Summer Berry and Peach Cheesecake

When the summer sun shines brightly and the days grow longer, there’s nothing quite like indulging in a light and refreshing dessert. Summer desserts are celebrated for their ability to cool you down and bring a burst of flavor that reflects the vibrant season. Among the myriad of options available, the Summer Berry & Peach Cheesecake stands out as a quintessential summer treat, perfectly balancing the rich creaminess of cheesecake with the bright, juicy flavors of seasonal fruits.

Indulge in the ultimate summer treat with this Summer Berry & Peach Cheesecake! This dessert beautifully combines rich cream cheese with fresh, juicy berries and sweet peaches, creating a vibrant explosion of flavors perfect for any gathering. The crunchy graham cracker crust adds the ideal finishing touch. Easy to make, this cheesecake is not only a delight to taste but also a feast for the eyes, making it a memorable centerpiece for summer celebrations.

Print Recipe Pin Recipe

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

2 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

Zest of 1 lemon

For the berry topping:

1 ½ cups mixed fresh berries (strawberries, blueberries, raspberries)

2 ripe peaches, sliced

2 tablespoons honey

1 tablespoon lemon juice

Fresh mint leaves for garnish (optional)

Instructions

Prepare the Crust:

- Preheat your oven to 350°F (175°C).

- In a large bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated.

- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let it cool.

Make the Cheesecake Filling:

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

- Gradually add in the sugar and vanilla extract, mixing thoroughly until creamy.

- Add the eggs, one at a time, mixing on low speed after each addition until just combined (do not overmix).

- Fold in the sour cream and lemon zest gently until smooth and well combined.

Assemble and Bake:

- Pour the cheesecake mixture over the cooled crust in the springform pan. Smooth the top with a spatula.

- Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle.

- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Cool the Cheesecake:

- Remove the cheesecake from the oven and let it cool to room temperature for about 2 hours.

- After it has cooled, cover and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.

Prepare the Berry Topping:

- In a small saucepan over low heat, combine the mixed berries, sliced peaches, honey, and lemon juice. Cook gently for 5-7 minutes until the fruits soften slightly and release their juices. Let it cool.

Serve:

- Once the cheesecake is set and chilled, remove it from the springform pan.

- Spoon the berry and peach topping over the cheesecake.

- Garnish with fresh mint leaves if desired. Slice, serve, and enjoy the burst of summer flavors!

Prep Time, Total Time, Servings: 30 min | 6 hours (including chilling) | 8 servings