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Nothing celebrates summer quite like a chilled slice of berry and peach cheesecake. This dessert showcases layers of juicy peaches, vibrant berries, and a creamy cheesecake filling on a crisp graham cracker crust. I whip it up for barbecues and birthdays—no one can resist that glossy fruit topping.
I always reach for this recipe when summer fruit is at its best. My family goes back for seconds and it has become the star of our Fourth of July celebrations.
Ingredients
- Graham cracker crumbs: two cups offer a classic sweet and crunchy base I suggest choosing honey graham crackers for extra flavor
- Granulated sugar: adds just enough sweetness to both crust and filling use organic sugar for best taste
- Unsalted butter, melted: binds the crumbs and deepens crust flavor select high-quality butter for extra richness
- Cream cheese, softened: this is the core of the filling pick blocks rather than tubs for a smooth texture
- Large eggs: help set the cheesecake and give structure use fresh eggs for best results
- Vanilla extract: brings warmth to the filling real vanilla is worth it for flavor depth
- Almond extract (optional): enhances fruit notes if you enjoy a little extra complexity
- Sour cream: gives tang and creaminess choose full-fat for the silkiest result
- Heavy cream: adds lightness and richness to the filling look for cream without extra stabilizers if possible
- Fresh peaches, sliced: infuse natural sweetness and color ripe but firm peaches taste best
- Fresh strawberries, halved: for juiciness and bright color look for berries with vivid red color
- Fresh raspberries: for a tart burst of flavor plump raspberries offer the best pop
- Fresh blueberries: deepens the berry medley select blueberries with a dusty blue appearance
- Apricot preserves or peach jam: glaze the fruit and add shine look for preserves with a high fruit content
- Lemon juice: balances sweetness and heightens the fruit’s flavors use freshly squeezed for zest
Step-by-Step Instructions
- Prepare the Crust:
- Combine the graham cracker crumbs and sugar in a bowl Then stream in melted butter Stir until the crumbs are evenly coated and pressed together Pour this mixture into a nine inch springform pan Press it down firmly to form an even layer across the bottom
- Bake the Crust:
- Heat your oven to three hundred twenty five degrees Fahrenheit Place the crust inside and bake for ten minutes This just sets the crust so it holds together Let the crust cool completely while you prepare the filling
- Mix the Cheesecake Filling:
- Beat the softened cream cheese and sugar in a large bowl until completely smooth and fluffy Let the mixer run for about two to three minutes Add the eggs one at a time beating gently after each addition Keep the speed low to avoid adding too much air Next mix in the vanilla and almond extracts sour cream and heavy cream Stir everything just until blended to keep the filling ultra smooth
- Fill and Bake the Cheesecake:
- Pour the filling onto the cooled crust Smooth the top with a spatula Wrap the pan’s bottom with foil and set it into a larger pan Add hot water to make a water bath Bake in a preheated oven for fifty to sixty minutes The center should jiggle slightly when nudged which means it is set Turn off the oven and leave the door cracked Let the cheesecake cool inside for another hour
- Chill the Cheesecake:
- Transfer the cheesecake to your refrigerator and let it chill for at least four hours overnight is even better This step ensures every slice holds up
- Prepare the Fruit Topping:
- Warm the apricot preserves and lemon juice together on low Until they melt into a glaze Set aside to cool slightly Arrange the fresh peaches strawberries raspberries and blueberries in a generous layer over the chilled cheesecake Brush the fruit with your apricot glaze for a stunning shine
- Serve Slices:
- Once fully set release the cheesecake from its springform pan Cut into slices with a hot wet knife for clean edges Serve cool and savor every bite
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The peaches are my favorite part Their juicy sweetness pairs perfectly with the luscious filling and I always think of the peach trees that grew behind my childhood home Every time I arrange those peaches on the cake I remember summer afternoons spent picking fruit with my siblings
Storage Tips
Store leftover cheesecake covered in the refrigerator for up to four days To keep the fruit topping looking best loosely tent foil over the top to avoid disturbing the glaze Avoid storing with strong smelling foods the cheesecake can absorb flavors
Ingredient Substitutions
You can use digestive biscuits or vanilla wafers in place of graham crackers in the crust If you need a dairy free version try soft vegan cream cheese and coconut cream Almond or lemon zest can stand in for almond extract if preferred
Serving Suggestions
Top each slice with a dollop of lightly whipped cream or Greek yogurt for extra creaminess You can also scatter some mint leaves or toasted sliced almonds for added color and crunch This cake shines at outdoor parties holiday picnics and casual family meals alike
Cultural Context
No bake cheesecakes gained popularity in the mid 1900s as a cool easy alternative to traditional baked New York cheesecake The combination of seasonal fruit and light filling is especially loved in the United States during summer months
Recipe FAQs
- → How can I make the crust without baking?
Instead of baking, press the crust mixture into the pan and freeze it for about 15 minutes to set before adding the filling.
- → Can I use different fruits for the topping?
Yes, feel free to substitute or add blackberries, pomegranate seeds, or your favorite fresh seasonal fruits for extra color and flavor.
- → How should this cheesecake be stored?
Keep the cheesecake refrigerated and covered. It stays freshest for up to 4 days.
- → What keeps the topping glossy?
A brush of warm apricot preserves mixed with lemon juice adds gloss and a sweet, tangy finish to the fruit topping.
- → Can this be made ahead?
Yes, the dessert benefits from chilling overnight, making it great for preparing in advance of gatherings or celebrations.