There’s something about a British summer that calls for a truly special dessert. When the sun is high and the evenings are long, we want something that’s refreshing, decadent, and packed with the best produce the season has to offer. For me, that dessert is always this Summer Berry and Peach Cheesecake. It’s a no-bake recipe, which means the oven stays off, keeping the kitchen cool. The base is a crumbly, buttery digestive biscuit foundation, the filling is a rich, tangy cream cheese mousse that’s light as air, and the top is adorned with sweet, juicy peaches and a tumble of fresh berries.

I stumbled upon this combination by accident one year when I had a surplus of both peaches from the farmer’s market and berries from my own garden. It turned out to be one of the best kitchen experiments I’ve ever had, and it’s been a staple in my repertoire ever since. The sweetness of the peaches is a wonderful counterpart to the slight sharpness of the berries, and both fruits work beautifully with the creamy filling. It’s the kind of dessert that looks impressive on a cake stand but is straightforward to put together.

This recipe works beautifully for a garden party, a family barbecue, or simply as a glorious finale to a weekend meal. It’s a dessert that feels both elegant and joyfully rustic. It’s less of a formal fruit tart and more of a relaxed, generous cheesecake that celebrates the best of summer fruit. Let’s get started, and I’ll show you how to create this stunning centrepiece.

Recipe Overview

This no-bake berry peach cheesecake recipe is all about texture and fresh flavour. You’ll get a crisp, buttery biscuit base, a silky-smooth cream cheese filling with a hint of vanilla, and a fresh, vibrant fruit topping. The key is allowing it enough time to chill properly; I’ve learned that a rushed cheesecake is a sad cheesecake, so give it the full six hours (or ideally, overnight) to set into a sliceable, creamy dream.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Chill Time: 6 hours
• Servings: 10-12 people
• Difficulty: Easy

Why You’ll Love This Summer Berry Peach Cheesecake Recipe

• Genuine Flavour: The taste is pure summer. The rich, tangy filling is made with full-fat cream cheese and double cream, which provides a luxurious mouthfeel that’s cut through by the natural sweetness of ripe peaches and the gentle tartness of fresh raspberries and blueberries.
• Ready for the Fridge in 25 Minutes: The active preparation time is minimal. Once the base is pressed and the filling is whipped, it’s just a matter of patience while it chills to perfection in the fridge.
• Flexible Recipe: You can easily adapt the fruit to what’s in season. Nectarines or apricots work wonderfully in place of peaches, and a mix of strawberries and blackberries is just as lovely. If you fancy a different base, try ginger nuts for a bit of spice.
• Great for Summer Gatherings: This dessert is ideal when you want to impress without spending hours in a hot kitchen. It’s a stunning centrepiece for a barbecue or any outdoor meal. If you like fruity desserts for sharing, my Lemon Crumb Bars Recipe is another excellent choice.
• Family Tested: My whole family adores this one, especially the kids, who love to help arrange the fruit on top. It always gets compliments from friends and family alike.

Summer Berry Peach Cheesecake Recipe

⏱️ 30 min prep  •  🍳 0 min cook  •  👥 12 servings

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Ingredients You’ll Need

For a cheesecake this simple, the quality of your ingredients really shines through. I always use full-fat Philadelphia cream cheese, as I find its texture and tang are unmatched for a no-bake filling. It ensures the cheesecake sets properly and has a rich, satisfying flavour.

• For the Biscuit Base:
• 300g digestive biscuits
• 150g unsalted butter, melted
• For the Cream Cheese Filling:
• 600g full-fat cream cheese, at room temperature
• 120g icing sugar, sifted
• 1 tsp vanilla bean paste or extract
• 300ml double cream, cold
• For the Fruit Topping:
• 3 ripe peaches, stoned and thinly sliced
• 150g fresh raspberries
• 100g fresh blueberries
• 2 tbsp apricot jam, to glaze (optional)
• A few fresh mint leaves, to garnish

Marcus’s Tip: It is absolutely crucial that your cream cheese is at room temperature. If it’s too cold, your filling will have small lumps, no matter how much you beat it. I take mine out of the fridge at least an hour before I start.

How to Make This Summer Berry Peach Cheesecake Recipe

We’re going to build this dessert in three simple stages: the base, the filling, and the topping. The process is very straightforward, and the main thing to remember is to be gentle when folding the whipped cream into the cheese mixture to keep it light and airy.

1. First, let’s make the base. Grease and line the bottom of a 23cm (9-inch) springform cake tin with baking parchment.
2. Place the digestive biscuits into a food processor and pulse until they form fine crumbs. Alternatively, put them in a sealed plastic bag and bash them with a rolling pin. Pour the crumbs into a bowl and stir in the melted butter until the mixture looks like damp sand.
3. Tip the buttery crumbs into your prepared tin. Press the mixture down firmly and evenly across the bottom and slightly up the sides using the back of a spoon or the base of a glass. I find that using a flat-bottomed glass gives a really neat, compact base. Place the tin in the fridge to chill for at least 30 minutes while you make the filling.
4. For the filling, place the room-temperature cream cheese, sifted icing sugar, and vanilla into a large bowl. Using a stand mixer with the paddle attachment or a handheld electric whisk, beat on a medium speed for 2-3 minutes until completely smooth and creamy. Scrape down the sides of the bowl to ensure everything is incorporated.
5. In a separate bowl, whip the cold double cream until it holds stiff peaks. For a guide on getting this just right, BBC Good Food has a great visual tutorial. Be careful not to over-whip it, or it will become grainy.
6. Add about a third of the whipped cream to the cream cheese mixture and gently fold it in with a spatula to lighten the base. Then, add the remaining whipped cream and fold it in carefully until just combined. The goal is to keep as much air in the mixture as possible.
7. Spoon the filling onto the chilled biscuit base and smooth the top with an offset spatula or the back of a spoon. Cover the tin with cling film and place it in the fridge to set for at least 6 hours, but overnight is even better for a firm, clean slice.
8. Just before serving, carefully remove the cheesecake from the springform tin and place it on a serving plate. Arrange the sliced peaches, raspberries, and blueberries decoratively on top.
9. If you want a glossy finish, gently warm the apricot jam with a teaspoon of water in a small pan or the microwave. Brush this glaze lightly over the fruit. Garnish with a few fresh mint leaves and serve immediately.

Tips From My Kitchen

• Temperature Control: I can’t stress this enough – your cream cheese must be at room temperature, and your double cream must be cold. The warm cheese blends smoothly, avoiding lumps, while the cold cream whips up to create the light, airy volume we need for the filling’s texture.
• The Secret Step: I learned that folding the whipped cream in two stages makes a huge difference. The first small addition lightens the dense cream cheese mixture, making it much easier to incorporate the rest of the cream without knocking out all the air you just whipped into it.
• Make-Ahead: This cheesecake is an ideal make-ahead dessert. You can prepare it completely (without the fruit topping) up to two days in advance. Just keep it covered in the fridge. Add the fresh fruit just before you plan to serve it to keep it from going soft.
• Storage: Leftover cheesecake will keep well in the fridge for up to 3 days. Cover it carefully with cling film or store it in an airtight container to prevent it from absorbing any fridge odours. I don’t recommend freezing this cheesecake, as the texture of the filling can become watery upon thawing.

Equipment You’ll Need

• 23cm (9-inch) springform cake tin
• Food processor or a rolling pin and plastic bag
• Stand mixer with paddle attachment, or a large bowl and handheld electric whisk
• Spatula
• Offset spatula (optional, for a smooth finish)
• Serving plate or cake stand

Delicious Variations to Try

While I adore this specific fruit combination, this no bake cheesecake recipe is a fantastic canvas for your own creativity. Here are a few ideas to get you started:

• Zesty Twist: Add the finely grated zest of one large lemon or two limes to the cream cheese mixture along with the vanilla. The citrus brightens everything up and provides a lovely contrast to the sweet fruit.
• Tropical Dream: Swap the peaches for sliced mango and the berries for passion fruit pulp. You could even use coconut biscuits for the base to complete the tropical theme.
• Alternative Biscuit Base: For a different flavour profile, try using ginger nut biscuits for a warming spice, or shortbread for an even richer, more buttery base. Biscoff biscuits also work wonderfully. For something a bit different on the weekend, you might also like my Maple Pecan Sticky Buns Recipe.

What to Serve With This Summer Berry Peach Cheesecake

This dessert is a star in its own right and needs very little accompaniment, but here are a few suggestions that complement it beautifully:

• Crème Fraîche: A small dollop of crème fraîche on the side provides a lovely tangy contrast that cuts through the richness of the cheesecake filling.
• A Berry Coulis: If you have extra berries, whizz them up with a little icing sugar and a squeeze of lemon juice to make a simple sauce to drizzle over each slice.
• Drink Pairing: A glass of chilled Prosecco or a light rosé wine works wonderfully. For a non-alcoholic option, a sparkling elderflower pressé is a fantastic match.

Frequently Asked Questions

Summer Berry Peach Cheesecake

A stunning no-bake cheesecake with a buttery biscuit base, a rich and creamy vanilla filling, and a vibrant topping of fresh peaches and summer berries. The perfect make-ahead dessert for any occasion.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 560

Ingredients Method Notes

Ingredients

  

For the Biscuit Base

• 300 g digestive biscuits
• 150 g unsalted butter melted

For the Cream Cheese Filling

• 600 g full-fat cream cheese at room temperature
• 120 g icing sugar sifted
• 1 tsp vanilla bean paste or extract
• 300 ml double cream cold

For the Fruit Topping

• 3 ripe peaches stoned and thinly sliced
• 150 g fresh raspberries
• 100 g fresh blueberries
• 2 tbsp apricot jam to glaze (optional)
• A few fresh mint leaves to garnish

Method

 

1. First, let’s make the base. Grease and line the bottom of a 23cm (9-inch) springform cake tin with baking parchment.
2. Place the digestive biscuits into a food processor and pulse until they form fine crumbs. Alternatively, put them in a sealed plastic bag and bash them with a rolling pin. Pour the crumbs into a bowl and stir in the melted butter until the mixture looks like damp sand.
3. Tip the buttery crumbs into your prepared tin. Press the mixture down firmly and evenly across the bottom and slightly up the sides using the back of a spoon or the base of a glass. I find that using a flat-bottomed glass gives a really neat, compact base. Place the tin in the fridge to chill for at least 30 minutes while you make the filling.
4. For the filling, place the room-temperature cream cheese, sifted icing sugar, and vanilla into a large bowl. Using a stand mixer with the paddle attachment or a handheld electric whisk, beat on a medium speed for 2-3 minutes until completely smooth and creamy. Scrape down the sides of the bowl to ensure everything is incorporated.
5. In a separate bowl, whip the cold double cream until it holds stiff peaks. For a guide on getting this just right, BBC Good Food has a great visual tutorial. Be careful not to over-whip it, or it will become grainy.
6. Add about a third of the whipped cream to the cream cheese mixture and gently fold it in with a spatula to lighten the base. Then, add the remaining whipped cream and fold it in carefully until just combined. The goal is to keep as much air in the mixture as possible.
7. Spoon the filling onto the chilled biscuit base and smooth the top with an offset spatula or the back of a spoon. Cover the tin with cling film and place it in the fridge to set for at least 6 hours, but overnight is even better for a firm, clean slice.
8. Just before serving, carefully remove the cheesecake from the springform tin and place it on a serving plate. Arrange the sliced peaches, raspberries, and blueberries decoratively on top.
9. If you want a glossy finish, gently warm the apricot jam with a teaspoon of water in a small pan or the microwave. Brush this glaze lightly over the fruit. Garnish with a few fresh mint leaves and serve immediately.

Notes

For the firmest set and cleanest slice, it's best to chill the cheesecake for at least 6 hours, or preferably overnight. Store covered in the refrigerator for up to 3 days.

I hope you enjoy making this Summer Berry Peach Cheesecake as much as I do. It truly is one of my go-to desserts for the warmer months, and it never fails to get a wonderful reaction. It’s a joy to make and an even bigger joy to share. If you give it a try, please let me know how it turns out in the comments below. Happy baking!
-Marcus