Mouthwatering Berry and Peach Cheesecake

If you ask me, berry and peach cheesecake is pure summer magic on a plate.

This creamy dessert brings together the best of both worlds with juicy peaches and mixed berries sitting pretty on top of rich, smooth cheesecake. The sweet fruit pairs perfectly with that tangy cream cheese filling we all love.

It’s built on a simple graham cracker crust that holds everything together just right. Fresh seasonal fruit and a classic New York-style cheesecake base make this recipe feel both fancy and familiar.

It’s a show-stopping dessert that’s easier to make than you’d think, perfect for summer gatherings or whenever you want something special.

What Kind of Cream Cheese Should I Use?

For the best cheesecake results, you’ll want to use full-fat cream cheese – avoid the low-fat or fat-free versions as they can make your cheesecake grainy and less creamy. Philadelphia is the gold standard that most bakers swear by, but any name brand will work well as long as it’s the regular, full-fat variety. Make sure your cream cheese is completely softened before you start mixing – this usually takes about 2-3 hours at room temperature, or you can soften it quickly by placing the unopened packages in warm water for about 15 minutes. Properly softened cream cheese should give slightly when you press it with your finger, and this step is crucial for getting that smooth, lump-free texture we all want in cheesecake.

Options for Substitutions

This cheesecake is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Graham cracker crumbs: You can crush your own graham crackers or swap them for vanilla wafer crumbs, digestive biscuit crumbs, or even crushed gingersnaps for a spicier kick.
• Cream cheese: Make sure your cream cheese is at room temperature – this is key for a smooth texture. Don’t substitute with low-fat versions as they’ll make your cheesecake watery and less creamy.
• Sour cream: Greek yogurt works as a substitute, but use the full-fat kind. You can also use heavy cream if that’s what you have on hand.
• Fresh berries: Frozen berries work fine – just thaw and drain them well first. You can also use any berry combination you like or stick to just one type if that’s your preference.
• Fresh peaches: Canned peaches work in a pinch (drain them well), or you can swap for other stone fruits like nectarines or apricots. Frozen peach slices also work if thawed and drained.
• Eggs: Make sure your eggs are at room temperature for the smoothest mixing. Cold eggs can cause the batter to curdle.

Watch Out for These Mistakes While Baking

The biggest mistake when making cheesecake is not having your cream cheese at room temperature, which leads to lumpy filling that won’t smooth out no matter how much you mix it – take it out of the fridge at least 2 hours before baking for the best results.

Overmixing the batter once you add the eggs is another common error that creates too much air and causes cracks on the surface, so fold the eggs in gently just until combined.

To prevent your fresh fruit from making the cheesecake watery, pat the berries dry with paper towels and slice the peaches right before serving rather than adding them to the batter.

Finally, resist the urge to open the oven door during baking, as sudden temperature changes will cause your cheesecake to crack – it’s done when the center is almost set but still has a slight jiggle when you gently shake the pan.

What to Serve With Berry and Peach Cheesecake?

This fruity cheesecake is pretty much perfect on its own, but a dollop of fresh whipped cream or a scoop of vanilla ice cream makes it even more indulgent. Since it’s already packed with berries and peaches, you could serve it alongside a hot cup of coffee or tea to balance out all that creamy sweetness. For a fun presentation, try drizzling some berry coulis or honey around the plate, or add a few extra fresh berries as garnish. If you’re serving this at a dinner party, it pairs beautifully after a light meal since it’s rich and satisfying enough to be the star of the show.

Storage Instructions

Refrigerate: This cheesecake actually tastes better after it’s had time to chill and set properly. Cover it loosely with plastic wrap or store it in an airtight container in the fridge for up to 5 days. The flavors really meld together nicely after the first day, so don’t worry if you can’t finish it right away!

Freeze: You can freeze individual slices or the whole cheesecake for up to 3 months. Wrap each piece tightly in plastic wrap, then place in a freezer bag to prevent freezer burn. The berries and peaches hold up surprisingly well in the freezer, though the texture might be slightly softer when thawed.

Serve: For the best texture, let frozen slices thaw in the refrigerator for about 4-6 hours or overnight. If you’re in a hurry, you can let it sit at room temperature for about 30 minutes, but it’s really at its best when properly thawed and chilled.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3600-3900
• Protein: 45-55 g
• Fat: 245-265 g
• Carbohydrates: 320-340 g

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 24 oz cream cheese, at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream

For the fruit topping:

• 1 cup assorted fresh berries (strawberries, blueberries, raspberries)
• 2 ripe peaches, cut into slices

Step 1: Prepare the Pan and Oven

Preheat your oven to 325°F (163°C) to ensure it’s nice and hot when you’re ready to bake.

Grease a 9-inch springform pan thoroughly, making sure to cover the bottom and sides to help with easy removal later.

Step 2: Make the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and the melted unsalted butter.

Mix until the crumbs are evenly moistened.

Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer.

Set aside while you make the filling.

I always use the bottom of a flat cup to compact the crust and create a sturdy base.

Step 3: Prepare the Cheesecake Batter

• 24 oz cream cheese, at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract

Using a large mixing bowl and an electric mixer, beat the cream cheese at room temperature until it is smooth and creamy, ensuring there are no lumps.

Add in the remaining 1 cup of granulated sugar and vanilla extract, beating until everything is well combined and the batter looks silky.

Step 4: Incorporate Eggs and Sour Cream

• 3 large eggs
• 1 cup sour cream

Add the eggs to the cream cheese mixture one at a time, beating well after each addition to fully incorporate.

After all eggs are mixed in and the batter is smooth, gently fold in the sour cream until just combined.

This prevents overmixing, which can lead to cracks in the cheesecake.

Step 5: Assemble the Cheesecake

• cheesecake batter from Steps 3 and 4
• graham cracker crust from Step 2
• 2 ripe peaches, cut into slices
• 1 cup assorted fresh berries (strawberries, blueberries, raspberries)

Pour the cheesecake batter over the prepared graham cracker crust in the springform pan, using a spatula to even out the top if needed.

Arrange the peach slices and assorted fresh berries over the top of the batter.

I try to make a pretty pattern with the fruit, but you can be as artistic or simple as you like.

Step 6: Bake, Cool, and Chill

Bake the assembled cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Remove from the oven and allow to cool to room temperature.

Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to help it set and develop its flavor before serving.

For best results, I like to run a knife around the edge after cooling to loosen the cake from the pan.

Mouthwatering Berry and Peach Cheesecake

Delicious Mouthwatering Berry and Peach Cheesecake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 3 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings 4

Calories 3750 kcal

Ingredients

  

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 24 oz cream cheese, at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream

For the fruit topping:

• 1 cup assorted fresh berries (strawberries, blueberries, raspberries)
• 2 ripe peaches, cut into slices

Instructions

 

• Preheat your oven to 325°F (163°C) to ensure it's nice and hot when you're ready to bake. Grease a 9-inch springform pan thoroughly, making sure to cover the bottom and sides to help with easy removal later.
• In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and the melted unsalted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Set aside while you make the filling. I always use the bottom of a flat cup to compact the crust and create a sturdy base.
• Using a large mixing bowl and an electric mixer, beat the cream cheese at room temperature until it is smooth and creamy, ensuring there are no lumps. Add in the remaining 1 cup of granulated sugar and vanilla extract, beating until everything is well combined and the batter looks silky.
• Add the eggs to the cream cheese mixture one at a time, beating well after each addition to fully incorporate. After all eggs are mixed in and the batter is smooth, gently fold in the sour cream until just combined. This prevents overmixing, which can lead to cracks in the cheesecake.
• Pour the cheesecake batter over the prepared graham cracker crust in the springform pan, using a spatula to even out the top if needed. Arrange the peach slices and assorted fresh berries over the top of the batter. I try to make a pretty pattern with the fruit, but you can be as artistic or simple as you like.
• Bake the assembled cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Remove from the oven and allow to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to help it set and develop its flavor before serving. For best results, I like to run a knife around the edge after cooling to loosen the cake from the pan.