Summer Berry and Peach Cheesecake Recipe
A creamy baked cheesecake with fresh peaches and berries, layered over a crisp cookie crust. This summer dessert is light, fruity, and perfect for warm-weather gatherings.
Equipment
- Springform Pan
Ingredients
Crust
- 1 14 oz sleeve ginger snap cookies or graham crackers or digestive biscuits
- 4 tbsp unsalted butter melted
Filling
- 3 8 oz packages cream cheese room temperature
- 2 tbsp all-purpose flour
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
Topping
- 1/2 cup blueberry jam
- 3 medium peaches sliced
- 1/2 cup fresh blueberries
- coarse sparkling sugar optional, for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C). Crush cookies into fine crumbs and mix with melted butter. Press into bottom of springform pan. Bake 8–10 minutes and cool.
- In a large bowl, beat cream cheese until smooth. Add flour and sugar, mixing until combined. Add eggs one at a time, then vanilla. Mix until just smooth.
- Pour filling over crust and smooth the top. Bake at 325°F (160°C) for 55–65 minutes, until edges are set and center slightly jiggles.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate at least 4 hours or overnight.
- Once chilled, spread blueberry jam on top. Arrange sliced peaches and blueberries. Sprinkle with sparkling sugar if desired. Slice and serve!
Notes
This cheesecake is best made the day before serving. Customize with seasonal fruit like raspberries or cherries for variation. Store leftovers covered in the fridge up to 5 days.