Delightful No-Bake Peach Blueberry Cheesecake
If there’s a dessert that feels like a warm summer breeze wrapped in sweetness, it’s this Delightful No-Bake Peach Blueberry Cheesecake. With layers of rich creaminess, buttery graham cracker crust, and the vibrant burst of fresh peaches and blueberries, this chilled dessert is a true crowd-pleaser. Best of all? No oven needed!
Perfect for summer parties, potlucks, or anytime you need a refreshing yet indulgent dessert, this cheesecake is both elegant and effortless. It’s the kind of treat that looks impressive on the table and delivers pure bliss with every bite.
Why You’ll Love This Recipe
This no-bake cheesecake is:
Perfect for hot days – No need to turn on the oven.
Lusciously creamy with just the right balance of tangy and sweet.
Full of seasonal fruit – peaches and blueberries shine here.
Make-ahead friendly – it needs time to chill, so it’s ready when you are.
A showstopper dessert that’s as beautiful as it is delicious.
Whether you’re a beginner baker or a seasoned home chef, this recipe is simple to follow and delivers amazing results every time.
Ingredients You’ll Need
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cream Cheese Layer:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
2 cups heavy cream, whipped to stiff peaks
For the Topping:
Fresh peaches, sliced
Fresh blueberries
Mixed peach and blueberry sauce (store-bought or homemade)
Servings: 12
Prep Time: 30 minutes
Chill Time: 4 hours or overnight
Calories: ~450 kcal per slice
Kitchen Equipment Needed
9-inch springform pan
Mixing bowls
Electric mixer (hand or stand mixer)
Spatula
Measuring cups and spoons
Whisk
Knife and cutting board
Step-by-Step Instructions
Step 1: Make the Crust
In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling—about 15 minutes is enough to set the crust.
Step 2: Prepare the Cream Cheese Layer
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy. Add the vanilla extract and continue beating until incorporated. Gently fold in the whipped cream using a spatula, being careful not to deflate the air from the whipped cream. You should have a fluffy, velvety mixture.
Step 3: Assemble the Cheesecake
Pour the cream cheese mixture over the chilled crust. Spread it evenly with a spatula and smooth the top. Tap the pan lightly on the counter to eliminate air bubbles. Place the cheesecake in the refrigerator and let it chill for at least 4 hours, preferably overnight, to fully set.
Step 4: Add the Fruit Topping
Right before serving, top the cheesecake with an artful arrangement of fresh peach slices and blueberries. Drizzle with a homemade or store-bought peach-blueberry sauce for extra flair and flavor.
Tips for the Perfect No-Bake Cheesecake
Use full-fat cream cheese for the best texture and richness.
Soften the cream cheese fully before mixing to avoid lumps.
Don’t overmix once the whipped cream is folded in—gentle is key!
Chill thoroughly—the cheesecake must be firm before slicing.
Slice peaches thinly for easier serving and prettier presentation.
Make your own fruit sauce with a simple reduction of fresh peaches, blueberries, lemon juice, and sugar.
Make It Your Own: Variations and Swaps
Switch up the fruit: Try strawberries, mango, or raspberries in place of peaches and blueberries.
Add a swirl: Drop spoonfuls of fruit puree onto the cheesecake layer and swirl with a skewer before chilling.
Gluten-free option: Use gluten-free graham crackers or almond flour for the crust.
Mini cheesecakes: Use muffin tins lined with cupcake papers for individual servings.
Lighter version: Swap whipped cream with whipped coconut cream or reduced-fat alternatives.
Storage & Leftovers
Refrigerator: Store the cheesecake covered in the fridge for up to 4-5 days.
Freezer: You can freeze the cheesecake (without fruit topping) for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight.
Serving Tip: For clean slices, dip a sharp knife in hot water and wipe it dry between cuts.
Suggested Pairings
This cheesecake pairs wonderfully with:
Iced herbal tea – like chamomile or hibiscus.
Chilled prosecco or Moscato – adds a celebratory touch.
Espresso or cold brew coffee – balances the sweetness with bold contrast.
Fresh mint leaves – for an herbal, refreshing bite on the side.
Frequently Asked Questions
Q: Can I make this cheesecake ahead of time?
A: Yes! This dessert is ideal for making ahead. Chill overnight and top with fruit just before serving.
Q: What if I don’t have a springform pan?
A: You can use a regular 9-inch pie dish, but it may be harder to slice and serve cleanly. Line with parchment paper for easier removal.
Q: How do I whip heavy cream properly?
A: Chill your bowl and beaters beforehand. Beat on medium-high speed until stiff peaks form. Don’t overwhip, or it may turn grainy or into butter.
Q: Can I use frozen fruit for the topping?
A: Yes, but thaw and drain well to avoid excess moisture. Fresh fruit offers the best presentation.
Q: Can I make it vegan?
A: Yes—with vegan cream cheese, coconut cream, and a plant-based butter substitute for the crust. Use maple syrup or agave for sweetness.
A Chilled Masterpiece You’ll Make Again and Again
This Delightful No-Bake Peach Blueberry Cheesecake is more than just a dessert—it’s a celebration of summer flavors and the magic of creamy, no-fuss cheesecake. The fresh fruit topping adds a naturally sweet and slightly tart contrast to the rich filling, making every bite beautifully balanced.
Tried this recipe? Don’t keep the goodness to yourself—share it on social media, tag your creations with #PeachBlueberryCheesecake, and subscribe to our blog for more irresistible recipes. Here’s to keeping your kitchen cool and your desserts delicious! 🍑🫐🍰