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
-
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.
