This Summer Berry and Peach Cheesecake is the perfect combination of creamy, fruity, and refreshing! With a buttery graham cracker crust, a smooth cheesecake filling, and a vibrant topping of fresh berries and peaches, this dessert is a showstopper for any summer gathering.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup melted butter

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream

For the Topping:

• 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
• 2 ripe peaches, sliced

Instructions

Step 1: Prepare the Crust

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and continue to beat until fully combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until the batter is smooth and creamy.

Step 3: Assemble the Cheesecake

Pour the cheesecake batter over the prepared crust, spreading it evenly. Arrange the sliced peaches and mixed berries beautifully on top of the batter.

Step 4: Bake

Bake in the preheated oven for 50-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool gradually in the oven with the door slightly open.

Step 5: Chill and Serve

Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight. Slice and serve chilled for a delightful summer dessert!

Variations

• No-Bake Version:
  Skip baking by making a no-bake cheesecake filling (cream cheese, whipped cream, and sugar). Chill for 4-6 hours before topping with fruit.
• Berry Swirl Cheesecake:
  Puree some berries and swirl them into the batter before baking for a marbled effect.
• Glazed Fruit Topping:
  Brush the fresh fruits with a warm apricot jam glaze for a shiny finish.
• Citrus Boost:
  Add 1 tablespoon of lemon or orange zest to the batter for an extra zing.
• Nutty Crust:
  Mix finely chopped pecans or almonds into the graham cracker crust for added texture.

FAQ

Q: Can I use frozen berries and peaches?
A: Yes! Just make sure to thaw and pat them dry to avoid excess moisture in your cheesecake.

Q: How do I know when the cheesecake is done?
A: The edges will look set, and the center should have a slight jiggle. It will continue to set as it cools.

Q: Can this be made ahead of time?
A: Absolutely. It’s actually better the next day! Make it up to 2 days in advance and store it in the fridge.

Q: Can I freeze this cheesecake?
A: Yes, let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

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