This Summer Berry and Peach Cheesecake is a creamy, indulgent dessert that brings together the sweetness of ripe summer peaches and mixed berries. The rich, velvety cheesecake filling sits atop a buttery graham cracker crust, and is topped with a vibrant and refreshing berry compote. It’s the perfect treat for any summer gathering or just when you’re craving something fruity and decadent.
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Why You’ll Love This Summer Berry and Peach Cheesecake
✔ Fresh and Fruity – The combination of sweet peaches and tangy berries is perfect for summer.
✔ No-Bake Option – Skip the oven for a cool, refreshing dessert.
✔ Creamy & Decadent – The cheesecake filling is rich and velvety.
✔ Perfect for Entertaining – Impress your guests with this show-stopping dessert.
Ingredients for Summer Berry and Peach Cheesecake
- For the Crust:
- 1 ½ cups graham cracker crumbs – For a buttery, crunchy base.
- ¼ cup sugar – Adds a bit of sweetness to the crust.
- ½ cup unsalted butter, melted – To bind the crust together.
- For the Cheesecake Filling:
- 2 cups cream cheese, softened – The creamy base of the filling.
- 1 cup heavy cream – For a rich, smooth texture.
- ½ cup powdered sugar – Sweetens the filling.
- 1 teaspoon vanilla extract – Adds depth of flavor.
- 2 teaspoons lemon juice – Brightens up the filling.
- ¼ cup sour cream – For a tangy, creamy finish.
- For the Summer Berry and Peach Compote:
- 1 cup fresh peaches, diced – Sweet, juicy peaches for the compote.
- 1 cup mixed berries (blueberries, raspberries, strawberries) – A mix of tart and sweet berries.
- ¼ cup sugar – Sweetens the compote.
- 1 tablespoon lemon juice – Enhances the fruit flavors.
- 1 teaspoon vanilla extract – To complement the berries.
Tools You’ll Need
- Springform pan – For easy removal of the cheesecake.
- Mixing bowls – For preparing the crust and filling.
- Electric mixer or whisk – To beat the cream cheese mixture.
- Small saucepan – For making the fruit compote.
- Measuring spoons and cups – For accurate measurements.
How to Make Summer Berry and Peach Cheesecake
Step 1: Prepare the Crust
In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
Stir until everything is well combined and the mixture resembles wet sand.
Press the mixture into the bottom of a springform pan, packing it tightly.
Refrigerate the crust for at least 30 minutes to firm up.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered sugar, vanilla extract, lemon juice, and sour cream. Continue to mix until everything is well combined.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Spread the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.
Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, until set.
Step 3: Make the Summer Berry and Peach Compote
In a small saucepan, combine the diced peaches, mixed berries, sugar, lemon juice, and vanilla extract.
Cook over medium heat, stirring occasionally, until the fruit softens and the mixture thickens slightly, about 8-10 minutes.
Remove from heat and let it cool to room temperature.
Step 4: Assemble the Cheesecake
Once the cheesecake has set, remove it from the springform pan.
Top the cheesecake with the cooled summer berry and peach compote, spreading it evenly over the surface.
You can also leave some of the compote to drizzle over individual slices when serving.
Step 5: Serve & Enjoy!
Slice the cheesecake and serve chilled, with extra berry compote on the side if desired.
Serving Suggestions
- With Fresh Mint – Garnish with fresh mint leaves for a pop of color and freshness.
- With Whipped Cream – A dollop of whipped cream makes this dessert even more indulgent.
- With Crushed Nuts – Sprinkle some crushed pistachios or almonds on top for added crunch.
Tips for the Best Summer Berry and Peach Cheesecake
✔ Chill the Cheesecake Well – The cheesecake needs to chill for several hours to set properly. Make sure to plan ahead.
✔ Use Ripe Fruit – For the best flavor, use ripe, in-season peaches and berries.
✔ No-Bake Option – If you don’t want to bake the crust, you can simply refrigerate the crust mixture and press it into the pan to set.
✔ Make it a Layered Cheesecake – If you prefer a layered look, swirl the fruit compote into the cheesecake filling before chilling.
Storage Instructions
Refrigerator: Store leftover cheesecake in an airtight container in the fridge for up to 3 days.
Freezer: You can freeze individual slices for up to 1 month. Wrap each slice in plastic wrap and aluminum foil before freezing. Thaw in the fridge overnight.
Frequently Asked Questions (FAQ)
Q1: Can I use frozen fruit for the compote?
A: Yes! Frozen berries and peaches will work just as well. Just make sure to thaw and drain any excess liquid before cooking them into the compote.
Q2: Can I use a different fruit for the compote?
A: Absolutely! You can substitute the peaches and berries with any fruit you like, such as mango, cherries, or strawberries.
Q3: Can I make this cheesecake ahead of time?
A: Yes! This cheesecake can be made the day before serving, and it will taste even better after the flavors have had time to meld together.
Conclusion: The Ultimate Summer Dessert!
This Summer Berry and Peach Cheesecake is the perfect way to celebrate the season with its fruity, creamy layers and a buttery graham cracker crust. Whether you’re hosting a summer barbecue or simply enjoying a family dinner, this cheesecake is sure to be a hit!
Did you make this recipe? Be sure to leave a review and share your photos—we love seeing your delicious creations!
Preparation Time: 15 minutes
Cooking Time: 10 minutes (for compote)
Chill Time: 4 hours
Cuisine: American
Nutritional Information (per slice)
Calories: 320
Protein: 4g
Carbohydrates: 32g
Fat: 22g
Fiber: 3g
Enjoy this creamy, fruity cheesecake with every bite!
Print
Summer Berry and Peach Cheesecake
- Total Time: 4 hours 25 minutes
Description
This Summer Berry and Peach Cheesecake is a creamy, indulgent dessert that brings together the sweetness of ripe summer peaches and mixed berries. The rich, velvety cheesecake filling sits atop a buttery graham cracker crust, and is topped with a vibrant and refreshing berry compote. It’s the perfect treat for any summer gathering or just when you’re craving something fruity and decadent.
Subscribe to our newsletter to get more delicious dessert recipes delivered straight to your inbox!
Ingredients
-
For the Crust:
- 1 ½ cups graham cracker crumbs – For a buttery, crunchy base.
- ¼ cup sugar – Adds a bit of sweetness to the crust.
- ½ cup unsalted butter, melted – To bind the crust together.
-
For the Cheesecake Filling:
- 2 cups cream cheese, softened – The creamy base of the filling.
- 1 cup heavy cream – For a rich, smooth texture.
- ½ cup powdered sugar – Sweetens the filling.
- 1 teaspoon vanilla extract – Adds depth of flavor.
- 2 teaspoons lemon juice – Brightens up the filling.
- ¼ cup sour cream – For a tangy, creamy finish.
-
For the Summer Berry and Peach Compote:
- 1 cup fresh peaches, diced – Sweet, juicy peaches for the compote.
- 1 cup mixed berries (blueberries, raspberries, strawberries) – A mix of tart and sweet berries.
- ¼ cup sugar – Sweetens the compote.
- 1 tablespoon lemon juice – Enhances the fruit flavors.
- 1 teaspoon vanilla extract – To complement the berries.
Instructions
Step 1: Prepare the Crust
In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
Stir until everything is well combined and the mixture resembles wet sand.
Press the mixture into the bottom of a springform pan, packing it tightly.
Refrigerate the crust for at least 30 minutes to firm up.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered sugar, vanilla extract, lemon juice, and sour cream. Continue to mix until everything is well combined.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Spread the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.
Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, until set.
Step 3: Make the Summer Berry and Peach Compote
In a small saucepan, combine the diced peaches, mixed berries, sugar, lemon juice, and vanilla extract.
Cook over medium heat, stirring occasionally, until the fruit softens and the mixture thickens slightly, about 8-10 minutes.
Remove from heat and let it cool to room temperature.
Step 4: Assemble the Cheesecake
Once the cheesecake has set, remove it from the springform pan.
Top the cheesecake with the cooled summer berry and peach compote, spreading it evenly over the surface.
You can also leave some of the compote to drizzle over individual slices when serving.
Step 5: Serve & Enjoy!
Slice the cheesecake and serve chilled, with extra berry compote on the side if desired.
Notes
✔ Chill the Cheesecake Well – The cheesecake needs to chill for several hours to set properly. Make sure to plan ahead.
✔ Use Ripe Fruit – For the best flavor, use ripe, in-season peaches and berries.
✔ No-Bake Option – If you don’t want to bake the crust, you can simply refrigerate the crust mixture and press it into the pan to set.
✔ Make it a Layered Cheesecake – If you prefer a layered look, swirl the fruit compote into the cheesecake filling before chilling.
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Cook Time: 10 minutes (for compote)
- Cuisine: American
