Name: Summer Berry and Peach Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 30 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup butter, melted; 24 oz cream cheese, softened; 1 cup sugar; 3 large eggs; 1 tsp vanilla extract; 1 cup sour cream or Greek yogurt; 2 fresh peaches, sliced; 2 cups fresh mixed berries (strawberries, blueberries, raspberries, blackberries); Optional: 1 tsp lemon zest for brightness

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This summer berry and peach cheesecake is creamy, fruity, and the perfect dessert for warm weather. I love how the rich cheesecake base pairs with the freshness of peaches and berries, making it both indulgent and refreshing.

Summer Berry and Peach Cheesecake Recipe

Why You’ll Love This Recipe

I like this recipe because it takes a classic cheesecake and gives it a summery twist. The juicy fruit adds natural sweetness and color, while the cheesecake stays smooth and decadent. It’s a dessert that looks beautiful on the table and tastes even better chilled.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs (for crust)
butter (melted)
cream cheese (softened)
sugar
eggs
vanilla extract
sour cream or Greek yogurt
fresh peaches (sliced)
fresh mixed berries (strawberries, blueberries, raspberries, blackberries)
optional: lemon zest for brightness

Directions

I preheat my oven to 325°F (160°C) and prepare a springform pan.
I mix graham cracker crumbs with melted butter and press the mixture into the bottom of the pan to form the crust.
I beat cream cheese and sugar until smooth, then add eggs one at a time, followed by vanilla and sour cream.
I pour the cheesecake batter over the crust and smooth the top.
I bake for 50–60 minutes, until the edges are set but the center is slightly jiggly.
I turn off the oven and let the cheesecake cool gradually before refrigerating for at least 4 hours, or overnight.
Just before serving, I top the chilled cheesecake with sliced peaches and fresh berries.

Servings and timing

This recipe makes about 10–12 servings. Prep time is around 20 minutes, baking is about 1 hour, and chilling takes at least 4 hours, so the cheesecake is ready in about 5½ hours total.

Variations

Sometimes I make a no-bake version by using whipped cream with the cream cheese and letting it set in the fridge. If I want more tang, I add lemon zest or drizzle lemon glaze over the fruit. For a tropical twist, I swap peaches for mango and top with passionfruit pulp.

storage/reheating

I keep leftovers in the refrigerator for up to 4 days, covered tightly. I don’t reheat cheesecake, but I do let it sit at room temperature for 10–15 minutes before serving so it’s perfectly creamy. Cheesecake also freezes well for up to 2 months—I thaw slices overnight in the fridge before enjoying.

FAQs

Can I use canned peaches instead of fresh?

Yes, I drain them well before using, though fresh peaches give the best flavor.

Do I need a water bath for baking?

I usually use one to prevent cracks, but it’s optional if I don’t mind a rustic look.

Can I make this cheesecake without baking?

Yes, I prepare a no-bake filling with cream cheese, whipped cream, and sugar, then let it chill until firm.

What berries work best for topping?

I like using a mix of strawberries, blueberries, raspberries, and blackberries for color and flavor.

Can I make this ahead of time?

Yes, I often make it the day before serving. The flavors develop more and the cheesecake sets beautifully overnight.

Conclusion

I love making summer berry and peach cheesecake because it’s creamy, fruity, and always a showstopper. The combination of rich cheesecake and fresh fruit makes it the perfect dessert for warm days, holidays, or any time I want something special. It’s a recipe that looks elegant but is simple enough for me to make at home.