Before we dive into the dreamiest cheesecake you’ll taste this season, I just want to take a moment to say—thank you. Thank you for bringing me into your kitchen, whether it’s your first time here or you’ve been following along for a while. Sharing recipes like this one is my love language, and knowing you’re here makes it all the more special.
Now, let’s talk cheesecake. But not just any cheesecake—a Summer Berry and Peach Cheesecake that’s light, creamy, fruity, and absolutely stunning. This beauty is the kind of dessert that makes a backyard BBQ feel like a celebration and a weekday dinner feel like an occasion. 🌞🍑
If you’re craving a treat that captures the essence of summer in every bite, this is it. And hey—if you want this deliciousness sent straight to your inbox, don’t forget to subscribe below to grab the printable recipe and future exclusive goodies. 👇
What Makes This Cheesecake So Special?
This cheesecake is no-bake (yes, you heard that right!), bursting with fresh summer berries and juicy peaches, and finished with a sweet, glossy berry glaze that looks like it belongs in a bakery window. 🍓🫐
Reasons to Love This Recipe:
- No oven needed—perfect for those hot summer days.
- Gorgeous and festive—a total showstopper for potlucks or celebrations.
- Balanced flavor—not too sweet, with a tangy cream cheese filling and fresh fruit topping.
- Easily customizable—make it your own with different berries or even nectarines!
What It Tastes Like:
Imagine the creamiest, dreamiest cheesecake base infused with vanilla, topped with a medley of summer fruit that adds brightness, a hint of tartness, and that signature sun-ripened sweetness. It’s like a bite of summer vacation. ☀️
Benefits of This Recipe
- Stress-free and simple – No baking required!
- Make-ahead friendly – Chill it overnight for best results.
- Versatile – Works with almost any summer fruit you love.
- Eye-catching presentation – It’s Instagram and picnic-table approved.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup heavy whipping cream (chilled)
For the Topping:
- 1 cup sliced fresh peaches
- 1 cup mixed berries (blueberries, raspberries, strawberries)
- 2 tbsp peach or apricot preserves (for glaze)
Tools You’ll Need
- 9-inch springform pan
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Small saucepan (for glaze)
- Offset spatula (optional but helpful for smoothing)
Ingredient Swaps and Additions
Feeling adventurous? Try these:
- Use Biscoff cookies or Oreos for the crust for extra flavor.
- Add a bit of peach schnapps or vanilla bean paste to the filling.
- Swap out berries for cherries, nectarines, or even mango!
How to Make Summer Berry and Peach Cheesecake
Step 1: Make the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a greased 9-inch springform pan. Chill for 15 minutes.
Step 2: Make the Filling
Beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture until well combined.
Step 3: Assemble and Chill
Spread the filling evenly over the chilled crust. Smooth the top, cover, and refrigerate for at least 6 hours (overnight is best!).
Step 4: Add the Topping
Arrange peach slices and berries over the top. Warm the preserves slightly and brush over the fruit for a glossy finish.
What to Serve with It
- A glass of chilled Prosecco or iced peach tea
- A scoop of vanilla bean ice cream on the side
- Serve it as part of a summer dessert table with lemon bars and fresh fruit skewers
Tips for the Best Cheesecake
- Chill the bowl and beaters before whipping the cream for best volume.
- Don’t overmix the filling—it should be light and fluffy!
- Make it a day ahead for perfect texture and ease.
- Use ripe, in-season fruit for the best flavor and appearance.
Storage Instructions
- Refrigerator: Store covered for up to 5 days.
- Freezer: You can freeze it (without fruit topping) for up to 1 month. Thaw overnight in the fridge, then top with fresh fruit before serving.
FAQ
Can I use frozen berries or peaches?
Yes, but thaw and drain them well first to avoid excess moisture.
Can I make this cheesecake vegan or dairy-free?
Absolutely! Use dairy-free cream cheese, coconut whipped cream, and a vegan butter substitute for the crust.
Can I use a different pan?
A springform pan is best for easy release, but you can use a deep pie dish if needed—just note it may be harder to slice neatly.
Conclusion
This Summer Berry and Peach Cheesecake is everything I adore about summer in one easy, stunning dessert. It’s light, vibrant, and truly as delicious as it looks. Whether you’re sharing it at a picnic or savoring a slice in your backyard with a cup of coffee—you’re in for a treat. ✨
Looking for more fruity favorites? You’ll love these:
Let’s Stay Connected!
If you try this recipe, I’d LOVE to see your creations! Tag me on Pinterest and share your version. And don’t forget to leave a review and rating below—it helps so much! 💛
Nutritional Info (Approximate per serving – 1 slice out of 10)
- Calories: 340
- Fat: 24g
- Carbs: 28g
- Sugar: 20g
- Protein: 4g
Ready to cool down with the creamiest, fruitiest, no-bake cheesecake of the season? I can’t wait for you to try this! 🍑🍓 Let me know what fruits you top yours with!