Looking for the perfect dessert to celebrate summer? This Summer Berry and Peach Cheesecake is everything you love about warm weather in one cool, creamy bite. Imagine a buttery graham cracker crust filled with silky cheesecake, topped with vibrant peaches and juicy summer berries. It’s light, refreshing, and downright irresistible—ideal for backyard barbecues, picnics, or anytime you want to impress with minimal effort.
Why You’ll Love Summer Berry and Peach Cheesecake
Fresh & Fruity: A medley of ripe peaches, blueberries, raspberries, and strawberries makes this cheesecake burst with natural sweetness.
No-Fuss: Whether it’s no-bake or baked, this recipe is simple and doesn’t require complicated techniques.
Make-Ahead Friendly: Perfect for prepping a day in advance so you can relax and enjoy the occasion.
Elegant Yet Easy: It looks like a showstopper but comes together with basic ingredients.
Cool & Creamy: Just the right dessert for when it’s too hot to even think about turning on the oven.
Ingredients in Summer Berry and Peach Cheesecake
Here’s what makes this cheesecake a standout—each ingredient plays a key role in building those dreamy layers of texture and flavor.
Cream Cheese: Rich, smooth, and tangy—the heart of every good cheesecake.
Graham Cracker Crumbs: These form the perfect buttery, crunchy base.
Sugar: Just the right amount to balance the tanginess of the cream cheese and highlight the fruit.
Vanilla Extract: A warm, sweet background note that pulls everything together.
Whipping Cream: Adds that luscious, airy texture to the filling.
Peaches: Fresh and juicy, their golden color and sweet flavor steal the spotlight.
Mixed Berries: Strawberries, raspberries, blueberries—they add bursts of tart and sweet in every bite.
Lemon Juice: A splash brightens the fruit and adds that zing you didn’t know you needed.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: If you’re baking the crust, preheat your oven to 350°F. If you’re doing a no-bake version, skip the oven and get your fridge ready.
Combine Ingredients: In a bowl, mix graham cracker crumbs, melted butter, and a bit of sugar until it feels like wet sand. This is your crust base.
Prepare Your Cooking Vessel: Use a springform pan for easy release. Line the bottom with parchment paper and lightly grease the sides if needed.
Assemble the Dish: Press the crust mixture firmly into the base of your pan and bake for 10 minutes (or chill for 30 if no-bake). Then, beat cream cheese, sugar, vanilla, and whipped cream until smooth. Pour over the crust and smooth the top.
Cook to Perfection: If this is a baked version, bake the filling for about 45–50 minutes until the center is just set. If no-bake, pop it in the fridge for at least 6 hours, preferably overnight.
Finishing Touches: Slice peaches and berries, toss with a bit of lemon juice, and layer on top of the chilled cheesecake. For extra shine, you can brush with a warm fruit glaze or apricot jam.
Serve and Enjoy: Slice, serve cold, and watch it disappear in seconds. It’s the kind of dessert that gets recipe requests every single time.
Nutrition Facts:
Servings: 8–10
Calories per serving: Around 350–400
Note: These values may vary slightly based on exact ingredients used.
Preparation Time
Prep Time: 20 minutes
Cook Time: 10 minutes (for crust) or 50 minutes (if baking cheesecake)
Total Time: 6 hours (chilling) or 7 hours (if baked version)
How to Serve Summer Berry and Peach Cheesecake
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Add a dollop of whipped cream or a scoop of vanilla bean ice cream
- Drizzle with honey or a berry coulis for extra flair
- Serve alongside a crisp white wine or iced herbal tea for a light finish
- Garnish with mint leaves for a touch of freshness
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Use room-temperature cream cheese for a smooth, lump-free filling
- Chill thoroughly to get clean, neat slices
- Swap in nectarines or plums if peaches aren’t in season
- A springform pan makes slicing and serving a breeze
- Gently blot berries with paper towel before topping to prevent them from weeping
FAQs
1. Can I make this cheesecake ahead of time?
Yes, it actually tastes better when made a day ahead. The flavors develop beautifully overnight.
2. Can I freeze this cheesecake?
You can freeze the cheesecake without the fruit topping for up to a month. Thaw in the fridge and top fresh before serving.
3. Is this recipe gluten-free?
Use gluten-free graham crackers for the crust and double-check all ingredients to make it gluten-free.
4. Can I use frozen berries?
Yes, but thaw and drain them well to avoid excess moisture on top of the cheesecake.
5. How do I know when the cheesecake is done baking?
The center should jiggle slightly like Jell-O, but the edges should be firm.
6. Can I make this into mini cheesecakes?
Absolutely! Use muffin tins with liners for adorable individual portions.
7. What’s the best way to slice cheesecake cleanly?
Wipe your knife with a warm, damp cloth between each slice for smooth, neat pieces.
8. Do I need a water bath for baking?
It’s optional, but it helps prevent cracks. If skipping it, just don’t overbake.
9. Can I substitute cream cheese with another ingredient?
Mascarpone can work in a pinch, though it’s richer and slightly sweeter.
10. Can I make this dairy-free?
Yes! Use dairy-free cream cheese and coconut whipped cream for a plant-based version.
Conclusion
This Summer Berry and Peach Cheesecake is everything you want in a summer dessert—cool, creamy, fruity, and oh-so-pretty. Whether you’re planning a garden party or just want to treat yourself to something sweet, this cheesecake delivers every time. Trust me, once you try it, you’ll be making it on repeat all summer long.
Print
Summer Berry and Peach Cheesecake
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing no-bake cheesecake topped with juicy summer berries and peaches, perfect for warm-weather gatherings. The creamy filling pairs perfectly with the fresh fruit and buttery graham cracker crust.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 ripe peaches, thinly sliced
- 1 cup mixed summer berries (strawberries, blueberries, raspberries)
- 1 tablespoon honey or apricot jam (optional, for glazing fruit)
Instructions
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press into the bottom of a springform pan to form the crust. Chill in the fridge for 15–20 minutes.
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold it gently into the cream cheese mixture until fully incorporated.
- Pour the cheesecake filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until firm.
- Before serving, top with sliced peaches and mixed berries. Optionally, brush fruit with warmed honey or apricot jam for a glossy finish.
Notes
- Use the ripest seasonal fruit for the best flavor.
- Chill overnight for optimal texture.
- You can substitute digestive biscuits for graham crackers if unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 20g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg