If you’re looking for an effortless dessert that’s creamy, refreshing, and bursting with fruit, this No-Bake Peach Blueberry Cheesecake is the perfect choice. Made with a buttery graham cracker crust, a silky cheesecake filling, and topped with juicy peaches and sweet blueberries, it’s an easy no-bake cheesecake that’s ideal for summer gatherings, holidays, or whenever you crave a beautiful homemade treat.

Why You’ll Love This Recipe

No oven required, making it perfect for warm weather.
Rich, creamy filling with a light and fluffy texture.
Fresh peaches and blueberries add natural sweetness and vibrant color.
Easy to prepare with simple pantry ingredients.
Perfect for birthdays, family dinners, picnics, and summer dessert tables.
Can be made ahead for stress-free entertaining.

Ingredients

Slices of creamy No-Bake Peach Blueberry Cheesecake served with juicy peaches and fresh blueberries. Every bite offers rich cheesecake texture and bright summer fruit flavor. — Creamy No-Bake Peach Blueberry Cheesecake topped with fresh summer fruit.

Crust

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

Filling

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups heavy cream, whipped

Toppings

Fresh peaches, sliced
Fresh blueberries
Peach and blueberry sauce

Instructions

In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened.
Firmly press the mixture into the bottom of a 9-inch springform pan to create an even crust.
Refrigerate the crust while preparing the filling.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Mix in the vanilla extract until fully incorporated.
Gently fold the whipped heavy cream into the cream cheese mixture until light and fluffy.
Pour the filling over the chilled crust and spread evenly using a spatula.
Refrigerate the No-Bake Peach Blueberry Cheesecake for at least 4 hours or overnight until fully set.
Before serving, decorate with fresh peach slices, blueberries, and a generous drizzle of peach and blueberry sauce.

This homemade No-Bake Peach Blueberry Cheesecake features a fluffy cream cheese filling layered over a crisp graham cracker crust. Fresh fruit adds vibrant color and naturally sweet flavor. — The perfect no-bake dessert for warm summer days.

Tips & Tricks

Use full-fat cream cheese for the creamiest texture.
Chill overnight for the cleanest slices.
Pat the fruit dry before decorating to prevent excess moisture.
For extra flavor, add a little lemon zest to the filling.
Freeze the cheesecake for 20 minutes before slicing for perfectly neat portions.
Substitute nectarines or raspberries for a delicious seasonal variation.

Details

Prep Time: 25 minutes
Cook Time: 0 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Yield: 10–12 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian

A beautifully decorated peach cheesecake with blueberries and fruit sauce resting on a golden graham cracker crust. This easy no-bake dessert is perfect for warm-weather entertaining. — Easy homemade cheesecake bursting with peaches and blueberries.

Notes

Garnish just before serving to keep the fruit fresh.
Add chopped toasted almonds or pecans for extra crunch.
This peach cheesecake pairs beautifully with coffee, iced tea, or fresh lemonade.
Fresh seasonal fruit provides the best flavor and presentation.

Nutrition (Approximate Per Serving)

Calories: 470
Protein: 6 g
Carbohydrates: 32 g
Fat: 36 g
Saturated Fat: 22 g
Sugar: 24 g
Fiber: 2 g

FAQ

Can I make this cheesecake ahead of time?

Yes. It’s even better when chilled overnight, making it an excellent make-ahead dessert.

Can I use frozen fruit?

Yes. Thaw and drain frozen peaches and blueberries thoroughly before using them as toppings.

How long does the cheesecake need to chill?

A minimum of four hours is required, but overnight chilling delivers the best texture.

Can I use a different crust?

Absolutely. Vanilla wafers, digestive biscuits, or crushed shortbread cookies all work well.

Can I freeze this cheesecake?

Yes. Freeze it without the fresh fruit topping for up to two months. Thaw overnight in the refrigerator before serving.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.

Freeze individual slices for up to 2 months. Wrap each slice tightly before freezing.

For best results, thaw overnight in the refrigerator. Avoid microwaving, as it may affect the creamy texture.

A creamy No-Bake Peach Blueberry Cheesecake topped with fresh peach slices, ripe blueberries, and glossy fruit sauce. The buttery graham cracker crust creates the perfect base for this refreshing summer dessert. — Fresh fruit and silky cheesecake make every slice irresistible.

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