No-Bake Summer Berry Cheesecake (Print Version)
Chilled cheesecake with peaches, berries, creamy filling, and buttery crust. Great for summer entertaining.
# Ingredients:
→ For the Crust
01 -
2 cups graham cracker crumbs
02 -
¼ cup granulated sugar
03 -
½ cup unsalted butter, melted
→ For the Cheesecake Filling
04 -
24 oz cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
½ teaspoon almond extract (optional)
09 -
½ cup sour cream
10 -
½ cup heavy cream
→ For the Topping
11 -
1 ½ cups fresh peaches, sliced
12 -
1 cup fresh strawberries, halved
13 -
½ cup fresh raspberries
14 -
½ cup fresh blueberries
15 -
¼ cup apricot preserves or peach jam
16 -
1 tablespoon lemon juice
# Directions:
01 -
Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
02 -
Beat cream cheese and sugar in a large mixing bowl until smooth and fluffy (2-3 minutes). Add eggs one at a time, mixing on low speed until just incorporated. Mix in vanilla extract, almond extract, sour cream, and heavy cream until smooth without overmixing. Pour the batter over the cooled crust and smooth the top.
03 -
Wrap the bottom of the springform pan with foil and place it in a larger pan filled with hot water (water bath). Bake for 50-60 minutes, until the center is slightly jiggly but set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Refrigerate for 4-6 hours, or preferably overnight.
04 -
Heat apricot preserves and lemon juice in a small saucepan over low heat until melted, then let it cool slightly. Arrange peaches, strawberries, raspberries, and blueberries on the cheesecake. Brush the fruit with the apricot glaze for a glossy finish.
05 -
Remove cheesecake from the springform pan, slice, and serve chilled.
# Notes:
01 -
No-Bake Option: Freeze the crust for 15 minutes instead of baking and substitute with a no-bake cheesecake filling made from cream cheese, whipped cream, and sugar.
02 -
Storage: Keep refrigerated for up to 4 days.
03 -
Want more fruit? Add blackberries or pomegranate seeds for extra color.