Description
This Summer Berry & Peach Cheesecake is a stunning seasonal dessert with a buttery graham cracker crust, silky vanilla filling, and fresh berries and peaches on top. It’s refreshing, rich, and perfect for warm-weather gatherings.
Ingredients
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons melted butter
For the Filling:
24 oz cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
¾ cup sour cream
2 tablespoons all-purpose flour
For the Topping:
1 cup sliced fresh strawberries
¾ cup fresh blueberries
1 ripe peach, thinly sliced
1 tablespoon apricot jam or honey (for glaze, optional)
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment on the bottom.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake crust for 10 minutes, then cool.
3. In a large bowl, beat cream cheese until smooth. Add sugar, flour, and vanilla. Beat in eggs one at a time, then mix in sour cream.
4. Pour filling over crust. Smooth top and tap pan gently to release air bubbles.
5. Bake for 50–60 minutes until center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool 1 hour. Refrigerate for at least 4 hours or overnight.
6. Top with sliced strawberries, blueberries, and peaches. Warm jam or honey slightly and brush over fruit for shine. Slice and serve chilled.
Notes
Use room-temperature ingredients for a smooth filling.
Peaches can be substituted with nectarines or mango.
For extra flavor, add a hint of lemon zest to the filling.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: berry cheesecake, peach cheesecake, summer fruit dessert, seasonal cheesecake