Refreshing No-Bake Summer Berry and Peach Cheesecake
A light and refreshing no-bake cheesecake featuring a graham cracker crust, creamy filling made with cream cheese and whipped cream, topped with fresh strawberries, peaches, and blueberries—perfect for summer gatherings without turning on the oven.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 tablespoons sugar
For the Filling
- 2 cups cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Topping
- 1 cup fresh strawberries sliced
- 1 cup fresh peaches diced
- 1 cup blueberries
- Mint leaves optional, for garnish
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are fully coated. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add in the vanilla extract and mix well. In a separate bowl, whip the heavy cream until it forms stiff peaks. Carefully fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the cheesecake: Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight until fully set.
- Top with fresh fruits: Once set, remove the cheesecake from the springform pan. Top with the sliced strawberries, diced peaches, and blueberries just before serving.
- Garnish and enjoy: Optional—garnish with fresh mint leaves for an elegant touch. Slice and serve chilled!