This Summer Berry and Peach Cheesecake combines the rich, creamy texture of traditional cheesecake with the vibrant flavors of fresh berries and juicy peaches. It’s perfect for picnics, barbecues, or any summer gathering, offering a refreshing and visually stunning dessert.
Why You’ll Love This Recipe
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Seasonal Freshness: Utilizes ripe summer berries and peaches, providing natural sweetness and vibrant colors.
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Creamy Texture: The cheesecake filling is smooth and velvety, complementing the juicy fruit topping.
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Versatile and Customizable: Easily adaptable with various crust options and fruit combinations to suit different tastes and dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
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1 ½ cups graham cracker crumbs (about 12 full-size graham crackers)
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¼ cup granulated sugar
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½ cup unsalted butter, melted
For the Cheesecake Filling:
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2 (8-ounce) packages cream cheese, softened
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⅔ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup sour cream
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1 tablespoon lemon juice
For the Topping:
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1 cup fresh strawberries, hulled and sliced
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1 cup fresh blueberries
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1 cup fresh raspberries
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2 medium peaches, peeled, pitted, and sliced
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2 tablespoons apricot jam (optional, for glaze)
Directions
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Prepare the Crust:
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of the prepared pan.
Bake for 10 minutes, then remove and let it cool. -
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth.
Gradually add the sugar and beat until combined.
Add the eggs one at a time, beating well after each.
Mix in vanilla extract, sour cream, and lemon juice until smooth. -
Assemble and Bake:
Pour the filling over the crust.
Bake for 45-50 minutes until the center is just set and slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes.
Transfer to a wire rack and let cool completely. -
Add the Fruit Topping:
Arrange strawberries, blueberries, raspberries, and peach slices on top of the cooled cheesecake.
Optional: Warm apricot jam and brush over the fruit for a glossy finish. -
Chill and Serve:
Refrigerate the cheesecake for at least 2 hours, or overnight.
Slice and serve chilled.
Servings and Timing
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Servings: 12
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Preparation Time: 20 minutes
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Cooking Time: 50 minutes
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Cooling and Chilling Time: At least 2 hours
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Total Time: Approximately 3 hours and 10 minutes
Variations
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Crust Alternatives: Use crushed digestive biscuits, Oreo cookies, or almond flour for a gluten-free option.
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Sweeteners: Swap sugar for honey, maple syrup, or low-calorie alternatives.
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Dairy-Free Option: Substitute dairy-free cream cheese and coconut cream for a lactose-free dessert.
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Fruit Substitutions: Try cherries, mangoes, or kiwi for a different fruit twist.
Storage/Reheating
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Storage: Keep in an airtight container in the fridge for up to 5 days.
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Freezing: Wrap (without fruit topping) in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and add fresh fruit before serving.
FAQs
How do I prevent my cheesecake from cracking?
Avoid overmixing the batter, bake at a low temperature, and cool slowly in the oven with the door slightly open.
Can I use frozen berries and peaches?
Yes, but thaw and drain them thoroughly to prevent excess moisture.
Is a springform pan necessary?
It’s ideal for easy removal, but a parchment-lined cake pan can work too.
Can I make this cheesecake ahead of time?
Absolutely, it actually tastes better the next day after chilling overnight.
What can I use instead of apricot jam for the glaze?
You can use any light-colored jam like peach or orange marmalade.
How long does the cheesecake need to chill?
At least 2 hours, but overnight is best for firm texture and flavor.
Can I use low-fat cream cheese?
Yes, but the texture may be slightly less creamy.
What if I don’t have sour cream?
You can use plain Greek yogurt as a substitute.
Can I add a gelatin topping?
Yes, a fruit gelatin layer can add both stability and presentation flair.
How do I know when the cheesecake is fully baked?
The edges should be set and the center should jiggle slightly. It will firm up as it cools.
Conclusion
This Summer Berry and Peach Cheesecake is a showstopper dessert that delivers on both taste and presentation. Whether you’re celebrating a summer holiday or just craving something sweet and fruity, this cheesecake is a creamy, dreamy choice that’s sure to impress.
Print
Summer Berry and Peach Cheesecake
- Total Time: ~3 hours 10 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Summer Berry and Peach Cheesecake is the ultimate summer dessert—smooth, creamy cheesecake layered with vibrant fresh strawberries, blueberries, raspberries, and juicy peaches. Perfect for warm-weather gatherings, this showstopping treat delivers fruity flavor and luscious texture in every bite. Easy to customize, it’s an irresistible blend of classic and seasonal indulgence.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs (about 12 full-size crackers)
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
2 (8-ounce) packages cream cheese, softened
⅔ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 tablespoon lemon juice
For the Topping:
1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup fresh raspberries
2 medium peaches, peeled, pitted, and sliced
2 tablespoons apricot jam (optional, for glaze)
Instructions
1. Prepare the Crust:
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth. Add sugar gradually, mixing well. Beat in eggs one at a time. Add vanilla, sour cream, and lemon juice. Mix until smooth and creamy.
3. Assemble and Bake:
Pour filling over cooled crust. Bake for 45–50 minutes, until the center is just set and slightly jiggly. Turn off oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then cool completely on a wire rack.
4. Add the Fruit Topping:
Top with sliced strawberries, blueberries, raspberries, and peach slices. For extra shine, brush with warm apricot jam.
5. Chill and Serve:
Refrigerate for at least 2 hours, or overnight. Slice and serve chilled.
Notes
Crust Alternatives: Use Oreo crumbs, digestive biscuits, or almond flour for a gluten-free version.
Fruit Variations: Sub in cherries, mango, kiwi, or other fresh fruit.
Dairy-Free Option: Use dairy-free cream cheese and coconut cream.
Sweeteners: Replace sugar with honey, maple syrup, or low-carb alternatives.
Storage Tips:
Store in an airtight container in the fridge for up to 5 days.
Freeze (without fruit topping) for up to 2 months. Thaw overnight, then top with fresh fruit before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
