If you’re searching for a summer dessert that captures the essence of the season, look no further than Blueberry Peach Cheesecake. This delightful treat combines the sweetness of ripe peaches with the tartness of fresh blueberries, all embraced by a creamy cheesecake base. The result is a refreshing blend of sweet and tangy flavors that make Blueberry Peach Cheesecake a perfect choice for any summer gathering or a cozy night in. Its vibrant colors and luscious texture are sure to impress both your eyes and your taste buds!

Why You’ll Love This Recipe

Refreshing Flavor Blend: The combination of juicy peaches and tangy blueberries creates a bright, summery taste that awakens your palate.
Balanced Sweetness: This cheesecake isn’t overwhelmingly sweet, allowing the natural fruit flavors to shine through.
Simple Preparation: Despite its elegant appearance, this recipe is straightforward and perfect for all skill levels.
Versatile Serving Options: Perfect for picnics, barbecue parties, or elegant dinners—Blueberry Peach Cheesecake fits every occasion.
Eye-Catching Appearance: The vibrant layers of peach and blueberry make it as beautiful as it is delicious.

Ingredients You’ll Need

Each ingredient in this Blueberry Peach Cheesecake plays a vital role, from adding creaminess and sweetness to providing fresh fruity notes and a crunchy crust. Together, they create a harmonious balance that’s hard to resist.

Cream Cheese: The heart of the cheesecake, providing a rich and smooth texture.
Fresh Peaches: Adds natural sweetness and a juicy, summery flavor.
Blueberries: Offers a burst of tartness and beautiful color contrast.
Granulated Sugar: Sweetens the cheesecake without overpowering the fruit.
Graham Cracker Crust: Adds a buttery, crunchy base that complements the creamy filling.
Vanilla Extract: Enhances the overall flavor with subtle sweetness and warmth.
Sour Cream or Greek Yogurt: Provides tanginess and helps to keep the cheesecake moist.
Eggs: Essential for binding all the ingredients into a creamy, stable cheesecake layer.

Variations for Blueberry Peach Cheesecake

Feel free to make this Blueberry Peach Cheesecake your own by trying different ingredient swaps or additions. It’s very flexible, making it easy to cater to dietary needs or personal flavor preferences.

Gluten-Free Crust: Use almond flour or gluten-free graham crackers for those avoiding gluten.
Vegan Option: Replace cream cheese with vegan cream cheese and eggs with flax eggs for a plant-based twist.
Nutty Crust: Add crushed pecans or walnuts into the crust for extra crunch and flavor.
Mixed Berries Version: Substitute or add raspberries and blackberries for a mixed berry cheesecake.
Spiced Variation: Incorporate cinnamon or nutmeg into the crust or filling for a subtle warm spice hint.

Why Blueberry Peach Cheesecake Is Perfect Summer Treat

How to Make Blueberry Peach Cheesecake

Step 1: Prepare the Crust

Start by crushing the graham crackers into fine crumbs and mix them with melted butter and a touch of sugar. Press this mixture firmly into the bottom of your springform pan to create a solid base. Chill it for at least 10 minutes to set.

Step 2: Blend the Cream Cheese Filling

In a large bowl, beat the cream cheese with sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in vanilla extract and sour cream or Greek yogurt. This creamy mixture forms the foundation of the cheesecake’s rich texture.

Step 3: Prepare the Fruit

Wash and slice the peaches, then toss them lightly with lemon juice to prevent browning. Gently fold blueberries and peaches into the cream cheese mixture or layer them on top after pouring in the filling, depending on your preferred presentation.

Step 4: Bake the Cheesecake

Pour the filling mixture over the chilled crust, spreading it evenly. Bake in a preheated oven at 325°F (163°C) for about 50–60 minutes until the edges are slightly puffed and the center is almost set. Avoid overbaking to keep the texture creamy.

Step 5: Cool and Chill

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight. Chilling allows the flavors to meld and the cheesecake to firm up for perfect slicing.

Pro Tips for Making Blueberry Peach Cheesecake

Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth batter without lumps.
Prevent Cracks: Bake the cheesecake in a water bath to maintain moisture and prevent cracking.
Fresh Fruit is Key: Use fresh, ripe peaches and blueberries for the best flavor and texture.
Don’t Overmix: Mix just until combined to avoid incorporating too much air, which can cause cracks.
Use a Springform Pan: This makes removing the cheesecake easier and prevents damage to the crust.

How to Serve Blueberry Peach Cheesecake

Garnishes

Top with additional fresh peach slices and blueberries for added color and freshness. A sprinkle of powdered sugar or a drizzle of honey can also elevate the appearance and taste.

Side Dishes

Pair your cheesecake with herbal teas or a glass of chilled white wine for a refreshing summer combo. Light fruit salads or mint leaves can also complement the dessert nicely.

Creative Ways to Present

Serve individual servings in clear parfait glasses with layers of crushed crust and fruit for a modern take. Alternatively, add edible flowers or a dollop of whipped cream to impress your guests visually and gastronomically.

Make Ahead and Storage

Storing Leftovers

Keep leftover Blueberry Peach Cheesecake covered in plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 4 days while maintaining its delicious texture and flavor.

Freezing

Wrap cheesecake tightly with plastic wrap and aluminum foil before freezing. It can last for up to 2 months. Thaw overnight in the fridge before serving to preserve its creamy consistency.

Reheating

This cheesecake is best enjoyed cold, but if you prefer a slightly warmer slice, let it sit at room temperature for 15 minutes before serving. Avoid microwaving as it can alter the texture.

FAQs

Can I use frozen blueberries and peaches for this recipe?

Yes, but it’s best to thaw and drain them well to avoid excess moisture that could affect the cheesecake’s texture.

How long does it take to make Blueberry Peach Cheesecake?

Preparation takes around 20-30 minutes, but factoring in baking and chilling time, plan for at least 5 hours from start to finish.

Is it possible to make this dessert dairy-free?

Absolutely! Swap cream cheese for dairy-free alternatives and use plant-based yogurt to keep the creamy texture without dairy.

What is the best way to slice this cheesecake?

Use a sharp knife dipped in hot water and wiped dry before each cut for clean slices without cracking.

Can I prepare Blueberry Peach Cheesecake in advance?

Yes, it’s actually better when made a day ahead, as chilling enhances the flavors and texture.

Final Thoughts

Blueberry Peach Cheesecake is a celebration of summer in every bite—a refreshing, creamy, and fruity delight that’s easy to make and impossible to resist. Whether you’re serving it at a family gathering or enjoying a quiet treat, this dessert is sure to bring smiles and a bit of sunshine to your table. So grab those fresh peaches and blueberries, and give this recipe a try—you’ll be glad you did!

Blueberry Peach Cheesecake

Print Recipe

Blueberry Peach Cheesecake is a refreshing summer dessert that combines the sweetness of ripe peaches with the tartness of fresh blueberries in a creamy, smooth cheesecake base atop a buttery graham cracker crust. This vibrant and luscious treat offers a perfect balance of sweet and tangy flavors, making it ideal for summer gatherings, picnics, or cozy nights in. Easy to prepare and visually stunning, it promises to delight both your eyes and your palate.

Author: Mary
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 5 hours (including chilling)
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (if using gluten-free crust)

Ingredients

Scale

For the Crust

1 1/2 cups graham cracker crumbs
5 tbsp unsalted butter, melted
2 tbsp granulated sugar

For the Filling

24 oz (680 g) cream cheese, softened
1 cup granulated sugar
3 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup sour cream or Greek yogurt

For the Fruit

2 cups fresh peaches, washed, sliced, and tossed with lemon juice
1 cup fresh blueberries

Instructions

Prepare the Crust: Crush the graham crackers into fine crumbs, then mix with melted butter and granulated sugar. Press this mixture firmly into the bottom of a springform pan to create a solid base. Chill in the refrigerator for at least 10 minutes to set.
Blend the Cream Cheese Filling: In a large bowl, beat the softened cream cheese with sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream or Greek yogurt until fully combined, forming a creamy and rich batter.
Prepare the Fruit: Wash and slice the peaches, then toss lightly with lemon juice to prevent browning. Gently fold the peaches and blueberries into the cream cheese mixture or set aside to layer on top after pouring the filling, based on your presentation preference.
Bake the Cheesecake: Pour the prepared filling evenly over the chilled crust. Bake in a preheated oven at 325°F (163°C) for 50 to 60 minutes until the edges are slightly puffed and the center is almost set. Avoid overbaking to maintain a creamy texture.
Cool and Chill: Allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to let the flavors meld and the cheesecake firm up for clean slicing.

Notes

Use room temperature cream cheese and eggs to achieve a smooth batter without lumps.
Bake the cheesecake in a water bath to keep it moist and prevent cracking.
Choose fresh, ripe peaches and blueberries for the best texture and flavor.
Mix the batter only until combined to avoid incorporating excess air, which can cause cracks.
Use a springform pan to easily remove the cheesecake without damaging the crust.
For gluten-free option, substitute graham crackers with gluten-free alternatives or almond flour.
To serve, top with fresh peach slices, blueberries, powdered sugar or a drizzle of honey for extra freshness.
Store leftovers covered in the refrigerator for up to 4 days or freeze tightly wrapped for up to 2 months.
Let cheesecake sit at room temperature about 15 minutes before serving if you prefer it slightly warmer; avoid microwaving.

Nutrition

Serving Size: 1 slice (approx. 1/10 of cheesecake)
Calories: 350 kcal
Sugar: 28 g
Sodium: 220 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 95 mg

Keywords: blueberry peach cheesecake, summer dessert, fruit cheesecake, creamy cheesecake, gluten free dessert, berry dessert, peach dessert