No-Bake Summer Berry Peach Cheesecake (Print-Friendly Format)
Creamy cheesecake with juicy berries and peaches on a buttery graham cracker crust. Refreshing and simple for summer.
# Required Ingredients:
→ Crust
01 -
2 cups (200 g) graham cracker crumbs
02 -
60 g granulated sugar
03 -
115 g unsalted butter, melted
→ Cheesecake Filling
04 -
680 g cream cheese, softened
05 -
200 g granulated sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
0.5 teaspoon almond extract (optional)
09 -
120 g sour cream
10 -
120 ml heavy cream
→ Fruit Topping
11 -
225 g fresh peaches, sliced
12 -
150 g fresh strawberries, halved
13 -
60 g fresh raspberries
14 -
75 g fresh blueberries
15 -
60 g apricot preserves or peach jam
16 -
1 tablespoon lemon juice
# How to Make It:
01 -
Preheat the oven to 163°C. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Firmly press the mixture into the base of a 23-cm springform pan.
02 -
Bake the crust for 10 minutes. Remove from the oven and allow to cool while preparing the filling.
03 -
In a large mixing bowl, beat cream cheese and granulated sugar until smooth and fluffy, about 2–3 minutes. Add eggs one at a time, mixing on low speed until just incorporated. Mix in vanilla extract, almond extract if using, sour cream, and heavy cream until smooth, without overmixing.
04 -
Pour the cheesecake filling over the cooled crust and smooth the surface with a spatula.
05 -
Wrap the outside of the springform pan with aluminum foil. Place the pan in a larger roasting dish, then add hot water to reach halfway up the sides. Bake for 50–60 minutes until the center is set but slightly wobbly.
06 -
Turn off the oven, slightly open the oven door, and let the cheesecake cool in the oven for 1 hour.
07 -
Remove the cheesecake from the water bath and refrigerate for at least 4–6 hours or overnight to fully set.
08 -
In a small saucepan, heat apricot preserves and lemon juice over low heat until melted and smooth. Allow to cool slightly.
09 -
Arrange sliced peaches, halved strawberries, raspberries, and blueberries over the chilled cheesecake. Gently brush the fruit with the apricot glaze for a glossy finish.
10 -
Release the cheesecake from the springform pan. Slice with a clean sharp knife and serve chilled.
# Additional Information:
01 -
For a no-bake option, freeze the crust for 15 minutes instead of baking and use a mixture of cream cheese, whipped cream, and sugar for the filling.
02 -
To enhance presentation and flavor, add blackberries or pomegranate seeds to the fruit topping.
03 -
Store leftover cheesecake covered in the refrigerator for up to 4 days.