Why You’ll Love This Recipe

I love this recipe because it’s simple, refreshing, and stunningly beautiful. The crust has the perfect balance of crunch and sweetness, while the cheesecake filling is incredibly creamy and rich. The real star is the fruit topping—juicy, sweet peaches and berries that add a burst of flavor and color to the cake. The best part? It’s a no-bake cheesecake, so I don’t have to worry about turning on the oven. This dessert is perfect for a summer gathering, a BBQ, or just a special treat to enjoy at home!

Ingredients

For the Crust:

2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz cream cheese, softened (3 packages)

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional, enhances the fruit flavors)

1/2 cup sour cream

1/2 cup heavy cream

For the Topping:

1 1/2 cups fresh peaches, sliced

1 cup fresh strawberries, halved

1/2 cup fresh raspberries

1/2 cup fresh blueberries

1/4 cup apricot preserves or peach jam (for a glossy finish)

1 tablespoon lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instructions

Step 1: Prepare the Crust

I preheat the oven to 325°F (163°C).

In a mixing bowl, I combine graham cracker crumbs, sugar, and melted butter. I stir until the mixture resembles wet sand.

I press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

I bake the crust for 10 minutes, then let it cool completely while I prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, I beat the softened cream cheese and granulated sugar for about 2-3 minutes until the mixture is smooth and fluffy.

I add the eggs one at a time, mixing on low speed until just incorporated.

Next, I mix in the vanilla extract, almond extract (if using), sour cream, and heavy cream. I stir until everything is smooth, but I’m careful not to overmix.

Once the crust is cool, I pour the cheesecake batter over it, smoothing the top.

Step 3: Bake the Cheesecake

I wrap the bottom of the springform pan with foil to prevent any water from seeping in, then place it in a larger pan filled with hot water (a water bath helps prevent cracks in the cheesecake).

I bake the cheesecake at 325°F (163°C) for 50-60 minutes. The center should be slightly jiggly but set.

I turn off the oven and crack the oven door, allowing the cheesecake to cool inside for 1 hour.

After cooling, I transfer the cheesecake to the fridge to chill for at least 4-6 hours (or overnight for the best results).

Step 4: Prepare the Fruit Topping

In a small saucepan, I heat the apricot preserves and lemon juice over low heat until the preserves melt. I let it cool slightly.

I arrange the fresh peaches, strawberries, raspberries, and blueberries on top of the cheesecake.

I gently brush the fruit with the apricot glaze to give it a glossy finish.

Step 5: Serve and Enjoy

Once the cheesecake has chilled and the fruit topping is ready, I remove the cheesecake from the springform pan and slice it into 12 pieces.

I serve the cheesecake chilled and enjoy the perfect blend of creamy cheesecake and fresh, sweet fruit!

Notes:

No-Bake Option: If I prefer a quicker method, I can make a no-bake version by using the same crust but freezing it for 15 minutes instead of baking. For the filling, I can use a no-bake cheesecake filling made from cream cheese, whipped cream, and sugar.

More Fruit: If I want even more fruit, I can add blackberries or pomegranate seeds to the topping for extra color and flavor.

Storage: This cheesecake can be stored in the fridge for up to 4 days. Be sure to cover it tightly to keep it fresh.

Nutrition

Calories: 450 kcal

Carbohydrates: 45g

Protein: 6g

Fat: 25g

Variations

Citrus Twist: For a fresh citrusy twist, I can add lemon or orange zest to the cheesecake filling for an extra burst of flavor.

Fruit Variations: Swap out the peaches and berries for other summer fruits like mango, kiwi, or pineapple. The cheesecake pairs beautifully with almost any fruit.

Gluten-Free: For a gluten-free version, I can use gluten-free graham crackers for the crust.

FAQs

Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making in advance. I can prepare it the night before and let it chill overnight, ensuring it sets perfectly.

Can I use frozen fruit for the topping?

Fresh fruit is ideal for this recipe, but if I only have frozen fruit, I can thaw it first and drain any excess liquid before using it as a topping. Keep in mind that frozen fruit might not have the same fresh texture.

Can I make this cheesecake without eggs?

Yes! If I need an eggless version, I can make a no-bake cheesecake filling using cream cheese, whipped cream, and sugar instead.

How do I prevent cracks in the cheesecake?

Using a water bath to bake the cheesecake helps prevent cracks by maintaining even heat. Also, cooling the cheesecake slowly in the oven and chilling it in the fridge helps avoid cracking.

Can I use a different type of fruit preserve?

Absolutely! If I don’t have apricot preserves, I can use peach jam or any fruit preserve I have on hand. The glaze helps give the fruit topping a shiny, smooth finish.

Conclusion

This No-Bake Summer Berry and Peach Cheesecake is the perfect dessert for any warm-weather gathering. It’s light, creamy, and bursting with fresh fruit flavors. With a buttery graham cracker crust, silky cheesecake filling, and vibrant fruit topping, it’s a dessert everyone will love. Whether served for a special occasion or a casual family meal, it’s a beautiful and delicious treat that’s sure to impress!