This one’s for the fruit lovers and cheesecake fans alike
Imagine a luscious, creamy cheesecake infused with sweet peaches and topped with juicy mixed berries. It’s a showstopper that’s surprisingly easy to pull off. Whether you’re planning a summer get-together or just want to treat yourself, this dessert is guaranteed to impress. It’s rich, light, fruity, and indulgent—all at once.

Why You’ll Love This Recipe

It’s bursting with fruity flavor from fresh or frozen berries and peaches
The texture is rich, velvety, and creamy with a buttery graham cracker crust
Perfect make-ahead dessert for parties, holidays, or Sunday night cravings
Looks like it came from a bakery but is totally doable at home
Customizable with your favorite berries or even a swirl of jam

Here’s What You’ll Need

For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp melted butter

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
1 cup chopped peaches (fresh or canned, drained)

For the topping:
1 cup mixed berries (blueberries, raspberries, strawberries, etc.)
2 tbsp sugar
1 tbsp lemon juice
Optional: extra peach slices for garnish

Let’s Get Baking

Step 1: Prep the crust
Preheat oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the cheesecake filling
In a large bowl, beat the cream cheese until smooth. Add sugar and mix until creamy. Add eggs one at a time, mixing just until combined. Stir in vanilla and sour cream. Gently fold in the chopped peaches. Pour the filling over the cooled crust.

Step 3: Bake low and slow
Bake for 55–65 minutes, or until the center is just set (it should still jiggle slightly). Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then transfer to the fridge for at least 4 hours or overnight.

Step 4: Add that juicy berry topping
In a small saucepan, combine berries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the berries break down slightly and it becomes saucy. Cool before spooning over the chilled cheesecake. Garnish with extra peaches if you like.

Make It Your Way

Use nectarines or mango instead of peaches
Swap in a cookie crust or even vanilla wafers for a twist
Blend a little peach jam into the batter for extra flavor
Top with whipped cream or mint leaves for extra flair

Tips for Cheesecake Success

Always bring your ingredients to room temperature before mixing
Don’t overmix once the eggs go in—that keeps it from cracking
Use a water bath for extra-smooth results (wrap the pan in foil and place it in a larger pan of hot water)
Chill fully before slicing for clean, perfect pieces