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!
Servings: 8
Calories: 487kcal
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.
Nutrition
Serving: 1g | Calories: 487kcal | Carbohydrates: 51g | Protein: 4g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 96mg | Sodium: 175mg | Potassium: 190mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1311IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 1mg
