Celebrate the flavors of summer with this No-Bake Peach Raspberry Cheesecake! With a buttery graham cracker crust, a silky cream cheese filling, and layers of fresh peaches and raspberries, this dessert is as beautiful as it is delicious. No need to turn on the oven—this recipe is quick, easy, and guaranteed to be a hit at any gathering.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
For the Topping:
- 2 large peaches, thinly sliced
- 1 cup fresh raspberries
- 2 tablespoons peach or raspberry jam (optional, for glazing)
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or hand whisk
Instructions
- Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the freezer to set while you prepare the filling. - Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix to combine.
Gently fold in the whipped heavy cream until fully incorporated and the mixture is light and airy. - Assemble the Cheesecake:
Spread the cream cheese filling evenly over the chilled crust, smoothing the top with a spatula. - Add the Fruit Topping:
Arrange the peach slices and raspberries on top of the cheesecake in a decorative pattern. For a glossy finish, warm the jam slightly and brush it over the fruit. - Chill:
Cover the cheesecake and refrigerate for at least 4–6 hours, or overnight, to allow it to set completely. - Serve:
Remove the cheesecake from the springform pan, slice, and serve chilled.
Tips for Success
- Use ripe, juicy peaches and fresh raspberries for the best flavor.
- For added texture, sprinkle some chopped nuts or granola over the fruit topping.
- If you prefer a sweeter crust, use honey graham crackers instead of plain ones.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
This No-Bake Peach Raspberry Summer Cheesecake is the ultimate warm-weather dessert, combining creamy, fruity, and refreshing flavors in every bite. Whether you’re hosting a summer barbecue, celebrating a special occasion, or just treating yourself, this cheesecake will leave everyone craving more. Enjoy the sweetness of summer with this effortless and delightful recipe!
No-Bake Peach Raspberry Summer Cheesecake
Cool off with this No-Bake Peach Raspberry Summer Cheesecake! A creamy, fruity, and easy-to-make dessert perfect for warm days and summer celebrations.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or hand whisk
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream whipped to stiff peaks
- For the Topping:
- 2 large peaches thinly sliced
- 1 cup fresh raspberries
- 2 tablespoons peach or raspberry jam optional, for glazing
Instructions
- Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the freezer to set while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix to combine.
- Gently fold in the whipped heavy cream until fully incorporated and the mixture is light and airy.
- Assemble the Cheesecake:
- Spread the cream cheese filling evenly over the chilled crust, smoothing the top with a spatula.
- Add the Fruit Topping:
- Arrange the peach slices and raspberries on top of the cheesecake in a decorative pattern. For a glossy finish, warm the jam slightly and brush it over the fruit.
- Chill:
- Cover the cheesecake and refrigerate for at least 4–6 hours, or overnight, to allow it to set completely.
- Serve:
- Remove the cheesecake from the springform pan, slice, and serve chilled.
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