Creamy Berry and Peach Cheesecake Delight

This Berry and Peach Cheesecake is a luscious dessert with a creamy cheesecake base, topped with fresh peaches and mixed berries for a burst of fruity sweetness. Perfect for summer gatherings or special occasions, it combines rich, velvety filling with refreshing seasonal flavors.

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Prep Time 25

Cook Time 1

Chill Time 2

Total Time 3 25

Servings: 12 Slices

Course: Dessert

Cuisine: American

Calories: 380

Ingredients

For the crust:
1 ½ cups graham cracker crumbs or digestive biscuits, crushed
¼ cup granulated sugar
6 tbsp unsalted butter melted
For the filling:
24 oz 3 packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
2 tbsp all-purpose flour
For the topping:
2 fresh peaches sliced thin
1 cup mixed berries strawberries, blueberries, raspberries
2 tbsp apricot jam optional, for glaze

Method

Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes and set aside.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, vanilla, and flour until combined.
Pour filling over the cooled crust. Bake for 55–65 minutes, until the center is just set but slightly jiggly.
Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracks.
Chill in the refrigerator for at least 4 hours or overnight.
Before serving, arrange peach slices and berries on top. For a glossy finish, warm apricot jam and brush over the fruit.

Notes

For a lighter version, use Greek yogurt instead of sour cream.

Can substitute peaches with nectarines or canned peaches (well-drained).

Best served chilled and eaten within 3–4 days.