Peach Raspberry Cheesecake : Creamy, Fresh & Irresistibly Beautiful
This peach raspberry cheesecake is a true dessert masterpiece. A buttery graham cracker crust supports a rich, velvety cheesecake layered with sweet peaches and vibrant raspberries. Finished with whipped cream swirls and a light fruit drizzle, it’s the perfect balance of creamy, tangy, and naturally sweet. Ideal for summer gatherings, brunches, or special occasions when you want something both elegant and unforgettable.
- Prep Time: 20 minutes
- chill time: 4 hours
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 8–10 1x
Ingredients
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Filling:
16 oz (450 g) cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup fresh peaches, diced
¾ cup raspberries
Topping:
Whipped cream
Fresh peach slices
Fresh raspberries
Powdered sugar (for dusting)
Optional berry sauce drizzle
Instructions
Preheat oven to 325°F (165°C). Line a 9-inch springform pan and grease lightly.
Mix graham crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake 8–10 minutes, then cool.
Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing gently. Stir in vanilla and sour cream.
Fold in diced peaches and raspberries carefully to avoid crushing.
Pour filling over crust and smooth the top.
Bake 50–60 minutes until the center is just set with a slight jiggle.
Turn off oven and let cheesecake cool inside with door slightly open.
Chill at least 4 hours or overnight.
Decorate with whipped cream, peach slices, raspberries, and a light dusting of powdered sugar before serving.
Nutrition
- Calories: ~410 kcal
- Carbohydrates: 34 g
- Protein: 7 g