Name: Summer Berry and Peach Cheesecake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 5 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup unsalted butter, melted; 2 tablespoons sugar; 2 (8 oz) packages cream cheese, softened; 1/2 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup fresh raspberries; 1 large peach, sliced; 1 cup heavy cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; Additional fresh raspberries; Peach slices; Mint leaves

Jump to Recipe

If you’re looking to capture the very essence of summer in one luscious dessert, this Summer Berry and Peach Cheesecake Recipe is your golden ticket. Imagine a buttery graham cracker crust, luxuriously creamy cheesecake, and a crown of sun-ripened raspberries and juicy peaches, all topped with a cloud of whipped cream and a playful garden of garnishes. It’s the sort of show-stopping treat that makes you want to share slices with friends on the porch or bring to a picnic as the star finale. Whether you’re craving something stunning for a summer celebration or just want to infuse everyday baking with the joy of peak-season fruit, this recipe is absolute bliss.

Summer Berry and Peach Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple ingredients, every component plays a starring role in the Summer Berry and Peach Cheesecake Recipe. You’ll love how each item, from crisp graham crackers to juicy peaches, layers together for flavor, color, and texture that shout “summer!”

Graham cracker crumbs: The classic cheesecake base, they create a subtly sweet, satisfying crust that pairs perfectly with creamy fillings.
Unsalted butter: Melted butter brings the crust together and adds that irresistible richness.
Sugar (for crust): Just a touch to sweeten and balance the graham cracker base.
Cream cheese: The heart of the cheesecake, providing a velvety, tangy-sweet layer.
Sugar (for cheesecake): Keeps the filling perfectly sweet without overpowering the fruit flavors.
Eggs: Essential for setting and giving a lovely, creamy structure to the cheesecake.
Vanilla extract: Enriches both the cream cheese and whipped cream layers with warmth and depth.
Fresh raspberries: Their tart, juicy pop is a gorgeous contrast to the creamy cheesecake.
Peach (sliced): Summer’s best, these slices add bright color and a sweet, aromatic finish.
Heavy cream: Whips up light and fluffy for the dreamiest topping.
Powdered sugar: Sweetens the whipped cream without any grittiness.
Additional raspberries, peach slices, and mint leaves: The final garnish for that bakery-style flair!

How to Make Summer Berry and Peach Cheesecake Recipe

Step 1: Create the Crust

Start by combining graham cracker crumbs, melted butter, and sugar in a bowl. Mix until all the crumbs are moist and everything sticks together easily. Press this mixture firmly into the bottom of a 9-inch springform pan, smoothing it out for a level base. Let it chill in the fridge for at least 20 minutes — this helps the crust set up, ensuring a neat slice later on.

Step 2: Prepare the Cream Cheese Layer

In a separate mixing bowl, beat softened cream cheese with sugar until completely smooth and creamy, free from any lumps. Add the eggs one at a time, mixing well after each addition so everything stays silky, then stir in the vanilla extract. Pour this dreamy filling over your chilled crust, gently smoothing the top so it bakes evenly.

Step 3: Bake the Cheesecake

Slide your pan into a preheated oven at 350°F (175°C). Bake for 25 minutes, or until the edges are puffed and set while the center still has a slight jiggle. This texture ensures a perfectly creamy bite. Once baked, let the cheesecake cool completely right in the pan, keeping it stable so the top doesn’t crack.

Step 4: Layer with Berries and Peaches

The best part of the Summer Berry and Peach Cheesecake Recipe! After your cheesecake is fully cool, arrange fresh raspberries and beautiful slices of ripe peach all over the top. You can fan them in a pretty pattern or scatter for a rustic look — either way, that burst of color says “summer.”

Step 5: Whip Up the Creamy Topping

In a chilled bowl, whip together heavy cream, powdered sugar, and vanilla until you get soft, yet sturdy peaks. Spread this luscious whipped cream over the fruit layer, making gentle swirls. It should cover the fruit completely, adding a billowy texture that’s the definition of indulgence.

Step 6: Garnish and Chill

Finish your Summer Berry and Peach Cheesecake Recipe by topping it with extra berries, peach slices, and a few mint leaves for an ultra-fresh, festive touch. Pop the cheesecake back in the refrigerator for at least four hours (overnight is even better) to let it fully set and flavors meld beautifully.

How to Serve Summer Berry and Peach Cheesecake Recipe

Garnishes

Don’t hold back when decorating! Sprinkle extra raspberries and peach slices artfully on top, and tuck in a few mint sprigs. They don’t just look gorgeous — the fresh elements add fragrance and a cool bite against the rich cream.

Side Dishes

This cheesecake is a showstopper on its own, but if you want to turn your table into a real summer celebration, serve slices alongside glasses of sparkling lemonade, a fruit salad, or even a scoop of berry sorbet for a truly decadent duo.

Creative Ways to Present

Try cutting the cheesecake into small bars for a picnic-ready treat, or serve on a platter surrounded by edible flowers for a garden-party vibe. You can even make minis in muffin tins for personal-sized perfection—just reduce bake time accordingly!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Summer Berry and Peach Cheesecake Recipe slices tightly in plastic wrap or store in an airtight container. Keep them in the refrigerator, where they’ll stay fresh and flavorful for up to three days.

Freezing

This cheesecake freezes beautifully! After chilling and before adding the fruit or whipped cream, you can wrap the entire cheesecake (or individual pieces) tightly in plastic and foil, then freeze for up to one month. Thaw overnight in the fridge before decorating and serving.

Reheating

No need to reheat — this dessert shines served chilled. If you’ve frozen your cheesecake, just make sure to let it thaw slowly in the fridge to maintain that perfect creamy texture.

FAQs

Can I use frozen berries or peaches?

Yes, you can use frozen fruit in the Summer Berry and Peach Cheesecake Recipe, but make sure to thaw and drain them well to avoid excess moisture, which can affect the final texture and look.

Can I make this cheesecake ahead of time?

Absolutely! In fact, making it a day ahead improves the flavor and ensures a firm, easy-to-slice cheesecake. Just add whipped cream and garnishes shortly before serving.

What if I don’t have a springform pan?

You can use a regular 9-inch round cake pan lined with parchment and a generous amount of overhang for lifting the cheesecake out, though a springform is ideal for the cleanest release.

Can I swap out the fruit?

Certainly! This cheesecake works beautifully with almost any fresh summer fruit—try blueberries, blackberries, or nectarines to keep the spirit of the Summer Berry and Peach Cheesecake Recipe and add your own twist.

How do I avoid cracks in the cheesecake?

Be careful not to overbake, and let the cheesecake cool slowly in the oven with the door slightly ajar for about an hour after baking. Using room-temperature ingredients helps prevent cracking too.

Final Thoughts

If you’re dreaming of an unforgettable dessert that tastes like a sunny day, the Summer Berry and Peach Cheesecake Recipe is pure joy on a plate. With just a few steps and vibrant seasonal ingredients, you’ll wow your guests (or just yourself!) every time. Give it a try, and get ready to savor every summery bite.

Summer Berry and Peach Cheesecake Recipe

★★★★★

5 from 9 reviews

Author: lilan
Total Time: 5 hours
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the flavors of summer with this delightful Summer Berry and Peach Cheesecake. A luscious cream cheese filling sits atop a buttery graham cracker crust, topped with fresh raspberries, peach slices, and a billowy whipped cream. Perfect for a sunny day or any special occasion.

Instructions

Crust: In a bowl, mix graham cracker crumbs with melted butter and sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Chill in the refrigerator for 20 minutes.
Cream Cheese Layer: In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Pour the cream cheese mixture over the chilled crust.
Bake: Bake the cheesecake in a preheated oven at 350°F (175°C) for 25 minutes, or until the edges are set and the center is slightly jiggly. Allow the cheesecake to cool completely.
Fruit Layer: Once the cheesecake has cooled, arrange the fresh raspberries and peach slices on top of the cream cheese layer in an appealing pattern.
Whipped Cream Topping: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the raspberry and peach layer, covering the fruit completely.
Garnish: Decorate the cheesecake with additional fresh raspberries, peach slices, and mint leaves for a vibrant and inviting presentation.
Chill: Chill the cheesecake in the refrigerator for at least 4 hours, or until firm, before serving.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American