This Summer Berry and Peach Cheesecake is a perfect dessert for the warm months. The creamy cheesecake filling paired with fresh, juicy peaches and mixed berries creates a delightful balance of sweetness and tartness. The vibrant colors and flavors make it an eye-catching treat for any gathering, and it’s bound to impress family and friends. Whether it’s for a special occasion or just a weekend indulgence, this cheesecake is sure to be a hit.
Why You’ll Love This Recipe
I absolutely love this cheesecake because it combines the richness of creamy cheesecake with the freshness of summer fruits. The peach topping adds a tropical twist, while the berries provide a tangy contrast. The graham cracker crust is buttery and crisp, offering the perfect base to balance the creamy filling. It’s not overly sweet, and the burst of fruity flavors makes every bite feel refreshing. Plus, the no-bake nature of this cheesecake makes it easy to prepare and perfect for those hot summer days when I want to avoid turning on the oven.
Ingredients
For the crust:
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1 ½ cups graham cracker crumbs
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¼ cup sugar
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⅓ cup melted butter
For the filling:
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16 oz cream cheese, softened
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1 cup heavy cream
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½ cup powdered sugar
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1 tsp vanilla extract
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1 tbsp lemon juice
For the topping:
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2 large peaches, peeled and sliced
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1 cup mixed berries (strawberries, blueberries, raspberries, etc.)
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2 tbsp honey or maple syrup (optional, for extra sweetness)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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To prepare the crust, mix the graham cracker crumbs, sugar, and melted butter in a bowl until fully combined. Press the mixture into the bottom of a pie dish or springform pan, ensuring it’s compact and even. Chill in the fridge while preparing the filling.
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For the filling, beat the softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth and creamy. Gradually add the heavy cream and lemon juice, continuing to beat until thick and well combined. The mixture should be fluffy and spreadable.
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Spoon the filling onto the chilled crust, spreading it evenly. Smooth the top with a spatula and return the cheesecake to the fridge to chill for at least 4 hours or overnight.
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For the topping, toss the sliced peaches and mixed berries in a small bowl. If desired, drizzle with honey or maple syrup for added sweetness.
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Once the cheesecake has set, top it with the fresh fruit mixture. Serve and enjoy!
Servings and Timing
This recipe yields about 8 servings. Preparation time is approximately 20 minutes, with a chilling time of at least 4 hours, ideally overnight for the best texture.
Variations
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Crust variations: You can swap out the graham crackers for crushed shortbread cookies, digestive biscuits, or even chocolate cookies for a different flavor profile.
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Fruit variations: I can switch up the fruit depending on what’s in season. Try using mangoes, strawberries, or even a mix of citrus fruits for a refreshing twist.
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Vegan option: Substitute the cream cheese with a dairy-free alternative and use coconut cream instead of heavy cream for a vegan version of this cheesecake.
Storage/Reheating
I store any leftovers in the fridge, covered with plastic wrap or in an airtight container. It keeps well for up to 3-4 days. I don’t recommend freezing this cheesecake, as the texture of the filling may change upon thawing. Since this is a no-bake recipe, it’s always best served chilled.
FAQs
Can I use frozen fruit for the topping?
Yes! I can use frozen fruit, but I make sure to thaw it and drain off any excess liquid before using it to avoid sogginess.
How long should I chill the cheesecake?
I like to chill it for at least 4 hours, but for the best texture, overnight chilling is ideal.
Can I use a different type of crust?
Absolutely! I can swap graham crackers with other cookies or even make a nut-based crust for a gluten-free option.
Can I make this cheesecake in advance?
Yes, I often prepare this cheesecake the day before I need it. It actually gives the flavors more time to meld together, and it saves me time on the day of serving.
Can I make this cheesecake without cream cheese?
If I prefer, I can use mascarpone or ricotta cheese as a substitute for cream cheese for a slightly different flavor and texture.
Conclusion
This Summer Berry and Peach Cheesecake is one of my favorite treats to make when the weather gets warm. It’s a light, refreshing dessert that’s perfect for summer get-togethers. I love how easy it is to prepare, and the fresh fruit topping makes it feel extra special. Whether I’m serving it for a party or enjoying it on a quiet afternoon, it always satisfies my sweet tooth!
Print
Summer Berry and Peach Cheesecake Recipe
- Total Time: 4 hours (chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
This no-bake Summer Berry and Peach Cheesecake is a refreshing and creamy dessert, perfect for summer gatherings. A buttery graham cracker crust holds a fluffy cream cheese filling topped with juicy peaches and vibrant mixed berries. This easy, no-bake recipe is ideal for warm weather and makes for a stunning dessert that’s sure to impress guests!
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
⅓ cup melted butter
For the filling:
16 oz cream cheese, softened
1 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
For the topping:
2 large peaches, peeled and sliced
1 cup mixed berries (strawberries, blueberries, raspberries, etc.)
2 tbsp honey or maple syrup (optional, for extra sweetness)
Instructions
Prepare the crust: Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the base of a pie dish or springform pan. Chill in the fridge.
Make the filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Add the heavy cream and lemon juice, then continue beating until thick and creamy.
Assemble the cheesecake: Spoon the filling onto the chilled crust, spreading it evenly. Smooth the top and chill in the fridge for at least 4 hours (preferably overnight).
Prepare the topping: Toss the sliced peaches and mixed berries in a small bowl. Drizzle with honey or maple syrup if desired.
Serve: Once the cheesecake has set, top with the fruit mixture. Serve chilled and enjoy!
Notes
For a different crust, you can swap the graham crackers with shortbread cookies, digestive biscuits, or chocolate cookies.
Adjust the fruit topping to whatever is in season, such as mangoes or strawberries.
To make a vegan version, use a dairy-free cream cheese and coconut cream.
- Prep Time: 20 minutes
- Cook Time: N/A (no baking)
- Category: Dessert
- Method: No-bake
- Cuisine: American