Summer Berry & Peach Cheesecake

This Summer Berry & Peach Cheesecake is the ultimate warm-weather dessert! With a buttery graham cracker crust, a creamy, no-bake cheesecake filling, and a vibrant topping of fresh peaches and mixed berries, it’s light, refreshing, and bursting with fruity goodness. Perfect for BBQs, picnics, or any summer celebration!

Why You’ll Love This Recipe

No-Bake & Easy – No oven required, just chill and serve!
Creamy & Fruity – Silky cheesecake filling with juicy peaches & berries.
Perfect Summer Dessert – Light, refreshing, and packed with flavor.
Make-Ahead Friendly – Great for preparing in advance!

Ingredients You’ll Need

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• ½ cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• ¾ cup (180ml) heavy cream
• ½ cup (100g) granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 ½ tsp gelatin powder + 2 tbsp warm water (optional, for extra stability)

For the Topping:

• 2 ripe peaches, thinly sliced
• 1 cup fresh strawberries, sliced
• ½ cup blueberries
• ½ cup raspberries
• 2 tbsp honey or apricot jam (for glazing, optional)

How to Make Summer Berry & Peach Cheesecake

Step 1: Prepare the Crust

1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
2. Press the mixture firmly into the bottom of a 9-inch springform pan.
3. Chill in the fridge for 15 minutes while preparing the filling.

Step 2: Make the Cheesecake Filling

4. In a large bowl, beat cream cheese, sugar, vanilla, and lemon juice until smooth.
5. In a separate bowl, whip heavy cream until soft peaks form, then fold into the cream cheese mixture.
6. If using gelatin, dissolve 1 ½ tsp gelatin powder in 2 tbsp warm water, then mix into the filling.
7. Spread the filling evenly over the chilled crust and smooth the top.

Step 3: Chill the Cheesecake

8. Cover and refrigerate for at least 4 hours, or overnight for best results.

Step 4: Add the Fruit Topping

9. Arrange peach slices, strawberries, blueberries, and raspberries on top in a decorative pattern.
10. Brush with honey or apricot jam for a glossy finish (optional).

Step 5: Serve & Enjoy!

11. Carefully remove the cheesecake from the springform pan, slice, and serve chilled!

Tips for the Best Cheesecake

Use Room Temperature Ingredients – This ensures a smooth, lump-free filling.
Chill Long Enough – Give it at least 4 hours (overnight is even better).
Fresh or Frozen Berries? – Fresh is best, but if using frozen, thaw and drain them well.
For a Crunchier Crust – Bake the crust at 350°F (175°C) for 8-10 minutes, then cool before adding the filling.

Serving Ideas & Variations

Chocolate Drizzle – Add a white or dark chocolate drizzle for extra indulgence.
Tropical Twist – Swap peaches for mango slices and add shredded coconut!
Mixed Berry Version – Use only strawberries, blueberries, and blackberries.
Citrus Zing – Add lemon zest to the filling for a refreshing tang.

Storage & Make-Ahead Tips

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze (without fruit topping) for up to 1 month. Thaw in the fridge overnight.

Frequently Asked Questions

Can I make this cheesecake without gelatin?
Yes! The cheesecake will still set but may be a little softer.

Can I use a different crust?
Of course! Try a shortbread cookie or vanilla wafer crust for a twist.

How do I prevent a soggy crust?
If using juicy peaches, pat them dry before placing on top!

Final Thoughts

This Summer Berry & Peach Cheesecake is a no-bake masterpiece that combines creamy, dreamy cheesecake with the freshest summer fruits. It’s light, refreshing, and easy to make—a guaranteed hit at any gathering!

Tried this recipe? Let me know in the comments!

Preparation Time: 20 minutes
Chilling Time: 4 hours
Cuisine: American-European Fusion

Nutritional Information (Per Slice):
Calories: 320 | Protein: 5g | Carbohydrates: 28g | Fat: 20g | Fiber: 2g | Sugar: 18g

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