Go Back

No-Bake Peach Raspberry Cheesecake

This no-bake peach raspberry cheesecake is a creamy and fruity dessert that's perfect for summertime. With a buttery graham crust and a luscious filling topped with fresh fruit, it's easy to make and looks impressive for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1 pinch salt
For the filling
  • 16 oz cream cheese, softened to room temp Ensure cream cheese is room temperature for a smooth filling.
  • 1 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 cup cold heavy whipping cream Keep it cold until ready to use.
For the fruit topping and swirl
  • 1 cup fresh raspberries, plus more for garnish
  • 2 medium ripe peaches, thinly sliced Choose sweet peaches for the best flavor.
  • 2-3 tbsp seedless raspberry jam (optional, for extra swirl)
  • 1 tbsp sugar (optional, for macerating peaches if they’re not super ripe)

Method
 

Preparation
  1. 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.
  2. In a cold bowl, whip heavy cream to stiff peaks. Keep it cold in the fridge while you mix the cream cheese.
  3. 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.
  4. 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.
  5. 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.
  6. Cover and refrigerate for at least 6 hours, preferably overnight.
  7. 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.
  8. Slice with a hot, dry knife for neat edges.

Notes

The cheesecake keeps well in the fridge for 3 to 4 days without fruit. If fruit is added, consume within 2 days. Freeze without fruit topping if necessary.