Do I need to bake the crust for a no-bake cheesecake?

Nope! You can freeze the graham cracker crust for 15–20 minutes instead. This firms it up enough to hold the filling without baking. If you want extra toasty flavor, baking it for 8–10 minutes is a great optional step.

Can I use frozen fruit for the topping?

You can, but fresh fruit always delivers the best texture and visual appeal. If you use frozen fruit, thaw it completely and pat it dry with paper towels to prevent it from watering down the cheesecake or making it soggy.

Is this cheesecake gluten-free?

It can be! Just use gluten-free graham crackers for the crust and double-check that your extracts and preserves are certified gluten-free. The filling itself contains no gluten ingredients.

Can I make this ahead for a party?

Absolutely. In fact, it’s even better when made a day in advance. Make the full cheesecake and chill overnight. Add the fruit topping and glaze a few hours before serving for the freshest look and taste.

No-Bake Summer Berry and Peach Cheesecake

Name: No-Bake Summer Berry and Peach Cheesecake
Prep time: 20 min
Cook time: 1 min
Total time: 6 h
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; ½ teaspoon almond extract (optional); ½ cup sour cream; ½ cup heavy cream; 1 ½ cups fresh peaches, sliced; 1 cup strawberries, halved; ½ cup raspberries; ½ cup blueberries; ¼ cup apricot preserves; 1 tablespoon lemon juice

Description

This No-Bake Summer Berry and Peach Cheesecake features a buttery graham cracker crust, a silky cheesecake filling, and a vibrant topping of fresh peaches and mixed berries. A light and refreshing summer dessert perfect for gatherings.

Ingredients

Scale

For the Crust:

2 cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the Cheesecake Filling:

24 oz cream cheese, softened (3 packages)

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract (optional)

½ cup sour cream

½ cup heavy cream

For the Topping:

1 ½ cups fresh peaches, sliced

1 cup strawberries, halved

½ cup raspberries

½ cup blueberries

¼ cup apricot preserves or peach jam

1 tablespoon lemon juice

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Instructions

1. Preheat oven to 325°F (163°C).

2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.

3. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.

4. Beat cream cheese and sugar until fluffy.

5. Add eggs one at a time, mixing gently.

6. Stir in vanilla, almond extract, sour cream, and heavy cream.

7. Pour filling over crust. Wrap bottom of pan in foil.

8. Place springform in water bath. Bake for 50–60 minutes until slightly jiggly.

9. Turn off oven, crack door, and let cool for 1 hour.

10. Refrigerate for 4–6 hours or overnight.

11. Heat apricot preserves and lemon juice until melted.

12. Arrange peaches and berries on top of cheesecake.

13. Brush with glaze. Slice and serve chilled.

Notes

No-bake version: Freeze crust for 15 minutes, skip eggs, and use whipped cream instead of baking.

Customize topping with mango, blackberries, or cherries.

Use sugar-free preserves and gluten-free crust for dietary needs.

Store in the fridge up to 4 days or freeze without toppings for 2 months.

Prep Time: 20 minutes
Cook Time: 1 minute
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 25g
Sodium: 180mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 110mg