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No-Bake Summer Berry and Peach Cheesecake

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This No-Bake Summer Berry and Peach Cheesecake is a refreshing and vibrant dessert with a buttery graham cracker crust, creamy cheesecake filling, and a colorful topping of fresh summer fruits like peaches, strawberries, raspberries, and blueberries, all glazed with apricot preserves for a glossy finish.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes (including cooling time)
  • Total Time: 1 hour 30 minutes (plus chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-bake, Baking
  • Cuisine: American
  • Diet: Vegetarian

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)

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

1 tablespoon lemon juice

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool while preparing the filling.
  2. Make the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Add eggs, vanilla extract, almond extract, sour cream, and heavy cream. Mix until smooth but don’t overmix. Pour the filling over the cooled crust.
  3. Bake the Cheesecake: Wrap the bottom of the springform pan with foil. Place it in a larger pan with hot water (water bath). Bake at 325°F (163°C) for 50-60 minutes. Let the cheesecake cool inside the oven with the door cracked for 1 hour, then refrigerate for at least 4-6 hours.
  4. Prepare the Fruit Topping: Heat apricot preserves and lemon juice in a saucepan until melted. Let it cool slightly. Arrange peaches, strawberries, raspberries, and blueberries on the cheesecake. Brush the fruit with the apricot glaze for a glossy finish.
  5. Serve and Enjoy: Remove the cheesecake from the springform pan, slice, and serve chilled with the fruit topping.

Notes

  • No-Bake Option: For a quicker method, freeze the crust for 15 minutes and make a no-bake filling with cream cheese, whipped cream, and sugar.
  • More Fruit: Add blackberries or pomegranate seeds to the topping for more variety.
  • Storage: Store in the fridge for up to 4 days, tightly covered to keep it fresh.

Nutrition

Find it online: https://cheftinaskitchen.com/no-bake-summer-berry-and-peach-cheesecake/