Summer Berry and Peach Cheesecake – A Fruity, Creamy Showstopper
This refreshing cheesecake brings together ripe peaches, mixed berries, and a rich cream cheese filling on a buttery graham cracker crust—perfect for summer celebrations or no-fuss entertaining.
🎉 Introduction
Nothing says summer quite like juicy peaches, vibrant berries, and a cool slice of cheesecake. This Summer Berry and Peach Cheesecake blends seasonal freshness with classic creamy indulgence. With a crisp graham cracker crust, silky cream cheese center, and bright fruit topping, it’s a showstopper that looks as good as it tastes.
Serve it at summer BBQs, garden parties, or just treat yourself to a chilled slice on a warm day. It’s sunshine in dessert form. ☀️🍰
Equipment
- 9-inch springform pan
- Electric mixer or hand whisk
- Large mixing bowls
- Spatula
- Measuring cups & spoons
- Food processor or rolling pin (for crust)
- Saucepan (optional, for berry topping)
Ingredients
🧁 Crust
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup sugar
🍰 Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
🍑 Fruit Topping
- 2 ripe peaches sliced thin
Instructions
Step 1: Make the Crust
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press into the bottom of a greased 9-inch springform pan.
- Bake for 8–10 minutes. Let cool while you make the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat softened cream cheese until smooth.
- Add sugar and mix until creamy.
- Beat in eggs one at a time.
- Add sour cream and vanilla; mix until just combined.
Step 3: Assemble and Bake
- Pour filling over the cooled crust and smooth the top.
- Bake for 50–60 minutes, until the center is just set but still slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool for 1 hour.
- Chill in fridge for at least 4 hours or overnight.
Step 4: Add the Fruit Topping
- Arrange sliced peaches and berries on top of the cooled cheesecake.
- Optional: Brush fruit with a warm jam glaze or dust lightly with powdered sugar.
Notes
🥄 Variations
Berry Swirl Version: Puree berries and swirl into the cheesecake batter before baking No-Bake Option: Use gelatin in the filling and skip baking altogether Crust Twist: Use shortbread or vanilla wafers instead of graham crackers Gluten-Free: Use gluten-free graham cracker crumbs 🧊 Storage & Reheating
Refrigerator: Store covered for up to 5 days Freezer: Freeze cheesecake (without fruit) for up to 2 months; thaw overnight in fridge Serving Tip: Add fruit topping just before serving to keep it fresh ❓ 10 FAQs
Can I use frozen berries?
Yes—just thaw and drain well before adding. Do I need a water bath for baking?
Not required, but it helps prevent cracking. Can I make this crustless?
Yes—just line the bottom with parchment or bake without a crust. What if I don't have sour cream?
Use Greek yogurt or crème fraîche. Can I use low-fat cream cheese?
Yes, but the texture may be softer. Is it sweet enough with just one cup of sugar?
Yes—it balances the tart fruit and rich filling. Can I add lemon zest?
Definitely—it adds brightness. What’s the best way to cut clean slices?
Use a hot knife, wiping between each cut. Can I use canned peaches?
Yes, but drain well and pat dry. Should I serve this chilled?
Absolutely—this cheesecake is best served cold. 🏁 Conclusion
This Summer Berry and Peach Cheesecake is a cool, creamy, fruit-filled dessert that celebrates everything delicious about the season. With its buttery crust, luxurious filling, and juicy fruit topping, it's a must-make for summer. 🍑🍓✨ Make it for birthdays, brunches, or lazy weekend treats—it’s sunshine you can slice!
Berry Swirl Version: Puree berries and swirl into the cheesecake batter before baking No-Bake Option: Use gelatin in the filling and skip baking altogether Crust Twist: Use shortbread or vanilla wafers instead of graham crackers Gluten-Free: Use gluten-free graham cracker crumbs 🧊 Storage & Reheating
Refrigerator: Store covered for up to 5 days Freezer: Freeze cheesecake (without fruit) for up to 2 months; thaw overnight in fridge Serving Tip: Add fruit topping just before serving to keep it fresh ❓ 10 FAQs
Can I use frozen berries?
Yes—just thaw and drain well before adding. Do I need a water bath for baking?
Not required, but it helps prevent cracking. Can I make this crustless?
Yes—just line the bottom with parchment or bake without a crust. What if I don't have sour cream?
Use Greek yogurt or crème fraîche. Can I use low-fat cream cheese?
Yes, but the texture may be softer. Is it sweet enough with just one cup of sugar?
Yes—it balances the tart fruit and rich filling. Can I add lemon zest?
Definitely—it adds brightness. What’s the best way to cut clean slices?
Use a hot knife, wiping between each cut. Can I use canned peaches?
Yes, but drain well and pat dry. Should I serve this chilled?
Absolutely—this cheesecake is best served cold. 🏁 Conclusion
This Summer Berry and Peach Cheesecake is a cool, creamy, fruit-filled dessert that celebrates everything delicious about the season. With its buttery crust, luxurious filling, and juicy fruit topping, it's a must-make for summer. 🍑🍓✨ Make it for birthdays, brunches, or lazy weekend treats—it’s sunshine you can slice!