Capture the essence of summer in a slice with this Summer Berry and Peach Cheesecake. Fresh, juicy peaches, strawberries, and blueberries pair perfectly with a creamy cheesecake filling atop a crisp graham cracker crust. This easy-to-make dessert is perfect for gatherings or as a cool, refreshing treat on a warm day. Elevate your summer celebrations with this colorful, flavorful dessert that will surely impress your guests!
Why You’ll Love This Recipe:
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Deliciously Fresh and Fruity: The combination of fresh peaches and mixed berries makes this cheesecake the perfect summer dessert, bursting with seasonal flavors.
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Creamy and Smooth: The rich cream cheese filling creates a velvety texture that complements the tangy, sweet fruit topping.
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Easy to Make: With just a few simple steps, you can prepare this show-stopping cheesecake for your next gathering or special occasion.
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Perfect for Summer: The light, refreshing fruit topping is balanced by the creamy filling, making this cheesecake an ideal dessert for hot weather.
Ingredients:
For the Crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup unsalted butter, melted
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Pinch of salt
For the Cheesecake Filling:
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16 oz cream cheese, softened
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¾ cup granulated sugar
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1 tsp vanilla extract
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3 large eggs
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1 cup sour cream
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1 tsp lemon juice
For the Topping:
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2 peaches, pitted and sliced
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1 cup mixed berries (strawberries, blueberries, raspberries)
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2 tbsp honey or maple syrup
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Fresh mint leaves for garnish (optional)
Instructions:
1. Prepare the Crust:
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Preheat your oven to 350°F (175°C).
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In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until well combined.
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Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
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Bake for 10 minutes, then remove from the oven and let it cool completely.
2. Make the Cheesecake Filling:
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In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
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Gradually add in the granulated sugar, mixing well after each addition. Add the vanilla extract and blend until fully incorporated.
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Add the eggs one at a time, mixing just until combined. Be careful not to overmix.
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Stir in the sour cream and lemon juice until the mixture is smooth and creamy.
3. Bake the Cheesecake:
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Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
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Bake in the preheated oven for 50-60 minutes or until the edges are set and the center appears slightly wobbly.
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Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
4. Cool and Chill:
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Remove the cheesecake from the oven and allow it to cool to room temperature.
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Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.
5. Prepare the Topping:
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In a bowl, toss the sliced peaches and mixed berries with honey or maple syrup, allowing them to marinate for about 15-20 minutes.
6. Serve the Cheesecake:
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Once the cheesecake has chilled, carefully remove it from the springform pan.
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Top with the marinated peaches and berries, and garnish with fresh mint leaves if desired.
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Slice and serve, enjoying the burst of summer flavors in every bite!
Servings and Timing:
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Servings: 10 servings
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Prep Time: 30 minutes
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Cook Time: 50-60 minutes
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Chill Time: 4 hours minimum (or overnight)
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Total Time: 6 hours 20 minutes
Variations:
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Add a Crunchy Topping: For extra texture, sprinkle some crushed graham crackers or granola on top of the fruit before serving.
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Different Fruit Combinations: Swap the berries for your favorite fruits such as mangoes, kiwi, or pineapple for a tropical twist.
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Gluten-Free Version: Use gluten-free graham crackers to make this cheesecake crust gluten-free.
Storage:
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Leftovers: Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.
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Freezing: You can freeze the cheesecake for up to 1 month. Let it thaw in the refrigerator overnight before serving.
Conclusion:
This Summer Berry and Peach Cheesecake is the perfect dessert to celebrate the fresh flavors of the season. The creamy cheesecake filling paired with a crisp graham cracker crust and topped with juicy, marinated peaches and mixed berries creates a dessert that’s as delightful to look at as it is to eat. Whether you’re hosting a summer party, a family gathering, or just enjoying a quiet afternoon, this cheesecake is sure to impress and satisfy your sweet cravings!
Print
Summer Berry and Peach Cheesecake
- Total Time: 6 hours 20 minutes
- Yield: 10 servings
Description
Capture the essence of summer in a slice with this Summer Berry and Peach Cheesecake. Fresh, juicy peaches, strawberries, and blueberries pair perfectly with a creamy cheesecake filling atop a crisp graham cracker crust. This easy-to-make dessert is perfect for gatherings or as a cool, refreshing treat on a warm day. Elevate your summer celebrations with this colorful, flavorful dessert that will surely impress your guests!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Pinch of salt
For the Cheesecake Filling:
16 oz cream cheese, softened
¾ cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
1 tsp lemon juice
For the Topping:
2 peaches, pitted and sliced
1 cup mixed berries (strawberries, blueberries, raspberries)
2 tbsp honey or maple syrup
Fresh mint leaves for garnish (optional)
Instructions
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
Bake for 10 minutes, then remove from the oven and let it cool completely.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Gradually add in the granulated sugar, mixing well after each addition. Add the vanilla extract and blend until fully incorporated.
Add the eggs one at a time, mixing just until combined. Be careful not to overmix.
Stir in the sour cream and lemon juice until the mixture is smooth and creamy.
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes or until the edges are set and the center appears slightly wobbly.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
4. Cool and Chill:
Remove the cheesecake from the oven and allow it to cool to room temperature.
Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.
5. Prepare the Topping:
In a bowl, toss the sliced peaches and mixed berries with honey or maple syrup, allowing them to marinate for about 15-20 minutes.
6. Serve the Cheesecake:
Once the cheesecake has chilled, carefully remove it from the springform pan.
Top with the marinated peaches and berries, and garnish with fresh mint leaves if desired.
Slice and serve, enjoying the burst of summer flavors in every bite!
Notes
- Add a Crunchy Topping: For extra texture, sprinkle some crushed graham crackers or granola on top of the fruit before serving.
- Different Fruit Combinations: Swap the berries for your favorite fruits such as mangoes, kiwi, or pineapple for a tropical twist.
- Gluten-Free Version: Use gluten-free graham crackers to make this cheesecake crust gluten-free.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
