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As the sun shines brighter and the days grow longer, the arrival of summer brings with it an abundance of fresh, juicy fruits that beckon for celebration. Seasonal desserts play a crucial role in capturing the essence of this vibrant time of year, offering refreshing flavors that can elevate any gathering. Among these delightful treats, the Summer Berry and Peach Cheesecake stands out as a perfect blend of creamy, fruity, and refreshing tastes, making it an ideal centerpiece for warm-weather celebrations, picnics, and family gatherings.
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Summer Berry and Peach Cheesecake Recipe

Looking to impress your guests with a delicious summer dessert? Try this Summer Berry and Peach Cheesecake! With a creamy filling made from cream cheese, sour cream, and a buttery graham cracker crust, it's topped with fresh berries and juicy peaches for a burst of flavor. Perfect for picnics or family gatherings, this cheesecake is a true celebration of summer. Dive into this delightful recipe and enjoy every bite! #SummerDessert #Cheesecake #FreshFruit #Baking #Recipes #DessertLovers #PeachCheesecake #Yummy

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup sugar

1 teaspoon cinnamon (optional)

For the cheesecake filling:

16 oz cream cheese, softened

¾ cup granulated sugar

2 teaspoons vanilla extract

3 large eggs

1 cup sour cream

1 cup heavy whipping cream

For the berry topping:

1 cup mixed berries (strawberries, blueberries, raspberries)

2 tablespoons sugar

1 tablespoon lemon juice

1 ripe peach, sliced

For garnish (optional):

Fresh mint leaves

Instructions

Prepare the crust:

    - In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until well combined and crumbly.

      - Preheat your oven to 350°F (175°C). Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, until golden. Remove from the oven and let cool.

        Make the cheesecake filling:

          - In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.

            - Gradually add in sugar and vanilla extract, mixing until fully combined and smooth.

              - Add eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to over-mix.

                - Add sour cream and heavy cream, mixing until the batter is silky and smooth.

                  Bake the cheesecake:

                    - Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

                      - Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.

                        Prepare the berry topping:

                          - In a small saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Cook for about 5-7 minutes until the berries start to break down and release their juices. Remove from heat and let cool.

                            Assemble the cheesecake:

                              - Once the cheesecake has cooled completely, remove it from the springform pan. Spread the cooled berry mixture evenly on top of the cheesecake, adding fresh peach slices for decoration.

                                Chill and serve:

                                  - Cover the cheesecake and refrigerate for at least 4 hours, or overnight for best results.

                                    - When ready to serve, slice and garnish with fresh mint leaves if desired.

                                      Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 10-12