Dreamy No Bake Peach Blueberry Cheesecake Recipe for Summer

Summer desserts reach new heights with this no bake peach blueberry cheesecake that promises cool, creamy indulgence.

Sweet stone fruits and plump berries create a luscious canvas for a silky-smooth filling.

Layers of graham cracker crust provide a delightful crunch beneath the velvety cream cheese mixture.

Ripe peaches and juicy blueberries weave together in a symphony of flavors that dance across your palate.

Minimal effort yields maximum satisfaction with this simple yet elegant treat.

Chilled and dreamy, each spoonful offers a refreshing escape from sweltering temperatures.

You’ll want to savor every blissful bite of this effortless summer sensation.

No-Bake Peach Blueberry Cheesecake: Cool & Fruity

• Whip Up Easily: No oven needed means this dessert comes together without heating up the kitchen, making it perfect for warm days or when you want a simple sweet treat.
• Burst with Seasonal Freshness: Combining ripe peaches and juicy blueberries creates a vibrant, colorful dessert that celebrates summer's best produce with every delightful bite.
• Crowd-Pleasing Comfort: The creamy cheesecake base paired with fruity toppings makes this recipe a guaranteed hit for family gatherings, potlucks, or casual get-togethers where everyone craves a delicious dessert.
• Customize with Confidence: Swap fruits, adjust sweetness, or play with toppings to make this recipe uniquely yours, giving you the freedom to get creative in the kitchen.

Gather for No-Bake Cheesecake Ingredients

• Graham Cracker Crumbs: The foundational element that provides a classic, crisp texture to the cheesecake crust.
• Sugar: Adds sweetness to the crust mixture.
• Butter: Helps bind the crust ingredients and creates a rich, smooth base.

• Cream Cheese: The primary ingredient that gives the cheesecake its signature smooth and tangy flavor.
• Sugar: Balances and enhances the cream cheese's rich taste.
• Vanilla Extract: Provides a warm, classic flavor to the cheesecake filling.
• Whipped Cream: Adds lightness and creates a fluffy, creamy texture to the filling.

• Peach Slices, Blueberries: Fresh fruits that add color, natural sweetness, and a burst of fruity flavor to the cheesecake.
• Peach and Blueberry Sauce: A complementary drizzle that intensifies the fruit flavors and adds a decorative touch.

Make No-Bake Peach Blueberry Cheesecake

Step 1: Craft Crunchy Crust

Mix graham cracker crumbs, sugar, and melted butter in a mixing bowl until the texture resembles wet sand.

Press this delightful mixture firmly into the bottom of a springform pan, creating an even layer.

Pop the pan into the refrigerator to let the crust set and become wonderfully firm.

Step 2: Whip Up Dreamy Filling

In a large mixing bowl, beat cream cheese and sugar until the mixture becomes silky smooth and free of lumps.

Gently fold in vanilla extract, then carefully incorporate whipped cream to create a light and airy texture.

Spread this luxurious filling evenly over the chilled crust, ensuring a perfect, even surface.

Step 3: Create Fruity Finale

Artfully arrange fresh peach slices and juicy blueberries across the top of the cheesecake.

Prepare a vibrant sauce by combining crushed peaches and blueberries, then drizzle this colorful mixture over the decorated cheesecake.

Refrigerate for several hours to allow the flavors to meld and the cheesecake to set completely.

Step 4: Serve and Savor

Remove the cheesecake from the refrigerator about 10 minutes before serving to soften slightly.

Carefully release the springform pan and transfer to a serving plate.

Slice with a clean, sharp knife and enjoy this refreshing summer dessert that bursts with fruity goodness.

Chilling Tips for Perfect No-Bake Cake

• Refrigerate the cheesecake for at least 4 hours or overnight to ensure a firm, creamy consistency that slices beautifully.
• Press graham cracker mixture firmly and evenly into the pan to create a compact base that won't become mushy when topped with filling.
• Let cream cheese sit at room temperature for 30-45 minutes before mixing to achieve a smooth, lump-free filling.
• Choose perfectly ripe, sweet peaches and plump blueberries for the most vibrant flavor and natural sweetness in your topping.
• Store the cheesecake covered in the refrigerator and consume within 3-4 days for the best taste and texture.

Flavor Swaps for No-Bake Bliss

• Vegan Berry Cheesecake: Replace cream cheese with cashew-based cream cheese and use coconut whipped cream. Swap butter for coconut oil in the crust.
• Gluten-Free Summer Dessert: Use almond flour or gluten-free graham crackers for the base. Substitute regular cream cheese with lactose-free cream cheese.
• Tropical Fruit Remix: Swap peaches and blueberries with mango and passion fruit. Add coconut flakes to the crust for extra tropical flavor.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar. Incorporate Greek yogurt for a protein-rich, lower-calorie alternative to traditional cream cheese.

Serve Up No-Bake Cheesecake Slices

• Rustic Dessert Platter: Arrange slices on a wooden board with scattered fresh berries and mint leaves for a stunning presentation.
• Summer Brunch Centerpiece: Serve chilled alongside mimosas or iced tea, creating a delightful weekend gathering dessert.
• Elegant Individual Portions: Use small mason jars or clear glasses to create personalized mini cheesecakes, perfect for summer parties.
• Wine Pairing Delight: Complement the dessert with a light moscato or sweet riesling to enhance the fruity flavors.

Store Cheesecake for a Chilled Treat

• Store the cheesecake in an airtight container or cover tightly with plastic wrap. Keep in the refrigerator for up to 5 days to maintain freshness and prevent flavor absorption from other foods.
• Wrap the entire cheesecake or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month without compromising texture or taste.
• Transfer frozen cheesecake to the refrigerator and let it defrost slowly for 4-6 hours. This method prevents condensation and maintains the creamy consistency.
• Remove from the refrigerator about 10-15 minutes before serving to allow slight softening and enhance flavor profile.

FAQs

• Can I use frozen fruits instead of fresh ones?

Yes, you can use frozen peaches and blueberries. Thaw and drain them completely before adding to the cheesecake to prevent excess moisture.

• How long does this cheesecake need to set?

The cheesecake needs at least 4-6 hours of chilling in the refrigerator, preferably overnight, to firm up and develop its full flavor.

• Is it possible to make this recipe gluten-free?

Absolutely! Use gluten-free graham crackers or substitute with ground gluten-free cookies for the crust to make the entire dessert gluten-free.

• Can I prepare this cheesecake in advance?

This dessert is perfect for advance preparation. You can make it up to 2-3 days before serving and keep it refrigerated until ready to enjoy.

No Bake Peach Blueberry Cheesecake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

• Total Time: 30 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Silky no bake peach blueberry cheesecake whispers summer’s sweet melody through layers of creamy indulgence. Fruity bliss melts effortlessly on palates, inviting cool refreshment with each delightful bite.

---

Ingredients

Scale 1x2x3x

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

Cheesecake Filling:

• 3 (8 ounces / 226 grams) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream, whipped

Topping:

• Fresh peach slices
• Fresh blueberries
• Mixed peach and blueberry sauce

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft the graham cracker foundation by blending crumbs with sugar and melted butter until thoroughly combined.
2. Press the mixture firmly into the bottom of a springform pan, creating an even, compact layer. Refrigerate for 15-20 minutes to set the base.
3. Using an electric mixer, whip cream cheese and sugar until silky and free of lumps, approximately 3-4 minutes.
4. Gently incorporate vanilla extract, ensuring smooth integration into the cream cheese mixture.
5. Fold whipped cream into the cream cheese base, maintaining a light and airy texture with careful, circular motions.
6. Spread the creamy filling evenly across the chilled graham cracker crust, smoothing the top with a spatula.
7. Refrigerate the cheesecake for minimum 4 hours or overnight to achieve optimal firmness.
8. Before serving, artfully arrange fresh peach slices and blueberries across the surface.
9. Create a vibrant sauce by gently simmering additional peaches and blueberries, then drizzle the warm compote over the chilled cheesecake.
10. Slice and serve the cheesecake chilled, enjoying the harmonious blend of fruity and creamy elements.

Notes

• Use a flat-bottomed glass or measuring cup to press graham cracker mixture firmly and evenly for a compact, sturdy base.
• Ensure cream cheese is at room temperature to prevent lumps and achieve a silky smooth filling.
• Choose ripe, seasonal peaches and blueberries for maximum flavor and vibrant color in the topping.
• This dessert can be prepared up to 2 days in advance, making it ideal for stress-free entertaining and meal planning.

• Prep Time: 20 minutes
• Cook Time: 10 minutes (for simmering sauce)
• Category: Desserts
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 460 kcal
• Sugar: 38 g
• Sodium: 210 mg
• Fat: 34 g
• Saturated Fat: 20 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 31 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 110 mg