Ingredients
Vanilla Cookie Crust
- 2½ cups (300g) finely crushed vanilla cookies
- ½ cup (113g) unsalted butter, melted
- 2 tbsp granulated sugar
- ¼ tsp fine sea salt
- 1 tsp vanilla extract (optional)
Strawberry Cheesecake Layer
- 8 oz (226g) full-fat cream cheese, softened
- 1 cup (120g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1 cup (150g) diced fresh strawberries
- 1 tsp cornstarch (optional, if berries are juicy)
Peach Cream Layer
- 1 cup (150g) ripe peaches, peeled and diced
- 1½ cups whipped topping
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Whipped Cream Topping
- 2 cups (480ml) heavy whipping cream (36% fat)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Decoration
- Fresh strawberry halves
- Thin peach slices
- White chocolate curls
- Fresh mint leaves (optional)
Instructions
1. Prepare the Crust
Finely crush the vanilla cookies using a food processor.
Mix with melted butter, sugar, salt, and vanilla until the texture resembles wet sand.
Firmly press into a greased 9×13-inch baking dish using the bottom of a measuring cup.
Refrigerate for 20 minutes.
2. Prepare the Cheesecake Layer
Beat softened cream cheese for 3–4 minutes until silky smooth.
Gradually add powdered sugar.
Mix in vanilla, lemon juice, and lemon zest.
Pat the diced strawberries dry using paper towels.
Fold strawberries gently into the filling.
Spread evenly over the chilled crust.
Return to the refrigerator.
3. Prepare the Peach Layer
Pat peaches dry.
Fold peaches into the whipped topping together with powdered sugar and vanilla.
Spread carefully over the cheesecake layer.
Smooth gently using an offset spatula.
4. Prepare the Whipped Cream
Chill the bowl and beaters for 10 minutes.
Whip heavy cream until soft peaks appear.
Add powdered sugar and vanilla.
Continue whipping until medium peaks form.
Spread evenly over the peach layer.
5. Decorate
Top with
- sliced peaches
- strawberry halves
- white chocolate curls
Decorate just before chilling.
6. Chill
Cover loosely.
Refrigerate at least 6 hours.
For bakery-quality slices, chill overnight.
Serve cold.
Notes
✔ Always use room-temperature cream cheese.
✔ Dry all fruit before folding into the filling.
✔ Do not overwhip the whipped cream.
✔ Chill overnight for the cleanest slices.
✔ Full-fat cream cheese produces the creamiest texture.
✔ Avoid canned peaches because they release excess moisture.
✔ If your kitchen is warm, refrigerate each layer for 10 minutes before adding the next one.
- Prep Time: 25 Minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian