Go Back
As the warm summer sun beckons us outdoors, there's nothing quite like indulging in a refreshing dessert that captures the essence of the season. Enter the Summer Berry Peach Cheesecake—a luscious blend of creamy cheesecake, ripe peaches, and a colorful array of fresh berries. This dessert not only tantalizes the taste buds but also serves as a stunning centerpiece for gatherings, celebrations, or simply a delightful treat on a balmy day.

Summer Berry Peach Cheesecake

Summer is made sweeter with this refreshing Summer Berry Peach Cheesecake! Creamy cheesecake meets juicy peaches and vibrant berries for a delightful dessert that's visually stunning and incredibly delicious. Perfect for gatherings or peaceful afternoons, this recipe highlights seasonal ingredients for a burst of flavor in every bite. Indulge in a slice and embrace the essence of summer! #Cheesecake #SummerDessert #Baking #Foodie #FreshFruit #CheesecakeRecipe #DessertGoals #Sweets
Print Recipe Pin Recipe

Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Cheesecake Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

1 tsp vanilla extract

2 large eggs

1 cup ripe peaches, pureed (about 2 medium peaches)

1 tsp lemon juice

For the Summer Berry Topping:

1 cup mixed berries (strawberries, blueberries, raspberries)

2 tbsp honey

1 tbsp cornstarch

2 tbsp water

1 tsp vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until slightly golden. Remove from oven and let cool while preparing the filling.

      Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add in vanilla extract and mix. Incorporate the eggs, one at a time, mixing well after each addition. Gently fold in the peach puree and lemon juice until just combined.

        Bake the Cheesecake: Pour the creamy cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes until the center is slightly jiggly and the edges are set. Turn off the oven and leave the cheesecake inside for an additional hour, then let it cool to room temperature.

          Prepare the Berry Topping: In a small saucepan, combine the mixed berries, honey, cornstarch, water, and vanilla extract. Cook over medium heat, stirring gently until the mixture starts to bubble and thicken (about 5-7 minutes). Remove from heat and let cool.

            Assemble: Once the cheesecake is completely cooled, spread the berry topping evenly over the surface. Refrigerate for at least 4 hours or overnight to set.

              Serve: Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled, garnished with extra fresh berries if desired.

                Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12