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No-Bake Summer Berry And Peach Cheesecake – Easy And Delicious
This Summer Berry and Peach Cheesecake features a buttery graham cracker crust, a silky smooth cheesecake filling, and a vibrant topping of fresh summer berries and juicy peaches. It’s a beautiful and refreshing dessert for any summer gathering!
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- For the Cheesecake Filling:
- 24 oz cream cheese softened (3 packages)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional, enhances the fruit flavors
- ½ cup sour cream
- ½ cup heavy cream
- For the Topping:
- 1 ½ cups fresh peaches sliced
- 1 cup fresh strawberries halved
- ½ cup fresh raspberries
- ½ cup fresh blueberries
- ¼ cup apricot preserves or peach jam for a glossy finish
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy (2-3 minutes).
- Add eggs, one at a time, mixing on low speed until just incorporated.
- Mix in vanilla extract, almond extract, sour cream, and heavy cream. Stir until smooth, but do not overmix.
- Pour the batter over the cooled crust and smooth the top.
- Bake the Cheesecake:
- Wrap the bottom of the springform pan with foil and place it in a larger pan filled with hot water (water bath helps prevent cracks).
- Bake for 50-60 minutes, until the center is slightly jiggly but set.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4-6 hours, preferably overnight.
- Prepare the Fruit Topping:
- In a small saucepan, heat apricot preserves and lemon juice over low heat until melted. Let cool slightly.
- Arrange peaches, strawberries, raspberries, and blueberries on top of the cheesecake.
- Brush the fruit with the apricot glaze to give it a glossy finish.
- Serve And Enjoy:
- Remove cheesecake from the springform pan and slice. Serve chilled!
Notes
- No-Bake Option? Use the same crust but freeze it for 15 minutes instead of baking. Substitute the baked cheesecake with a no-bake cheesecake filling (cream cheese + whipped cream + sugar).
- Want more fruit? Add blackberries or pomegranate seeds for extra color.
- Storage: Keep refrigerated for up to 4 days.
Nutrition
Calories: 450kcalCarbohydrates: 45gProtein: 6gFat: 25g