This no-bake peach raspberry cheesecake was born on one of those days when turning on the oven felt completely unreasonable. The windows were open, the air was warm, and I wanted dessert—but not that badly.

I had ripe peaches on the counter, raspberries that needed attention, and that familiar craving for something creamy and cool. Cheesecake came to mind… but immediately followed by nope, not baking today.

As I started mixing, the smell of peaches—sweet and floral—filled the kitchen. The raspberries added that little tart pop, the kind that makes your mouth wake up.

There’s something incredibly calming about no-bake desserts. No timers. No worrying if the center is set. Just gentle patience and a fridge that does the work for you.

When I sliced into it later, the layers were soft but structured, creamy without being heavy. It tasted like summer dessert should—bright, chilled, and a little indulgent.

Friends hovered. Someone asked if it was “hard to make.” I smiled. You already know the answer.

This cheesecake feels fancy but behaves like your easiest recipe friend.

And once you make it? It quietly becomes a warm-weather staple.

Recipe Resume (Why This One’s a Keeper)

No oven required
Light, creamy texture
Fresh fruit flavor
Perfect summer dessert
Make-ahead friendly
Crowd-pleasing layers
Beginner-proof
Beautiful without effort

Why This No-Bake Peach Raspberry Cheesecake Is The Only One You’ll Ever Need

The first time I served this was after a backyard dinner when everyone was already full—but dessert somehow still happened. Plates came back clean. Quiet happened. That’s always a good sign.

This cheesecake hits that rare balance: refreshing and indulgent at the same time. It doesn’t overwhelm. It invites.

Cuisine: American (modern summer dessert)

What You Really Need to Make This Amazing No-Bake Peach Raspberry Cheesecake (Simplified)

Graham cracker crumbs
Melted butter
Cream cheese (softened)
Powdered sugar
Whipped topping or heavy cream
Fresh peaches (diced)
Fresh raspberries

That’s it. Simple ingredients, big payoff.

How to Master the Perfect No-Bake Peach Raspberry Cheesecake (My Secret Method)

I always start with the crust—mix crumbs with melted butter until it feels like damp sand. Press it firmly into the pan and chill. This step sets the tone.

Next, beat the cream cheese slowly until smooth and relaxed. Add powdered sugar and keep it gentle—no rushing here.

Fold in whipped topping with a light hand. You want air, not deflation.

Layer in the peaches first, then scatter raspberries like little surprises. Pour the filling over the chilled crust and smooth the top.

Back into the fridge it goes. A few hours later, magic.

Chef’s Notes and Tips For A Flawless No-Bake Peach Raspberry Cheesecake

Softened cream cheese is non-negotiable. Cold cream cheese leads to lumps—and heartbreak.

Also, let it chill long enough. This make ahead no bake cheesecake really needs time to set. Overnight is ideal if you can swing it.

Get Creative! Easy Substitutions and Fun Variations

Swap graham crackers for vanilla wafers or digestive biscuits. Nectarines work beautifully in place of peaches.

You can swirl raspberry jam into the filling for a marbled look—or layer fruit on top for a fresher finish.

Lighten It Up! Simple Swaps for a Healthier No-Bake Peach Raspberry Cheesecake

Use reduced-fat cream cheese and homemade whipped cream with less sugar.

For a gluten-free option, choose gluten-free graham crackers. Smaller slices go a long way—this dessert is rich but satisfying.

Closing (Todd Wilbur–Style)

And there you have it. Cool, creamy, and quietly impressive.
This is the dessert you make when you want praise without breaking a sweat.
Let me know how yours turns out—and don’t forget to browse a few more no-bake favorites.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

Can I make no-bake peach raspberry cheesecake ahead of time?

Yes—this is one of the best make ahead no bake cheesecake recipes out there. In fact, it needs chill time to set properly.

Prepare it up to 24 hours in advance, cover tightly, and refrigerate. The texture improves as it rests, making slicing easier and cleaner.

Why isn’t my no-bake cheesecake setting properly?

Usually, it comes down to either under-whipping or not chilling long enough. The filling needs structure from properly whipped cream and patience.

Also, make sure you’re using full-fat cream cheese. Lower-fat versions don’t set as firmly.

Can I use frozen peaches or raspberries?

You can, but thaw and drain them well. Excess moisture can loosen the filling.

Fresh fruit gives the cleanest texture, especially in a summer no bake cheesecake with fruit like this one.

Is no-bake cheesecake lighter than baked cheesecake?

Generally, yes. No-bake versions rely on whipped cream rather than eggs, giving a softer, mousse-like feel.

This easy no bake peach cheesecake feels rich without being heavy—perfect for warm weather.

Can I freeze no-bake peach raspberry cheesecake?

Yes. Freeze it without toppings, tightly wrapped. Thaw slowly in the fridge before serving.

The texture becomes slightly firmer, almost like cheesecake ice cream—still delicious.

What pan works best for no-bake cheesecake?

A springform pan is ideal for clean slices and easy release.

If using a regular pan, line with parchment for easier removal.

How long does no-bake cheesecake last in the fridge?

Stored properly, it keeps well for up to four days.

The fruit stays fresh, and the flavor actually deepens by day two.

Can I turn this into mini no-bake cheesecakes?

Absolutely. Use jars or muffin liners for individual servings.

They’re perfect for parties and make portion control effortless.