueberry Cheesecake Fluff is a quick and easy no bake dessert that is a real crowd pleaser. It is perfect for any time of year and delicious enough for holidays and special occasions.
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No Bake Peach Blueberry Cheesecake
Ingredients
- 2 cans peach pie filling 21 oz each
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 2 cups fresh blueberries plus more for garnish
Instructions
- Pour peach pie filling into a bowl and slice the peaches up into bite-sized pieces. Set aside
- Pour heavy whipping cream into a mixer bowl and beat at medium speed until it starts to thicken, raise to high speed and beat until stiff peaks form. Add powdered sugar and vanilla, mixing until combined.
- Pour into another bowl and set aside.
- Place cream cheese into the mixer bowl and beat until smooth.
- Add sweetened whipped cream and half of the peach pie filling to the cream cheese. Mix until well combined.
- Fold in remaining peach pie filling and blueberries.
- Pour into a serving bowl and garnish with additional blueberries if desired. Cover and refrigerate for 4 hours or overnight.
- Serve chilled cheesecake fluff in bowls or spoon into dessert glasses.
Notes
- Variations: Use any flavor of pie filling for this recipe. Blueberry, apple, strawberry or cherry are all delicious. Strawberries or raspberries are great in place of the blueberries.
- Storage: Store no bake cheesecake, covered or in an airtight container in the refrigerator up to 3 days.
- Cool Whip: If you don’t have heavy whipping cream, Cool whip can be substituted and for sweetened whipped cream.