no-bake peach raspberry cheesecake has saved my summer desserts more than once. When it’s too hot to turn on the oven, I still want a creamy, fruity treat that looks impressive on the table. This one is cool, silky, and bright with ripe peaches and tart raspberries. It’s simple enough for a weeknight but pretty enough for guests. If you’ve been craving something sweet without the fuss, this is the one to try. Let me walk you through it so you can enjoy a slice tonight.
The Best Summer Cheesecake
I call this my best summer cheesecake because it hits all the right notes. It’s chilled, it’s creamy, and the fruit does the heavy lifting. No oven, no water bath, no stress. The combo of buttery graham crust, tangy cream cheese, and juicy fruit is a crowd-pleaser. Peaches bring sunshine sweetness, and raspberries bring that pop of color and gentle tart finish.
The Story Behind This Recipe
Here’s why I love this no-bake peach raspberry cheesecake: it’s budget-friendly and it tastes like a bakery treat. no-bake peach raspberry cheesecake has saved my summer desserts more than once. When it’s too hot to turn on the oven, I still want a creamy,…
What sets this apart is the balance. The filling is light but still lush, thanks to whipped cream folded into the cream cheese mixture. A quick raspberry swirl and a layer of peach slices make it look fancy without hours of decorating. If you’re new to no-bake desserts, this is a gentle place to start, and if you’re a pro, you’ll appreciate how quickly it comes together.
Want to try another no-bake classic after this? My readers also love an easy fruity option like this no-bake blueberry cheesecake for a bright and breezy dessert lineup.
We served this at a backyard cookout and everyone asked for the recipe. It tastes like summer and feels light after a big meal. I made two and there were still no leftovers.
If you prefer a citrusy vibe for hot days, you might enjoy the zesty tang of this key lime cheesecake copycat too. 
Why You’ll Love Raspberry Peach Cheesecake
Here’s what makes this recipe a repeat favorite in my kitchen.
- No oven time. The whole process is chill, literally. Perfect for hot days and small kitchens.
- Real fruit flavor. Juicy peaches and tart raspberries keep each bite bright and refreshing.
- Simple ingredients. Pantry staples, a few fresh fruits, and you’re set.
- Great texture. The crust is buttery and crisp, the filling is silky, and the topping is fresh and juicy.
- Make-ahead friendly. It tastes even better after a night in the fridge.
It’s also easy to customize. Swap the fruit if you like, or make minis in a muffin tin. If you want a dessert with a yummy sweet-salty pop for parties, you might also try raspberry pretzel salad for a fun potluck option. 
How to Make Raspberry Peach Cheesecake (Step-by-Step Photos)
This no-fuss method is perfect if you’re a visual learner. Even without turning on the oven, you’ll get a firm, sliceable, creamy cheesecake with lovely fruit on top.
Ingredients
Crust:
– 2 cups graham cracker crumbs
– 6 tbsp unsalted butter, melted
– 2 tbsp granulated sugar
– Pinch of salt
Filling:
– 16 oz cream cheese, softened to room temp
– 1 cup powdered sugar, sifted
– 1 tsp pure vanilla extract
– 1 tbsp fresh lemon juice
– 1 cup cold heavy whipping cream
Fruit topping and swirl:
– 1 cup fresh raspberries, plus more for garnish
– 2 medium ripe peaches, thinly sliced
– 2 to 3 tbsp seedless raspberry jam (optional, for extra swirl)
– 1 tbsp sugar (optional, for macerating peaches if they’re not super ripe)
Notes on ingredients: If your cream cheese is very cold, the filling can be lumpy. Let it soften on the counter until slightly pliable. Choose peaches that smell sweet and give slightly when you press near the stem.
Directions
1. Make the crust: Stir graham crumbs, sugar, and salt with melted butter until the mixture looks like damp sand. Press firmly into the bottom of a 9-inch springform pan. Use the flat bottom of a measuring cup to really pack it down. Chill 15 minutes.
2. Whip the cream: In a cold bowl, whip heavy cream to stiff peaks. Keep it cold in the fridge while you mix the cream cheese.
3. Mix the base: Beat cream cheese with powdered sugar until smooth and fluffy, 2 to 3 minutes. Add vanilla and lemon juice. Scrape the bowl as needed to avoid pockets of sugar.
4. Fold and fill: Gently fold the whipped cream into the cream cheese mixture in two additions. Stop when you see no streaks. Spread this filling over the chilled crust and smooth the top.
5. Raspberry swirl: Mash 1 cup raspberries with a fork to release juice. Spoon small dots over the filling and drag a knife through to create a simple swirl. If you like a stronger swirl, warm raspberry jam until pourable and drizzle thinly before swirling.
6. Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. This helps the texture firm up for clean slices.
7. Add peaches and serve: Right before serving, slice peaches thin. If they’re not super sweet, toss with 1 tbsp sugar and let rest for 10 minutes. Arrange peach slices and extra raspberries over the cheesecake. Slice with a hot, dry knife for neat edges.
Tip: If you enjoy mini desserts for parties, you might turn this into individual cups or try something like mini raspberry almond tarts for a finger-food dessert table.
Pro Tips for Best Results
– Use room temp cream cheese for a silky filling.
– Whip the cream until stiff, but stop before it turns grainy.
– Pack the crust tightly. A loose crust crumbles when sliced.
– Chill long enough. Overnight gives the cleanest slices.
– Add fruit right before serving so it looks fresh and bright.
By the way, if you like seasonal twists on creamy desserts, peek at these no-bake gingerbread cheesecake cups to bookmark for winter gatherings.
Storage, Reheating, Freezing, & Make-Ahead Tips
Storage: Keep the cheesecake covered in the fridge. Without fruit on top, it stays fresh for 3 to 4 days. If you’ve added fruit, try to eat it within 2 days so the peaches don’t weep too much. If you anticipate leftovers, add fruit only to the slices you plan to serve.
Reheating: Good news, you don’t reheat this dessert. Just bring it out of the fridge 10 to 15 minutes before serving so the flavors open up and the texture softens slightly.
Freezing: You can freeze the cheesecake without the fruit topping. Chill the cheesecake until set, then freeze the whole cake or individual slices wrapped tightly. Add the fruit when serving. Thaw in the fridge overnight or on the counter for 30 to 60 minutes. The filling stays creamy and the crust keeps decent texture if wrapped well.
Make-ahead: This is a perfect make-ahead dessert. Prepare the crust and filling, swirl the raspberries, then chill overnight. Add peaches and extra berries before serving so they look fresh and taste their best.
If you’re stocking up on easy crowd-pleasers for parties, pin this plus a fall favorite like caramel apple cheesecake dip for a no-fuss dessert table.
If you came here looking for the exact phrase no-bake peach raspberry cheesecake to help plan a menu, you’re in the right place. This one’s reliable, easy, and seriously delicious.
Equipment You Will Need
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula and whisk
- Measuring cups and spoons
- Sharp knife for slicing fruit
You don’t need anything fancy beyond a springform pan and a mixer. A food processor can make quick work of graham crumbs, but a zip-top bag and a rolling pin do the job too. If you love easy cheesecakes that punch above their effort level, you might also enjoy the sweet crunch of no-bake pecan pie cheesecake for holiday season.
Common Questions
Can I use frozen fruit?
Yes, but thaw and drain it very well so it doesn’t water down the filling. For topping, fresh fruit looks better, so try fresh raspberries and peaches if possible.
How long does it need to chill?
Aim for at least 6 hours, but overnight is best for clean slices and a firm set.
What if my filling seems too soft?
It likely needs more chill time. Also make sure you whipped the cream to stiff peaks and folded it gently into the cream cheese.
Can I make this gluten free?
Use gluten free graham crackers for the crust. Everything else should be naturally gluten free, but always check labels.
Can I swap the fruit?
Totally. Strawberries, blackberries, or even mango are great. Just keep total amounts similar and add fruit right before serving.
Ready to Chill and Slice
There’s something so satisfying about a chilled slice of no-bake peach raspberry cheesecake on a warm evening. It’s creamy, bright, and feels special without a lot of effort. If you want more flavor inspiration, check out ideas like easy raspberry pretzel salad and keep a variety of no-bake favorites on hand. For more takes on this flavor combo, you might enjoy browsing Raspberry Peach Cheesecake – Julia’s Album and comparing notes with Easy Peach Cheesecake With Raspberry Swirl for extra tips and twists. Can’t wait to see what you make. 
No-Bake Peach Raspberry Cheesecake
Ingredients
Method
- Stir graham crumbs, sugar, and salt with melted butter until the mixture looks like damp sand. Press firmly into the bottom of a 9-inch springform pan. Chill for 15 minutes.
- In a cold bowl, whip heavy cream to stiff peaks. Keep it cold in the fridge while you mix the cream cheese.
- Beat cream cheese with powdered sugar until smooth and fluffy, about 2 to 3 minutes. Add vanilla extract and lemon juice, scraping the bowl as needed.
- Gently fold whipped cream into the cream cheese mixture in two additions until no streaks remain. Spread the filling over the chilled crust and smooth the top.
- Mash 1 cup raspberries with a fork to release juice, then spoon small dots over the filling and swirl with a knife. If desired, warm raspberry jam until pourable and drizzle before swirling.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Right before serving, slice peaches thin and, if necessary, toss with 1 tbsp sugar and let rest for 10 minutes. Arrange peach slices and extra raspberries over the cheesecake.
- Slice with a hot, dry knife for neat edges.
