This yummy cheesecake is perfect for summer! It mixes fresh berries and juicy peaches for a sweet, fruity treat you can’t resist.
I love how colorful this dessert looks on my picnic table. It’s such a hit that I have to remind everyone to save me a slice! 🍰
Making it is a breeze too! Just blend, layer, and chill—easy and fun. Perfect for warm days when you want something fruity and cool!
Key Ingredients & Substitutions
Graham Crackers: These give the crust a nice crunch and sweetness. If you don’t have them, try using crushed cookies like digestive biscuits or even gluten-free options like almond flour or crushed oats.
Cream Cheese: This is essential for that creamy texture. If you want a lighter option, whip up cottage cheese or Greek yogurt as a substitute, but it will change the flavor a bit.
Heavy Cream: Whipping cream makes the cheesecake fluffy. You can swap this for coconut cream for a dairy-free version or use half-and-half for a lighter version, though it won’t be as thick.
Berries and Peaches: Fresh fruits bring summer vibes! If you can’t find some, frozen fruits work well, just make sure to thaw and drain excess moisture. Canned peaches can also be used if fresh isn’t available.
How Do I Get the Cheesecake to Set Properly?
Setting this cheesecake without baking requires patience. Make sure you refrigerate it for at least 4 hours, but overnight is best for a firm texture. Avoid opening the fridge too often to maintain that cold environment!
- Use full-fat cream cheese for creaminess—so important!
- Make sure your heavy cream is chilled before whipping; it makes a difference!
- A gentle folding technique when mixing the whipped cream into the cheese mixture helps maintain that airy texture.
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ÂĽ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
For the Fruit Mix and Topping:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup fresh blueberries (optional)
- 2 ripe peaches, sliced thinly
- ÂĽ cup granola or toasted coconut flakes (for garnish)
- Berry sauce or berry syrup (for drizzling)
How Much Time Will You Need?
This cheesecake takes about 20 minutes to prepare, plus at least 4 hours (or overnight) in the refrigerator to set properly. Perfect for planning ahead on hot summer days!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by mixing the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Stir until well combined. Then, press this mixture firmly into the bottom of a 9-inch springform pan (or a round cake pan). Make sure it’s even! Chill the crust in the refrigerator while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with a mixer until it’s smooth and creamy. Add the powdered sugar and vanilla extract, then mix until everything is completely combined. In another bowl, whip the chilled heavy cream until stiff peaks form. Gently fold this whipped cream into your cream cheese mixture until it’s nice and fluffy!
3. Add the Fruits:
Gently fold in half of the fresh raspberries and blackberries into the cheesecake filling. Be careful not to squish the berries too much as you want them to stay whole. Then, pour the filling over the prepared crust and smooth the top with a spatula. Arrange some extra berries on the top for a pop of color.
4. Chill the Cheesecake:
Cover the cheesecake and place it in the refrigerator. Let it chill for at least 4 hours to set properly. For best results, consider letting it chill overnight!
5. Decoration Time:
Once your cheesecake is set, it’s time to decorate! Carefully remove it from the pan. Top with the remaining raspberries and blackberries and place the sliced peaches on top creatively. If you like, add dollops of whipped cream around the edges for a fancy touch!
6. Finishing Touches:
Sprinkle some granola or toasted coconut flakes over the top for added crunch. Drizzle your choice of berry sauce or syrup generously over the cheesecake for a beautiful and delicious finish!
7. Serve and Enjoy:
Slice up the cheesecake and serve it chilled. Watch it disappear as your guests enjoy every fruity bite!
This no-bake cheesecake is not only a delight to the senses with its beautiful colors and textures but also incredibly easy to make. Enjoy your summer gathering with this fresh, fruity treat!
Frequently Asked Questions (FAQ)
Can I Use Different Fruits?
Absolutely! You can switch out the raspberries, blackberries, or peaches for other seasonal fruits like strawberries, mangoes, or even cherries. Just adjust the quantities based on your preferred toppings!
Can I Make This Cheesecake Gluten-Free?
Yes, just use gluten-free graham crackers or a base made from ground nuts like almonds or walnuts for the crust instead. This way, you can enjoy a gluten-free version without sacrificing taste!
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just cover the cheesecake tightly to keep it fresh. You can also freeze individual slices for up to a month—just remember to thaw in the fridge before serving!
Can I Make This Cheesecake Vegan?
You can create a vegan version by using vegan cream cheese, coconut cream instead of heavy cream, and plant-based butter for the crust. Swap granulated sugar for coconut sugar or another vegan sweetener, and you’ll have a delicious vegan treat!
