If you’re in the mood for a dessert that perfectly captures the essence of warm, sunny days, you have to try this Summer Berry and Peach Cheesecake Recipe. It’s a luscious harmony of creamy cheesecake, a buttery graham cracker crust, and vibrant summer fruits that burst with freshness. Each bite is a celebration of the season’s best peaches and berries, all wrapped up in a dessert that’s as beautiful as it is delicious. Whether you’re hosting a backyard brunch or just craving something sweet and special, this recipe brings a joyful, fruity twist to classic cheesecake that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering these simple, yet essential ingredients sets the foundation for your Summer Berry and Peach Cheesecake Recipe. Each one plays a unique role in shaping the perfect texture, flavor, and colorful presentation that will wow your friends and family.
- Graham cracker crumbs (1 1/2 cups): Creates a crunchy, buttery crust that perfectly supports the creamy cheesecake.
- Granulated sugar (3 tablespoons + 3/4 cup): Adds sweetness both to the crust and the cheesecake filling.
- Unsalted butter (6 tablespoons, melted): Binds the crust ingredients together and adds rich flavor.
- Cream cheese (24 ounces, softened): The star of the show, delivering creamy texture and tangy taste.
- All-purpose flour (3 tablespoons): Helps stabilize the cheesecake for a smooth, non-crumbly slice.
- Fine salt (1/4 teaspoon): Balances sweetness and enhances overall flavor.
- Vanilla extract (1 teaspoon): Infuses warmth and depth into the filling.
- Almond extract (1/2 teaspoon, optional): Adds a subtle nutty aroma to complement the fruit.
- Eggs (3 large, room temperature): Provide structure while keeping the cheesecake silky.
- Sour cream (3/4 cup, room temperature): Brings creaminess and a slight tang to the filling.
- Heavy cream (1/3 cup, room temperature): Enhances richness and creates a smooth texture.
- Peaches (1 1/2 cups, peeled and diced): Fresh or thawed frozen, they add juicy sweetness and bright color.
- Strawberries (1 cup, sliced): Provide tartness and visual appeal.
- Blueberries (1 cup): Add bursts of juicy flavor and beautiful blues.
- Raspberries or blackberries (1 cup): Offer tangy contrast and a pop of vibrant jewel tones.
- Lemon juice (2 tablespoons, divided): Lifts the fruit flavors with a fresh zing.
- Honey or apricot preserves (2 tablespoons, optional): Gives the fruit topping a glossy shine and gentle sweetness.
- Cornstarch (1 tablespoon) and water (2 tablespoons): Used to thicken the fruit glaze for a beautiful finish.
How to Make Summer Berry and Peach Cheesecake Recipe
Step 1: Prepare Your Crust
Start by wrapping the outside of a 9-inch springform pan with heavy-duty foil to prevent leaks and lightly grease the inside for easy release. Combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter in a bowl until the crumbs are evenly moistened. Press this mixture firmly into the bottom and slightly up the sides of your pan to form a solid crust. Bake it for 10 minutes, then set it aside to cool while you move on to the delicious filling.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese until smooth and creamy, ensuring no lumps remain. Then add 3/4 cup sugar, flour, and salt, mixing until everything is combined and silky. Stir in vanilla extract and almond extract if you’re using it, which brings a lovely depth to the flavor. Next, add the eggs one at a time on low speed—this prevents air bubbles that could cause cracking—and mix just until blended. Finally, blend in the sour cream and heavy cream until the filling is decadently smooth.
Step 3: Incorporate the Peaches
Gently toss your diced peaches with 1 tablespoon of lemon juice, which keeps them bright and prevents browning. Fold the peaches carefully into your cheesecake batter, making sure they’re evenly distributed without breaking them up too much. This adds juicy pockets of fruit throughout the creamy texture that will make every bite special.
Step 4: Bake the Cheesecake
Pour the batter over your cooled crust and smooth the top with a spatula. Place the springform pan inside a large roasting pan and pour hot water around it until it reaches halfway up the sides, creating a water bath. This gentle baking technique helps the cheesecake cook evenly and prevents cracking. Bake at 325°F for about 60 to 75 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake rest for 1 hour in there. Then remove it from the water bath, cool to room temperature, and chill covered for at least 6 hours—overnight is best for the perfect texture.
Step 5: Prepare the Berry Topping
While your cheesecake chills, toss together the strawberries, blueberries, and raspberries or blackberries with the remaining tablespoon of lemon juice. In a small saucepan, whisk the cornstarch with water and your honey or apricot preserves if you want that extra shine. Heat it gently just until slightly thickened, then allow it to cool for 5 minutes. Gently fold this glaze into your berries, creating a gorgeous, glossy topping that will bring your cheesecake to life.
Step 6: Assemble and Serve
Release the chilled cheesecake from the springform pan and pile the fruit topping on just before serving to keep your crust crisp. For an additional peach accent, add half a cup of thinly sliced peaches on top. Slice with a warm, clean knife for perfect portions that show off the beautiful fruit and creamy layers beneath.
How to Serve Summer Berry and Peach Cheesecake Recipe
Garnishes
Enhance your Summer Berry and Peach Cheesecake Recipe with a sprinkle of finely chopped toasted almonds or fresh mint leaves for a burst of color and texture. A light dusting of powdered sugar over the fruit topping adds a delicate sweetness and makes it extra festive.
Side Dishes
Pair this cheesecake with a simple scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement its rich texture. A crisp, refreshing green salad with citrus vinaigrette serves as a wonderful palate cleanser if you’re turning your dessert into a larger meal occasion.
Creative Ways to Present
For a stunning presentation, serve individual slices on pretty dessert plates garnished with whole berries and a drizzle of berry coulis. Alternatively, turn this Summer Berry and Peach Cheesecake Recipe into mini cheesecakes by using cupcake liners and a muffin tin — perfect for parties and easier portion control.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cheesecake covered in the refrigerator for up to 4 days to maintain its freshness and moisture. Always store it with the fresh fruit topping separate until ready to serve, so the crust stays crisp.
Freezing
This cheesecake freezes beautifully without compromising flavor or texture. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving, adding the fresh berry topping just before slicing.
Reheating
Since this cheesecake is best served chilled, reheating is usually not recommended. However, if you prefer it slightly warmer, let slices sit at room temperature for 20 to 30 minutes before enjoying.
FAQs
Can I use frozen fruit instead of fresh in the Summer Berry and Peach Cheesecake Recipe?
Absolutely! Frozen fruit works well, especially if fresh isn’t available. Just be sure to fully thaw and drain the fruit to prevent excess moisture from making the cheesecake soggy.
Why do you recommend a water bath for baking the cheesecake?
The water bath creates gentle, even heat that helps prevent cracking and promotes a smooth texture by regulating the oven temperature around the cheesecake.
Is it necessary to use room temperature ingredients?
Using room temperature ingredients ensures smoother mixing and helps avoid lumps, resulting in the creamy, silky texture that defines an excellent cheesecake.
Can I make this cheesecake gluten-free?
Yes! Substitute the graham cracker crumbs for gluten-free alternatives such as gluten-free gingersnap or almond flour crusts, keeping the delicious taste intact.
How long should I chill the cheesecake before serving?
Chilling for at least 6 hours is essential, but overnight chilling is ideal. It allows the flavors to meld and the texture to set firmly for easier slicing and better flavor development.
Final Thoughts
This Summer Berry and Peach Cheesecake Recipe is one of those desserts that feels like a warm hug on a plate, blending creamy richness with the fresh, vibrant flavors of seasonal fruit. It’s a guaranteed showstopper whether you bring it to a potluck or enjoy it at home with loved ones. I’m confident that once you try it, this cheesecake will become one of your favorite go-to recipes for celebrating summer’s sweetest moments.
Print
Summer Berry and Peach Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 8 hours (includes chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Summer Berry and Peach Cheesecake is a luscious, creamy dessert featuring a graham cracker crust, smooth cream cheese filling, and a vibrant topping of fresh peaches and mixed berries glazed with a light honey cornstarch sauce. Perfect for warm weather, it combines the richness of baked cheesecake with the bright, natural sweetness of summer fruits.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 large eggs, room temperature
- 3/4 cup sour cream, room temperature
- 1/3 cup heavy cream, room temperature
- 1 1/2 cups peaches, peeled and diced (fresh or thawed frozen, well drained)
Fruit Topping and Glaze
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries or blackberries
- 2 tablespoons lemon juice, divided
- 2 tablespoons honey or apricot preserves (optional for shine)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Additional 1/2 cup thin peach slices (optional for extra topping)
Instructions
- Prepare the crust: Preheat your oven to 325°F. Wrap a 9-inch springform pan with heavy-duty foil on the outside and lightly grease the inside. In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter until evenly moistened. Press this mixture firmly into the bottom and slightly up the sides of the pan. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
- Make the filling: Beat softened cream cheese until smooth and creamy. Add 3/4 cup sugar, flour, and salt; mix until fully incorporated and creamy. Stir in vanilla extract and almond extract if using. Add eggs one at a time, beating on low speed just until blended to maintain a smooth texture. Mix in sour cream and heavy cream until the batter is smooth and consistent.
- Incorporate peaches: Toss diced peaches with 1 tablespoon lemon juice to prevent browning, then gently fold into the cheesecake batter ensuring even distribution without overmixing.
- Assemble and bake: Pour the filling over the baked crust, smoothing the top evenly. Place the springform pan inside a larger roasting pan and pour hot water into the outer pan until it reaches about halfway up the sides of the cheesecake pan, creating a water bath to ensure even baking and prevent cracking. Bake for 60 to 75 minutes or until the edges are set but the center has a slight jiggle.
- Cool the cheesecake: After baking, turn the oven off and crack the door open, letting the cheesecake sit inside for 1 hour to cool slowly. Then remove from the water bath and cool completely at room temperature. Cover and chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight, to set fully.
- Prepare the topping: Combine strawberries, blueberries, raspberries or blackberries with the remaining 1 tablespoon lemon juice. In a small saucepan, whisk together cornstarch, water, and honey or apricot preserves if using. Bring the mixture to a gentle simmer over medium heat until it thickens slightly, then remove from heat and let cool for 5 minutes. Gently toss the berries and sliced peaches (add extra peach slices if desired) in the glaze mixture for a beautiful, shiny finish.
- Serve: Release the chilled cheesecake from the springform pan. Pile the glazed fruit topping on just before serving to keep the crust crisp. Use a warm, clean knife for neat slices and enjoy your fresh summer dessert!
Notes
- Using room temperature ingredients ensures a smoother batter and reduces the chance of cracking during baking.
- Beating eggs on low speed helps maintain a creamy texture and prevents overmixing.
- If you prefer not to use a water bath, placing a pan of hot water on the lower oven rack can help, but the cheesecake may be more prone to cracking.
- Chill the cheesecake well before slicing to achieve clean, neat slices.
- Add the fruit topping just before serving to keep the crust from becoming soggy and maintain its crispness.
