This Summer Berry and Peach Cheesecake blends a rich, creamy cheesecake base with the vibrant, juicy sweetness of fresh peaches and mixed berries. It’s a stunning dessert that’s light, refreshing, and perfect for warm-weather gatherings.

Why I Love This Recipe

I love how this cheesecake turns simple summer fruits into something elegant and satisfying. The smooth filling contrasts beautifully with the sweet, tart berries and soft peaches on top. I also appreciate how easy it is to customize with whatever fruits I have on hand.

Ingredients

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

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the filling:

2 (8-ounce) packages cream cheese, softened
⅔ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 tablespoon lemon juice

For the topping:

1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup fresh raspberries
2 medium peaches, peeled, pitted, and sliced
2 tablespoons apricot jam (optional, for glaze)

Directions

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let it cool.
Beat softened cream cheese until smooth. Gradually add sugar. Add eggs one at a time, mixing well. Mix in vanilla, sour cream, and lemon juice.
Pour filling over the cooled crust. Bake for 45–50 minutes, until set but slightly jiggly in the center.
Let the cheesecake cool in the oven with the door slightly open for 30 minutes. Then transfer to a wire rack to cool completely.
Top with sliced strawberries, blueberries, raspberries, and peaches. If using jam, warm it slightly and brush over the fruit.
Chill in the fridge for at least 2 hours or overnight before slicing and serving.

Servings and Timing

Servings: 12
Prep Time: 30 minutes
Bake Time: 45–50 minutes
Cooling Time: 30 minutes
Chill Time: 2 hours (or overnight)
Total Time: About 3 hours 40 minutes

Variations

I sometimes swap graham crackers for crushed Oreos or vanilla wafers.
When I want it less sweet, I reduce the sugar slightly or use a sugar substitute.
For a dairy-free version, I use plant-based cream cheese and coconut cream.
Mango, cherries, or kiwi work beautifully in place of berries or peaches.

Storage/Reheating

I store leftover cheesecake in the fridge, covered, for up to 4 days.
For longer storage, I wrap slices in plastic wrap and freeze them for up to 2 months.
I don’t reheat it—cheesecake tastes best chilled. If frozen, I let it thaw in the fridge overnight.

FAQs

Can I use frozen fruit instead of fresh?

Yes, but I make sure to thaw and drain them well to avoid excess moisture.

How do I avoid cracks in the cheesecake?

I always use room-temperature ingredients and let the cheesecake cool slowly in the oven with the door ajar.

Can I make this ahead?

Absolutely. I often make it the night before since the flavor improves after chilling.

What if I don’t have a springform pan?

I use a lined cake pan, but I leave extra parchment hanging over the sides so I can lift it out gently.

Do I have to glaze the fruit topping?

No, but when I want that glossy bakery-style finish, I warm a bit of apricot jam and brush it on.

Conclusion

This Summer Berry and Peach Cheesecake is one of my favorite ways to celebrate the season. It’s creamy, fruity, and looks as amazing as it tastes. Whether I’m hosting a summer get-together or just want something fresh and indulgent, this recipe always delivers.