Description
A refreshing, no-bake Summer Berry and Peach Cheesecake featuring a buttery graham cracker crust, creamy whipped filling, and a colorful topping of juicy berries and peaches—perfect for warm-weather gatherings.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- For the Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh peaches, sliced
- 2 tbsp honey or maple syrup (optional)
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan and chill.
- Make the Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined. In another bowl, whip cream until stiff peaks form. Fold whipped cream into the cream cheese mixture.
- Assemble: Pour filling over crust, smooth the top, and refrigerate for at least 4 hours or overnight.
- Add Toppings: Arrange sliced strawberries, blueberries, and peaches on top. Drizzle with honey or syrup if desired.
- Serve: Remove cheesecake from pan, slice, and serve chilled.
Notes
Use other fruits like raspberries or kiwi. For gluten-free, use GF cookies or almond flour in crust. Add melted chocolate to filling or drizzle over the top for a decadent twist. Can be made ahead and frozen up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 21g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg