This no-bake summer berry and peach cheesecake is light, fruity, and layered with fresh seasonal flavor—perfect for warm-weather gatherings.

For the Crust:

1½ cups graham cracker crumbs

⅓ cup melted butter

2 tablespoons sugar

For the Filling:

16 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

For the Topping:

1 cup fresh strawberries, halved

1 cup fresh blueberries

2 ripe peaches, thinly sliced

Optional: 2 tablespoons honey or apricot preserves (for glaze)

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In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until fully combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.

In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.

In a separate bowl, whip heavy cream until stiff peaks form.

Gently fold whipped cream into the cream cheese mixture until smooth and well combined.

Spread the filling evenly over the chilled crust and smooth the top.

Decoratively arrange strawberries, blueberries, and peach slices on top of the cheesecake.

If desired, gently warm honey or apricot preserves and brush over the fruit for a glossy finish.

Refrigerate for at least 4 hours, or overnight, until set.

Remove from the springform pan and serve chilled.

Use the ripest fruit possible for maximum flavor.

Cheesecake can be made 1 day ahead and stored covered in the fridge.

For easier slicing, dip your knife in hot water and wipe clean between cuts.

Try adding lemon zest to the filling for a hint of brightness.