Summer Berry and Peach Cheesecake

Why You’ll Love This Recipe

I love how easy and beautiful this cheesecake is. It comes together without turning on the oven and showcases all the best flavors of summer — ripe berries, sweet peaches, and silky cheesecake filling. The crust is buttery and crisp, the filling is light but rich, and the colorful fruit topping makes it feel like a showstopper without any extra effort. It’s a go-to dessert I can always count on to impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/3 cup melted butter

• 2 tablespoons sugar

For the filling:

• 16 oz cream cheese, softened

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream

For the topping:

• 1 cup fresh strawberries, halved

• 1 cup fresh blueberries

• 2 ripe peaches, thinly sliced

• Optional: 2 tablespoons honey or apricot preserves for glaze

directions

1. In a medium bowl, I mix graham cracker crumbs, melted butter, and sugar until well combined.

2. I press the mixture into the bottom of a 9-inch springform pan and chill it in the refrigerator while I prepare the filling.

3. In a large bowl, I beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

4. In another bowl, I whip the heavy cream until stiff peaks form.

5. I gently fold the whipped cream into the cream cheese mixture until fully combined.

6. I spread the filling evenly over the chilled crust and smooth out the top with a spatula.

7. I arrange the strawberries, blueberries, and peach slices in a decorative pattern over the filling.

8. If I want a glossy finish, I warm the honey or apricot preserves slightly and brush it over the fruit.

9. I refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it set.

10. When ready to serve, I carefully remove the cheesecake from the springform pan and serve it chilled.

Servings and timing

This cheesecake makes 10 servings. It takes about 25 minutes to prep, and needs at least 4 hours to chill, for a total time of 4 hours and 25 minutes. I usually make it the night before for best results.

Variations

Sometimes I switch up the fruit topping based on what I have — raspberries, blackberries, or nectarines all work beautifully. I’ve also added a bit of lemon zest to the filling for a citrusy note, or layered a thin layer of jam between the crust and filling for extra sweetness. When I want a lighter version, I use whipped Greek yogurt instead of heavy cream.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. The crust may soften slightly over time, but the flavors stay delicious. I don’t freeze this one, since the fruit topping and whipped filling don’t hold up well once thawed. I serve it straight from the fridge — no reheating needed.

FAQs

Can I use frozen fruit?

I prefer fresh for the topping, but I’ve used frozen fruit in a compote or cooked topping. If I use frozen, I thaw and drain it well before placing it on the cheesecake.

Can I make this ahead of time?

Yes, I usually make it the night before serving. It gives the filling plenty of time to set and makes slicing cleaner.

Do I need a springform pan?

It helps with easy removal, but if I don’t have one, I use a deep dish pie pan and serve it directly from there.

Can I make it dairy-free?

Yes, I’ve used dairy-free cream cheese and whipped coconut cream for a fully plant-based version. It still turns out creamy and delicious.

What’s the best way to slice it cleanly?

I run a sharp knife under hot water, wipe it dry, and slice. I repeat between slices for neat, clean cuts.

Conclusion

Summer Berry and Peach Cheesecake is a dessert I turn to again and again when I want something light, colorful, and no-fuss. It’s as pretty as it is delicious — perfect for summer events or just a sweet treat to enjoy on a warm day. Once I’ve made it, it quickly becomes a seasonal favorite everyone looks forward to.