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
