I’m excited to share my Summer Berry and Peach Cheesecake—a creamy, velvety cheesecake topped with fresh peaches, juicy berries, and a glossy fruit glaze for a dessert that tastes like sunshine on a plate.

Summer Berry and Peach Cheesecake

Why I’ll Love This Recipe

I love this cheesecake because it blends the richness of creamy filling with the freshness of summer fruit. The peaches and berries add natural sweetness and bright color, making this dessert just as beautiful as it is delicious.

Ingredients

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

For the crust:

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted

For the cheesecake filling:

Cream cheese, softened
Granulated sugar
Sour cream
Eggs
Vanilla extract
Lemon zest

For the topping:

Fresh peaches, sliced
Fresh berries (strawberries, blueberries, raspberries, or blackberries)
Fruit glaze (apricot jam or peach preserves warmed and thinned with a little water)

Directions

I preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
I mix graham cracker crumbs, sugar, and melted butter, pressing firmly into the bottom of the pan for the crust.
I beat cream cheese and sugar until smooth, then blend in sour cream, eggs (one at a time), vanilla, and lemon zest until just combined.
I pour the filling into the crust and smooth the top.
I bake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
I turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour.
I refrigerate for at least 4 hours or overnight until fully chilled.
I arrange sliced peaches and berries over the top, then brush with the warmed fruit glaze for shine.

Servings and Timing

Servings: About 12 slices
Prep time: 25 minutes
Cook time: 50–60 minutes
Chill time: 4+ hours
Total time: About 5½–6 hours including chilling

Variations

I sometimes use a vanilla wafer crust instead of graham crackers.
I mix some berries into the cheesecake batter for extra bursts of fruit.
I swap peaches for nectarines or apricots when in season.
I add a hint of almond extract for a flavor twist.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, I freeze it without fruit topping for up to 2 months, thawing overnight in the fridge before adding fresh fruit. I never reheat it—this dessert is served chilled.

FAQs

Can I make this cheesecake without baking?

Yes—I prepare a no-bake cheesecake base and chill it until firm before adding fruit.

What’s the best way to prevent cracks?

I avoid overmixing, bake in a water bath, and let it cool gradually in the oven.

Can I use canned peaches?

Yes—but I drain them well and pat dry before arranging on top.

Can I make it ahead of time?

Absolutely—it’s even better the next day after chilling.

How do I get clean slices?

I use a sharp knife dipped in hot water and wipe it clean between cuts.

Conclusion

I love making Summer Berry and Peach Cheesecake because it’s creamy, fruity, and perfect for warm-weather gatherings. Each slice is a mix of indulgent cheesecake and fresh summer produce, making it as refreshing as it is decadent.