Summer Berry and Peach Cheesecake Recipe

Introduction

When the sun is shining and summer fruit is in abundance, there’s no better way to celebrate than with a refreshing and decadent Summer Berry and Peach Cheesecake. Combining the creamy richness of a classic cheesecake with the vibrant, juicy flavors of seasonal berries and peaches, this dessert is a guaranteed crowd-pleaser. Whether you’re hosting a picnic, potluck, backyard BBQ, or celebrating a summer birthday, this cheesecake is as visually stunning as it is delicious.

Not only is this dessert the ultimate showstopper, but it also pairs beautifully with other summer favorites like our Lemon Bundt Cake or refreshing Dirt Covered Carrot Pudding Cups. And if you’re already in love with fruit-forward cakes, don’t miss our light and flavorful Strawberry Lemon Cake!

What is a Summer Berry and Peach Cheesecake?

This cheesecake blends a classic graham cracker crust with a silky smooth cream cheese filling, topped with a vibrant medley of sliced strawberries, blueberries, raspberries, and juicy peaches. A touch of lemon juice in the filling enhances the natural brightness of the fruit, and a glossy apricot jam glaze ties everything together beautifully. Each bite is a creamy, fruity celebration of summer.

This dessert is incredibly versatile—you can adapt it for different fruit combinations, serve it in jars for picnics, or turn it into a no-bake version for extra convenience. Whether you’re a cheesecake connoisseur or a beginner baker, this recipe is approachable, customizable, and perfect for summer.

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs (about 12 full graham crackers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling:

• 24 oz cream cheese, softened (three 8 oz packages)
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 tbsp lemon juice (fresh squeezed)

Fruit Topping:

• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 medium peaches, peeled and sliced thin
• 2 tbsp apricot jam (optional, for glaze)

Ingredient Substitutions & Variations

• Crust Alternatives: Try Oreo cookies, Biscoff biscuits, or a gluten-free cookie base like almond or oat flour.
• Dairy-Free Version: Use vegan cream cheese and dairy-free sour cream alternatives.
• Sweeteners: Substitute granulated sugar with honey, agave nectar, maple syrup, or a low-glycemic sugar alternative.
• Fruit Swaps: Mix it up with cherries, mango, kiwi, plums, or blackberries depending on what’s fresh and local.
• Mini Cheesecakes: Pour into cupcake liners for individual-sized desserts.

Step-by-Step Instructions

Step 1: Make the Crust

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
3. Press firmly into the bottom of the prepared pan to create an even layer.
4. Bake for 10 minutes. Set aside to cool while preparing the filling.

Step 2: Prepare the Cheesecake Filling

1. Beat softened cream cheese in a large bowl until smooth and creamy, about 2-3 minutes.
2. Gradually add sugar, beating well to incorporate.
3. Add eggs one at a time, mixing thoroughly after each.
4. Add vanilla extract, sour cream, and lemon juice. Mix until fully combined and smooth.

Step 3: Bake the Cheesecake

1. Pour the filling over the cooled crust and smooth the top.
2. Bake for 50-60 minutes, until the edges are set but the center jiggles slightly.
3. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes.
4. Transfer to a wire rack and let cool completely to room temperature.

Step 4: Add the Fruit Topping

1. Once the cheesecake has cooled, arrange sliced strawberries, blueberries, raspberries, and peach slices in a decorative pattern.
2. Optional: Warm apricot jam slightly in a small saucepan or microwave, then brush over the fruit to give it a beautiful shine.

Step 5: Chill and Serve

1. Refrigerate the cheesecake for at least 2 hours or overnight for best results.
2. Slice with a clean, sharp knife. Wipe the blade between slices for a clean cut.
3. Serve chilled with optional whipped cream or a drizzle of berry coulis.

Serving & Presentation Tips

• Classic Style: Let the natural beauty of the fruit shine. Arrange slices like a floral pattern for extra impact.
• With Whipped Cream: Add a swirl of whipped cream around the edges.
• Sauce Options: Serve with a drizzle of raspberry sauce, peach glaze, or chocolate ganache.
• Creative Touches: Add edible flowers, crushed pistachios, or a dusting of powdered sugar.
• For Parties: Serve as mini cheesecakes in cups or jars for easy portion control.

Mistakes to Avoid

• Overmixing the Batter: This introduces excess air and causes the cheesecake to rise and crack. Mix until smooth but not fluffy.
• Skipping the Gradual Cooling Step: Sudden temperature changes lead to cracks.
• Using Cold Ingredients: Always bring cream cheese, eggs, and sour cream to room temperature.
• Overbaking: Cheesecake should be slightly jiggly in the center. It will continue to set as it cools.
• Skipping Parchment Paper: If not using a springform pan, line the bottom and sides with parchment for easier removal.

Storage Tips

• Refrigerate: Store tightly covered in the fridge for up to 5 days.
• Freezing: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge before serving.
• Make Ahead: Cheesecake tastes even better the next day, making it ideal for advance preparation.
• Topping Tip: If freezing, add the fresh fruit topping after defrosting to preserve freshness.

FAQs

Q: Can I use frozen fruit instead of fresh?
A: Yes, but be sure to thaw and drain thoroughly to avoid excess moisture affecting the texture.

Q: Do I need a water bath to bake this cheesecake?
A: No, this recipe is designed to be simple. The gradual cooling prevents cracking.

Q: Can I make this gluten-free?
A: Absolutely. Use gluten-free graham crackers or almond flour in the crust.

Q: Can I turn this into a no-bake cheesecake?
A: Yes, substitute the filling with a no-bake cream cheese mixture stabilized with gelatin or whipped cream.

Q: How long will it stay fresh?
A: Stored in the fridge, it will stay delicious for up to 5 days.

Q: Can I add a layer of fruit inside the cheesecake?
A: Yes! Fold in diced peaches or berries into the batter before baking for a fruity surprise inside.

More Delicious Dessert Recipes

• Strawberry Lemon Cake
• Lemon Bundt Cake
• Dirt Covered Carrot Pudding Cup
• All Desserts

Final Thoughts

This Summer Berry and Peach Cheesecake is everything you want in a summer dessert: creamy, fruity, refreshing, and crowd-pleasing. It captures the essence of summer with its fresh fruit topping and citrus-kissed filling, offering a delightful contrast of textures and flavors.

Easy to customize, fun to decorate, and perfect for make-ahead prep, this cheesecake belongs at your next summer gathering. Whether served at a BBQ, bridal shower, birthday brunch, or weeknight family dinner, it’s guaranteed to bring smiles.

Try it, love it, and don’t forget to share it! If you enjoyed this recipe, leave a comment and rating below. Happy summer baking!

Print