Summer Berry and Peach Cheesecake Recipe

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If summer had a flavor, this would be it. This Summer Berry and Peach Cheesecake Recipe is what happens when creamy, dreamy cheesecake meets a swirl of ripe berries and juicy peaches and it’s every bit as divine as it sounds. Whether you’re hosting a backyard BBQ or just treating yourself (because yes, you deserve cheesecake on a Tuesday), this one’s a showstopper.

With a buttery cookie crust, velvety cream cheese filling, and a topping that’s practically dripping with ripe peaches and jammy berries, it’s no wonder this recipe is a seasonal favorite. If you’re a fan of peach cheesecake, baked berry cheesecake, or just have a soft spot for berry cheese cake in general, this dessert will have you swooning at first bite.

Why You’ll Love This Summer Berry and Peach Cheesecake Recipe

Bright, fresh flavor – Peaches and blueberries bring that sweet-tart balance to each slice.
Creamy, rich filling – Classic cheesecake texture with just enough sweetness.
Baked but breezy – A reliable baked berry cheesecake recipe that looks fancy but is super approachable.
Crowd pleaser – The sparkling sugar on top adds a little magic, perfect for parties or celebrations.

Ingredients You’ll Need Summer Berry and Peach Cheesecake Recipe

(Full quantities listed in the recipe card below)

Crust

Ginger snap cookies – Or use graham crackers or digestive biscuits for a more neutral base.
Butter – Melted, to bind the crust and add richness.

Filling

Cream cheese – Make sure it’s room temp for that perfectly smooth filling.
Flour – Helps firm up the texture slightly.
Sugar – Just the right amount of sweetness.
Eggs – At room temp, so they blend in seamlessly.
Vanilla extract – Classic and essential.

Topping

Blueberry jam – Adds flavor and shine.
Fresh peaches – Sweet, juicy, and sliced to perfection.
Fresh blueberries – For that bright pop of color and flavor.
Sparkling sugar – Optional, but gorgeous.

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How to Summer Berry and Peach Cheesecake Recipe

Step 1: Make the Crust

Crush your cookies into fine crumbs (a food processor works great). Mix them with the melted butter until the mixture looks like wet sand. Press into the bottom of a springform pan and bake at 350°F (175°C) for about 8–10 minutes. Let cool while you prep the filling.

Step 2: Prepare the Filling

In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the flour and sugar, mixing until well combined. Then add the eggs one at a time, beating slowly after each addition. Finally, mix in the vanilla extract.

Pour the filling over the cooled crust and smooth the top.

Step 3: Bake and Cool

Bake at 325°F (160°C) for 55–65 minutes, or until the edges are set but the center still jiggles slightly. Turn the oven off and crack the door, letting the cheesecake cool slowly for an hour. Then transfer to the fridge and chill for at least 4 hours (overnight is best!).

Step 4: Add the Topping

Once chilled, spread blueberry jam over the top. Arrange peach slices and fresh blueberries however your heart desires. Sprinkle with coarse sparkling sugar for a festive touch, if using.

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Nutrition (Per Slice – Approximate)

Calories: 420
Fat: 28g
Carbs: 35g
Protein: 7g
Sugar: 26g
Fiber: 1g

This cheesecake is indulgent, sure but it’s totally worth every bite.

Preparation Time Summer Berry and Peach Cheesecake Recipe

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 6–8 hours (including chilling)

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Tips for Summer Berry and Peach Cheesecake Recipe

Don’t skip the chill time. This helps the texture set up just right.
Room temp ingredients = smooth batter. Cold cream cheese = lumpy filling.
Water bath or not? You can bake this without a water bath, but placing a pan of water on the lower oven rack helps prevent cracks.
Customize your fruit. Strawberries, raspberries, or cherries would also be delicious.

How to Serve Summer Berry and Peach Cheesecake Recipe

This cheesecake is best served chilled with a big smile and maybe a glass of iced tea or rosé on the side. It’s beautiful on a cake stand, or you can slice it ahead of time for easier serving at a gathering.

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Storing and Make-Ahead Tips

Store any leftover cheesecake tightly covered in the fridge for up to 5 days. You can also freeze individual slices wrap them well and freeze for up to 1 month. Just thaw overnight in the fridge before serving.

Pro tip: Make it a day ahead so it’s chilled and ready when you are. It also gives the flavors time to meld.

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A Slice of Summer Story

This cheesecake was born from a summer farmers’ market run where I got a little too enthusiastic with peaches and berries (oops?). I had cream cheese at home and a dinner party to host and this baked berry cheesecake was the result. Now, it’s a requested favorite and my personal go-to when I want to bring the sunshine to dessert.

FAQ Summer Berry and Peach Cheesecake Recipe

Can I use frozen peaches or berries?

Yes! Just thaw and drain them well before using to avoid excess moisture.

Can I make this gluten-free?

Totally. Just use gluten-free cookies or graham crackers for the crust.

Do I need to use blueberry jam?

Not at all. Raspberry or peach preserves also work beautifully.

What if I don’t have a springform pan?

You can use a deep pie dish or cake pan lined with parchment, but a springform is easiest for slicing and serving.

How do I know when it’s baked enough?

The edges should be set and the center should still jiggle slightly. It’ll firm up as it cools.

Can I make mini cheesecakes with this recipe?

Yes! Just reduce the bake time to 20–25 minutes and use a muffin tin with liners.

Can I leave off the topping?

You sure can but it’s what gives it that wow factor! Even just the jam and blueberries look amazing.

What kind of cookies work best for the crust?

Gingersnaps, graham crackers, digestive biscuits anything light and crisp works great.

Final Thoughts

This Summer Berry and Peach Cheesecake Recipe captures everything we love about summer ripe fruit, vibrant color, and irresistible flavor. Whether you’re a die-hard peach cheesecake fan or new to the berry cheesecake game, this dessert is sure to become a seasonal staple.

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Scroll down for the full ingredient list and instructions this one’s a keeper.