Imagine a dessert that captures the sun-drenched sweetness of summer in every bite. That’s exactly what you get with this No-Bake Summer Berry and Peach Cheesecake: creamy, tangy, perfectly chilled, and crowned with luscious berries and juicy peaches. This showstopper is a breeze to throw together—no oven needed—making it the ultimate treat for hot days, backyard gatherings, and easy celebrations. Each layer, from the buttery graham crust to the cloud-like filling and the fresh fruit on top, comes together in perfect harmony for a delightful, crowd-pleasing dessert that’s proof you don’t need to bake to impress.

No-Bake Summer Berry and Peach Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! The beauty of this cheesecake is that everything is accessible and straightforward, yet every component plays an essential role in creating the dreamy flavor, texture, and color of the dish. Here’s what you’ll need, and why each ingredient matters.

Graham cracker crumbs: This forms the sweet, nutty, no-fuss base that gives the cheesecake that classic texture and a hint of nostalgia.
Granulated sugar: A touch of sweetness blends perfectly into the crust without overpowering it.
Unsalted butter (melted): This binds the crumbs together and adds richness, making the crust sturdy yet tender.
Cream cheese (softened): The star of the show—silky, tangy, and luscious, it’s what turns this cake into cheesecake!
Powdered sugar: Ultra-fine for a creamy, smooth filling, it melts into the cream cheese beautifully.
Vanilla extract: Just a teaspoon brings warmth and rounds out all the sweet flavors in the filling.
Heavy whipping cream: Whipped until fluffy, it lightens the cheesecake so it’s airy and cloud-like.
Mixed fresh berries (strawberries, blueberries, raspberries): These burst with color and juicy freshness, turning this cheesecake into a vibrant summer dessert.
Fresh peaches (diced): Sweet, sunny, and perfectly matched with berries, peaches add little pops of flavor and fun.
Lemon juice: Tossed with the fruit, the lemon juice brightens their flavor and helps them stay fresh and glossy on the cake.

How to Make No-Bake Summer Berry and Peach Cheesecake

Step 1: Make the Graham Cracker Crust

Start by making the base. In a bowl, combine your graham cracker crumbs, granulated sugar, and melted unsalted butter. Use a fork or clean hands to mix until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan—use a flat-bottomed glass or measuring cup for a neat, packed crust. Slide the pan into the fridge so the crust can chill and set, giving you the perfect sturdy foundation for all the creamy layers to come.

Step 2: Whip Up the Creamy Filling

While your crust is getting nice and cold, beat the softened cream cheese, powdered sugar, and vanilla extract together in a large bowl until perfectly smooth and free from lumps. In a separate bowl, pour in the heavy whipping cream and beat until you have fluffy, billowy stiff peaks. Then, gently fold the whipped cream into the cream cheese mixture using a spatula. This two-step process ensures your filling stays light and airy, just the way a No-Bake Summer Berry and Peach Cheesecake should be.

Step 3: Assemble and Add the Fruity Topping

Pour your creamy cheesecake filling over the chilled crust, smoothing the top with a spatula for a flawless finish. Next, grab your mixed fresh berries and diced peaches. Toss them in the lemon juice—this keeps them vibrant and juicy—then scatter or artfully arrange them over the cheesecake filling. The rainbow of berries and peaches is what makes this dessert as stunning as it is delicious!

Step 4: Chill Until Set

This is where patience pays off. Cover the cheesecake (plastic wrap or a cake dome both work well) and refrigerate for at least 4 to 6 hours, or even overnight if you have the time. Chilling allows the filling to set up beautifully, so each slice holds its shape and the flavors meld together into pure summer bliss.

Step 5: Slice and Serve

When you’re ready to wow your guests, remove the outer ring of the springform pan. Use a sharp knife (run under hot water for the cleanest slices) and carefully serve up your No-Bake Summer Berry and Peach Cheesecake. The result? Picture-perfect slices, every time.

How to Serve No-Bake Summer Berry and Peach Cheesecake

Garnishes

Go big with garnishes! A handful of extra fresh berries, a sprig of mint, a dusting of powdered sugar, or even a light drizzle of berry coulis makes each slice look bakery-worthy. Edible flowers (like tiny pansies or violets) are gorgeous if you want to take things over the top for a special occasion.

Side Dishes

This cheesecake is a superstar on its own, but if you’re building a summer party table, pair it with light options: a lemony fruit salad, some iced tea or sparkling lemonade, or little glasses of rosé. A crisp, cold espresso is fantastic for an afternoon treat.

Creative Ways to Present

For a twist, try making individual mini cheesecakes in small jars or ramekins for picnics or parties. Or, layer the components into a trifle bowl for a stunning, scoopable dessert. You can even arrange the berries and peaches in pretty patterns (think concentric circles or a flag motif for holidays) to match your celebration’s colors!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover No-Bake Summer Berry and Peach Cheesecake tightly with plastic wrap or store slices in an airtight container in the refrigerator. It will keep well for up to three days; after that, the fruit topping can start to get a bit soft, but the flavors remain dreamy.

Freezing

Believe it or not, this cheesecake freezes beautifully! Simply wrap the whole cheesecake or individual slices in a double layer of plastic wrap and foil, then freeze for up to one month. Thaw slowly in the fridge overnight, and add the fresh fruit garnish just before serving for the best texture.

Reheating

No need to reheat, as this is a chilled dessert! If it’s coming out of the freezer, you’ll want to let it thaw in the fridge until it’s creamy and sliceable again, but keep it cold—this is a treat that’s meant to be enjoyed straight from the fridge.

FAQs

Can I use frozen fruit instead of fresh berries and peaches?

You can, but keep in mind that frozen fruit tends to release extra moisture as it thaws, which can make the top a bit watery. If using frozen fruit, thaw it first and gently pat dry to avoid soggy cheesecake.

How do I make the filling extra firm?

For an even firmer set, stir in 1 teaspoon of unflavored gelatin (dissolved in a bit of water) to the cream cheese mixture before folding in the whipped cream. This step isn’t necessary, but it can help if you plan to serve the cheesecake in warm weather or need perfect, sharp slices.

Can I make No-Bake Summer Berry and Peach Cheesecake ahead of time?

Absolutely! In fact, this dessert is even better when made a day in advance, giving the flavors time to meld and the filling time to set properly. Just wait to add the fruit topping until a few hours before serving for the freshest look.

What’s the best way to get clean slices?

A sharp, thin-bladed knife dipped in hot water and wiped clean between each cut is your secret weapon for picture-perfect slices. This prevents sticking and drags less of the creamy filling through each piece.

Can I substitute the graham crackers for another crust?

Definitely! You can use crushed vanilla wafers, gingersnaps, or even chocolate cookies. Just use the same ratio of crumbs and butter, and you’ll have a flavor twist that pairs beautifully with the berries and peaches.

Final Thoughts

I can’t recommend the No-Bake Summer Berry and Peach Cheesecake enough—it’s a delightfully easy crowd-pleaser that channels all the joys of summer into every cool, creamy bite. Whether you’re hosting friends or treating yourself, this recipe is bound to become your warm-weather favorite. Give it a try and let the compliments roll in!

No-Bake Summer Berry and Peach Cheesecake Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 6 hours 25 minutes (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the refreshing flavors of summer with this delightful No-Bake Summer Berry and Peach Cheesecake. Creamy and luscious, this cheesecake is bursting with a medley of fresh berries and juicy peaches, making it the perfect dessert for warm days.

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling:

16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup mixed fresh berries (strawberries, blueberries, raspberries)
1 cup diced fresh peaches
2 tablespoons lemon juice

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Instructions

Prepare the Graham Cracker Crust: Mix graham cracker crumbs, granulated sugar, and melted butter. Press into a 9-inch springform pan as the crust. Chill.
Make the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture. Pour over crust.
Top with Berries and Peaches: Toss berries and peaches with lemon juice. Arrange over the cheesecake. Chill for 4–6 hours or overnight.
Serve: Slice and enjoy chilled.