Summer Berry and Peach Cheesecake is a creamy, chilled dessert topped with fresh peaches and juicy mixed berries layered over a smooth cheesecake filling and buttery crust. It’s the kind of refreshing treat I love making when the sun’s out and I want something fruity, cool, and absolutely gorgeous.
Why You’ll Love This Recipe
I love how this cheesecake combines the richness of a classic cheesecake with the light, bright flavor of fresh summer fruit. The contrast of tart berries and sweet peaches on a velvety filling makes every bite pop. It’s ideal for gatherings, picnics, or anytime I want a no-fuss dessert that feels elegant and seasonal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Graham cracker crumbs
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Melted butter
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Granulated sugar
For the cheesecake filling:
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Cream cheese, softened
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Granulated sugar
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Vanilla extract
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Sour cream or Greek yogurt
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Eggs
For the topping:
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Fresh peaches, thinly sliced
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Fresh strawberries, blueberries, and raspberries
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Lemon juice
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Apricot jam or honey (for glaze, optional)
Directions
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I preheat the oven to 325°F (160°C) and line a springform pan with parchment.
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I mix graham cracker crumbs, sugar, and melted butter, then press it firmly into the bottom of the pan for the crust. I bake it for 8–10 minutes, then let it cool.
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In a large bowl, I beat cream cheese and sugar until smooth, then mix in the vanilla and sour cream.
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I add eggs one at a time, mixing gently until fully combined.
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I pour the batter over the cooled crust and bake for 45–55 minutes, or until the edges are set and the center is slightly jiggly.
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I let the cheesecake cool at room temperature, then chill it in the refrigerator for at least 4 hours (overnight is best).
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I arrange the sliced peaches and berries on top, then brush with a bit of warmed apricot jam or honey for shine, if I want an extra-pretty finish.
Servings and Timing
This recipe makes about 10–12 servings.
Prep time: 20 minutes
Bake time: 50 minutes
Chill time: 4 hours
Total time: about 5 hours 10 minutes
Variations
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I sometimes swirl berry compote into the batter before baking for a fruity twist inside.
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When I want a no-bake version, I skip the eggs and use whipped cream with gelatin to set the filling.
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I’ve used a shortbread crust or gingersnap crust for extra flavor.
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I mix in lemon zest for a citrusy boost that pairs well with the peaches.
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For more color, I add kiwi or blackberries to the fruit topping.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 5 days. This cheesecake holds up beautifully, and I think it tastes even better the next day. I don’t reheat it — I always serve it chilled or at room temperature for the best texture and flavor.
FAQs
Can I use frozen fruit for the topping?
I prefer fresh fruit for the best texture, but I’ve used thawed frozen berries when needed — I just drain them well first.
Can I make this cheesecake ahead of time?
Yes, I usually make it the day before and add the fruit topping just before serving to keep it fresh.
What’s the best way to prevent cracks in the cheesecake?
I bake it slowly and let it cool gradually, then chill it fully — and I never overmix the batter once I add the eggs.
Can I use canned peaches?
Yes, I’ve used canned peaches in a pinch, but I drain them very well to avoid extra moisture.
How do I slice the cheesecake cleanly?
I use a sharp knife dipped in hot water and wipe it clean between each slice for neat, beautiful servings.
Conclusion
Summer Berry and Peach Cheesecake is the kind of dessert that looks as beautiful as it tastes. I love how the creamy base complements the sweet, juicy fruit, and how the chilled layers feel so refreshing on warm days. It’s a go-to summer dessert in my kitchen — simple, stunning, and always a hit.
Print
Summer Berry and Peach Cheesecake
- Prep Time: 20 minutes
- Total Time: 5 hours 10 minutes
- Yield: 10–12 servings
- Category: Dessert, Cheesecake
- Method: Baking, Chilling
- Cuisine: American
- Diet: Vegetarian
Description
Summer Berry and Peach Cheesecake is a stunning, creamy dessert featuring a buttery graham cracker crust, a rich cheesecake filling, and a vibrant topping of fresh peaches and mixed berries. Perfectly chilled and refreshingly fruity, this easy, elegant cheesecake is an irresistible showstopper for warm-weather gatherings, picnics, or backyard celebrations.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 3 large eggs
- For the Topping:
- 2 fresh peaches, thinly sliced
- 1 cup strawberries, hulled and halved
- ½ cup blueberries
- ½ cup raspberries
- 1 tbsp lemon juice
- 2 tbsp apricot jam or honey (optional, for glaze)
Instructions
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Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
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Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the pan and bake for 8–10 minutes. Let cool.
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In a large bowl, beat cream cheese and sugar until smooth. Mix in vanilla and sour cream.
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Add eggs one at a time, mixing gently until combined.
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Pour batter over cooled crust and bake for 45–55 minutes, until edges are set and center is slightly jiggly.
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Cool cheesecake at room temperature, then chill for at least 4 hours or overnight.
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Before serving, arrange peaches and berries on top. Brush with warmed apricot jam or honey if desired. Slice and enjoy!
Notes
- Swirl berry compote into the cheesecake batter for a fruity interior.
- Use a shortbread or gingersnap crust for added flavor.
- Add lemon zest for a citrusy boost.
- Blackberries and kiwi can be added for more color and texture.
- Use fresh fruit for best results; thawed frozen berries can work if well-drained.
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