This Summer Berry and Peach No-Bake Cheesecake is fruity and refreshing! With a creamy filling and a crumbly crust, it’s perfect for hot days.
There’s nothing like enjoying a slice topped with fresh berries! I love how easy it is to whip up this dessert without turning on the oven—just mix and chill! 🍑🍓
Key Ingredients & Substitutions
Graham cracker crumbs: These provide a crunchy base. If you’re gluten-free, use gluten-free cookie crumbs or almonds instead. Some people also like using digestive biscuits for a slightly different flavor.
Cream cheese: This gives the cheesecake its rich creaminess. If you’re looking for a lighter option, you could substitute half with Greek yogurt or use a plant-based cream cheese for a vegan version.
Heavy whipping cream: This ingredient is key to making the filling light and fluffy. If you want a lighter alternative, coconut cream works well, though it will add a coconut flavor.
Mixed summer berries: Use any fresh or frozen berries you enjoy. If berries aren’t available, try peaches or mangoes for a different twist. Just remember to balance the sweetness.
How Do You Achieve the Perfect Berry Swirl?
The fruit swirl brings a lovely burst of flavor and color! To ensure it’s just right, gently cook the mixed berries with sugar and lemon juice until they soften.
- Keep the heat low to avoid burning the berries, and stir occasionally for about 5-7 minutes.
- Let it cool before adding to the cheesecake filling to prevent it from melting.
- After layering the berry mixture, use a skewer to swirl it gently—it’ll look gorgeous and blend flavors perfectly!
How to Make Summer Berry and Peach No-Bake Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
For the Fruit Swirl:
- 1 cup mixed summer berries (raspberries, blackberries, blueberries)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
For Topping:
- 1 peach, sliced thinly
- Additional fresh berries (raspberries, blackberries)
- Whipped cream for decorating
- Crushed graham crackers for garnish
- Optional: berry sauce or syrup for drizzling
How Much Time Will You Need?
This delightful cheesecake requires around 20 minutes for prep time and at least 4 hours for chilling, preferably overnight. All you need is some time to put together the layers and let it set perfectly in the fridge!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the crumbs are well-coated. This is your crust! Press this mixture firmly into the bottom of a 9-inch springform pan. Once it looks even, pop it in the fridge to chill while you work on the filling.
2. Make the Berry Swirl:
Grab a small saucepan and toss in the mixed berries, sugar, and lemon juice. Cook them over medium heat for about 5-7 minutes. Stir occasionally until the berries break down and it thickens just a little. When it’s done, set it aside to cool. If there are any large berry pieces, gently mash them for a smoother consistency.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, use a hand mixer to beat the softened cream cheese until it’s nice and smooth. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gradually add the powdered sugar and vanilla extract to the cream cheese, mixing until it’s all smoothly combined. Now carefully fold the whipped cream into the cream cheese mixture until you have a light and fluffy filling.
4. Assemble the Cheesecake:
Pour half of that creamy cheesecake filling over the chilled crust. Then scoop dollops of half the berry swirl on top and use a skewer or knife to gently swirl it into the filling. Pour the rest of the cheesecake filling over that, and do the same with the remaining berry swirl, swirling lightly to mix.
5. Chill and Decorate:
Smooth the top with a spatula and cover the cheesecake. Pop it back in the fridge for at least 4 hours, or better yet, let it chill overnight to fully set.
6. Serve and Enjoy:
When it’s time to serve, take the cheesecake out of the springform pan. Decorate the top with thin slices of peach, fresh berries, and dollops of whipped cream. Sprinkle some crushed graham crackers for that added crunch, and if you like, drizzle some berry sauce on top.
Slice it up, serve chilled, and enjoy your delightful fruit-filled cheesecake treat!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Cookies for the Crust?
Absolutely! You can substitute graham cracker crumbs with other cookies like Oreos or digestive biscuits. Just make sure they are finely crushed, and adjust the butter amount if needed.
What If I Don’t Have Heavy Whipping Cream?
If you don’t have heavy whipping cream, you can use double cream or coconut cream as an alternative. For a lighter option, you might consider using whipped topping, but the texture will be slightly different.
How Should I Store the Cheesecake?
Store any leftover cheesecake in an airtight container in the fridge for up to 3-4 days. If you need to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to 2 months.
Can I Make This Cheesecake Vegan?
Yes! You can use non-dairy cream cheese and coconut cream to achieve a similar creamy texture. Make sure any toppings or additional ingredients are also vegan-friendly!
