Description
This Summer Berry and Peach Cheesecake captures the essence of sunny days in every bite. With its buttery graham crust, velvety cream cheese filling, and a vibrant topping of ripe peaches and mixed berries, this dessert is both refreshing and indulgent — perfect for any summer gathering.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 medium fresh peaches, sliced
- 1 ½ cups mixed berries (strawberries, blueberries, raspberries)
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 325°F (160°C) and line a springform pan with parchment paper.
- Combine graham cracker crumbs and melted butter, then press into the pan base. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla extract, and lemon zest. Mix in eggs one at a time until just combined.
- Pour batter over the crust and smooth the top. Arrange sliced peaches and berries on top.
- Place the pan in a water bath and bake for 55–60 minutes until the center is slightly jiggly.
- Let cool completely at room temperature, then chill for at least 4 hours or overnight.
- Top with extra fruit or honey drizzle before serving. Slice and enjoy!
Notes
- Use room temperature cream cheese to avoid lumps.
- Pat fruit dry before topping to prevent excess moisture.
- Chill overnight for the best texture and clean slices.
- Wrap leftovers tightly and store in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: summer cheesecake, peach dessert, berry cheesecake, no-bake option, creamy fruit dessert