Fresh Berry and Peach Cheesecake

A luscious, creamy cheesecake layered with juicy peaches and topped with fresh seasonal berries. This dessert is as beautiful as it is delicious perfect for summer gatherings or special occasions.

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Prep Time 25

Cook Time 1

Chill Time 4

Total Time 5 25

Servings: 10

Course: Dessert

Cuisine: American

Calories: 400

Ingredients

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter melted
For the filling:
3 8 oz packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
2 medium peaches peeled and thinly sliced
For the topping:
1 cup fresh strawberries halved
1 cup fresh blueberries
1 cup fresh raspberries
1 medium peach sliced thin
2 tbsp apricot jam optional, warmed for glaze

Method

Prepare crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a springform pan. Bake for 10 minutes, then cool.
Make filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream until creamy.
Add peaches: Spread half the cheesecake batter over the crust. Layer sliced peaches on top, then pour remaining batter over. Smooth the top.
Bake: Bake for 55–65 minutes, until center is set but slightly jiggly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour to prevent cracking.
Chill: Refrigerate for at least 4 hours (overnight is best).
Decorate: Before serving, top with fresh berries and peach slices. Brush with warmed apricot jam for a glossy finish (optional).

Notes

You can swap graham crackers for digestive biscuits or vanilla wafers.
For extra flavor, stir 1 tsp lemon zest into the batter.
Use frozen peaches or berries if fresh isn’t available just thaw and pat dry first.