Summer Berry and Peach Cheesecake Recipe

Oh my goodness, thank you for being here! Whether you stumbled upon this recipe while dreaming of your next summer dessert or you’re a loyal reader returning for more sweet inspiration, I’m so grateful you’re here. Today’s recipe is one that truly sings of sunshine—Summer Berry and Peach Cheesecake. Right after the title, let me tell you: this Summer Berry and Peach Cheesecake recipe is the showstopper your next picnic, potluck, or porch-swing evening has been waiting for.

Imagine: a buttery graham cracker crust, a creamy and luscious cheesecake layer infused with vanilla, and a crown of fresh, juicy peaches and vibrant summer berries. It’s bright, rich, and refreshing—everything you want in a summer dessert!

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Why You’ll Fall in Love with This Summer Berry and Peach Cheesecake

I promise this is more than just a pretty dessert. Here’s what makes this cheesecake one to remember:

• A no-fuss graham cracker crust that holds everything together with a lovely crunch.

• A creamy, not-too-sweet cheesecake filling that pairs like a dream with the tart and juicy fruit topping.

• Fresh summer fruit that adds both natural sweetness and stunning color—so much flavor in every bite!

• Make-ahead friendly! Perfect for prepping the night before a gathering.

What Does This Cheesecake Taste Like?

The best way I can describe it? Like sunshine on a plate! You get that silky, melt-in-your-mouth cheesecake, brightened by the zing of raspberries, the mellow sweetness of blueberries, and the juicy, peachy perfection that tastes like golden hour in July. The crust adds a toasty note that balances everything.

Benefits of Making This Recipe

• Seasonal and fresh: Uses summer’s best fruits.

• Crowd-pleaser: Beautiful enough for special occasions, easy enough for everyday.

• Customizable: You can swap in your favorite berries or stone fruit.

• Simple ingredients: No complicated techniques or hard-to-find items.

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 tbsp melted unsalted butter

For the filling:

• 2 (8 oz) packages cream cheese, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream

For the topping:

• 2 fresh peaches, sliced

• 1 cup mixed berries (blueberries, raspberries, blackberries)

• 2 tbsp peach or apricot jam (for glaze)

• 1 tsp lemon juice

Tools You’ll Need

• 9-inch springform pan

• Mixing bowls

• Hand or stand mixer

• Rubber spatula

• Saucepan (for glaze)

• Cooling rack

Optional Ingredient Additions & Substitutions

• Peaches: Substitute with nectarines or mango if peaches aren’t available.

• Berries: Use strawberries, blackberries, or even cherries.

• Crust: Swap graham crackers with crushed shortbread or digestive biscuits for a twist.

• Dairy-free? Use vegan cream cheese and coconut cream for a plant-based version!

How to Make Summer Berry and Peach Cheesecake

Step 1: Prepare the crust

Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of your springform pan. Bake for 10 minutes, then let cool.

Step 2: Make the cheesecake filling

In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating just until combined. Mix in the vanilla and sour cream. Pour the filling over the crust and smooth the top.

Step 3: Bake the cheesecake

Bake for 45–50 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.

Step 4: Chill

Refrigerate the cheesecake for at least 4 hours, ideally overnight. This sets the texture and deepens the flavors.

Step 5: Add the fruit topping

Arrange sliced peaches and berries beautifully over the chilled cheesecake. In a small saucepan, warm the jam and lemon juice until runny. Brush over the fruit for a glossy, bakery-style finish!

What to Serve with This Cheesecake

This Summer Berry and Peach Cheesecake is a star all on its own—but pairing it with the right sips and sides can turn your dessert course into a full-on summer celebration! Whether you’re hosting a backyard barbecue, planning a brunch spread, or enjoying a quiet moment on the porch, here are some delightful ideas to round out your serving experience:

🍹 Light & Refreshing Drinks

Balance the richness of the cheesecake with something crisp and cool:

• Iced herbal teas – Think peach rooibos, mint green tea, or hibiscus.

• Sparkling lemonade – A splash of citrus adds a nice zing alongside the fruit topping.

• White sangria with peaches and berries – Match the cheesecake’s flavors with a chilled glass of summer in a glass.

• Chilled rosé or Prosecco – Bubbly + cheesecake = yes, please!

🍑 Fresh & Fruity Sides

Keep things simple and seasonal:

• Grilled peaches or nectarines – A warm, caramelized twist on your topping ingredients.

• Mixed berry salad with honey-lime dressing – Light and tangy, the perfect contrast to the creamy texture.

• Vanilla bean yogurt parfaits – Add some granola and extra berries for a mini dessert duo.

🍦 For Extra Indulgence

If you’re leaning into full dessert mode:

• A scoop of vanilla or honey-lavender ice cream – Melts beautifully next to a slice of cheesecake.

• Whipped cream with a dash of almond extract – Adds a nutty note that complements the crust and peaches.

• Peach sorbet – Cool, tangy, and perfectly matched in flavor.

This cheesecake pairs best with fresh, clean flavors that highlight the fruit and don’t compete with its creamy decadence. Serve it simply, serve it joyfully—and maybe sneak a second slice once everyone’s been served. No judgment here! 😉

Tips for Cheesecake Success

• I get it—cheesecake can feel a little intimidating. But trust me, once you’ve nailed a few simple tricks, you’ll be turning out smooth, creamy beauties like a pro. Here are my top tips to make sure your Summer Berry and Peach Cheesecake comes out perfect every single time:

  ✅ Bring Ingredients to Room Temperature

  Cold cream cheese = lumps. Let your cream cheese, eggs, and sour cream sit at room temp for 30–60 minutes before starting. This makes your filling ultra-smooth and easier to blend.

  ✅ Don’t Overmix the Batter

  Once you add the eggs, mix just until combined. Overbeating can whip in too much air, leading to cracks and a puffed, uneven top. Gentle mixing = creamy texture.

  ✅ Use a Springform Pan

  This is non-negotiable for classic cheesecake! It makes unmolding so much easier and keeps your crust intact. Line the bottom with parchment if you’re nervous about sticking.

  ✅ Pre-Bake the Crust

  Giving the graham cracker crust a quick 10-minute bake ensures it sets up nicely and doesn’t get soggy under that luscious filling.

  ✅ No Water Bath? No Problem!

  While some cheesecakes benefit from a water bath, this one is forgiving. A slow, steady bake at 325°F and proper cooling can prevent cracks without the hassle of hot water.

  ✅ Let It Cool Gradually

  Once it’s baked, crack the oven door open and let your cheesecake cool inside for 1 hour. This helps prevent cracks by easing the temp transition.

  ✅ Chill Fully Before Serving

  Refrigerate for at least 4 hours, ideally overnight. The flavor deepens and the texture sets perfectly. Cutting too soon? It’ll be too soft and messy (but still delicious!).

  ✅ Add the Fruit Topping Last

  Top your cheesecake with the berries and peaches just before serving—or a few hours ahead at most. This keeps the fruit fresh and vibrant, and that glossy jam glaze stays picture-perfect!

  With these tips in your back pocket, you’re ready to make cheesecake magic happen. 💫 Even if it’s not bakery-perfect, don’t worry—this dessert is all about the joy of summer flavors and sharing something homemade with the people you love. And that? That’s always perfect.

How to Store

• One of the many joys of this Summer Berry and Peach Cheesecake is how well it keeps—perfect for making ahead or savoring slowly over a few days (if you can resist!).

  In the Refrigerator

  • Storage Time: Up to 5 days

  • How to Store: Cover the cheesecake tightly with plastic wrap or place it in an airtight container. Store it in the fridge to maintain freshness and prevent the fruit topping from drying out.

  • Serving Tip: Let it sit at room temperature for 10–15 minutes before serving for the best texture and flavor.

  In the Freezer

  • Storage Time: Up to 1 month

  • How to Freeze:

    1. Slice the cheesecake into portions.

    2. Wrap each slice tightly in plastic wrap, then again in foil.

    3. Place the wrapped slices in a freezer-safe bag or container.

  • To Thaw: Transfer to the fridge and let it thaw overnight. Add fresh fruit topping after thawing for the prettiest presentation.

  Note: If you plan to freeze, it’s best to freeze the cheesecake without the fresh fruit topping and add it fresh once you’re ready to serve. This keeps everything looking vibrant and avoids any soggy surprises.

  Cheesecake is one of those desserts that gets better after a day or two, making it perfect for planning ahead. Whether you’re prepping for a summer gathering or treating yourself to a sweet snack all week long, this beauty holds up like a champ!

General Cheesecake Info You Might Not Know

Did you know cheesecake dates back to Ancient Greece? The version we enjoy today evolved from centuries of baking traditions across Europe, eventually arriving in New York with its own signature richness. This fruity version? It’s a lighter, summer-lovin’ twist on the classic.

Frequently Asked Questions (FAQ)

Can I make this cheesecake gluten-free?
Absolutely! Just use gluten-free graham crackers for the crust.

Can I use frozen fruit?
Yes, just thaw and drain the fruit well before topping the cheesecake to avoid excess moisture.

Do I need to peel the peaches?
Not at all! The skins add color and texture, but feel free to peel if you prefer a smoother look.

Can I make this ahead of time?
Yes! You can make the cheesecake (without topping) up to two days ahead and add the fruit topping the day you serve it.

In Conclusion

This Summer Berry and Peach Cheesecake is everything I adore about summer—light yet indulgent, bursting with fruit, and pretty enough to take center stage at any gathering. It’s a joyful, creamy, fruity celebration in every bite!

If you loved this recipe, you might also enjoy:

• [Peach Cobbler Bars with Brown Butter Crust]

• [No-Bake Berry Tart with Lemon Cream]

• [Peach and Raspberry Galette with Almond Crust]

Now it’s your turn—make this dreamy cheesecake and tell me how it went! I love seeing your photos and reviews, so please share them on Pinterest or tag me in your baking stories!

Nutritional Information (Per Slice – 1 of 12)

• Calories: ~310

• Fat: 20g

• Carbohydrates: 28g

• Sugars: 20g

• Protein: 5g

• Fiber: 1.5g