No-Bake Summer Berry & Peach Cheesecake Recipe

Hello, friends! If you’re anything like me, when the summer heat rolls in, the last thing you want to do is turn on the oven. But that doesn’t mean we can’t indulge in something absolutely delicious, right? Today, I’m sharing the perfect dessert for those hot days – a No-Bake Summer Berry & Peach Cheesecake! It’s cool, creamy, and packed with fresh fruits that scream summer in every bite. You’re going to love how quick and easy this dessert is to make, and it’s the perfect treat to share at any summer gathering or enjoy as a sweet escape at home.

Before we dive into this gorgeous cheesecake, I’d love for you to subscribe to my newsletter! That way, you can get more fabulous recipes delivered straight to your inbox, including all the tips and tricks for creating these tasty, hassle-free treats. You won’t want to miss out!

Why You’ll Love This No-Bake Summer Berry & Peach Cheesecake

There are so many reasons to fall in love with this no-bake cheesecake. First off, there’s the obvious advantage: NO BAKING required! This cheesecake is chilled, not baked, which makes it incredibly easy to prepare. Plus, the fresh, vibrant combination of summer fruits like juicy peaches, strawberries, blueberries, and raspberries takes it to the next level. And let’s talk about the creamy, smooth cheesecake filling—so decadent, yet light, and perfectly complemented by a buttery, slightly sweet graham cracker crust.

But that’s not all! This cheesecake is also versatile. You can swap out the fruits for other seasonal gems (think blackberries, cherries, or even mangoes!) to create a new variation each time. Whether you’re serving it at a BBQ, a family dinner, or enjoying a slice after a long day in the sun, it’s always a hit.

Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup sour cream

For the Topping:

• 1 cup fresh strawberries, sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 large peach, thinly sliced
• Fresh mint (optional, for garnish)

Tools You’ll Need

• 9-inch springform pan or pie dish
• Hand mixer or stand mixer
• Spatula
• Knife

Possible Ingredient Substitutions

Feel free to get creative! You can swap out the berries for other fresh fruits. Blackberries, cherries, or even tropical fruits like mango work wonderfully. If you like a sweeter crust, you could add a little more sugar to the graham cracker mixture. You could also experiment with different flavored extracts, such as almond or coconut, to add a unique twist to the cheesecake filling.

Step-by-Step Instructions for the Perfect No-Bake Cheesecake

1. Prepare the Crust

Start by making the crust. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until everything is evenly mixed and the crumbs are well-coated. Press the mixture firmly into the bottom of a 9-inch springform pan (or pie dish). Use the back of a spoon to press it down evenly and make sure it holds together nicely.

Pop the crust in the fridge to chill while you prepare the cheesecake filling. This helps it set and gives it that perfect crunchy texture.

2. Make the Cheesecake Filling

Now, let’s move on to the creamy goodness! In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until it’s smooth and creamy. This is where the magic happens—smooth and velvety.

Next, add the powdered sugar, vanilla extract, and sour cream. Continue beating until the mixture becomes light and fluffy. You’ll want it to be nice and airy—this is key to that dreamy texture we all love in cheesecakes.

In a separate bowl, beat the heavy whipping cream until stiff peaks form. This step will give the cheesecake filling that thick, luscious consistency.

Gently fold the whipped cream into the cream cheese mixture. Take your time here and fold carefully—this helps maintain the light texture while combining everything into one perfect mixture.

3. Assemble the Cheesecake

Once your filling is ready, pour it over the chilled graham cracker crust. Use a spatula to smooth the top so it’s evenly distributed. Cover the pan with plastic wrap and refrigerate it for at least 4 hours, but preferably overnight. This gives the cheesecake time to set properly.

4. Add the Fruit Topping

After your cheesecake has set, carefully remove it from the pan and transfer it to a serving platter. Now comes the fun part—arranging the fruits! Top the cheesecake with your sliced strawberries, blueberries, raspberries, and peach slices. Be creative with the arrangement, and feel free to pile on as much fruit as you like. You want it to look as vibrant and inviting as it tastes!

For an extra touch, you can garnish with fresh mint leaves. They add a pop of color and a refreshing aroma that pairs perfectly with the sweet fruits.

5. Serve & Enjoy

Slice the cheesecake and serve it chilled. Each bite is a perfect balance of creamy cheesecake, crunchy crust, and fresh fruit. Trust me, everyone will be coming back for seconds!

Tips for Making the Perfect No-Bake Cheesecake

• Chill time is crucial: Don’t rush the chilling process. Make sure your cheesecake has enough time to set, so the filling firms up nicely and doesn’t fall apart when you slice it.
• Whip the cream properly: Ensure the heavy cream is whipped to stiff peaks for a fluffy and light filling. This is the secret to achieving that melt-in-your-mouth texture.
• Layer the fruit: Feel free to layer the fruits for more depth of flavor. You can even drizzle a little honey or fruit syrup on top for added sweetness if you like!

Storage Instructions

Store leftover cheesecake in an airtight container in the fridge for up to 3 days. The crust might soften a bit as it sits, but the flavors only get better with time. This dessert is best served fresh, though, so I recommend enjoying it within the first 1-2 days.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely! This no-bake cheesecake is perfect for making in advance. Just make sure it has enough time to chill and set properly before serving.

Can I use a different type of crust?

Yes, if you prefer a different crust, you can easily swap out the graham cracker crust for something like an Oreo crust or even a gluten-free option!

Can I freeze this cheesecake?

While it’s best served fresh, you can freeze the cheesecake before adding the fruit topping. Just cover it tightly and freeze for up to a month. When you’re ready to serve, let it thaw in the fridge overnight, then add the fruit topping before serving.

Conclusion: A Slice of Summer in Every Bite

This No-Bake Summer Berry & Peach Cheesecake is a showstopper that’s as easy to make as it is delicious. The creamy filling, buttery crust, and fresh, juicy fruits come together in a way that’s bound to impress. And the best part? You don’t have to turn on the oven! It’s the perfect summer dessert, especially when the temperatures are soaring, and you’re craving something light, fruity, and refreshing.

If you enjoyed this recipe, make sure to check out some of my other peach-inspired desserts, like Peach Cobbler Bars or Peach Sorbet. And don’t forget to leave a review or share your cheesecake photos on Pinterest—I’d love to see how yours turned out!

Nutritional Information (per serving):

• Calories: 350 kcal
• Sugar: 28g
• Sodium: 150mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 65mg

Happy baking (or, well, no-baking)! Enjoy!