Peach Blueberry Cheesecake is a summer showstopper that blends the rich creaminess of classic cheesecake with the fresh, fruity flavors of peaches and blueberries. Topped with glistening peach preserves and arranged in an eye-catching swirl, this dessert is as beautiful as it is delicious. Perfect for warm-weather gatherings, potlucks, or a decadent treat anytime.
Why You’ll Love Peach Blueberry Cheesecake
- Creamy and luxurious texture with a buttery graham cracker crust
- Fresh seasonal fruit gives it a naturally sweet and juicy finish
- Perfect for entertaining—gorgeous presentation with minimal effort
- No water bath needed, and easy tips to prevent cracking
- Make-ahead friendly—store it in the fridge and serve chilled
Ingredients
16 graham crackers, broken into pieces
1/3 cup granulated sugar
8 tbsp butter, melted
32 oz cream cheese, softened
1 1/2 cups granulated sugar
1/2 cup milk
4 eggs
1 cup sour cream
1 tsp vanilla extract
1/3 cup all-purpose flour
1 pint blueberries
4 peaches, cut into thin slices
1/2 cup peach preserves
Directions
Make the Crust
- Preheat your oven to 350°F (175°C).
- Coat a 9-inch springform pan with cooking spray.
- In a food processor, combine the graham crackers, 1/3 cup sugar, and melted butter.
- Pulse until fine crumbs form and the butter is fully incorporated.
- Press the crumb mixture firmly into the bottom of the springform pan to create an even crust. Set aside.
Prepare the Cheesecake Filling
- In a large mixing bowl, combine the softened cream cheese and 1½ cups sugar using a hand mixer. Beat until completely smooth.
- Add the milk and mix until just combined.
- Add the eggs one at a time, beating lightly after each just until incorporated (do not overmix).
- Mix in the sour cream, vanilla extract, and flour until smooth and creamy.
- Gently fold in the blueberries with a spatula or spoon.
Bake
- Pour the cheesecake filling evenly into the prepared crust.
- Bake in the preheated oven for 1 hour and 10 minutes.
- Turn off the oven and let the cheesecake cool inside the oven with the door closed. This helps prevent cracking.
- Once cooled to room temperature, transfer to the refrigerator and chill for at least 1 hour.
Decorate the Cheesecake
- Arrange the sliced peaches on top of the chilled cheesecake in a circular or spiral pattern for a decorative finish.
- In a small microwave-safe bowl, warm the peach preserves for 30 seconds.
- Gently brush the warm preserves over the sliced peaches to give them a beautiful glaze.
- Return the cheesecake to the fridge and chill until ready to serve.
Pro Tips and Variations
- Use full-fat cream cheese for best texture and flavor.
- Let cheesecake cool gradually in the oven to avoid cracking.
- If using frozen blueberries, thaw and drain before folding in.
- Swap the peach topping for blueberry sauce if peaches aren’t in season.
- Add lemon zest to the filling for a fresh citrus twist.
Serving Suggestions
- Serve chilled with extra fresh berries on the side.
- Top with a dollop of whipped cream or vanilla bean ice cream for extra indulgence.
- Pair with iced tea, coffee, or Prosecco for a brunch-worthy dessert.
Storage/Reheating
- Store covered in the refrigerator for up to 1 week.
- To freeze (without toppings), wrap tightly in foil and place in a freezer-safe bag. Freeze for up to 4 months.
- Thaw overnight in the fridge before topping and serving.
FAQs
Can I make this cheesecake ahead of time?
A: Yes! This dessert is ideal for prepping ahead. Chill overnight and top with fruit just before serving.
What if I don’t have a food processor?
A: You can crush the graham crackers in a zip-top bag using a rolling pin, then mix by hand with butter and sugar.
Can I use frozen fruit?
A: Yes, but thaw and drain before using. Fresh fruit gives the best texture and appearance.
Conclusion
This Peach Blueberry Cheesecake is a fresh and festive dessert that’s perfect for any occasion—from summer parties to elegant gatherings. With its velvety texture, fruity brightness, and sweet graham cracker base, it’s a slice of heaven in every bite.
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Butter Pecan Cake with Irresistible Frosting
