Name: Summer Berry and Peach Cheesecake Recipe
Prep time: 25 min
Cook time: 55 min
Total time: PT-484960H23M50S
Cuisine: American
Ingredients: For the crust:; Graham cracker crumbs; Granulated sugar; Unsalted butter, melted; For the cheesecake filling:; Cream cheese, softened; Granulated sugar; Eggs; Vanilla extract; Sour cream; Lemon juice; For the topping:; Fresh strawberries, sliced; Fresh blueberries; Fresh raspberries; Ripe peaches, sliced; Apricot jam (optional, for glazing)

This summer berry and peach cheesecake is the ultimate warm-weather dessert. It’s rich and creamy, topped with a vibrant mix of juicy peaches and fresh berries that bring a burst of flavor and color to every slice. I love serving it at summer gatherings or making it ahead for an easy but impressive treat. The fruity topping balances the richness of the cheesecake so beautifully—it’s always a crowd favorite.

Summer Berry and Peach Cheesecake Recipe

Why You’ll Love This Recipe

I love how this cheesecake captures the flavors of summer in every bite. The graham cracker crust is buttery and crisp, the filling is smooth and tangy, and the fresh fruit on top adds a refreshing finish. It looks as good as it tastes, and it’s surprisingly simple to make. Whether I’m baking for a backyard party or just want something sweet to keep in the fridge, this recipe never lets me down.

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
Eggs
Vanilla extract
Sour cream
Lemon juice

For the topping:

Fresh strawberries, sliced
Fresh blueberries
Fresh raspberries
Ripe peaches, sliced
Apricot jam (optional, for glazing)

directions

I start by preheating the oven to 350°F (175°C).
In a bowl, I combine the graham cracker crumbs and sugar, then mix in melted butter until the texture resembles wet sand.
I press the crust mixture firmly into the bottom of a springform pan and bake it for 10 minutes. Once baked, I let it cool completely.
While the crust cools, I prepare the filling. I beat the cream cheese until smooth, then add the sugar and beat until fluffy.
I add the eggs one at a time, mixing well after each addition, then stir in the vanilla, sour cream, and lemon juice.
I pour the filling over the cooled crust and bake at 325°F (163°C) for 50-60 minutes, until the center is just set but slightly jiggly.
After baking, I turn off the oven and leave the cheesecake inside with the door slightly open for an hour. Then I refrigerate it for at least 4 hours or overnight.
Once chilled, I top the cheesecake with an arrangement of strawberries, blueberries, raspberries, and peach slices.
For a glossy finish, I gently warm some apricot jam and brush it over the fruit.

Servings and timing

This cheesecake serves 10-12 people.
Prep time: 25 minutes
Bake time: 55 minutes
Chill time: 4 hours minimum
Total time: About 5 hours and 20 minutes (including chilling)

Variations

Sometimes I use a shortbread crust instead of graham crackers for a richer flavor. If I’m short on time, I top it with a mix of store-bought fruit preserves and fresh fruit. I’ve also swapped the peaches for nectarines or added a swirl of berry compote into the filling for a fruity surprise inside.

storage/reheating

I store the cheesecake covered in the fridge for up to 5 days. It tastes best when chilled, and I don’t reheat it since it’s meant to be served cold. If I need to freeze it, I do so before adding the fresh fruit topping, wrapping it tightly in plastic wrap and foil. It keeps well in the freezer for up to 1 month.

FAQs

Can I make this cheesecake without a springform pan?

Yes, I can use a deep pie dish or cake pan lined with parchment, but getting clean slices is easier with a springform.

Can I use frozen fruit?

I can, but I thaw and drain the fruit well to avoid excess moisture. Fresh fruit gives the best look and texture.

How do I prevent cracks in the cheesecake?

I avoid overmixing the batter and let the cheesecake cool slowly in the oven with the door ajar. The sour cream in the filling also helps keep it smooth.

Can I make this ahead of time?

Absolutely. I usually make it the day before and add the fruit topping right before serving for the best presentation.

What other fruits can I use?

I’ve tried this with blackberries, cherries, kiwi, and even thinly sliced mango. It’s very versatile depending on what’s in season.

Conclusion

This summer berry and peach cheesecake is a dessert I come back to year after year. It’s creamy, fresh, and beautiful enough to serve at any occasion. The fruit topping makes it feel light and summery, while the rich cheesecake base gives it that classic indulgence I crave. Whether I’m hosting or treating myself, this is one of those desserts that always leaves a lasting impression.