Summer Berry and Peach Cheesecake Recipe

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I used to think cheesecake was too heavy for summer. Rich, dense, and best saved for holidays or cooler days — not something I’d imagine enjoying on a warm July afternoon. But that changed the day I tasted a no-bake cheesecake topped with juicy peaches and fresh summer berries. It wasn’t just delicious — it was light, chilled, and bursting with bright fruit flavor. It felt like a bite of sunshine.

That moment made me rethink what summer desserts could be. Since then, this summer berry and peach cheesecake has become one of my go-to treats during peach and berry season. It’s refreshing, easy to make without turning on the oven, and beautiful enough to bring to any gathering. Whether you’re hosting a backyard BBQ, packing a picnic, or just cooling off after a long day, this recipe delivers flavor, texture, and that unmistakable summer joy in every slice.

In this guide, I’ll show you exactly how to make it from scratch — with fresh seasonal fruit, a creamy filling, and a buttery crust that holds everything together perfectly

Ingredients for Summer Berry and Peach Cheesecake

This recipe has three main parts: the crust, the creamy cheesecake filling, and the fruit topping. Everything is easy to find and comes together without baking.

For the Crust:

• 1½ cups graham cracker crumbs
• 2 tablespoons 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, cold

For the Topping:

• 2 ripe peaches, thinly sliced
• ½ cup strawberries, halved or sliced
• ½ cup blueberries
• ½ cup raspberries
• 2 tablespoons peach or apricot jam (optional, for glaze)
• Fresh mint leaves (optional, for garnish)

Note: You can mix and match your berries based on what’s fresh and available. If peaches aren’t in season, nectarines or mangoes make great substitutes.

This ingredient list gives you the perfect balance of crunchy crust, creamy filling, and a fresh, juicy topping — all in one chilled slice.

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FAQs (Past Your Questions Here)

INSTRUCTIONS

Follow these steps to build a beautiful, refreshing summer cheesecake without turning on your oven.

Step 1: Prepare the Crust

1. In a mixing bowl, combine graham cracker crumbs and sugar.
2. Add the melted butter and stir until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Use the bottom of a glass to pack it down evenly.
5. Chill the crust in the refrigerator for at least 20 minutes while you prepare the filling.

Step 2: Make the Creamy Filling

1. In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
2. In a separate bowl, whip the cold heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture using a spatula. Take your time so the mixture stays light and airy.
4. Spread the filling evenly over the chilled crust. Smooth the top with a spatula.

Step 3: Chill the Cheesecake

1. Cover the pan with plastic wrap or foil.
2. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to let it set fully.

Step 4: Add the Fruit Topping

1. Before serving, gently remove the cheesecake from the springform pan and place it on a serving plate.
2. Arrange the sliced peaches and fresh berries over the top in any pattern you like.
3. If you want a glossy finish, warm the peach or apricot jam slightly and brush it over the fruit.

Step 5: Garnish and Serve

1. Add a few fresh mint leaves for a bright finish (optional).
2. Slice with a clean knife, wiping between cuts for neat slices.

That’s it — your summer berry and peach cheesecake is ready to enjoy!

Easy Tips and Variations for Summer Berry and Peach Cheesecake

This recipe is already simple, but these tips will make it even better — and give you options to make it your own.

Pro Tips for the Best Cheesecake

• Use room temperature cream cheese. It blends more easily and gives the filling a smooth texture with no lumps.
• Whip the cream until stiff peaks form. This helps the filling hold its shape and gives it that light, airy finish.
• Chill it overnight. While six hours is enough, overnight chilling makes the cheesecake firmer and easier to slice.
• Use a springform pan. It’s easier to remove the cheesecake cleanly without damaging the crust or sides.
• Keep your knife clean. Wipe the blade with a damp cloth between each cut for clean, bakery-style slices.

Easy Variations to Try

• Swap the fruit. Try nectarines, mango, kiwi, or blackberries depending on the season or what you have on hand.
• Change the crust. Use crushed vanilla wafers, shortbread cookies, or even chocolate graham crackers for a new twist.
• Add a citrus touch. Stir in a teaspoon of lemon zest into the filling for a subtle brightness that balances the sweetness.
• Make it mini. Use muffin tins lined with cupcake papers for individual servings — perfect for parties or picnics.
• Add a swirl. Spoon a bit of raspberry or peach jam into the filling before smoothing it out, then use a knife to swirl it for a marbled effect.

This cheesecake is flexible, forgiving, and fun to personalize. Whether you’re making it as written or adding your own twist, the results will still be fresh, fruity, and satisfying.

SERVING SUGGESTIONS

This summer berry and peach cheesecake is a showstopper on its own, but how you serve it can take it to the next level. Here are a few simple ideas:

Best Ways to Serve:

• Chilled, straight from the fridge. The cool, creamy texture is perfect on a hot day.
• Top with extra whipped cream. A dollop on each slice adds a light, sweet touch.
• Add fresh mint leaves. It’s a small detail, but it makes each slice feel special.
• Drizzle with berry sauce. If you have extra berries, simmer them with a little sugar and water for a quick sauce.

When to Serve It:

• Summer cookouts or BBQs – no one expects cheesecake, and it always disappears fast.
• Brunches or baby showers – it looks elegant and feels light, even if it’s rich.
• After a light dinner – it’s just enough sweetness to end the meal without being too heavy.
• Weekend treats – enjoy a slice with iced tea, lemonade, or coffee on the patio.

This cheesecake is easy to slice and easy to love. Whether you dress it up or keep it simple, it’s guaranteed to brighten up your table.

Summer Berry and Peach Cheesecake

A light and creamy no-bake cheesecake topped with fresh peaches and mixed summer berries — perfect for warm days.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Dessert, Summer Recipes

Cuisine Dessert

Servings 4

Calories 350 kcal

Ingredients

  

• 1½ cups graham cracker crumbs
• 2 tbsp granulated sugar
• 6 tbsp unsalted butter melted
• Filling:
• 16 oz cream cheese softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream cold
• Topping:
• 2 ripe peaches thinly sliced
• ½ cup strawberries sliced
• ½ cup blueberries
• ½ cup raspberries
• 2 tbsp peach or apricot jam optional
• Fresh mint leaves (optional

Instructions

 

• Mix graham cracker crumbs and sugar in a bowl. Add melted butter and press into bottom of springform pan. Chill 20 minutes.
• Beat cream cheese, powdered sugar, and vanilla until smooth. Whip cream to stiff peaks. Fold whipped cream into cream cheese mixture gently.
• Spread filling over chilled crust. Cover and refrigerate at least 6 hours or overnight.
• Arrange peaches and berries on top. Warm jam slightly and brush over fruit for shine (optional). Garnish with mint leaves.
• Slice and serve chilled.

Notes

• Use room temperature cream cheese for smooth texture.
• Chilling overnight gives best results.
• Swap fruits as desired for seasonal variation

Keyword easy summer dessert, fresh fruit cheesecake, peach cheesecake, summer berry cheesecake