If you’re looking for a show-stopping dessert that captures all the best flavors of the season, look no further than this Summer Berry and Peach Cheesecake. With its buttery graham cracker crust, luscious and tangy cream cheese filling, and a crown of juicy peaches and vibrant berries, every bite feels like a celebration of summer. Whether you’re hosting a backyard barbecue or simply want to treat yourself, this cheesecake is sure to put a smile on everyone’s face and become your new go-to favorite for sunny days.

Summer Berry and Peach Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Summer Berry and Peach Cheesecake is how each simple ingredient shines. Every component plays a key role in creating that creamy, fruity, and utterly irresistible dessert everyone will want another slice of.

Graham cracker crumbs: These form the perfect classic base, adding a toasty, slightly sweet crunch to support the creamy filling.
Granulated sugar: Sweetens both the crust and the filling, balancing the tanginess of the cream cheese and the fruit.
Unsalted butter (melted): Binds the crust together and gives it that melt-in-your-mouth richness.
Cream cheese (softened): The star of the show, creating that dreamy, velvety texture in every bite.
Eggs: Help set the cheesecake, giving it structure while keeping it tender and creamy.
Vanilla extract: Adds warmth and enhances all the other flavors, making the cheesecake extra inviting.
Sour cream: Brings a subtle tang and extra creaminess to the filling, making it irresistibly smooth.
Lemon juice: Brightens everything up and balances the sweetness with a hint of citrus.
Fresh sliced peaches: Juicy, sweet, and beautifully colorful, they embody everything we love about summer.
Mixed fresh berries (strawberries, blueberries, raspberries): For a burst of tartness and a pop of color that makes the cheesecake totally Instagram-worthy.
Apricot jam or peach preserves (optional, for glaze): Brushed over the fruit, it adds a glossy, professional finish and an extra layer of flavor.

How to Make Summer Berry and Peach Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything looks like wet sand—this is your foundation! Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, just until it’s set and fragrant, then let it cool slightly while you whip up the filling.

Step 2: Make the Creamy Filling

In a large mixing bowl, beat the softened cream cheese and sugar together until totally smooth and creamy. Add the eggs one at a time, mixing gently on low speed—this helps prevent cracks and keeps the filling ultra-silky. Stir in the vanilla, sour cream, and lemon juice, blending until just combined. Pour this luscious mixture over your cooled crust, smoothing the top with a spatula to create an even layer.

Step 3: Bake to Perfection

Place your pan in the oven and bake for 55 to 65 minutes. You’re looking for a center that’s just set but still has a gentle jiggle—think of it as cheesecake’s secret handshake. Once baked, turn off the oven and crack the door open, letting your cheesecake cool inside for an hour. This slow cooling helps prevent cracks and keeps the texture dreamy.

Step 4: Chill and Set

After its oven nap, transfer the cheesecake to the refrigerator to chill for at least 4 hours, or overnight if you can wait! The chilling time is crucial for a perfectly set and sliceable Summer Berry and Peach Cheesecake, so don’t rush it.

Step 5: Add the Summer Fruit Topping

Just before serving, arrange the sliced peaches and mixed berries on top of the cheesecake. If you want that gorgeous bakery-style sheen, gently warm the apricot jam or peach preserves and brush it over the fruit. Not only does it make the colors pop, but it also adds a hint of extra flavor that ties everything together.

How to Serve Summer Berry and Peach Cheesecake

Garnishes

When it comes to garnishing your Summer Berry and Peach Cheesecake, fresh mint leaves or a dusting of powdered sugar can take it over the top. The greenery of mint adds a fresh aroma and a pop of color, while powdered sugar gives a delicate, snow-like finish. For a little extra sparkle, you can even add a few edible flowers if you’re feeling fancy.

Side Dishes

Pairing your cheesecake with the right sides can make dessert feel like a true event. A scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or a handful of extra berries on the plate will complement the creamy, fruity flavors beautifully. If you’re feeling adventurous, serve it alongside a glass of berry sangria or sparkling lemonade for the ultimate summer treat.

Creative Ways to Present

Let your creativity shine by serving the cheesecake in individual mason jars for picnics, or cutting it into small squares for a dessert platter at a party. You can also drizzle each slice with a touch of honey or a berry coulis for a restaurant-worthy presentation. However you serve it, this Summer Berry and Peach Cheesecake is guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cheesecake tightly in plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to five days, making it perfect for enjoying a little taste of summer all week long.

Freezing

If you’d like to save your Summer Berry and Peach Cheesecake for later, you absolutely can! Simply freeze the cheesecake (without the fruit topping) by wrapping it well in plastic wrap and aluminum foil. It will keep for up to two months. When you’re ready to serve, thaw it overnight in the refrigerator and add the fresh fruit topping just before slicing.

Reheating

Cheesecake is best enjoyed chilled, but if you prefer it slightly warmed, let a slice sit at room temperature for about 20 minutes before serving. Avoid microwaving, as it can alter the creamy texture and make the crust soggy. A gentle rest at room temperature brings out the flavors without compromising the structure.

FAQs

Can I use frozen fruit for the topping?

Absolutely! If fresh berries or peaches aren’t available, frozen fruit works well. Just be sure to thaw and drain them thoroughly to avoid excess moisture, which can make the topping a bit runny.

What’s the best way to get a smooth, crack-free cheesecake?

The secret is to mix the filling gently and avoid overbeating, which can introduce air bubbles. Also, letting the cheesecake cool slowly in the oven after baking helps prevent cracks and ensures a creamy, uniform texture.

Can I make this cheesecake gluten-free?

Yes, you can easily make a gluten-free version by substituting gluten-free graham cracker crumbs for the regular ones. Everything else in the recipe is naturally gluten-free, so it’s a simple swap!

How far in advance can I prepare Summer Berry and Peach Cheesecake?

This cheesecake is a fantastic make-ahead dessert. You can prepare it up to two days in advance and keep it chilled in the refrigerator. Just add the fresh fruit topping right before serving for the best appearance and flavor.

What other fruits can I use for the topping?

This recipe is wonderfully versatile! Try topping your cheesecake with fresh cherries, blackberries, or even slices of kiwi for a fun twist. Mix and match based on what’s in season or your personal favorites.

Final Thoughts

There’s just something magical about the combination of creamy cheesecake, juicy peaches, and bright berries that makes this Summer Berry and Peach Cheesecake impossible to resist. Whether you’re making it for a special occasion or simply to savor the flavors of summer, I hope you’ll find as much joy in sharing it as I do. Give it a try—your next sweet memory is just a slice away!

Summer Berry and Peach Cheesecake Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

This Summer Berry and Peach Cheesecake combines a creamy, classic cheesecake filling with a buttery graham cracker crust, topped with fresh seasonal berries and peaches. Perfectly balanced with tangy sour cream and lemon juice, this dessert is ideal for warm-weather gatherings and celebrations.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:

3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 tablespoon lemon juice

For the topping:

1 cup fresh sliced peaches
1 cup mixed fresh berries (strawberries, blueberries, raspberries)
2 tablespoons apricot jam or peach preserves (optional, for glaze)

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Instructions

Prepare the crust: Preheat the oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes to set the crust, then allow it to cool slightly.
Make the filling: In a large bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing. Stir in vanilla extract, sour cream, and lemon juice until the batter is smooth and well incorporated.
Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake for 55 to 65 minutes until the edges are set and the center jiggles slightly when the pan is gently shaken.
Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set.
Add the topping: Before serving, arrange sliced peaches and mixed berries on top of the cheesecake. If desired, warm the apricot jam slightly and brush over the fruit to create a shiny glaze and enhance flavor.

Notes

For clean slices, dip the knife in hot water and wipe it dry between each cut.
You can substitute frozen fruit for fresh, but thaw and drain thoroughly to avoid excess moisture.
This cheesecake can also be made with a graham cracker and almond crust for an extra nutty flavor.
Drizzling honey over the fruit topping adds a lovely touch of natural sweetness.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American