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Berry Peach Cheesecake: A Delicious & Easy Recipe

This creamy Berry Peach Cheesecake is a sunny, crowd-pleasing dessert that balances tangy cream cheese with sweet summer fruit. It’s approachable for home bakers and impressive enough for special occasions — the fruit swirl adds color and fresh flavor in every bite. If you enjoy easy, crowd-pleasing recipes, you might also like this Bang Bang Chicken recipe for a no-fuss main to pair with it.

Why make this recipe
This cheesecake stands out because it combines a classic, silky cheesecake base with a vibrant fruit swirl that’s both visually striking and bursting with flavor. The recipe is forgiving for novice bakers and easy to adapt with frozen fruit, making it a reliable go-to dessert. It’s perfect when you want a showstopper dessert without a lot of fuss.

Ingredients

1 ½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
¼ cup granulated sugar
¼ teaspoon ground cinnamon (optional)
3 (8 ounce) packages cream cheese, softened
1 ½ cups granulated sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
4 large eggs
½ cup sour cream
1 cup fresh or frozen mixed berries (strawberries, blueberries, raspberries)
1 large ripe peach, peeled and diced
2 tablespoons granulated sugar (for fruit)
1 tablespoon lemon juice
1 tablespoon cornstarch
Fresh berries and peach slices for garnish
Whipped cream or ice cream (for serving)

Step-by-Step Guide to Making Berry Peach Cheesecake

Prepare the crust
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, 5 tablespoons melted unsalted butter, ¼ cup granulated sugar, and ¼ teaspoon ground cinnamon if using. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup or a flat glass to compact it. An even, tightly packed crust helps prevent crumbling when slicing.
- Bake for 8–10 minutes, or until lightly golden brown. Remove from oven and let cool completely while you prepare the filling. Cooling the crust prevents it from becoming soggy once the filling is added.
Make the berry peach swirl
- Combine 1 cup mixed berries, the peeled and diced peach, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally to release juices.
- In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to form a smooth slurry. Stir the slurry into the simmering fruit and continue to cook, stirring, until the mixture thickens and the fruit softens (about 1–2 minutes).
- Remove from heat and allow the fruit mixture to cool slightly. It should be thick but still spoonable. If you prefer a smoother swirl, pulse the mixture briefly in a blender or use an immersion blender — leaving a few chunks gives a nicer texture.
Prepare the cheesecake filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl to ensure there are no lumps.
- Gradually add 1 ½ cups granulated sugar and continue to beat until the mixture becomes light and fluffy.
- Mix in 1 teaspoon vanilla extract and ½ teaspoon almond extract (if using) for a delicate, layered flavor.
- Add the eggs one at a time, beating on low speed after each addition until fully incorporated — overbeating once eggs are added can introduce too much air, which may cause cracks.
- Gently fold in ½ cup sour cream just until combined; this helps make the cheesecake tender and slightly tangy.
Assemble and bake
- Pour half of the cheesecake filling over the cooled crust and smooth the top. Spoon dollops of the berry peach swirl over the filling. Pour the remaining cheesecake filling over the swirl and smooth gently. Spoon a few more dollops of the fruit mixture on top.
- Use a knife or a skewer to gently swirl the fruit into the filling — work carefully so you get pretty marbling without fully blending the colors. A few swirls are enough to create that attractive ribboned effect.
- Place the filled springform pan on a baking sheet to catch any drips and transfer to the oven. Bake for 55–70 minutes, or until the edges are set but the center still has a slight jiggle. The cheesecake will continue to set as it cools.
- Once the bake time is complete, turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour — this gradual cooling helps prevent cracks.
- Remove from the oven and let the cheesecake cool completely at room temperature. Then cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight, for the best texture and flavor development.
Serve
- Before serving, carefully remove the sides of the springform pan. Garnish with fresh berries and peach slices as desired. Serve chilled with a dollop of whipped cream or a scoop of ice cream. Slice with a hot knife (dip in warm water and wipe clean between slices) for clean edges.

Directions (condensed, per original steps for quick reference):
Prepare the Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, sugar, and cinnamon (if using) in a bowl. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
Make the Berry Peach Swirl: Combine berries, peach, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Whisk cornstarch with 1 tablespoon cold water to make a slurry. Pour slurry into the simmering fruit mixture and stir until thickened (1-2 minutes). Remove from heat and let cool slightly.
Prepare the Cheesecake Filling: Beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and beat until light and fluffy. Mix in vanilla and almond extract (if using). Add eggs one at a time, beating well after each addition. Stir in sour cream until just combined.
Assemble and Bake: Pour half of the cheesecake filling over the cooled crust. Spoon dollops of the berry peach swirl over the filling. Pour the remaining cheesecake filling over the swirl. Spoon more dollops of the swirl on top. Use a knife or skewer to gently swirl the berry peach mixture into the filling.
Place the springform pan on a baking sheet. Bake for 55-70 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour.
Remove from the oven and let cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Serve: Before serving, carefully remove the sides of the springform pan. Garnish with fresh berries and peach slices, if desired. Serve chilled with whipped cream or ice cream.

Best Way to Store Berry Peach Cheesecake

Refrigerate: Store covered in the refrigerator at 34–40°F (1–4°C) for up to 4–5 days. For best flavor and texture, consume within 3 days.
Freeze (whole): Wrap tightly in plastic wrap and then in aluminum foil; freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before serving.
Freeze (slices): Place slices on a parchment-lined tray to freeze until firm, then wrap individually and store in an airtight container at 0°F (-18°C) for up to 2 months.

Serving Suggestions for Berry Peach Cheesecake

Classic slices: Serve chilled with a spoonful of whipped cream and a few fresh berries on the side. The whipped cream adds lightness to the rich cheesecake.
Warm fruit topping: Gently reheat a few tablespoons of the reserved fruit swirl and spoon warm over slices for a contrast of temperature and a slightly more intense fruit flavor.
Ice cream pairing: A small scoop of vanilla bean or peach ice cream pairs beautifully, especially on warm days.
Coffee or tea: This cheesecake makes a lovely finish to a brunch or afternoon tea; pair with a medium-roast coffee or fruity herbal tea.

Tips to make Berry Peach Cheesecake (Q&A style)
Q: How do I prevent cracks in the cheesecake?
A: Avoid overmixing once the eggs are added and bake at a moderate temperature. Cooling slowly by leaving the door cracked and letting the cake sit in the turned-off oven for an hour also reduces cracking.

Q: Can I use frozen fruit?
A: Yes. If using frozen berries or peaches, thaw and drain most of the excess liquid before making the swirl, or cook a bit longer so the cornstarch can thicken the mixture.

Q: How do I get perfectly clean slices?
A: Dip your knife in hot water, wipe it dry, and slice. Repeat between each cut for sharp, clean edges.

Variations

Peach-Forward Version (paragraph): Increase the peach quantity and use a ripe, fragrant peach jam stirred into the swirl for a more intensely peach-forward dessert. You can also skip the mixed berries and use thinly sliced peaches layered into the filling for delicate peach ribbons.
Citrus-Infused Berry Swirl (bullet):
- Add 1 teaspoon of orange zest to the fruit mixture for brightness.
- Substitute lemon juice with a mix of lemon and orange for a tangier, citrusy swirl.

FAQs
Q: Can I make this cheesecake in advance?
A: Yes — this cheesecake benefits from refrigeration overnight. Make it a day ahead for the best texture and flavor.

Q: What’s the best way to soften cream cheese quickly?
A: Cut cream cheese into cubes and leave at room temperature for 30–45 minutes, or microwave for 10–15 seconds on low power, checking frequently.

Q: Do I need a water bath for this cheesecake?
A: Not strictly necessary for this recipe. A water bath can reduce cracking and produce an even creamier texture, but baking on a baking sheet with cracks minimized by gentle mixing and gradual cooling works well.

Q: How can I fix a runny swirl?
A: If your fruit swirl is too runny, return it to the pan and simmer a little longer with a tiny extra pinch of cornstarch dissolved in water until it thickens, then cool before swirling.

Q: Is it safe to use almond extract?
A: Yes — almond extract is optional and should be used sparingly (½ teaspoon) as it’s potent and adds a complementary note to the fruit and vanilla.

Final thoughts on technique and timing

Room temperature ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a silky, lump-free filling.
Don’t overbake: The cheesecake should still wobble slightly in the center when you remove it; carryover heat will finish the set. Overbaking dries out the cake.
Chill well: Patience is rewarded — chilling for several hours, ideally overnight, yields the best slices and flavor clarity.

Conclusion
For more inspiration and variations on the blueberry-peach combination, see this lovely take on a similar cheesecake at Blueberry Peach Cheesecake – Frolic and Fare. If you like the idea of the same flavor profile in a bar form, check out these crunchy, fruity options at Blueberry Peach Cheesecake Crumble Bars – Cooking for Keeps.