Sunshine on a plate, anyone? This Summer Berry and Peach Cheesecake is what dessert dreams are made of. Picture this: a buttery graham cracker crust, lusciously smooth cheesecake filling, and a crown of juicy peaches and vibrant berries. It’s the kind of treat that tastes like summer in every bite—creamy, fruity, and just the right touch of tangy. Whether you’re hosting a backyard barbecue or just craving something sweet and seasonal, this one’s a showstopper. Perfect for fans of Peach Cheesecake, How Sweet Eats, and everyone who loves to Eat Dessert first!
Craving more fruity cheesecake goodness? Don’t miss our White Chocolate Raspberry Cream—it’s another dreamy dessert worth bookmarking!
Why You’ll Love This Recipe
- Bursting with fresh summer fruit flavor
- No water bath needed—yay for easy baking!
- Creamy texture with a hint of tartness
- Perfect for summer celebrations or casual picnics
- Gorgeous to look at, even better to eat
- Inspired by Dessert Restaurant-quality flavors
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Prep Time | 25 minutes |
| Chill Time | 4 hours (or overnight) |
| Cook Time | 55 minutes |
| Total Time | About 5.5 hours |
| Servings | 10-12 slices |
| Focus Keyword | Summer Berry and Peach Cheesecake |
Ingredients
- Graham crackers – for a crunchy, buttery crust
- Unsalted butter – helps bind the crust together
- Cream cheese – the silky, tangy star of the show
- Granulated sugar – adds just the right sweetness
- Vanilla extract – for that warm, aromatic backdrop
- Eggs – bring structure and richness
- Sour cream – adds tang and keeps it velvety
- Fresh peaches – juicy and fragrant, the taste of summer
- Mixed berries (strawberries, blueberries, raspberries) – for color and zing
- Lemon juice – brightens up the fruit topping
- Cornstarch – helps the topping set beautifully
Don’t forget: the full recipe card with detailed measurements is just below!
How to Make Summer Berry and Peach Cheesecake
Prep the Crust
- Preheat your oven to 325°F (163°C).
- Pulse graham crackers into fine crumbs, mix with melted butter, and press into a springform pan.
- Bake for 10 minutes, then let it cool.
Make the Cheesecake Filling
- Beat cream cheese until smooth and creamy.
- Add sugar and vanilla, then mix in the eggs one at a time.
- Fold in sour cream for that dreamy texture.
- Pour the filling over the crust and smooth the top.
Bake and Cool
- Bake for 50-55 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake sit inside for 1 hour.
- Chill in the fridge for at least 4 hours, preferably overnight.
Prepare the Fruit Topping
- In a saucepan, combine sliced peaches, mixed berries, lemon juice, sugar, and cornstarch.
- Cook over medium heat until bubbly and slightly thickened.
- Cool the topping completely before spooning over the chilled cheesecake.
Pro Tips for the Best Cheesecake
- Room temp ingredients = ultra-smooth filling
- Don’t overmix once the eggs go in—keep it gentle
- Chill time is key for perfect slicing
- Use a hot knife for clean slices
Flavor Variations
- Swap peaches for nectarines or mangoes
- Try a graham-almond crust for nutty depth
- Add a swirl of berry puree before baking
- Use mascarpone for a slightly richer filling
Serving Suggestions
- Top with whipped cream and mint leaves
- Pair with iced tea or sparkling wine
- Serve chilled for the ultimate summer refresh
- Serve it like your favorite Dessert Restaurant would!
Make-Ahead and Storage Tips
- Make the cheesecake a day ahead to save time
- Store in the fridge, covered, for up to 5 days
- Keep the fruit topping separate until serving if you like it fresher
Leftovers
- Refrigerate leftovers in an airtight container
- The crust may soften slightly, but it still tastes amazing!
Can You Freeze It?
Absolutely! Freeze slices individually for quick treats. Wrap well in plastic and foil, and store up to 2 months.
How to Reheat
Honestly? Don’t. Cheesecake is best served cold or at room temp. Just thaw overnight in the fridge if frozen.
FAQs
Can I use frozen berries and peaches?
Yes! Just thaw and drain them well before cooking the topping.
What if I don’t have a springform pan?
A deep-dish pie pan can work in a pinch, but it’ll be trickier to slice neatly.
Is it okay to use low-fat cream cheese?
You can, but the texture will be less rich and creamy. Full-fat is best for indulgence!
How do I prevent cracks in the cheesecake?
Avoid overbaking, cool gradually in the oven, and chill fully before slicing.
Final Thoughts
This Summer Berry and Peach Cheesecake is everything I love about warm-weather baking. It’s bright, bold, and totally irresistible. Whether you’re sharing it with friends on the patio or sneaking a midnight slice straight from the fridge (no judgment!), it’s sure to become a seasonal favorite.
From Baking Sweets to Sweet Snacks and Just Desserts, this one ticks all the boxes. And if you’re on the hunt for the best Cheesecake Recipes or planning a lineup of Summer Desserts, this is your must-bake. Go ahead, treat yourself—you deserve it!
Summer Berry and Peach Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Pulse graham crackers into crumbs, mix with melted butter, and press into a springform pan. Bake for 10 minutes and cool.
- Beat cream cheese until smooth. Add sugar and vanilla, then mix in eggs one at a time. Fold in sour cream. Pour into crust and smooth top.
- Bake for 50-55 minutes until center is just set. Turn off oven, let cheesecake sit inside for 1 hour. Chill in fridge for at least 4 hours or overnight.
- In a saucepan, cook peaches, berries, lemon juice, sugar, and cornstarch over medium heat until bubbly and slightly thickened. Cool completely.
- Spoon cooled fruit topping over chilled cheesecake before serving.