Celebrate the flavors of summer with this refreshing, no-bake Peach and Raspberry Cheesecake Delight. With a buttery graham cracker crust, creamy cheesecake filling, and vibrant seasonal fruits on top, this dessert is as beautiful as it is delicious. Perfect for warm-weather entertaining or simply treating yourself to a chilled slice of fruity indulgence.
Why You’ll Love This Recipe
This cheesecake is the ultimate summer dessert—light, fruity, and rich without being heavy. It’s a no-bake recipe, making it perfect for days when you want a sweet treat without turning on the oven. The combination of ripe peaches and tart raspberries offers a balanced and refreshing burst of flavor in every bite. Plus, it’s visually stunning and ideal for gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
Graham cracker crumbs
Unsalted butter, melted
Sugar
For the Cheesecake Filling:
Cream cheese, softened
Powdered sugar
Vanilla extract
Heavy whipping cream
For the Fruit Topping:
Peaches, peeled and sliced
Fresh raspberries
Lemon juice
Sugar
Cornstarch dissolved in water (optional for thickening)
Directions
Prepare the crust:
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator for 15 minutes to set.
Make the cheesecake filling:
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Assemble the cheesecake:
Pour the cheesecake filling over the chilled crust. Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
Prepare the fruit topping:
In a saucepan, combine the sliced peaches, raspberries, lemon juice, and sugar. Cook over medium heat until the fruits release juices and soften slightly, about 5–7 minutes. If you prefer a thicker topping, stir in the dissolved cornstarch and cook for another 2 minutes until slightly thickened. Let cool completely.
Top and serve:
Spoon the cooled fruit mixture over the set cheesecake. Serve chilled.
Servings and timing
This recipe yields approximately 10 servings.
Preparation time: 25 minutes
Chilling time: 4 hours 15 minutes
Total time: 4 hours 40 minutes
Variations
Substitute strawberries or blueberries for raspberries for a different flavor profile.
Add a splash of peach schnapps or raspberry liqueur to the fruit topping for an adult twist.
Use a chocolate cookie crust instead of graham crackers for a richer base.
Add lemon zest to the cheesecake filling for a citrusy lift.
Layer additional fresh fruit between the crust and filling for more texture and flavor.
Storage/Reheating
Store the cheesecake in the refrigerator, covered, for up to 4 days.
Freezing is possible: wrap the cheesecake tightly (without the fruit topping) and freeze for up to 1 month. Thaw in the refrigerator overnight and add the topping just before serving.
This dessert does not require reheating and should be served cold.
FAQs
Can I use frozen fruit for the topping?
Yes, you can use frozen peaches and raspberries. Thaw and drain them before cooking to prevent excess moisture.
How do I ensure the cheesecake sets properly?
Make sure to chill it for at least 4 hours, preferably overnight, and use full-fat cream cheese and properly whipped cream for best texture.
Can I make this cheesecake ahead of time?
Yes, it can be made up to two days in advance. Add the fruit topping shortly before serving.
Is it possible to make this recipe dairy-free?
Yes, by using dairy-free cream cheese, whipped topping, and butter alternatives. However, the texture may differ slightly.
What size pan should I use?
A standard 9-inch springform pan is recommended for even layering and easy release.
Can I skip the cornstarch in the fruit topping?
Yes, the topping will be looser without it but still flavorful. It’s optional for a thicker texture.
What’s the best way to slice this cheesecake cleanly?
Dip a sharp knife in hot water, wipe it dry, and slice. Repeat between cuts for neat slices.
Can I add gelatin to make the filling firmer?
You can add a small amount of dissolved gelatin if you prefer a firmer, more stable filling.
What can I use instead of graham crackers?
Digestive biscuits, vanilla wafers, or even shortbread cookies work well as alternatives.
Can I use whipped topping instead of whipping cream?
Yes, a whipped topping like Cool Whip can be used, though the flavor and texture may be slightly different.
Conclusion
Summer Bliss Peach and Raspberry Cheesecake Delight is a delightful, no-bake dessert that captures the essence of the season. With its velvety cream cheese filling, crunchy crust, and a bright fruit topping, this cheesecake is both easy to prepare and impressive to serve. Whether you’re entertaining or indulging solo, this recipe is sure to be a seasonal favorite.
Summer Bliss Peach and Raspberry Cheesecake Delight
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Experience the refreshing taste of summer with this no-bake Peach and Raspberry Cheesecake Delight! With a buttery graham cracker crust, velvety cream cheese filling, and a luscious peach-raspberry topping, this chilled dessert is perfect for hot days and festive gatherings.
Ingredients
For the Crust:
-
1 1/2 cups graham cracker crumbs
-
1/3 cup unsalted butter, melted
-
2 tablespoons sugar
For the Cheesecake Filling:
-
16 oz cream cheese, softened
-
1 cup powdered sugar
-
1 teaspoon vanilla extract
-
1 1/2 cups heavy whipping cream
For the Fruit Topping:
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2 peaches, peeled and sliced
-
1 cup fresh raspberries
-
1 tablespoon lemon juice
-
2 tablespoons sugar
-
1 teaspoon cornstarch dissolved in 1 tablespoon water (optional, for thickening)
Instructions
-
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan. Chill in the fridge for 15 minutes.
-
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
-
In a separate bowl, whip the heavy cream until stiff peaks form.
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Gently fold the whipped cream into the cream cheese mixture until well incorporated.
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Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight.
-
For the fruit topping, combine sliced peaches, raspberries, lemon juice, and sugar in a saucepan over medium heat. Cook gently until the fruit softens and the mixture becomes syrupy.
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If a thicker topping is desired, add the cornstarch slurry and cook for 1-2 minutes until thickened. Let cool.
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Spoon the fruit topping over the cheesecake before serving.
Notes
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Chill the cheesecake overnight for the best texture.
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You can substitute nectarines or strawberries for a variation.
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This dessert is best served cold and can be made up to 2 days ahead.
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