Sunshine on a plate, sweet summer fruit, and creamy decadence all come together in the irresistible Berry and Peach Cheesecake. This show-stopping dessert has a buttery graham cracker crust, lush cream cheese filling, and a joyful swirl of glossy peaches and vibrant berries on top. It’s lighter than you’d expect, delightfully colorful, and perfect for any celebration where you want to impress with both flavor and flair.

Berry and Peach Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Berry and Peach Cheesecake are refreshingly straightforward, but each one makes its own magic happen. From the crunchy graham cracker base to the tender cream cheese filling and jewel-toned fruit topping, every element plays a key role in the final masterpiece.

Graham cracker crumbs: The classic cheesecake base; choose fresh crumbs for the best crunch and a toasty, sweet finish.
Granulated sugar: Sweetens both the crust and filling, tying together every luscious bite.
Unsalted butter, melted: Holds the crust together and adds that signature buttery depth.
Cream cheese, softened: The heart of the cheesecake—a silky, tangy foundation for the filling.
Eggs: Provide structure and creaminess to the baked cheesecake.
Vanilla extract: Rounds out all the flavors and gives a delicate aroma.
Sour cream: Adds a subtle tartness and keeps the texture dreamy and smooth.
Heavy cream: Lends richness, making each forkful impossibly creamy.
Fresh or canned peach slices (drained if canned): Bring juicy summer sweetness and that gorgeous golden hue.
Mixed fresh berries (blueberries, raspberries, strawberries): For a colorful medley and a tangy contrast to the peaches.
Peach or apricot jam, warmed: The secret to a glossy, picture-perfect fruit topping.

How to Make Berry and Peach Cheesecake

Step 1: Make the Graham Cracker Crust

Start by preheating your oven to 325°F. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Pour it into a 9-inch springform pan and press firmly with the bottom of a glass or your fingers—don’t forget the edges! This creates a sturdy, flavorful foundation for your Berry and Peach Cheesecake. Bake crust for 10 minutes, then let it cool while you move on.

Step 2: Prepare the Creamy Filling

With the crust cooling, work on the cheesecake’s soul: the filling! Use a large bowl and beat softened cream cheese and sugar together until completely smooth and fluffy. Blend in the eggs, one at a time, just until incorporated—overmixing can make the texture dense. Finish by gently stirring in the vanilla, sour cream, and heavy cream until silky and homogenous.

Step 3: Assemble and Bake

Carefully pour the cream cheese filling onto your cooled graham crust. Smooth the top with a spatula or the back of a spoon for an even surface. Slide the pan into the oven and bake for 55 to 65 minutes. You’re looking for set edges with a slightly wobbly center—like a soft pillow. Once finished, turn off the oven, crack the door, and let the Berry and Peach Cheesecake cool inside for 1 hour to minimize cracks.

Step 4: Chill and Set

After the in-oven cool-down, remove the cheesecake and let it finish cooling to room temperature. For that signature creamy slice, transfer the pan to the fridge and chill at least 4 hours, or for best results, overnight. Patience really pays off here: the flavors meld and the texture firms up beautifully, making every bite luscious.

Step 5: Decorate with Fruit and Jam

Just before serving, artfully arrange the peach slices and mixed berries over the top of your cheesecake. Warm a bit of peach or apricot jam until it’s liquid and gently brush it over the fruit. This not only adds shine but also keeps everything fresh and inviting. Now, your Berry and Peach Cheesecake looks as good as it tastes!

How to Serve Berry and Peach Cheesecake

Garnishes

Add a finishing touch with fresh mint sprigs, a dusting of powdered sugar, or a sprinkle of finely chopped pistachios. Each brings a pop of color or an extra hint of flavor, making the Berry and Peach Cheesecake feel truly special with very little effort.

Side Dishes

Since this cheesecake is already rich and packed with fruit, pair it with something light: perhaps a glass of chilled Moscato or herbal iced tea, or serve with a bowl of fresh berries tossed in a splash of orange juice. These bright, refreshing sides balance the dessert’s creamy sweetness.

Creative Ways to Present

Portion your Berry and Peach Cheesecake into individual jars or cups for picnic-friendly treats, or cut it into bite-sized squares to pass around at a summer party. For holidays, arrange extra fruit in fun patterns or even spell out a festive message on top!

Make Ahead and Storage

Storing Leftovers

Wrap the cheesecake or slices tightly with plastic wrap or store in an airtight container in the fridge. It’ll stay fresh and fabulous for up to five days—though it almost always disappears much sooner!

Freezing

To freeze, cool the Berry and Peach Cheesecake completely (before adding toppings), then wrap well in plastic and foil. It can be frozen up to three months. When ready to enjoy, thaw overnight in the fridge and add the fresh fruit and jam topping just before serving.

Reheating

Cheesecake is best served chilled, but if you prefer a softer texture, let slices rest at room temperature for 20 to 30 minutes before eating. Avoid microwaving, as this can change the texture and cause the topping to run.

FAQs

Can I use frozen fruit for the topping?

Absolutely! Just be sure to thaw and drain frozen berries and peaches thoroughly to avoid extra moisture on the cheesecake, which can prevent the jam from adhering and make the surface watery.

What’s the best way to prevent cracks in the cheesecake?

The secret is not to overmix the batter and to let the Berry and Peach Cheesecake cool gradually. Baking at a lower temperature and leaving the cake in the oven (door cracked) prevents dramatic temperature changes that cause cracks.

Can I make this recipe gluten-free?

Definitely! Simply swap the traditional graham cracker crumbs for a certified gluten-free version, and your Berry and Peach Cheesecake will turn out just as delicious and beautiful as the original.

Do I have to use a springform pan?

A springform pan makes serving cheesecake a breeze. If you don’t have one, you can use a regular 9-inch cake pan lined with parchment, but unmolding will require some care.

Can I reduce the sugar in this recipe?

Reducing the sugar a bit is possible, but keep in mind that it affects both the texture and taste. Try lowering it by 10 to 20 percent to start, then taste the batter before baking.

Final Thoughts

There’s something joyfully nostalgic and utterly satisfying about homemade Berry and Peach Cheesecake. With vibrant fruit, a creamy center, and that classic graham crust, it’s a dessert that’s always met with smiles. If you love cheesecake and summer fruit, this recipe is sure to become a new favorite—so don’t wait, grab your fruit and cream cheese, and treat yourself to a slice of sunshine!

Berry and Peach Cheesecake Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 6 hours 30 minutes (including cooling and chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the deliciousness of a Berry and Peach Cheesecake, a perfect blend of sweet peaches, mixed berries, and creamy cheesecake on a graham cracker crust.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling:

24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup heavy cream

For the Topping:

1 cup fresh or canned peach slices (drained if canned)
1 cup mixed fresh berries (blueberries, raspberries, strawberries)
1/4 cup peach or apricot jam, warmed

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Instructions

Preheat oven to 325°F. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in vanilla, sour cream, and heavy cream. Pour filling over crust and smooth the top.
Bake for 55–65 minutes, or until edges are set and center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight.
Before serving, arrange peach slices and berries on top. Brush fruit with warmed jam for a glossy finish.