This No-Bake Summer Berry and Peach Cheesecake is the ultimate dessert for hot days when I don’t want to turn on the oven. It’s rich and creamy with a buttery graham cracker crust, layered with a velvety cream cheese filling and topped with a vibrant mix of summer berries and juicy peaches. The flavors are fresh, slightly tangy, and sweet, making each bite a refreshing treat.
Why You’ll Love This Recipe
I love how simple this recipe is to pull together. There’s no baking required, which means I can whip it up without heating up the kitchen. The combination of fresh summer fruits and smooth cheesecake filling is irresistibly light yet indulgent. Plus, it’s a stunning dessert that impresses at gatherings, and I can make it ahead of time. It’s the perfect summer dessert—creamy, fruity, and fuss-free.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Graham cracker crumbs
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Unsalted butter
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Cream cheese
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Granulated sugar
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Vanilla extract
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Lemon juice
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Heavy whipping cream
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Powdered sugar
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Fresh strawberries
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Fresh blueberries
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Fresh raspberries
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Fresh peaches
directions
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I start by mixing the graham cracker crumbs with melted butter and press the mixture into the bottom of a springform pan to create the crust. I chill it in the fridge while I prepare the filling.
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In a large bowl, I beat the cream cheese until smooth, then add granulated sugar, vanilla extract, and lemon juice. I mix until creamy and well-combined.
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Separately, I whip the heavy cream with powdered sugar until stiff peaks form. I gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
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I pour the filling over the chilled crust and smooth the top. I refrigerate the cheesecake for at least 6 hours or overnight so it can fully set.
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Right before serving, I top it with a generous mix of sliced peaches, strawberries, blueberries, and raspberries.
Servings and timing
This cheesecake serves 8 to 10 people. It takes about 25 minutes to prepare, and it needs at least 6 hours to chill in the fridge before serving.
Variations
When I want a twist, I sometimes swap the graham crackers for digestive biscuits or even crushed vanilla wafers. For a tropical touch, I’ve added pineapple slices or mango to the topping. If I’m craving something richer, I swirl a bit of raspberry jam into the cheesecake filling before chilling. I’ve also tried using mascarpone in place of half the cream cheese for an even creamier texture.
storage/reheating
I store any leftovers in the refrigerator, covered, for up to 4 days. For longer storage, I freeze individual slices wrapped in plastic wrap and foil for up to a month. When I want to enjoy a slice, I just let it thaw in the fridge overnight. No reheating is needed—it’s meant to be served cold.
FAQs
How long does the no-bake cheesecake need to chill?
It needs at least 6 hours in the fridge, but I always prefer to leave it overnight so it sets completely and slices cleanly.
Can I use frozen berries instead of fresh?
Yes, but I make sure to thaw and drain them first to avoid excess moisture on top of the cheesecake.
What’s the best pan to use for this recipe?
I always use a springform pan because it makes removing the cheesecake so much easier without ruining the shape.
Can I make this recipe dairy-free?
Yes, I’ve used dairy-free cream cheese and whipped topping with great results. The texture stays creamy and the flavor still shines.
How do I keep the fruit topping fresh?
I add the fruit just before serving and sometimes brush it lightly with warmed apricot jam to give it a nice glossy finish and prevent it from drying out.
Conclusion
This No-Bake Summer Berry and Peach Cheesecake is my go-to dessert when I want something easy, fresh, and crowd-pleasing. It delivers that perfect balance of creamy and fruity with zero baking required. Whether I’m hosting a party or just treating myself, it never fails to impress.
Print
No-Bake Summer Berry and Peach Cheesecake – Easy and Delicious
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no‑bake)
- Total Time: 4 hours 20 minutes (includes chilling)
- Yield: 8 servings
- Category: Dessert
- Method: No‑Bake
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and creamy no‑bake cheesecake with a buttery graham‑cracker crust, topped with vibrant summer berries and juicy peach compote.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 1 cup heavy cream
- 1 cup cream cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 peach, sliced
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions
- Combine graham cracker crumbs and melted butter; press the mixture into the bottom of a 9‑inch springform pan to form the crust. Chill while preparing the filling.
- Whip the heavy cream until stiff peaks form; set aside.
- Beat cream cheese with powdered sugar and vanilla extract until smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
- Meanwhile, in a small saucepan combine mixed berries, sliced peach, sugar, and lemon juice. Cook over medium heat until the fruit softens and sugar dissolves; let cool.
- Once cheesecake is set, top with the cooled berry‑peach mixture. Slice and serve chilled.
Notes
- You can use frozen berries—thaw and drain them first to avoid a watery topping.
- Make the cheesecake a day ahead; add fruit topping just before serving.
- Adjust sugar in the topping based on the sweetness of your fruit.
Nutrition
- Serving Size: 1 slice (1/8 cheesecake)
- Calories: 310
- Sodium: 190 mg
- Fat: 18 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
