If you’re looking for a show-stopping dessert that swirls together creamy richness, tangy fruit, and a buttery crunch, you absolutely have to try Berry and Peach Cheesecake. This stunning treat delivers layers of flavor with every bite: a crisp graham cracker base, velvety smooth filling, and jewel-toned fruit on top for a summer celebration any time of year. Whether you’re gathering friends, bringing something special to a potluck, or craving an indulgent weeknight dessert, this is the recipe you’ll reach for again and again!

Berry and Peach Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Making Berry and Peach Cheesecake at home is surprisingly easy, and every ingredient plays an important role in the symphony of flavors and textures that make this dessert unforgettable. Here’s how each one enhances your cheesecake masterpiece.

Graham cracker crumbs: These create a crisp and buttery foundation that makes every bite just a little more exciting.
Granulated sugar (for crust and filling): Sweetens both the crust and the creamy filling to perfection.
Unsalted butter (melted): Helps the crust hold together while giving it an irresistible golden edge.
Cream cheese (softened): The heart of any cheesecake, bringing creamy, tangy richness to every slice.
Greek yogurt: Adds a subtle tang and lighter texture, balancing all that creaminess beautifully.
Eggs: Bind the filling, giving it structure and a luscious, soufflé-like feel.
Vanilla extract: Just a splash infuses sweetness and warmth.
Lemon juice: Brightens both the filling and topping, cutting through the richness perfectly.
All-purpose flour: Stabilizes the filling for those neat, confident slices.
Fresh or frozen sliced peaches: Bring a sweet, sunny flavor and gorgeous color to the topping.
Mixed berries (such as blueberries, raspberries, strawberries): Offer juicy bursts of tartness and make the cheesecake look like pure celebration.
Cornstarch: Thickens the topping so it sits just right atop your cake.

How to Make Berry and Peach Cheesecake

Step 1: Prepare Your Pan and Crust

Start by preheating your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Next, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture is sandy and evenly moistened. Press this into the bottom of your pan, smoothing it out for an even foundation. Bake for 8 to 10 minutes, just until set and golden, then let it cool a few minutes while you get the filling ready.

Step 2: Make the Creamy Cheesecake Filling

Grab a big mixing bowl—this is where the magic happens. Beat the softened cream cheese until silky and smooth, then add the Greek yogurt and sugar, mixing until everything’s just combined. Crack in your eggs one at a time, mixing gently; you don’t want to whip in too much air, as that can cause cracks. Lastly, fold in the vanilla, lemon juice, and flour. Pour this dreamy filling over the cooled crust and smooth out the top with a spatula.

Step 3: Bake to Perfection

Bake the cheesecake for 50 to 60 minutes, or until the edges look set but the very center is still just slightly jiggly—kind of like Jell-O. Turn off your oven, crack open the door, and let your Berry and Peach Cheesecake cool inside for an hour. This gentle cool-down helps prevent those pesky splits on top. Afterward, transfer the cheesecake to the fridge and let it chill for at least 4 hours, or overnight if you can resist!

Step 4: Simmer the Fruit Topping

While the cheesecake chills, combine sliced peaches, mixed berries, sugar, cornstarch, and a splash of lemon juice in a small saucepan. Cook over medium heat for about 5 to 7 minutes, stirring often, until the fruit softens and the juices turn glossy and slightly thick. Take it off the heat and let it cool completely—it will thicken more as it stands. The brilliant colors on this topping are just a taste of how lively the flavor will be!

Step 5: Finish and Slice

Once your cheesecake is thoroughly chilled, run a knife around the edge and carefully release the springform pan. Spoon the cooled fruit topping generously over the center, letting some of those peach and berry jewels tumble naturally down the sides. Now, the best part: slice and serve your Berry and Peach Cheesecake for applause-worthy, creamy, fruity greatness in every bite.

How to Serve Berry and Peach Cheesecake

Garnishes

For an even more dazzling presentation, sprinkle on a handful of extra fresh berries or fan out a couple thin peach slices. A dusting of powdered sugar or a few mint leaves perched on top will instantly add elegance. If you want to go all out, a dollop of whipped cream on each slice never hurt anyone!

Side Dishes

This cheesecake is quite the star on its own, but it pairs wonderfully with lightly sweet sides like vanilla bean ice cream or raspberry sorbet. For a more substantial dessert spread, serve with a bowl of honey-drizzled fruit salad or crunchy almond biscotti for textural contrast.

Creative Ways to Present

You can turn your Berry and Peach Cheesecake into personal dessert jars by layering crumbs, filling, and fruit in glasses—perfect for picnics or parties. For a festive spin, sprinkle on edible flowers or drizzle with peach nectar just before serving. Mini cheesecakes baked in muffin tins also look adorable and make grab-and-go portions.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Berry and Peach Cheesecake covered tightly in the refrigerator. It’ll stay fresh and creamy for up to five days, and the topping keeps its jewel-bright colors and tart flavor nicely during that time. Be sure to store the cheesecake and fruit topping separately if you desire a firmer crust.

Freezing

If you want to save some for later or prep ahead for a big event, this cheesecake freezes beautifully. Wrap slices or the entire chilled cheesecake tightly in plastic and foil, then freeze (ideally without the fruit topping added). Thaw overnight in the fridge and add the fruit when you’re ready to serve for best results.

Reheating

There’s no need to reheat Berry and Peach Cheesecake, but if you love a slightly softer texture, let slices rest at room temperature for 10 to 20 minutes before enjoying. If you’re using fridge-cold topping, just give it a good stir to bring back its shine before spooning over each slice.

FAQs

Can I use frozen fruit for the topping?

Absolutely! Frozen peaches and berries work well, especially when fresh fruit isn’t in season. Just cook them a little longer so any extra liquid simmers off, letting your topping thicken beautifully.

What can I substitute for Greek yogurt?

If you’re out of Greek yogurt, regular full-fat yogurt or sour cream will also work. They bring a similar tanginess and creamy texture, so your Berry and Peach Cheesecake will still turn out luscious and light.

How do I prevent the cheesecake from cracking?

Letting your cheesecake cool slowly in the oven with the door cracked open is the best trick! Also, don’t over-mix the batter, and make sure ingredients are all at room temperature before you start for a silky, crack-free surface.

Can this recipe be made gluten free?

Yes—just swap in gluten-free graham crackers and use a 1:1 gluten-free flour blend for the filling. Your Berry and Peach Cheesecake will be just as delicious and creamy!

How far in advance can I make the cheesecake?

Berry and Peach Cheesecake actually tastes even better the next day, so feel free to bake it a full day ahead. The fruit topping can also be prepared in advance and kept chilled separately until serving.

Final Thoughts

There’s nothing quite like sharing a slice of homemade Berry and Peach Cheesecake, whether it’s for a summer celebration or just because. Give this recipe a try, have fun with the toppings and garnish, and don’t be surprised if it disappears faster than you expect. Happy baking!

Berry and Peach Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

Author: Emma
Total Time: 6 hours
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful combination of sweet peaches, mixed berries, and creamy cheesecake with this Berry and Peach Cheesecake recipe. A perfect dessert for any occasion, especially during the summer months!

Ingredients

Scale

For the Crust:

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

For the Filling:

16 oz cream cheese, softened
1 cup Greek yogurt
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 tablespoons all-purpose flour

For the Topping:

1 cup fresh or frozen sliced peaches
1 cup mixed berries (blueberries, raspberries, strawberries)
2 tablespoons sugar
1 teaspoon cornstarch
1 tablespoon lemon juice

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Instructions

Preheat the Oven: Preheat oven to 325°F (160°C). Line and grease a 9-inch springform pan.
Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake for 8–10 minutes.
Make the Filling: Beat cream cheese until smooth. Add yogurt, sugar, eggs, vanilla, lemon juice, and flour. Pour over crust.
Bake: Bake for 50–60 minutes until set. Cool in the oven with the door cracked open, then refrigerate.
Prepare the Topping: Cook peaches, berries, sugar, cornstarch, and lemon juice until thickened. Cool and spoon over chilled cheesecake.