Berry and Peach Cheesecake – A Creamy Summer Delight

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There’s something about cheesecake that brings people together. I still remember the first time I made a berry and peach cheesecake—it was a warm July evening in Asheville, and I was scrambling to make something sweet for our neighborhood potluck. I had a fridge full of blueberries and a few ripe peaches from the farmers market, and not much else. So, I reached for my cream cheese stash, whipped up a cookie crust, and crossed my fingers. What came out of that oven wasn’t just dessert—it was a celebration on a plate.

Now, years later, this berry and peach cheesecake is a summer staple in my kitchen. The creamy filling is rich but balanced with a burst of fruit, and the cookie crust gives it just the right crunch. It’s the kind of dessert that makes people stop mid-bite and sigh. And honestly, that’s why I bake.

This version uses a ginger snap cookie crust that bakes into a golden base, topped with a silky cream cheese filling, then crowned with blueberry jam, fresh peaches, and juicy blueberries. The textures play off each other beautifully: creamy, crunchy, fruity, and just a little bit sparkly if you choose to add that coarse sugar sprinkle on top.

If you’ve ever felt intimidated by cheesecake, don’t worry—I’ve broken this down step by step to make sure it turns out beautifully, whether it’s your first or fiftieth bake. It’s a cousin to my banana pudding cheesecake but with a brighter, more summery feel. And if you love elegant mini desserts, definitely check out my mini crème brûlée cheesecakes too!

By the end of this recipe, you’ll know exactly how to build a cheesecake from the crust up, how to layer fruit for maximum appeal, and why patience during the chilling phase makes all the difference. Ready to make something cozy and irresistibly delicious? Let’s dive into the crust.

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Building the Base of Your Berry and Peach Cheesecake

Let’s start from the bottom—literally. A cheesecake’s crust should be sturdy, flavorful, and just a little toasty. For this berry and peach cheesecake, I use ginger snap cookies. Their warm spice adds depth that plays beautifully with the tangy filling and sweet fruit topping. But if you don’t have gingersnaps, graham crackers or digestive biscuits work just as well.

Cheesecake ingredients including peaches and blueberries — Fresh ingredients for berry and peach cheesecake

To make the crust:

Preheat your oven to 375°F and lightly grease a 9-inch springform pan.
Crush 14 oz of cookies (gingersnaps or grahams) in a food processor until they resemble fine sand. If you don’t have a processor, a rolling pin and zip-top bag will do the trick.
Melt 4 tablespoons (57g) of unsalted butter and stir it into the crumbs until evenly moistened. You’re aiming for the texture of wet sand—if it feels dry, add a touch more butter.
Press the mixture into the bottom and about 1 inch up the sides of the springform pan. Place the pan on a baking sheet to catch any drips.
Bake for 10 minutes, then set aside to cool while you prep the filling.

Pressed cookie crust in cheesecake pan — Press your crust into the pan before baking

This base is the quiet hero of the cheesecake, holding everything together with just enough snap and warmth. I use a similar crust in my strawberry danish recipe, and it’s a hit every time.

Now for the filling:

Reduce your oven temp to 350°F.
Beat together three 8-oz packages (680g) of room-temperature cream cheese and 1 cup (198g) granulated sugar until smooth.
Add 4 large eggs, one at a time, mixing gently after each addition.
Stir in 1 tsp vanilla extract and 2 tbsp all-purpose flour until just combined.

Pour the luscious batter into your crust-lined pan. Place it back on the baking sheet and bake for 45–50 minutes. The edges should look set, while the center may still jiggle—don’t worry, that’s what you want. A digital thermometer should read 175°F in the center if you’re checking.

Now turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This slow cool-down helps prevent cracks. After that, bring it out and let it rest at room temp.

It’s a lot like baking my blueberry cream cheese bread: simple ingredients, handled gently, give you bakery-level results. And just wait until we add the topping in the next part—it’s where this dessert really shines.

Topping & Chilling Your Berry and Peach Cheesecake

Now comes the fun part—dressing your cheesecake in its Sunday best. Once your cheesecake has cooled at room temperature, it’s time to add the toppings that make this dessert feel like summer on a plate.

First, the jam layer:

Gently spread ½ cup of blueberry jam across the top of the cheesecake. A spoon or small offset spatula works great here. This sticky layer not only adds flavor but also acts like glue for the fruit.

Next, the fruit:

Slice 3 ripe peaches thinly and arrange them in a circular pattern on top of the jam.
Scatter ½ cup of fresh blueberries over the peaches.
If you want a bit of sparkle (and who doesn’t?), sprinkle a tablespoon of coarse sparkling sugar across the fruit. It catches the light and adds a hint of crunch.

This kind of topping technique is similar to what I use on my cinnamon swirl donut bread—layering texture and sweetness to make every bite special.

Now—don’t skip this part—refrigerate the cheesecake for at least 6 hours, or ideally overnight. This allows the filling to firm up fully and the flavors to meld together beautifully. Trying to slice too soon? You’ll end up with a soft center and slipping fruit. Patience really is the secret ingredient here.

Once chilled, run a non-serrated knife gently along the inside edge of the springform pan. Unlatch and lift the side band away. If the cheesecake is sticking to the bottom, serve slices directly from the base, or carefully slide it onto a platter.

For parties or make-ahead prep, this cake is a dream. I often serve it alongside fresh coffee and something simple like olive garden breadsticks or a fresh salad if it’s part of a brunch spread. And yes—it’s just as good for breakfast the next morning (ask my kids).

Another Strawberry Cream Cake idea you’ll really love!

FAQs & Final Tips for Berry and Peach Cheesecake

Can I use frozen fruit instead of fresh for berry and peach cheesecake?

Yes, you can! But there’s a trick. Thaw the fruit completely and pat it dry with paper towels. Frozen fruit releases more liquid, which can make your topping slide or water down the cheesecake. For best results, fresh peaches and blueberries give the cleanest finish and brightest flavor.

Why did my berry and peach cheesecake crack in the middle?

Cracks usually come from sudden temperature changes or overbaking. This recipe avoids that by cooling the cheesecake slowly inside the oven. Also, mixing the filling on low speed prevents too much air from getting whipped in. Follow those steps, and cracks will be a thing of the past. (And if not—hey, fruit topping covers everything!)

What’s the best way to slice berry and peach cheesecake cleanly?

Use a long, sharp knife dipped in hot water, then wipe it between each cut. This helps glide through the creamy layers without dragging crumbs or smearing the topping. You’ll get those bakery-style slices that look amazing on your dessert table.

Can I make berry and peach cheesecake ahead of time?

Absolutely. It’s even better when made the night before. You can chill the cheesecake (uncovered at first, then lightly tented with foil) for up to 48 hours before serving. Add fresh fruit toppings the day of for the best texture and color.

This recipe is perfect for holidays, summer birthdays, or just when you want something that feels a little extra. It’s also a great follow-up if you’ve already made my chocolate chip cookie brownies or copycat Crumbl salted caramel cheesecake cookies. You’ll see how a few simple ingredients, treated well, can really turn heads.

Conclusion:

This Berry and Peach Cheesecake is more than a dessert—it’s a memory in the making. With its buttery crust, creamy center, and fresh fruit topping, it hits all the right notes. And whether you’re serving it to guests or sneaking a slice after the kids are in bed, it’s the kind of treat that makes you feel like a pro in your own kitchen.