No-Bake Summer Berry and Peach Cheesecake

There’s a simple joy in welcoming summer—not just in the sunshine or longer days, but in the way fruit markets overflow with plump berries and fragrant, golden peaches. For me, summer has always meant weekend trips to my grandmother’s countryside home, where bowls of chilled fruit were never far from the kitchen counter and the hum of conversation echoed from her back porch. This No-Bake Summer Berry and Peach Cheesecake brings back all those memories in a single slice.

It’s a dessert that feels like sunshine: bright, fruity, and cool. And best of all? No oven required. The days when my tiny apartment would turn into a sauna at the first sign of baking are long gone. This recipe became my warm-weather favorite not just because of its rich, creamy texture and buttery crust, but because it’s the kind of dessert that invites creativity—and makes hosting or everyday family dinners just a little more magical.

Every layer tells a story. The crust, buttery and firm, supports a lush cheesecake center, lightened with sour cream and lemon juice for that subtle tang. Then comes the crown: a medley of juicy peaches and berries, fresh and vibrant. Whether you’re celebrating a milestone or just making the most of the season’s bounty, this cheesecake is a love letter to summer on a plate.

Why You’ll Love This Recipe

• No Oven Needed: Perfect for summer when you want something sweet without heating up the kitchen.
• Flavor-Packed and Fresh: The tartness of raspberries and blueberries, the sweetness of strawberries and peaches—every bite bursts with freshness.
• Make-Ahead Marvel: Prepares beautifully the night before and only gets better with time.
• Effortlessly Elegant: It looks like you spent hours—your guests never need to know how easy it was.
• Customizable: You can easily adapt it based on what fruit is in season or what’s already in your fridge.

INGREDIENTS YOU’LL NEED:

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 tbsp lemon juice

For the Topping:

• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 medium peaches, peeled, pitted, and sliced
• 2 tbsp apricot jam (optional, for glossy glaze)

HOW TO MAKE NO-BAKE SUMMER BERRY AND PEACH CHEESECAKE:

Step-by-Step Instructions

Step 1: Make the Crust
Start by combining graham cracker crumbs and sugar in a bowl. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a glass to really compact it evenly. Chill in the fridge for 30 minutes while you prepare the filling.

Step 2: Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until completely smooth. Add sugar and beat until light and fluffy. Stir in the vanilla extract, sour cream, and lemon juice. This mixture should be creamy and slightly tangy—a perfect contrast to the sweet fruit topping.

Step 3: Assemble and Chill
Pour the filling over your chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is even better for a firmer set). This is when all the flavors settle and the cheesecake takes shape.

Step 4: Add the Fruit Topping
When the cheesecake is firm, remove from the springform pan and carefully arrange your strawberries, blueberries, raspberries, and peach slices on top. For a shiny finish, warm apricot jam slightly and brush it over the fruit. This simple glaze keeps the fruit vibrant and adds a touch of sweetness.

HELPFUL TIPS:

• For the Best Texture: Soften your cream cheese fully before mixing to avoid lumps.
• Customize Your Fruit: Swap peaches for nectarines or mango if you prefer.
• Use a Piping Bag: Want it to look fancy? Pipe whipped cream around the edges.
• Let It Chill: Patience is key. The longer it chills, the cleaner the slices.

DETAILS:

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 5 hours (includes chill time)
• Yield: 12 slices
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

NOTES:

• Make It Gluten-Free: Use gluten-free graham crackers for the crust.
• Skip the Jam: If you don’t want to glaze, just add fruit right before serving.

NUTRITIONAL INFORMATION (Per Slice):

• Calories: 350
• Total Fat: 22g
• Carbohydrates: 35g
• Protein: 5g
• Sugars: 25g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen fruit instead of fresh?
Yes, but thaw and drain thoroughly to avoid excess moisture ruining the cheesecake’s texture.

Do I need a springform pan?
Not necessarily! A deep pie dish works too, just line with parchment for easier removal.

Can I freeze this cheesecake?
Absolutely! Freeze without the fruit topping, then thaw overnight and decorate fresh.

STORAGE INSTRUCTIONS:

• Refrigerator: Keep covered and chilled for up to 3 days.
• Freezer: Freeze (without fruit topping) for up to 1 month. Add fruit after thawing.

RELATED RECIPES:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Strawberry Cheesecake Lush Dessert
• Brownie Fruit Pizza
• 5 Layer Turtle Lasagna

CONCLUSION:

This No-Bake Summer Berry and Peach Cheesecake isn’t just a dessert—it’s an experience. It tells the story of summer through every bite, from the creamy filling to the burst of fresh fruit on top. Whether you’re hosting a garden party or enjoying a quiet evening at home, it’s the kind of treat that always makes a moment feel special. Try it once, and you’ll find it becoming a summer tradition of your own.

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