This Summer Berry and Peach No-Bake Cheesecake is a fruity delight that requires no baking! With creamy cheese and fresh fruits, it’s perfect for hot days when you want something cool and sweet.
I love how easy it is to whip up! Just mix, layer, and chill. Plus, those vibrant berries and peaches make my heart dance with joy! 🍑🍓 Who can resist a slice of this beauty?
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a classic crust. If you’re short on graham crackers, you can use crushed Oreo cookies or even vanilla wafers for a different flavor twist.
Cream Cheese: Use full-fat for a rich texture. If you want a lighter version, opt for Neufchâtel cheese, which is lower in fat but still creamy. Dairy-free cream cheese is also an option for vegan diets.
Heavy Whipping Cream: This gives the cheesecake its fluffy texture. For a lighter alternative, coconut cream works well and adds a delicate coconut flavor. Just make sure to chill it beforehand.
Fresh Peaches: While peaches add a lovely freshness, feel free to switch to any seasonal fruit, like strawberries or mango, based on your preference or availability.
Berry Sauce: If you don’t have ready-made berry sauce, blend fresh or frozen berries with a bit of sugar and strain to make your own. It’s a simple touch that enhances flavors!
How Do I Get a Creamy No-Bake Cheesecake Consistency?
The key to a creamy no-bake cheesecake lies in the mixing and folding methods. Start by ensuring your cream cheese is completely softened for easy blending. This avoids lumps.
- Use a hand mixer to beat the cream cheese until smooth before adding sugars and vanilla.
- When folding in the whipped cream, use a gentle motion to keep the mixture light and airy.
- Chill it long enough to set; this helps the cheesecake firm up while maintaining that creamy texture.
Summer Berry and Peach No-Bake Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
For the Fruit Topping:
- 1 cup mixed berries (blackberries, raspberries, etc.)
- 1-2 fresh peaches, thinly sliced
For the Drizzle:
- 1/2 cup berry sauce or berry compote (for drizzling)
Optional Garnish:
- Extra whipped cream
- Additional berry sauce drizzle
- Crushed graham crackers
How Much Time Will You Need?
This no-bake cheesecake requires about 30 minutes for preparation. After that, it needs at least 4 hours in the refrigerator (or preferably overnight) to fully set. So, total time is about 4.5 hours—most of it chilling, which is perfect while you relax or enjoy other summer activities!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium-sized bowl, mix the graham cracker crumbs with the melted butter until everything is well combined and the mixture looks like wet sand. This will be your wonderful crust!
Next, press this mixture firmly into the bottom of a 9-inch springform pan. Make sure you create an even layer. Now, pop it in the refrigerator for at least 15 minutes to firm up while you work on the filling.
2. Making the Filling:
In a large bowl, beat the softened cream cheese using a hand mixer or stand mixer until it’s completely smooth and creamy. Add in the powdered sugar and vanilla extract, mixing until everything is well blended.
In a separate chilled bowl, whip the heavy cream along with the granulated sugar until stiff peaks form. This means that when you pull the beaters out, the cream holds its shape. Now, gently fold this whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream—this keeps your cheesecake fluffy!
3. Adding the Berries:
Now it’s time to fold in your beautiful mixed berries. Do this gently to keep them whole and looking lovely. Once everything is combined, pour the cheesecake filling over the chilled crust in your springform pan, spreading it evenly with a spatula.
4. Chilling the Cheesecake:
Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, or overnight if possible. This will give it plenty of time to set up properly.
5. Decorating and Serving:
When you’re ready to serve, arrange the thin peach slices and extra berries on top of the cheesecake. Pipe some whipped cream around the edges to make it look fancy.
Drizzle the gorgeous berry sauce over the top and let some drip down the sides for an elegant touch. If you’d like, sprinkle some crushed graham crackers on top for a little extra crunch.
Now, slice the cheesecake and serve it chilled. Enjoy this refreshing, cool dessert that’s perfect for summer gatherings or just a sweet treat on a sunny day!
FAQ for Summer Berry and Peach No-Bake Cheesecake
Can I Use Different Types of Fruit?
Absolutely! While this recipe features berries and peaches, feel free to use your favorite seasonal fruits. Strawberries, blueberries, or even mango work wonderfully, just keep in mind that the flavor profile may slightly change!
How Long Can I Store Leftovers?
Leftover cheesecake can be stored in the refrigerator for up to 3-4 days. Make sure it’s covered with plastic wrap or in an airtight container to keep it fresh!
Can I Make This Cheesecake Vegan?
Yes! You can use dairy-free cream cheese and coconut whipped cream as substitutes. Make sure to choose a vegan-friendly butter for the crust as well!
What Should I Do If My Cheesecake Doesn’t Set?
If the cheesecake hasn’t fully set, it might need more time in the fridge. If you’re in a hurry, you can place it in the freezer for about 30 minutes to speed up the process. Just watch it closely to avoid freezing it solid!
