Can I use frozen fruits instead of fresh?

Yes, you can totally use frozen fruits for your Summer Berry and Peach Cheesecake . First, thaw them completely. Next, drain any extra juice so your cheesecake doesn’t get watery. Then gently pat them dry. This helps the topping stay pretty and fresh. Also, frozen fruits can be super convenient. In addition, they’re often picked at peak ripeness. So go ahead—use what you have and enjoy!

How can I prevent my cheesecake from cracking?

Luckily, no-bake cheesecakes like this one rarely crack. That’s one reason why this Summer Berry and Peach Cheesecake is so beginner-friendly! First, make sure your filling is smooth before adding it to the crust. Next, chill it long enough—at least four hours. Also, avoid moving it while it sets. In addition, use a spatula to gently smooth the top. That helps it stay nice and even!

Is a springform pan necessary for this cheesecake?

Nope, a springform pan isn’t required for this Summer Berry and Peach Cheesecake , but it does help! First, it makes the cheesecake easier to remove. Next, it keeps the crust edges clean and neat. Also, you can use a pie dish or square pan. In addition, lining the pan with parchment helps lift it out. So don’t stress—just use what you’ve got at home!

How long can I store this cheesecake in the refrigerator?

You can store your Summer Berry and Peach Cheesecake in the fridge for up to three days. First, cover it tightly with plastic wrap. That keeps the filling smooth and the fruit fresh. Next, place it in the coldest part of your fridge. Also, avoid stacking things on top. In addition, it tastes best when chilled. So, slice, chill, and enjoy again the next day!

Easy Summer Cheesecake with Peaches and Berries (Crowd Favorite!)

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
16 oz cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 ½ cups whipped topping
2 fresh peaches, sliced
1 cup mixed berries (strawberries, blueberries, raspberries)
2 tbsp peach preserves (optional, for glaze)

Instructions

Mix graham cracker crumbs and melted butter in a bowl.
Press the crumb mixture into the base of a springform or pie pan to form the crust.
Blend cream cheese and powdered sugar until smooth and creamy.
Gently fold in vanilla extract and whipped topping until well combined.
Pour filling over crust and smooth out the top with a spatula.
Chill the cheesecake in the fridge for at least 4 hours or until set.
Top with fresh peach slices and mixed berries.
Optional: Drizzle peach preserves on top for a glossy finish.

Notes

Line your pan with parchment paper for easy removal. Use ripe, in-season fruit for the best flavor. Chill thoroughly before serving for the perfect slice.

Author: Anna Gomez
Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sodium: 190mg
Fat: 18g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g

Keywords: summer cheesecake, peach dessert, no-bake cheesecake, berry cheesecake, chilled dessert