Peach and Berry Cheesecake

This Summer Berry and Peach Cheesecake lets fresh fruits be the star of a sweet, chilled treat. Cream cheese filling acts like a soft, tangy pillow for piles of beautiful berries and juicy peaches. What sets it apart is how the rich, creamy base plays off the brightness of all that summer fruit on top. You'll get that creamy bite, the pop of sweet fruit, and just a little wow every time. People seem to go wild for it every time I bring one to a summer party—folks keep asking for it again and again.

When I first brought this cheesecake out at our yearly barbecue, everyone fell quiet as soon as they tasted it. My favorite part? The tang of the cream cheese makes the summer fruits stand out even more. My mother-in-law acts like she’s not into sweets, but if I show up with this, she always goes for seconds.

Essential Crust

• Graham cracker crumbs: Give you a crisp, cozy base with that classic hint of honey, perfect under fruit and cream
• Unsalted butter: Makes it all rich and helps turn crumbs into a solid bottom layer
• Granulated sugar: Sweetens things up and helps those crumbs stick together when you bake

Cheesecake Must-Haves

• Lemon juice: Wakes up every flavor and adds a little zing to the creamy middle
• Sour cream: Makes things extra smooth and adds just a touch of tang
• Vanilla extract: Brings out that warm, sweet aroma in every bite
• Eggs: Hold everything together, making your cake set up nice and rich
• Granulated sugar: Brings just the right amount of sweetness to let the fruit shine
• Cream cheese: All about that smooth, tangy base that keeps things decadent

Tasty Toppers

• Blueberries: Pop with juice and that inky blue color
• Peaches: Give soft, sweet bites and burst with summer flavor
• Raspberries: Add a gentle texture and that hit of berry brightness
• Apricot jam: Makes a lovely shiny finish and keeps fruit fresh
• Strawberries: Add that sweet-tart zing and pop of cheery red

Simple Steps

Fruit Prep:

After the cheesecake chills, get your fruit ready. Gently rinse berries, pat dry, and slice up your peaches and strawberries. Take the cake from its pan and pop it onto your serving plate. Tuck your fruit on top in whatever pattern you think looks great. Warm your apricot jam so it’s nice and runny, then lightly brush it over the fruit for shine and freshness.

Chill Time:

Once out of the oven, slide a thin knife around the edges to loosen things up. Let it cool to room temp on a wire rack, loosely cover with plastic, and then chill in the fridge for four hours or—way better—overnight so flavors really settle in.

Baking It Right:

Spoon your creamy filling onto the cooled base and smooth out the top. Bake in your hot oven until the edges look solid and the center jiggles a bit—about 45–50 minutes. Try not to peek or it could crack from temp swings. When it’s done, turn off the oven and leave the door cracked for 30 minutes so it cools down gently and you don’t get big cracks.

Make the Filling:

Beat your cream cheese until it’s crazy smooth. Add sugar bit by bit so it gets nice and light. Mix in eggs, one at a time, so each is fully mixed before adding the next. Then gently stir in lemon, sour cream, and vanilla, just until all mixed together and still fluffy.

Crust Prep:

Heat your oven to 325°F and grease a 9-inch springform pan, focusing on where the sides meet the base. Stir graham crumbs with melted butter and sugar until it’s like damp sand. Press that into the pan bottom (and a little up the sides) with the bottom of a measuring cup. Bake until it smells toasty and looks golden—about 10 minutes—then let it cool.

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After a lot of tries, I swear by good quality cream cheese. The fancy stuff holds up best and goes smooth without weeping. My family raves when I blend yellow and white peaches—looks and taste both get better. Sweet peaches with tart raspberries on top? Never gets old.

Show-Off Sides

This cheesecake shines with side treats that keep up with those summer vibes. Pour a tiny pitcher of warm, real vanilla custard next to each slice and let everybody drizzle their own. Serving at brunch? Try it with glasses of prosecco and a single fresh raspberry for a fun twist. If you want to turn dessert into a cozy ending, offer hot coffee with a cinnamon stick alongside cool cheesecake out on the patio.

Twist Ideas

There are a ton of fun ways to play with this one all season. Amp up the base using crushed amaretti or gingersnaps for something bolder. You can soak your berries in a splash of Grand Marnier or peach schnapps for an adults-only vibe. Mix in diced kiwi and mango with the berries and toss a little coconut extract into the filling for a totally tropical version.

Storing Magic

Keep your Summer Berry and Peach Cheesecake looking perfect by storing it right. Pop it in a tall cake carrier so the fruit won't get squished. It's awesome for five days, but for the freshest fruit, it's best within three. When planning ahead, just make the base, chill it, and then add fruit topping just before serving. Want leftovers later? Wrap the slices up tight in plastic and foil—they freeze like a charm. When the mood hits, thaw a slice overnight in the fridge and dig in.

After years of baking, this Summer Berry and Peach Cheesecake has become what I’m known for every sunny season. I love seeing people’s faces as they dig in—the mouthful of tangy cream, sweet fruit, and crumbly base is just unbeatable. There’s a sweet feeling that comes with sharing something that looks amazing and truly tastes like summer at its best.

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Recipe FAQs

→ Can I swap in frozen berries?

Sure thing—just make sure you thaw and dry them thoroughly to avoid any extra liquid messing up the texture.

→ How do I keep my cheesecake from cracking?

Stick it in a water bath, don’t overbeat the mixture, and let it slowly cool down in the oven with the door cracked open before refrigerating.

→ Can I prep this ahead of time?

Definitely! Cheesecakes are even better the next day. Cover it and keep it in the fridge for up to five days.

→ What can I use instead of sour cream?

Greek yogurt works well as a stand-in for sour cream. It’s got that same tangy bite but with less fat.

→ Can I change the crust type?

Go for it! Swap in crushed vanilla wafers, gingersnaps, or even almond flour for gluten-free goodness.