Summer Berry and Peach Cheesecake Recipe

Summer Berry and Peach Cheesecake is a vibrant, creamy dessert that celebrates the best of summer’s fresh fruits. With a buttery graham cracker crust, rich cheesecake filling, and a colorful topping of juicy berries and ripe peaches, it’s the perfect centerpiece for warm-weather gatherings.

Why You’ll Love This Recipe

this Recipe

This cheesecake combines smooth, tangy cream cheese with the sweetness of summer fruit for a refreshing and indulgent treat. It’s visually stunning, bursting with flavor, and can be made ahead—making it ideal for parties, picnics, or a special summer night in.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbsbuttercream cheesegranulated sugarsour creamvanilla extracteggsfresh peachesstrawberriesblueberriesraspberriesapricot jam (or peach preserves)lemon juicecornstarch (optional for thickening fruit topping)

directions

Preheat your oven to 325°F (160°C) and grease a springform pan.

Mix graham cracker crumbs with melted butter until evenly moistened, then press into the bottom of the pan. Bake for 10 minutes, then let cool.

In a large bowl, beat the cream cheese and sugar until smooth and fluffy.

Add sour cream and vanilla extract, mixing well.

Beat in the eggs one at a time until just combined—do not overmix.

Pour the filling over the cooled crust and smooth the top.

Bake for 50-60 minutes, or until the center is slightly jiggly but set around the edges.

Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.

Chill in the fridge for at least 4 hours, preferably overnight.

Slice fresh peaches and berries and arrange on top of the chilled cheesecake.

Warm the apricot jam with a little lemon juice and brush it over the fruit for a glossy finish.

Servings and timing

This recipe yields 10–12 slices.Preparation time: 20 minutesBaking time: 60 minutesCooling and chilling time: 5–6 hoursTotal time: 6.5–7 hours

Variations

Use a cookie crust (e.g., vanilla wafers or shortbread) for added flavor.
Swap the peaches for nectarines or mango slices.
Add lemon zest to the filling for a citrusy note.
Make mini cheesecakes in muffin tins for individual servings.
Use a no-bake cheesecake base with gelatin for a faster version.

storage/reheating

Store in the refrigerator covered for up to 5 days.
Do not freeze with fruit topping; freeze the plain cheesecake and add fresh fruit later.
Serve chilled—no reheating needed.

FAQs

Can I use frozen fruit?
Yes, but thaw and drain well to avoid excess moisture.

Do I have to use a springform pan?
It’s best for easy removal, but a deep pie dish can work in a pinch.

Can I make this no-bake?
Yes, use a gelatin-set filling and skip the oven.

How do I prevent cracks?
Avoid overmixing, use room temperature ingredients, and cool gradually.

Can I make it ahead?
Yes, it’s best made the day before for perfect texture and flavor.

Can I add a fruit compote instead of fresh fruit?
Absolutely—just be sure to cool it before adding to the cheesecake.

How long does it last in the fridge?
Up to 5 days tightly wrapped.

Can I use light cream cheese?
Yes, though the texture may be slightly less rich.

What’s the purpose of the jam glaze?
It adds shine and helps preserve the fruit topping.

Is it gluten-free?
Use gluten-free graham crackers for the crust to make it gluten-free.

Conclusion

Summer Berry and Peach Cheesecake is a showstopping dessert that captures the season’s best flavors in every slice. With its creamy filling, golden crust, and colorful fruit topping, it’s as beautiful as it is delicious. Perfect for warm days and sweet endings, it’s a must-bake for your summer recipe collection.

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