No-Bake Berry Peach Cheesecake

This no bake mixed berry and peach cheesecake is my go to dessert when summer fruit is at its peak or I need a make ahead treat that will impress without turning on the oven. Creamy cheesecake is layered with fresh juicy fruit and a vibrant berry compote for a dessert that tastes as stunning as it looks

I first whipped this up for a backyard barbecue with friends and ended up sharing the recipe with half the guests at the party

Ingredients

• Crushed graham crackers or digestive biscuits: for a slightly salty crisp base and easy press in crust
• Unsalted butter: for richness and to bind the crust opt for European style for the best flavor
• Sugar: just a bit in the crust and compote to balance the natural tartness of berries use superfine for easy dissolving
• Cream cheese: for the creamy tangy center choose full fat for best texture and taste
• Heavy whipping cream: adds airy lightness beat cold for reliable thick peaks
• Powdered sugar: blends smoothly with the filling preventing any gritty texture sift before using for extra smoothness
• Vanilla extract: deepens the flavor try to use pure vanilla for best results
• Lemon zest: optional for a citrusy lift pick an unwaxed lemon for zesting
• Mixed berries: blueberries raspberries cherries bring tang and color fresher the better or thawed frozen
• Peaches or nectarines: ripe and fragrant ones add summery juiciness
• Cornstarch: to thicken the compote make sure to dissolve in cold water for a lump free slurry
• Fresh raspberries: for a show stopping finish use plump firm berries
• Plum or peach slices: for cool color contrasts choose ripe but not overly soft
• Mint leaves: for a fresh fragrant garnish pick bright green leaves avoiding any blemishes

Step-by-Step Instructions

Make the Crust:

Press the crust mixture firmly and evenly into the base of a springform pan about twenty centimeters or eight inches letting it go slightly up the sides for stability then chill for twenty minutes so it fully sets and holds together when slicing

Prepare the Berry Compote:

Gently simmer berries sugar and a splash of water over medium heat letting the fruit soften and bubble for about five minutes before stirring in your cornstarch slurry cook just until the juices turn glossy and thickened then cool completely so it does not melt the filling later

Make the Cheesecake Filling:

Whip cold heavy cream in a chilled bowl until very stiff peaks form stopping as soon as it holds its shape to avoid over whipping in another bowl thoroughly beat softened cream cheese powdered sugar vanilla and lemon zest until silky and no lumps remain fold whipped cream into the cheese mixture with wide gentle strokes to keep it airy

Assemble the Cheesecake:

Spread half of the cheesecake filling over the chilled crust using the back of a spoon or offset spatula for evenness next layer on sliced peaches and all cooled berry compote letting juices slightly sink into the filling gently spread the rest of the cheesecake mixture over top and smooth to the edges

Chill:

Cover and refrigerate at least six hours or overnight to set fully the textures and flavors meld best when given extra time

Decorate:

Just before serving layer on fresh raspberries and plum or peach slices then scatter with mint leaves for colorful finishing touches

Save

This cheesecake was on the table at my sister’s birthday last year and my favorite part is always the berry compote which gives every bite the taste of peak summer

Storage tips

Keep the cheesecake covered in the fridge and it will stay fresh for up to four days The crust may soften slightly but the flavors deepen with time If you need to store it longer wrap slices tightly and freeze up to one month

Ingredient substitutions

If you have trouble finding peaches try nectarines apricots or even thinly sliced plums For the crust any plain crisp cookie will work such as Biscoff or vanilla wafers If you are low on cream cheese substitute a blend of mascarpone and Greek yogurt for a lighter twist

Serving suggestions

This cheesecake looks lovely on a vintage platter or a modern white cake stand Serve each slice with extra compote or a scoop of vanilla bean ice cream The fresh berries and mint make it festive enough for birthdays or warm weather holidays

Cultural and historical context

No bake cheesecakes are a favorite in many countries as a cool creamy dessert where oven use is avoided during summer Months With origins in midcentury Europe versions pop up at potlucks and picnics across countless home kitchens now

Recipe FAQs

→ Can I use frozen berries for the fruit layer?

Yes, frozen berries work well for the compote, but thaw and drain excess liquid to avoid a runny layer.

→ How long does it take to set in the fridge?

Allow at least 6 hours, preferably overnight, for firm slices and easier serving.

→ Can I substitute peaches with other fruits?

Nectarines or plums also pair beautifully, offering similar sweetness and texture in the fruit layers.

→ What type of cream cheese works best?

Use full-fat cream cheese for the smoothest, creamiest consistency in your chilled filling.

→ How do I prevent a soggy base?

Chill the butter and biscuit crust thoroughly before adding filling, so it sets firm and holds its shape.