Let’s talk about summer, shall we? I mean, really talk about it—the heat, the humidity, and the eternal search for something cold, sweet, and not completely soul-crushing to make. That’s where this summer berry and peach cheesecake steps in. I whipped this up one hot July afternoon when my oven and I weren’t speaking. It’s creamy, chilled, and just the right amount of fruity. No baking. No sweating. Just a whole lot of dessert joy. Peaches and berries are like that unlikely duo who somehow just *work* together. The soft sweetness of ripe peaches, the tart punch of juicy berries, all tucked into a rich, tangy cream cheese filling. And the crust? Don’t even get me started—it’s buttery, crumbly, and just thick enough to hold everything together without stealing the show. Whether you’re planning a backyard BBQ, need a last-minute dessert for a potluck, or simply want something delicious to hoard in your fridge, this one’s for you. I say skip the oven and make this instead. Trust me, your taste buds (and your sweat glands) will thank you.

1) Key Takeaways
2) Easy Summer Berry and Peach Cheesecake Recipe
3) Ingredients for Summer Berry and Peach Cheesecake
4) How to Make Summer Berry and Peach Cheesecake
5) Tips for Making Summer Berry and Peach Cheesecake
6) Making Summer Berry and Peach Cheesecake Ahead of Time
7) Storing Leftover Summer Berry and Peach Cheesecake
8) Try these Desserts next!
9) Summer Berry and Peach Cheesecake
10) Nutrition

1) Key Takeaways

No-bake cheesecake for summer ease
Fresh peaches and berries for balance
Chill time gives it structure and flavor
Perfect dessert for BBQs and potlucks

2) Easy Summer Berry and Peach Cheesecake Recipe

I love a dessert that gives maximum payoff with minimum effort. This one nails it. The beauty of this quick cheesecake recipe no bake easy desserts style is how forgiving it is. Forgot to soften your cream cheese? It’ll forgive you. Only have strawberries and no raspberries? Go ahead and wing it.

We all have that one recipe that becomes the go-to for summer gatherings. This is mine. It’s creamy, fruity, and cold. Like that first sip of lemonade but way more indulgent. I lean on this no-bake cheesecake when I need something that looks fancy but doesn’t stress me out.

The crust comes together in a flash. The filling is dreamy. The topping? A riot of fresh fruit that practically screams summer. Best part? You don’t need to turn on the oven. Your kitchen—and your forehead—will thank you.

3) Ingredients for Summer Berry and Peach Cheesecake

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

16 oz cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

1 ½ cups heavy whipping cream

1 cup fresh strawberries, sliced

½ cup blueberries

½ cup raspberries

1 peach, sliced thin

4) How to Make Summer Berry and Peach Cheesecake

Step 1. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Chill for 10 minutes.

Step 2. Beat softened cream cheese, powdered sugar, and vanilla until smooth.

Step 3. In another bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.

Step 4. Spoon the filling over the crust and smooth the top.

Step 5. Arrange berries and peach slices on top in any beautiful chaos that feels right.

Step 6. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 7. Slice and serve chilled. Then maybe have another slice—you earned it.

5) Tips for Making Summer Berry and Peach Cheesecake

Let’s talk cream cheese. Let it sit out. If it’s too cold, it’ll fight your whisk and you’ll both end up frustrated. Use full-fat cream cheese if you want that rich, smooth finish. And don’t skimp on the vanilla extract—it’s a small touch that makes a big difference.

When it comes to the crust, press it firmly into the pan. Use the bottom of a glass if your fingers aren’t feeling cooperative. A tight crust means easier slicing later on. And don’t forget to chill it before pouring in the filling. A quick nap in the fridge helps set the base.

Decorating is optional, but come on—it’s the fun part. Play with the colors. Layer the berries. Toss on a few mint leaves if you’re feeling extra. This is where you get to pretend you’re on a baking show without the pressure of a time limit.

6) Making Summer Berry and Peach Cheesecake Ahead of Time

This cheesecake gets better as it sits. I like to make it the night before a big event. That way, it’s chilled, set, and one less thing to worry about when guests arrive. Plus, the flavors deepen a bit as it rests in the fridge.

If you’re prepping for a party, just cover the cheesecake with plastic wrap after it’s topped. Keep it cold and wait until just before serving to add anything that might run—like juicy peaches or syrupy berries.

Planning ahead means less scrambling and more time for you. It also means your cheesecake has time to firm up into those perfect creamy slices. You know, the kind that hold together without collapsing under a fork.

7) Storing Leftover Summer Berry and Peach Cheesecake

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. They’ll keep well for up to three days. The crust might soften slightly, but the flavor stays dreamy.

Skip the freezer. The texture of the cream filling changes too much and becomes grainy. Cheesecake deserves better than that.

Pro tip: hide a slice in the back of the fridge behind the vegetables. You’re not obligated to share everything.

8) Try these Desserts next!

9) Summer Berry and Peach Cheesecake