Peach And Blueberry Cheesecake – a delicious recipe with crackers, flaked coconut, butter, unflavored gelatin, cream cheese, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.
2
Process graham crackers and coconut in a food processor until ground. Add butter and process until combined. Press evenly into prepared pan. Freeze for 10 mins.
3
Meanwhile, sprinkle gelatin over 2 tbsp boiling water in a small bowl; stir until completely dissolved. Cool to room temperature.
4
Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until smooth. Add sour cream; beat until mixture is combined. Stir in gelatin. Gently fold in peaches and blueberries. Spoon into prepared pan; smooth top with a spatula.
5
Refrigerate for 6 hours or until set. Cut into 12 pieces. Garnish with additional blueberries.
2177
kcal
Calories
154
g
Fat
65
g
Carbs
145
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 32 squares graham crackers, 1/3 cup flaked coconut, 10 tbsp (1 1/4 sticks) butter, melted, 1 tbsp unflavored gelatin, and more.
Yes, Peach And Blueberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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