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Summer Berry and Peach Cheesecake – A Refreshing Dessert

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This Summer Berry and Peach Cheesecake is a light and fruity dessert made with a buttery graham cracker crust, a rich and creamy filling, and topped with a colorful mix of peaches and berries. It’s the ultimate summer treat—perfect for gatherings, celebrations, or just to enjoy something fresh and homemade on a warm day.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x

Ingredients

Scale

For the crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 3 tbsp granulated sugar

For the cheesecake filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

For the topping:

  • 1 1/2 cups fresh peach slices
  • 1 cup sliced strawberries
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch (optional, for glossy fruit topping)

Instructions

  1. Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
  2. Make the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until evenly moistened. Press firmly into the bottom of the pan using the base of a flat glass or measuring cup. Bake for 10 minutes, then set aside to cool.
  3. Prepare the filling: In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and beat until light and creamy. Add eggs one at a time, mixing gently after each. Stir in vanilla extract and sour cream until smooth.
  4. Fill and bake: Pour the cream cheese mixture over the crust and smooth the surface. Place the springform pan on a baking sheet. Bake for 50–60 minutes, until the edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour.
  5. Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
  6. Prepare fruit topping: In a bowl, toss peach slices with lemon juice. In another bowl, combine berries. For a glossy topping, cook berries with cornstarch and a bit of water over low heat until thickened. Let cool completely.
  7. Assemble: Arrange peach slices over the chilled cheesecake. Spoon berry mixture or cooled sauce over the center. Refrigerate again for 30 minutes before serving.

Notes

To avoid cracks, do not overmix the batter and cool gradually inside the oven.

For a no-bake version, use stabilized whipped cream in place of eggs and chill the filling until set.

Always use ripe, sweet fruit for the best flavor and color.

You may drizzle honey or a sugar glaze over the fruit for extra shine.

  • Author: Emily
  • Prep Time: 30
  • Cook Time: 60

Find it online: https://recipesmars.com/2025/06/summer-berry-and-peach-cheesecake-a-refreshing-dessert/