Picture this: it’s a warm summer evening, the air is filled with the sweet aroma of fresh fruits, and on the table is the showstopper of the night—Summer Bliss Peach and Raspberry Cheesecake Delight. This dessert is everything you could want in a summer treat—cool, creamy, fruity, and visually stunning. With its velvety cheesecake base, buttery crust, and a topping of fresh peaches and raspberries, it’s the perfect dessert for any summer gathering.

Whether it’s a family barbecue, a special occasion, or simply a weekend indulgence, this cheesecake promises to delight every taste bud. And the best part? It’s easier to make than you think. Let’s dive into the recipe!

Why You’ll Love This Cheesecake

There are countless reasons to fall in love with this cheesecake, but here are a few highlights:

Seasonal Perfection: Fresh peaches and raspberries bring the best of summer’s bounty to your table.
Creamy and Dreamy: The cheesecake filling is rich, smooth, and perfectly balanced with a touch of tanginess.
Buttery Crunch: The crust adds a satisfying crunch that perfectly complements the creamy layers.
A Visual Feast: The vibrant colors of the fruit topping make this dessert as beautiful as it is delicious.
Simple Yet Elegant: With a straightforward recipe and stunning results, it’s perfect for both casual and formal occasions.

Ingredients for Summer Bliss Peach and Raspberry Cheesecake Delight

Component	Ingredient	Amount
Crust	Crushed digestive biscuits	1 1/2 cups
	Unsalted butter, melted	1/3 cup
	Granulated sugar	2 tablespoons
Cheesecake Mixture	Cream cheese, softened	4 cups
	Granulated sugar	1 cup
	Pure vanilla extract	2 teaspoons
	Large eggs	4
	Sour cream	1 cup
Fruit Layer	Fresh peaches, thinly sliced	1 cup
	Fresh raspberries	1 cup

Step-by-Step Instructions

1. Prepare the Crust

Preheat your oven to 325°F (165°C).
In a medium bowl, combine the crushed digestive biscuits, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
Bake the crust for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.

2. Make the Cheesecake Mixture

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the granulated sugar and vanilla extract. Beat until fully combined.
Add the eggs one at a time, beating well after each addition.
Fold in the sour cream until just incorporated. Be careful not to overmix to maintain a light texture.

3. Bake the Cheesecake

Pour the cheesecake mixture over the cooled crust, spreading it out evenly.
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and allow the cheesecake to cool inside with the door slightly open for about 1 hour.
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight for the best texture and flavor.

4. Prepare the Fruit Layer

Just before serving, arrange the sliced peaches and fresh raspberries on top of the chilled cheesecake in a decorative pattern.
For extra shine and sweetness, optionally brush the fruit with a light glaze made from warmed apricot jam.

5. Serve and Enjoy

Carefully remove the sides of the springform pan.
Slice the cheesecake into portions and serve chilled.
Watch your guests savor the creamy, fruity goodness of this summer delight!

Pro Tips for the Perfect Cheesecake

Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature to achieve a smooth batter.
Avoid Overbaking: The cheesecake is ready when the edges are firm, but the center still has a slight wobble.
Cool Gradually: Letting the cheesecake cool in the oven prevents cracks on the surface.
Use Fresh Fruits: Fresh peaches and raspberries provide the best flavor and texture.
Add Shine: A light glaze of apricot jam can make the fruit topping more vibrant and visually appealing.

Health Benefits of Peaches, Raspberries, and Cheesecake

While this dessert is indulgent, the fresh fruits bring a dose of nutrition:

Rich in Vitamins: Peaches and raspberries are packed with vitamins A and C, which support skin health and immunity.
Antioxidant-Rich: Raspberries contain antioxidants that help protect your cells from damage.
Calcium Boost: The cream cheese and sour cream are excellent sources of calcium, essential for strong bones.
High in Fiber: The fruits provide dietary fiber, aiding digestion and promoting satiety.

Creative Variations to Try

This cheesecake is a blank canvas for creativity. Here are a few ideas to make it your own:

Berry Delight: Use blackberries, strawberries, or blueberries for the fruit layer.
Tropical Twist: Replace peaches with mango slices and add shredded coconut to the crust.
Chocolate Lovers: Drizzle melted dark chocolate over the top or add a chocolate ganache layer.
Zesty Lemon: Add lemon zest to the cheesecake mixture for a tangy twist.
Nutty Crust: Use crushed pecans or almonds in the crust for extra texture and flavor.

Nutritional Information

Here’s an approximate breakdown for one slice of cheesecake (based on 12 servings):

Nutrient	Amount
Calories	360 calories
Carbohydrates	30g
Sugar	22g
Protein	6g
Fat	24g
Fiber	2g

Frequently Asked Questions (FAQs)

1. Can I use frozen peaches or raspberries?

Fresh fruits are best, but you can use frozen ones if fresh isn’t available. Make sure to thaw and drain them well before using.

2. How long can I store the cheesecake?

The cheesecake can be stored in the refrigerator for up to 5 days in an airtight container.

3. Can I make this recipe gluten-free?

Yes! Use gluten-free digestive biscuits for the crust to make the cheesecake gluten-free.

4. How do I prevent cracks in the cheesecake?

Don’t overmix the batter, bake at a low temperature, and cool gradually in the oven.

5. Can I freeze the cheesecake?

Yes, you can freeze the cheesecake without the fruit topping. Wrap it tightly in plastic wrap and foil, and store it for up to 3 months.

6. Do I need a springform pan?

A springform pan makes it easier to remove the cheesecake, but you can use a regular pan lined with parchment paper if needed.

Final Thoughts and Call to Action

The Summer Bliss Peach and Raspberry Cheesecake Delight is a dessert that truly captures the essence of summer. With its creamy cheesecake base, buttery crust, and fresh fruit topping, it’s a treat that’s both indulgent and refreshing. Perfect for any occasion, this cheesecake is guaranteed to impress your family and friends.

Ready to create your own slice of summer bliss? Gather your ingredients, follow the simple steps, and enjoy the delicious satisfaction of making this stunning dessert from scratch. Share it with your loved ones or savor it yourself—either way, you’re in for a treat!

Summer Bliss Peach and Raspberry Cheesecake Delight: A Refreshing Summer Treat

Print Recipe

Cool, creamy, and bursting with the fresh flavors of peaches and raspberries, this cheesecake is your ultimate summer dessert. With a buttery biscuit crust, velvety cream cheese filling, and vibrant fruit topping, it’s perfect for any summer occasion.

Author: Raven
Prep Time: 25 minutes
Cook Time: 6 hours (including refrigeration)
Total Time: 6 hours 25 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust:

1 1/2 cups crushed digestive biscuits
1/3 cup unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Mixture:

4 cups cream cheese, softened
1 cup granulated sugar
2 teaspoons pure vanilla extract
4 large eggs
1 cup sour cream

For the Fruit Layer:

1 cup fresh peaches, thinly sliced
1 cup fresh raspberries

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Instructions

1. Prepare the Crust:

Preheat your oven to 325°F (165°C).
In a medium bowl, mix together the crushed digestive biscuits, melted butter, and granulated sugar until it resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
Bake the crust for 10 minutes, then set it aside to cool.

2. Make the Cheesecake Mixture:

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the sugar and vanilla extract, beating until well combined.
Add the eggs one at a time, beating after each addition.
Gently fold in the sour cream until fully incorporated.

3. Bake the Cheesecake:

Pour the cheesecake mixture over the cooled crust, smoothing it out evenly.
Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight for best results.

4. Prepare the Fruit Layer:

Just before serving, arrange the sliced peaches and raspberries on top of the chilled cheesecake.
Optionally, brush the fruit with warmed apricot jam for a glossy finish.

5. Serve and Enjoy:

Carefully remove the sides of the springform pan.
Slice and serve this creamy, fruity dessert chilled.

Notes

Room Temperature Ingredients: Use room-temperature cream cheese, eggs, and sour cream for a smoother batter.
Crust Alternatives: Swap digestive biscuits with graham crackers or crushed vanilla wafers.
Fruit Substitutions: Try blackberries, mango slices, or blueberries for a unique twist.
Make Ahead: You can prepare the cheesecake 1-2 days in advance; just add the fruit topping before serving.
Storage: Store leftover cheesecake in an airtight container in the fridge for up to 5 days.