Summer Berry and Peach Cheesecake Recipe

this Recipe

Thank you so much for stopping by today! I’m truly excited to share a dessert that’s bursting with the flavors of the season: this Summer Berry and Peach Cheesecake Recipe. Right after the first bite, you’ll taste the love and sunshine packed into every creamy, fruity layer. If you’re like me and can’t resist the juicy sweetness of fresh berries and peaches, this one’s going to win your heart immediately!

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Overview of the Summer Berry and Peach Cheesecake Recipe

When I say this cheesecake screams summer, I mean it!! We’re layering ripe peaches, mixed berries, and luscious cream cheese filling over a buttery graham cracker crust — no fancy techniques, just pure, beautiful ingredients that shine.

Not only is it a showstopper, but it’s also surprisingly easy to make. Perfect for backyard BBQs, 4th of July celebrations, birthday parties, or just a Tuesday when you need something sweet!

Reasons to Love This Recipe

• Seasonal Freshness: Perfect way to use juicy summer fruits.
• Crowd Pleaser: A real head-turner at parties and potlucks.
• Flexible: Works beautifully with fresh or frozen fruits.
• No Fuss: No water bath required!
• Make-Ahead Friendly: Prepare it a day ahead and free up your schedule.

I promised you versatile, and here’s proof! This cheesecake checks every summer dessert box you can imagine.

What Does Summer Berry and Peach Cheesecake Taste Like?

Every bite is the ultimate celebration of summer — a creamy, slightly tangy cheesecake filling paired with juicy peaches and bursts of sweet-tart berries. The graham cracker crust adds the perfect buttery crunch. It’s rich yet refreshing, and never too heavy. Anything but boring!!

The combination of sweet peaches, tart raspberries, and juicy blueberries is simply dreamy. Honestly, the smell when this is in the fridge setting is already enough to make your mouth water.

Benefits of Making This Cheesecake

• Seasonal Eating: Highlight fruits at their peak.
• Customizable: Swap berries based on what you have.
• Less Guilt: Loaded with fruits, so every slice feels lighter than a traditional heavy cheesecake.
• Minimal Equipment: No need for springform pans if you don’t have one (I’ll explain!)

Ingredients for Summer Berry and Peach Cheesecake

Here’s what you’ll need:

For the crust:

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

For the filling:

• 3 (8-ounce) packages cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy whipping cream

For the topping:

• 2 ripe peaches, thinly sliced
• 1 cup mixed berries (blueberries, raspberries, blackberries)
• 2 tablespoons peach or apricot jam (for glaze)

Tools You’ll Need

• 9-inch springform pan (or a regular cake pan lined with parchment)
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Small saucepan (for glaze)
• Cooling rack
• Sharp knife for slicing fruit

Ingredient Additions and Substitutions

• Peaches: Nectarines work beautifully if peaches aren’t ripe yet.
• Mixed berries: Feel free to use strawberries, boysenberries, or even cherries.
• Crust: You can substitute crushed vanilla wafers or shortbread cookies for graham crackers.
• Sour Cream: Greek yogurt is a fine stand-in.
• Jam glaze: A spoonful of honey thinned with water works if you don’t have jam.

Flexibility is key here — no need to run to three stores looking for one missing ingredient. Use what you have!

How to Make Summer Berry and Peach Cheesecake

Step 1: Prepare the Crust

Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then cool slightly.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until completely smooth — no lumps! Add the sugar and vanilla extract; mix well. Beat in eggs, one at a time, scraping down the bowl after each addition. Gently fold in the sour cream and heavy cream until just combined.

Step 3: Assemble and Bake

Pour the filling over the cooled crust, smoothing the top. Bake for 50-60 minutes until the center is almost set but still slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 4: Chill and Top

Refrigerate the cheesecake for at least 4 hours (overnight is best!). Before serving, arrange sliced peaches and mixed berries beautifully over the top. Warm the jam slightly and brush it over the fruit to make it glisten gorgeously.

I’m kicking myself for not having shot it when the glaze hits the peaches — it’s seriously stunning!!

What to Serve with Summer Berry and Peach Cheesecake

• A scoop of vanilla bean ice cream
• Fresh mint sprigs for garnish
• A light summer cocktail like a peach bellini
• Iced herbal tea for a refreshing non-alcoholic option

Tips for Making the Best Cheesecake

• Room Temp Ingredients: Let your cream cheese, eggs, and sour cream come to room temperature before starting.
• Don’t Overmix: Beating too much after adding eggs can cause cracks.
• Cool Slowly: Cheesecakes crack when they cool too fast — patience pays off!
• Use a Water Bath If You Like: Not necessary, but if you want that ultra-smooth top, it helps!

How to Store the Cheesecake

Wrap the cheesecake tightly in plastic wrap or store it in an airtight container.

• Fridge: Up to 5 days.
• Freezer: Freeze slices individually for up to 2 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions About Summer Berry and Peach Cheesecake

Can I use frozen berries?
Absolutely! No need to thaw them, just toss straight onto the cheesecake before glazing.

What if I don’t have a springform pan?
No worries — line a 9-inch cake pan with parchment, leaving an overhang to lift the cheesecake out after chilling.

How do I know when my cheesecake is done?
The edges should look set, but the center should still jiggle slightly — like Jello, not waves!

Can I make this cheesecake ahead?
Yes! In fact, it tastes even better after a day chilling in the fridge.

Conclusion

I hope this Summer Berry and Peach Cheesecake Recipe brings as much sunshine into your kitchen as it did mine. It’s a joyful, colorful, soul-satisfying dessert that you’ll want to make again and again. And trust me — everyone will ask you for the recipe!!

If you’re as excited as I am to celebrate summer flavors, you might also love these recipes:

• Fresh Peach Crisp
• Berry Chantilly Cake
• Peach and Blueberry Galette

I would absolutely love to see your creations! If you try this recipe, please leave a review and tag me on Pinterest — I can’t wait to see your beautiful cheesecakes!

Nutritional Information (Approximate Per Slice)

• Calories: 420
• Carbohydrates: 34g
• Protein: 6g
• Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 130mg
• Sodium: 220mg
• Sugar: 25g

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