Summer Berry Peach Cheesecake

This Summer Berry and Peach Cheesecake is my go-to dessert for warm weather because it is all about celebration. The juicy fruit topping and luscious creamy cheesecake are the perfect pair for backyard barbecues or birthday parties. I love how it turns a summer haul of fruit into a showstopper, yet it is surprisingly easy to make without turning on your oven for long.

I first brought this to a family picnic when I had a fridge full of extra strawberries and peaches. It disappeared in less than five minutes and my family requests it every July without fail.

Ingredients

• Graham cracker crumbs: a classic sweet and buttery base choose fresh unflavored crackers for best flavor
• Granulated sugar: helps sweeten and bind the crust and filling opt for organic for best texture
• Unsalted butter: brings richness to the crust use the best quality you can find
• Cream cheese: the main star make sure it is at room temperature for a smooth filling
• Granulated sugar: adds light sweetness to the filling fine sugar blends best
• Large eggs: give structure and creaminess always use fresh eggs
• Vanilla extract: brings warmth and balance use pure extract for best results
• Almond extract: boosts the fruit and nutty notes optional but lovely if you have it
• Sour cream: gives tang and silkiness to the cheesecake filling
• Heavy cream: makes the filling richer use cold heavy cream that is not ultra-pasteurized for fluffiest texture
• Fresh peaches: bring natural sweetness and a pop of color ripe but slightly firm peaches hold their shape best
• Fresh strawberries: lend juicy tart flavor and color try to pick berries that are fragrant and deep red
• Fresh raspberries: delicate and tart use just-ripened berries for best hold
• Fresh blueberries: sweet little pops of flavor pick plump berries with a dusty blue shine
• Apricot preserves or peach jam: makes a glossy glaze that protects the fruit and adds extra flavor choose an all-fruit variety for the brightest finish
• Lemon juice: brightens up the glaze and preserves color use fresh-squeezed

Step-by-Step Instructions

Prepare the Crust:

Combine graham cracker crumbs sugar and melted butter in a bowl Mix until it resembles wet sand then press into a nine-inch springform pan using the bottom of a measuring cup to get a flat even layer Chill in the freezer for at least fifteen minutes if making no-bake cheesecake or bake at a medium low temperature for ten minutes until set then let it cool

Make the Cheesecake Filling:

In a large mixing bowl beat the softened cream cheese and sugar for two to three minutes until light and fluffy This removes any lumps and ensures a creamy texture Beat in eggs one at a time mixing on low speed and scraping the bowl after each addition Mix only until just combined to avoid over whipping which can cause cracks Add vanilla extract almond extract sour cream and heavy cream Beat on low just until you have a smooth silky batter Pour over the cooled crust then smooth the top with a spatula

Bake the Cheesecake:

If baking wrap the bottom of the springform pan in foil Place the pan into a larger roasting pan and fill with hot water about halfway up the sides This gentle steam keeps the cheesecake ultra creamy Bake at a gentle temp for about fifty to sixty minutes until edges are set and the center still has a slight wiggle Turn off the oven crack the door and let the cheesecake cool for an hour in the oven This keeps the top from cracking Refrigerate the cheesecake at least four to six hours until completely set Overnight is best for easiest slicing

Prepare the Fruit Topping:

In a small saucepan over low heat melt the apricot preserves or peach jam with lemon juice Stir until smooth then set aside to cool Slice the peaches and halve the strawberries Lay them over the chilled cheesecake Follow with raspberries and blueberries for color and variety Brush the fruit gently with the cooled glaze for a beautiful shine and to keep the fruit fresh

Serve and Enjoy:

Release the cheesecake from the springform mold Slice with a hot dry knife for clean edges Serve it cold and enjoy

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Storage tips

Keep the cheesecake refrigerated tightly covered It will stay fresh for up to four days pre-glazed fruit topping holds up best if added the day of serving If you want to make it even further in advance prepare and freeze the un-topped cheesecake for up to one month Let it thaw overnight in the refrigerator and add the fruit right before serving

Ingredient substitutions

Out of graham crackers Try vanilla wafers shortbread cookies or gluten free cookies for the crust If you are not a fan of peaches swap them for nectarines mango or even cherries You can use Greek yogurt instead of sour cream for a lighter twist and try blackberry or strawberry jam for the glaze

Serving suggestions

This cheesecake is a true centerpiece but it also makes incredible individual minis using a muffin tin Garnish each slice with extra berries and a small mint leaf for a pretty finish Try pairing with iced tea lemonade or sparkling wine for a refreshing dessert spread

Cultural context

Cream cheese style cheesecakes date back to American kitchens in the early 1900s but topping them with fresh fruit became a trend in the mid-century celebrating abundance during peak summer harvest This version honors that tradition while making the most of today’s vibrant ingredients

Recipe FAQs

→ Can I use frozen berries instead of fresh?

Yes, you can use frozen berries, but thaw and drain them well to avoid excess moisture on the cheesecake.

→ Is it possible to make this dessert fully no-bake?

Absolutely! Simply freeze the graham crust for 15 minutes and use a no-bake filling made with cream cheese, whipped cream, and sugar.

→ How do I prevent the crust from becoming soggy?

Ensure the crust is well-pressed and cooled before adding the filling. If using the baked option, let it cool completely.

→ How long should the cheesecake chill?

For best results, chill at least 4-6 hours, or overnight for optimal texture and flavor development.

→ Can I add other fruits to the topping?

Yes, blackberries or pomegranate seeds add color and flavor. Mix and match to highlight your favorite fruits.

→ How should leftovers be stored?

Store covered in the refrigerator for up to 4 days. Enjoy chilled straight from the fridge.