Summer Berry and Peach Cheesecake is the ultimate warm-weather dessert. Ripe peaches and fresh mixed berries rest atop a creamy, tangy cheesecake on a crisp graham cracker crust. Whether you’re hosting a summer barbecue or simply enjoying seasonal fruit, this chilled dessert delivers both flavor and elegance.
Why You’ll Love This Cheesecake
- Seasonal flavor: Peaches and berries are at their sweetest in summer.
- Make-ahead friendly: Perfect chilled dessert to prepare the night before.
- Classic and creamy: Smooth cheesecake base with a buttery graham crust.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Topping
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
- 2 ripe peaches, thinly sliced
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
- Make the crust: In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the springform pan. Set aside.
- Prepare the filling: Using a hand or stand mixer, beat the softened cream cheese until smooth. Add in 1 cup sugar and vanilla extract and beat until well combined.
- Add eggs: Beat in the eggs one at a time, mixing just until incorporated after each. Then stir in the sour cream until smooth.
- Assemble: Pour the cream cheese mixture over the crust. Gently arrange the peach slices and mixed berries on top of the batter.
- Bake: Place the cheesecake in the center of the oven and bake for 50–60 minutes, or until the center is just set (it should jiggle slightly).
- Cool: Let the cheesecake cool to room temperature. Then refrigerate for at least 4 hours (preferably overnight) before slicing and serving.
Serving Suggestions
- Garnish with a dollop of whipped cream or fresh mint for a fancy finish.
- Pair with iced tea or rosé for a refreshing dessert pairing.
Storage Tips
- Refrigerate: Store leftover cheesecake in the fridge, covered, for up to 5 days.
- Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Recipe Notes
- You can use frozen berries if fresh aren’t available—just thaw and drain them first.
- For a smoother top, bake the cheesecake in a water bath to prevent cracking.
Nutrition Information
Servings: 12
Calories: 350 kcal
Sodium: 220 mg
Sugar: 25 g
Keywords
summer cheesecake, peach dessert, berry cheesecake, easy cheesecake, fruit cheesecake recipe, make-ahead dessert, graham cracker crust, aldi cheesecake
Final Thoughts
This Summer Berry and Peach Cheesecake is a showstopper that’s surprisingly easy to make. Creamy, fruity, and picture-perfect, it’s everything a summer dessert should be. Be sure to pin this recipe and come back to it every peach season!