No-Bake Summer Berry and Peach Cheesecake – Easy and Delicious

This No-Bake Summer Berry and Peach Cheesecake is the ultimate refreshing dessert for summer. Featuring a buttery graham cracker crust, a silky smooth cheesecake filling, and a vibrant topping of fresh summer berries and juicy peaches, this cheesecake is both a visual and flavorful delight. It’s the perfect dessert for any warm-weather gathering, and the no-bake option makes it extra easy to prepare!

Why You’ll Love This Recipe

• Refreshing and Light: The combination of fresh fruit and a creamy filling makes it the perfect refreshing treat for hot summer days.

• No-Bake Option: With minimal oven time, you can keep your kitchen cool while making this indulgent dessert.

• Beautiful Presentation: The bright berries and peaches on top give this cheesecake a vibrant, eye-catching look.

• Customizable: Feel free to add more fruits like blackberries, pomegranate seeds, or even a drizzle of honey to suit your taste.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened (3 packages)

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional, enhances fruit flavors)

• ½ cup sour cream

• ½ cup heavy cream

For the Topping:

• 1 ½ cups fresh peaches, sliced

• 1 cup fresh strawberries, halved

• ½ cup fresh raspberries

• ½ cup fresh blueberries

• ¼ cup apricot preserves or peach jam (for a glossy finish)

• 1 tablespoon lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C).

2. Combine crust ingredients: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

3. Press into the pan: Press the mixture firmly into the bottom of a 9-inch springform pan.

4. Bake: Bake the crust for 10 minutes, then set aside to cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy, about 2-3 minutes.

2. Add the eggs: Add the eggs one at a time, mixing on low speed after each addition until just incorporated.

3. Mix in the remaining ingredients: Stir in the vanilla extract, almond extract (if using), sour cream, and heavy cream until smooth. Be careful not to overmix.

4. Pour over crust: Pour the cheesecake batter over the cooled graham cracker crust and smooth the top.

Step 3: Bake the Cheesecake

1. Prepare the water bath: Wrap the bottom of the springform pan with foil and place it in a larger pan filled with hot water (this helps prevent cracks in the cheesecake as it bakes).

2. Bake: Bake for 50-60 minutes, or until the center is slightly jiggly but set.

3. Cool the cheesecake: Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

4. Chill: After the cheesecake cools, refrigerate for at least 4-6 hours, preferably overnight, to allow it to fully set.

Step 4: Prepare the Fruit Topping

1. Heat the apricot preserves: In a small saucepan, heat the apricot preserves and lemon juice over low heat until melted. Let it cool slightly.

2. Arrange the fruit: Once the cheesecake has chilled, arrange the sliced peaches, halved strawberries, raspberries, and blueberries on top of the cheesecake.

3. Glaze the fruit: Brush the fruit with the apricot glaze to give it a glossy finish.

Step 5: Serve and Enjoy

1. Remove from the pan: Carefully remove the cheesecake from the springform pan.

2. Slice and serve: Slice the cheesecake and serve chilled. Enjoy the creamy filling, sweet fruit topping, and buttery graham cracker crust!

Notes

• No-Bake Option: If you want to skip the baking step entirely, freeze the graham cracker crust for 15 minutes and substitute the baked cheesecake with a no-bake cheesecake filling (using cream cheese, whipped cream, and sugar).

• More fruit options: Feel free to add other fruits like blackberries or pomegranate seeds for extra color and flavor.

• Storage: Store the cheesecake in the fridge for up to 4 days. It’s perfect for making ahead and serving at a later time.

Tools You’ll Need

• 9-inch springform pan

• Mixing bowls

• Electric mixer (for beating the filling)

• Small saucepan (for the apricot glaze)

• Knife for slicing the fruit

• Pastry brush (optional for glazing)

Nutrition Facts (Per Serving)

• Calories: 450 kcal

• Carbohydrates: 45g

• Protein: 6g

• Fat: 25g

Conclusion

This No-Bake Summer Berry and Peach Cheesecake is the ideal dessert to make for any summer celebration. It’s light yet indulgent, with a smooth and creamy filling topped with vibrant, fresh fruit. Whether you’re hosting a gathering or enjoying it with family, this cheesecake is guaranteed to be a crowd-pleaser. The best part? It’s so easy to prepare, and you don’t even need to turn on the oven for the filling!

No-Bake Summer Berry and Peach Cheesecake – Easy and Delicious

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• Author: Amelia
• Total Time: 6 hours
• Yield: 12 servings

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Description

This Summer Berry and Peach Cheesecake features a buttery graham cracker crust, a silky smooth cheesecake filling, and a vibrant topping of fresh summer berries and juicy peaches. It’s a beautiful and refreshing dessert for any summer gathering!

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Ingredients

For the Crust:

2 cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter (melted)

For the Cheesecake Filling:

24 oz cream cheese (softened – 3 packages)

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract (optional, enhances the fruit flavors)

½ cup sour cream

½ cup heavy cream

For the Topping:

1 ½ cups fresh peaches (sliced)

1 cup fresh strawberries (halved)

½ cup fresh raspberries

½ cup fresh blueberries

¼ cup apricot preserves or peach jam (for a glossy finish)

1 tablespoon lemon juice

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Instructions

Prepare the Crust:

Preheat the oven to 325°F (163°C).

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then let it cool while you prepare the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy (2-3 minutes).

Add eggs, one at a time, mixing on low speed until just incorporated.

Mix in the vanilla extract, almond extract, sour cream, and heavy cream. Stir until smooth, but do not overmix.

Pour the batter over the cooled crust and smooth the top.

Bake the Cheesecake:

Wrap the bottom of the springform pan with foil and place it in a larger pan filled with hot water (this water bath helps prevent cracks).

Bake for 50-60 minutes, until the center is slightly jiggly but set.

Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4-6 hours, preferably overnight.

Prepare the Fruit Topping:

In a small saucepan, heat the apricot preserves and lemon juice over low heat until melted. Let cool slightly.

Arrange the peaches, strawberries, raspberries, and blueberries on top of the cheesecake.

Brush the fruit with the apricot glaze to give it a glossy finish.

Serve and Enjoy:

Remove the cheesecake from the springform pan and slice. Serve chilled!

Notes

No-Bake Option? Use the same crust but freeze it for 15 minutes instead of baking. Substitute the baked cheesecake with a no-bake cheesecake filling (cream cheese + whipped cream + sugar).

Want more fruit? Add blackberries or pomegranate seeds for extra color.

Storage: Keep refrigerated for up to 4 days.

• Prep Time: 20 minutes
• Chill Time:: 4 hours
• Category: Dessert
• Method: No-bake
• Cuisine: American

Nutrition

• Calories: 450 kcal