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
-
Preheat oven to 325°F (163°C).
-
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.
-
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.
-
Pour filling over the crust and smooth the top.
-
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.
-
Remove and chill in the fridge for at least 4 hours or overnight.
-
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.
