This Summer Berry and Peach Cheesecake is a dreamy, creamy dessert that brings together juicy peaches, fresh berries, and smooth cheesecake on a buttery crust. It’s colorful, vibrant, and bursting with seasonal flavor—perfect for warm weather gatherings or when I just want to treat myself to something light and fruity.
Why You’ll Love This Recipe
I love how this cheesecake blends the richness of classic cheesecake with the bright, sweet taste of summer fruit. It’s a showstopper that’s surprisingly easy to make, and the topping can be adjusted based on what berries I have on hand. The peaches add a delicate sweetness that balances beautifully with the tangy cream cheese filling. It’s fresh, festive, and a crowd-pleaser every time.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the crust:
graham cracker crumbs
unsalted butter, melted
sugar
for the cheesecake filling:
cream cheese, softened
sugar
eggs
vanilla extract
sour cream or Greek yogurt
lemon zest (optional)
for the topping:
fresh peaches, sliced
mixed berries (strawberries, blueberries, raspberries, or blackberries)
apricot jam or honey (for glaze, optional)
fresh mint (optional for garnish)
directions
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I preheat the oven to 325°F (163°C). I combine graham cracker crumbs, sugar, and melted butter in a bowl and press the mixture into the bottom of a springform pan to form the crust. I bake it for 8–10 minutes, then let it cool.
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In a large bowl, I beat the cream cheese and sugar until smooth. I add the eggs one at a time, mixing well after each. Then I stir in the vanilla, sour cream, and lemon zest.
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I pour the filling over the cooled crust and smooth the top.
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I bake for 45–50 minutes, or until the edges are set and the center is slightly jiggly. I turn off the oven and let the cheesecake sit inside for another hour with the door cracked.
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I refrigerate the cheesecake for at least 4 hours, or overnight, until fully chilled.
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Just before serving, I top it with fresh peach slices and berries. I warm a little apricot jam and brush it over the fruit for a glossy finish. I garnish with mint if I want a fresh touch.
Servings and timing
This recipe serves 10–12 slices. Prep time is about 20 minutes, bake time is 50 minutes, and chill time is at least 4 hours (overnight preferred).
Variations
Sometimes I use a shortbread cookie crust instead of graham crackers. I’ve also made mini versions in muffin tins for individual servings. When I don’t have fresh peaches, canned (drained well) or nectarines work just fine. For a no-bake version, I skip the eggs and use a chilled cream cheese and whipped topping base.
storage/reheating
I store the cheesecake covered in the fridge for up to 5 days. It also freezes well—I wrap individual slices in plastic wrap and store them in a freezer bag for up to 2 months. I thaw in the fridge overnight. No reheating needed—this dessert is best served chilled.
FAQs
Can I make this ahead of time?
Yes, I actually prefer making it a day ahead so it has plenty of time to chill and the flavors can develop.
Can I use frozen berries?
I can, but I thaw and drain them well first so they don’t release too much moisture onto the cheesecake.
What if I don’t have a springform pan?
I’ve made it in a regular pie dish or an 8×8 baking pan—just make sure to line it with parchment for easier removal.
How do I keep the cheesecake from cracking?
I bake it low and slow, avoid overmixing the batter, and let it cool gradually in the oven with the door ajar.
What other fruits work well on top?
Cherries, kiwi, nectarines, or mango are great alternatives or additions for a different fruity twist.
Conclusion
This Summer Berry and Peach Cheesecake is one of my favorite ways to celebrate the season. It’s creamy, colorful, and filled with bright, juicy fruit that makes every bite taste like summer. Whether I’m bringing it to a picnic or serving it after dinner, this cheesecake always stands out and satisfies.
Print
Summer Berry and Peach Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: About 6 hours
- Yield: 10–12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Summer Berry and Peach Cheesecake is a fresh, fruity dessert made with a smooth cream cheese filling, a buttery graham cracker crust, and topped with juicy peaches and vibrant mixed berries. It’s the perfect summer cheesecake for picnics, potlucks, or special occasions—simple, stunning, and bursting with seasonal flavor.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp unsalted butter, melted
- For the cheesecake filling:
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 tsp lemon zest (optional)
- For the topping:
- 2 fresh peaches, thinly sliced
- 1 1/2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
- 2 tbsp apricot jam or honey (for glaze, optional)
- Fresh mint leaves (optional, for garnish)
Instructions
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Preheat oven to 325°F (163°C).
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Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a springform pan. Bake for 8–10 minutes and cool.
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In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and lemon zest.
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Pour filling over the crust and smooth the top.
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Bake for 45–50 minutes, until edges are set and the center is slightly jiggly. Turn off the oven and let cheesecake sit inside with the door ajar for 1 hour.
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Remove and chill in the fridge for at least 4 hours or overnight.
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Before serving, top with peach slices and berries. Brush with warm apricot jam or honey for a glossy finish. Garnish with mint if desired.
Notes
- Use shortbread cookies instead of graham crackers for a buttery twist.
- Canned peaches (well-drained) or nectarines can substitute fresh peaches.
- To prevent cracks, avoid overmixing and let the cheesecake cool slowly.
- For a no-bake version, use whipped topping and a gelatin-stabilized filling.
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