If you’re searching for a showstopping dessert that captures summer sunshine in every bite, look no further than this Peach Raspberry Cheesecake. Creamy and tangy, with pops of fresh peaches and jewel-toned raspberries nestled within a buttery graham cracker crust, this cheesecake balances richness and fruitiness perfectly. It’s as beautiful on the table as it is delicious, making it the ultimate treat for celebrations or when you just want to make an ordinary day extraordinary. Every forkful is a little celebration of juicy, ripe fruit and velvety smoothness, and you’ll want to savor every single bite of this Peach Raspberry Cheesecake.

Ingredients You’ll Need

Peach Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy to bake up pure, fruity bliss—just a few staple ingredients that each play an irreplaceable role. From the crumbly crust to the soft and creamy filling, every component of this cheesecake brings something special to the table.

Graham cracker crumbs: These give the crust its classic, sweet crunch and just the right sturdiness to hold up the luscious filling.
Granulated sugar: Adds gentle sweetness to both the crust and filling, enhancing the natural flavors of the peaches and raspberries.
Unsalted butter (melted): Binds everything in the crust together and delivers a beautiful, golden color after baking.
Cream cheese (softened): The heart and soul of any cheesecake—it delivers that signature tang and creamy texture.
Vanilla extract: Rounds out the flavors of the filling with its warm, aromatic notes.
Large eggs: Essential for structure, these keep your cheesecake sliceable yet decadently smooth.
Sour cream: Adds extra creaminess and a slight tang, balancing the sweetness.
Fresh raspberries: Bursts of tart, juicy flavor that play beautifully against the sweet peaches.
Diced fresh peaches: Use ripe, in-season peaches for maximum flavor and a pretty, sunset-like look in every slice.
Peach preserves (optional): A glossy, flavorful finish on top that amplifies every fruity note.
Fresh raspberries and peach slices (for garnish): These make your Peach Raspberry Cheesecake look absolutely irresistible and add fresh flavor right at the end.

How to Make Peach Raspberry Cheesecake

Step 1: Prepare Your Pan and Oven

Start your Peach Raspberry Cheesecake adventure by preheating the oven to 325°F (160°C). Grab a 9-inch springform pan, line the bottom with parchment paper for easy release, and lightly grease the sides. This little bit of prep ensures every slice comes out beautifully, without sticking.

Step 2: Make the Graham Cracker Crust

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined and the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Pop it into the oven for 10 minutes until it’s lightly golden and set, then take it out and let it cool while you whip up the filling. That short bake makes all the difference in creating a cookie-like foundation!

Step 3: Create the Creamy Filling

In a large mixing bowl, beat the softened cream cheese until it’s super smooth—room temperature cream cheese is key to avoiding pesky lumps later on. Add the sugar and vanilla, mixing until beautifully combined. Next, beat in the eggs one at a time, blending well after each addition, then mix in the luscious sour cream. Your reward? Silky-smooth cheesecake magic.

Step 4: Fold in the Fruit

Now for the fun part! Gently fold in the fresh raspberries and diced peaches, being careful not to break up the berries too much. This moment is where the cheesecake transforms from classic to a vibrant, summery Peach Raspberry Cheesecake. You’ll see glorious streaks of color throughout the filling.

Step 5: Assemble and Bake

Pour the creamy, fruit-speckled filling over the cooled crust and smooth the top with a spatula. Bake for 55 to 65 minutes. You’ll know it’s ready when the center is just set but still gives a little wobble—this means it will finish setting perfectly as it cools, staying luxuriously creamy. Resist the urge to open the oven until you’re checking near the end!

Step 6: Cool and Chill

Once your Peach Raspberry Cheesecake has baked to perfection, turn off the oven and crack the door open. Let the cheesecake cool gently in the oven for 1 hour. This slow cooling helps prevent cracks. Afterward, remove it and refrigerate for at least 4 hours, or even better, overnight. Patience here pays off with a dreamy texture.

Step 7: Top and Garnish

If you’re feeling fancy, warm your peach preserves slightly and spread them lovingly over the chilled cheesecake for a glistening finish. Garnish with a scatter of fresh raspberries and delicate peach slices for extra color and freshness. This final step makes your Peach Raspberry Cheesecake party-ready and irresistible.

How to Serve Peach Raspberry Cheesecake

Garnishes

A handful of fresh raspberries and a few elegant peach slices make every serving impossibly pretty, but you can really go wild! Try a sprinkle of powdered sugar, a sprig of mint, or even edible flowers. The combination of the glistening peach preserve glaze with the fruit on top makes this Peach Raspberry Cheesecake almost too lovely to eat—or at least long enough to admire before devouring.

Side Dishes

While this cheesecake shines on its own, pairing it with light accompaniments is a refreshing touch. Consider serving with a dollop of lightly sweetened whipped cream, a fruit salad, or cold brewed iced tea with a sprig of fresh mint. These sides temper the cheesecake’s richness and add an extra layer of summer to your dessert spread.

Creative Ways to Present

Transform your Peach Raspberry Cheesecake into the centerpiece by serving slices on colorful plates with a drizzle of berry coulis. For a special celebration, you could cut mini cheesecake squares and serve them in cupcake liners for a fun, party-friendly look. Or, create individual cheesecakes in jars for picnics! Presentation is all about adding a personal touch that fits your occasion.

Make Ahead and Storage

Storing Leftovers

Keep any remaining cheesecake tightly covered in the refrigerator for up to 5 days. The flavors often become even richer after a day or two, so don’t be shy about tucking away that last slice for a late-night treat. Just be sure to store it in an airtight container to preserve the texture and freshness.

Freezing

If you’d like to enjoy Peach Raspberry Cheesecake down the road, freezing works beautifully! Once fully chilled and set, wrap the cheesecake or individual slices tightly in plastic wrap, then in foil. Label and freeze for up to 2 months. Thaw slices overnight in the refrigerator before serving for best results.

Reheating

Cheesecake is best served chilled or at cool room temperature, so reheating isn’t generally needed. If you prefer a slightly warmer, custardy bite, leave your slice out on the counter for 20 to 30 minutes before enjoying—this takes the chill off without melting any toppings.

FAQs

Can I use frozen peaches or raspberries?

Absolutely! If you’re craving Peach Raspberry Cheesecake out of season, just thaw frozen fruit first and drain it very well to avoid excess moisture in the filling. This way, you can enjoy a taste of summer any time of year.

Why does my cheesecake crack on top?

Cracks usually happen when cheesecakes cool too quickly or are overbaked. Letting your Peach Raspberry Cheesecake cool gradually in the oven with the door cracked open helps prevent this. If cracks do appear, just cover them with preserves and fruit—a little extra topping hides all!

Can I make this recipe gluten free?

Definitely! Simply swap the graham cracker crumbs for your favorite gluten free variety. There are many delicious gluten free options available nowadays that create an excellent, crunchy crust.

How do I get clean slices when serving?

For picture-perfect slices of Peach Raspberry Cheesecake, use a sharp knife dipped in hot water and wiped dry between each cut. This keeps the layers tidy and the fruit looking beautiful in every piece.

Can I use low-fat cream cheese?

You can use low-fat cream cheese, but the cheesecake will have a lighter texture and less richness. For the creamiest, most decadent result, stick with full-fat cream cheese. If you experiment, let us know how it turns out!

Final Thoughts

There’s something magical about bringing together peaches and raspberries in a single, cloudlike dessert. If this Peach Raspberry Cheesecake sparks memories of sun-drenched afternoons or you simply want to wow your friends and family, give this recipe a try. Every slice is pure summer happiness—go ahead and treat yourself!

Peach Raspberry Cheesecake Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 6 hours 20 minutes
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful combination of sweet peaches and tangy raspberries with this Peach Raspberry Cheesecake recipe. Creamy and rich, this baked cheesecake is the perfect dessert for any occasion.

Ingredients

Scale

Crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted

Filling:

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
½ cup sour cream
1 cup fresh raspberries
1 cup diced fresh peaches, peeled if desired

Topping (optional):

½ cup peach preserves
fresh raspberries and peach slices for garnish

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Instructions

Preheat the oven: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
Make the filling: Beat cream cheese until smooth. Add sugar, vanilla, eggs, and sour cream. Fold in raspberries and peaches. Pour over crust.
Bake: Bake for 55–65 minutes. Cool in the oven, then refrigerate for at least 4 hours.
Add topping: Warm peach preserves, spread over cheesecake, and garnish with fruit before serving.