No-Bake Peach Raspberry Swirl Cheesecake

When the weather warms up and turning on the oven feels like too much, this No-Bake Peach Raspberry Swirl Cheesecake is exactly what you need. It’s light, creamy, fruity, and refreshingly vibrant—everything a summer dessert should be. Sweet peaches bring mellow sunshine, raspberries add a bright tangy swirl, and the silky no-bake cheesecake filling melts effortlessly on your tongue.

This is the kind of dessert that shines at backyard gatherings, brunch tables, family celebrations, or quiet evenings when you’re craving something special without extra effort. Best of all, it looks impressive while being surprisingly simple to make.

Why You’ll Love This Recipe

• No oven required—perfect for hot days
• Light, creamy texture with fresh fruit flavor
• Beautiful peach and raspberry swirl for a show-stopping finish
• Easy make-ahead dessert for entertaining
• Family-friendly and ideal for summer celebrations

Ingredients

For the Crust

• Graham cracker crumbs (1½ cups) – create a crisp, buttery base
• Melted butter (1/3 cup) – binds the crumbs and adds richness
• Granulated sugar (2 tbsp) – lightly sweetens the crust

For the Cheesecake Filling

• Cream cheese, softened (16 oz) – provides the classic creamy cheesecake base
• Powdered sugar (½ cup) – sweetens smoothly without graininess
• Vanilla extract (1 tsp) – enhances the overall flavor
• Heavy whipping cream, cold (1 cup) – whipped for a light, airy texture

For the Peach Layer

• Peach purée (1 cup) – adds natural sweetness and summer flavor
• Lemon juice (1 tbsp) – brightens and balances the peaches

For the Raspberry Swirl

• Raspberries, fresh or frozen (¾ cup) – provide tart contrast and color
• Sugar (2 tbsp) – softens the raspberry acidity
• Lemon juice (1 tsp) – intensifies the fruit flavor

Optional Garnish

• Fresh peach slices
• Raspberries
• Mint leaves

How to Make No-Bake Peach Raspberry Swirl Cheesecake

Prepare the Crust

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan, packing it down with the back of a spoon or measuring cup. Refrigerate for 15 minutes to set.

Tip: A well-chilled crust helps the cheesecake slices stay clean and neat.

Make the Raspberry Swirl

In a small saucepan over medium heat, cook the raspberries, sugar, and lemon juice for 5–6 minutes, stirring occasionally, until the berries break down and the mixture slightly thickens. Remove from heat and let cool completely before using.

Tip: For a smoother swirl, you can strain out the seeds—but it’s optional.

Prepare the Cheesecake Filling

Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture using a spatula, keeping the mixture light and airy.

Add the Peach Layer

Stir the peach purée and lemon juice into the cheesecake filling until evenly blended and softly colored.

Assemble and Swirl

Pour the peach cheesecake filling over the chilled crust and smooth the top. Spoon the cooled raspberry sauce over the surface, then use a knife to gently swirl it into the cheesecake for a marbled effect.

Chill and Serve

Refrigerate for at least 4 hours, or overnight, until fully set. Garnish with fresh peaches, raspberries, and mint just before serving.

Tips for Success

• Use full-fat cream cheese for the creamiest texture
• Make sure the raspberry sauce is completely cool before swirling
• Fold whipped cream gently to keep the cheesecake light
• Chill overnight for the cleanest slices and best flavor

Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer or hand mixer
• Rubber spatula
• Small saucepan
• Spoon or offset spatula

Recipe Variations

• Strawberry Peach Cheesecake – swap raspberries for strawberries
• Tropical Twist – replace peach purée with mango or pineapple
• Mini No-Bake Cheesecakes – assemble in jars or muffin liners
• Low-Sugar Option – reduce sugar slightly and rely on ripe fruit

Serving Suggestions

• Serve chilled with extra fresh fruit on the side
• Pair with iced tea or lemonade for summer gatherings
• Add a drizzle of raspberry sauce to each plate for a bakery-style presentation

FAQs

Can I make this cheesecake ahead of time?
Yes, it’s perfect for making a day in advance and chilling overnight.

How long does it last in the refrigerator?
Store covered for up to 4 days in the fridge.

Can I freeze this no-bake cheesecake?
Yes. Freeze without garnish for up to 1 month. Thaw overnight in the refrigerator.

Can I use canned peaches?
Absolutely. Just make sure they’re well-drained and blended smooth.

What if my cheesecake doesn’t set?
Ensure the whipped cream is beaten to stiff peaks and allow enough chilling time.

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Final Thoughts

This No-Bake Peach Raspberry Swirl Cheesecake is summer dessert perfection—cool, creamy, fruity, and effortlessly elegant. Whether you’re serving it at a party or enjoying a quiet slice at home, it’s guaranteed to bring bright flavors and happy smiles to the table.