Raspberry Peach Cheesecake

This raspberry peach cheesecake is my dream summer dessert—creamy, tangy, and full of fresh fruit flavor. The graham cracker crust provides a buttery crunch, while the mascarpone–cream cheese filling is smooth and luxurious. Roasted peaches add a caramelized sweetness, and the homemade raspberry sauce gives a tart contrast that keeps each bite perfectly balanced.

Why You’ll Love This Recipe

I love this cheesecake because it combines the richness of a classic baked cheesecake with the bright, fresh flavors of summer fruit. The roasted peaches bring a jammy depth you can’t get from raw fruit, and the raspberry sauce adds a vibrant pop of color and flavor. It’s stunning enough for a dinner party but easy enough to make ahead for a laid-back weekend treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Ground graham crackers

• Unsalted butter, melted and cooled

For the filling:

• Cream cheese, room temperature

• Mascarpone cheese, room temperature

• Sugar

• Freshly squeezed lemon juice

• Lemon zest

• Vanilla paste (or extract)

• Eggs

• Flour or cornstarch

For the peaches:

• Ripe but firm peaches

• Brown sugar

• Lemon juice

For the raspberry sauce:

• Raspberries, fresh or thawed

• Lemon juice

• Sugar

For garnish:

• Fresh raspberries

• Fresh mint leaves

Directions

1. Make the crust: I preheat the oven to 350°F and line a 9-inch springform pan with parchment paper. I mix graham cracker crumbs with melted butter until they resemble wet sand, then press the mixture firmly into the bottom and sides of the pan. I bake for 8–10 minutes, then cool while lowering the oven to 320°F.

2. Make the filling: In a large bowl, I beat the cream cheese, mascarpone, sugar, lemon juice, lemon zest, and vanilla paste until smooth. I add eggs one at a time, mixing well after each, then stir in the flour until no lumps remain. I pour the filling over the cooled crust and smooth the top.

3. Bake: I bake for 55–60 minutes, until the edges are set and the center still jiggles slightly. I cool for 2 hours, then refrigerate overnight.

4. Roast the peaches: I preheat the oven to 400°F, toss peach slices with brown sugar and lemon juice, and roast for 15–20 minutes, stirring halfway through. Once cool, I peel off the skins.

5. Make the raspberry sauce: I cook raspberries with sugar and lemon juice until soft, mash them, and simmer until slightly reduced. I strain through a fine sieve and cool completely.

6. Assemble: I arrange the roasted peaches in a flower pattern on top of the chilled cheesecake, drizzle with raspberry sauce, and garnish with fresh raspberries and mint.

Servings and timing

This cheesecake serves 8 slices and takes about 1 hour 25 minutes total, plus overnight chilling.

Variations

Sometimes I swap peaches for nectarines or plums, or mix strawberries into the raspberry sauce for extra sweetness. For a no-bake summer option, I use the same toppings over my no-bake cheesecake base.

storage/reheating

I store the cheesecake in the refrigerator, covered, for up to 4 days. It can also be frozen (without the fruit topping) for up to 1 month—just thaw overnight in the fridge before garnishing.

FAQs

Can I skip roasting the peaches?

Yes, but roasting enhances their sweetness and flavor.

Can I make the cheesecake without mascarpone?

Yes, I can use all cream cheese, though mascarpone makes it silkier.

How do I keep the cheesecake from cracking?

Bake at a low temperature, avoid overbaking, and cool gradually in the oven with the door cracked open.

Can I use frozen raspberries for the sauce?

Yes, thaw them first before cooking.

Can I make this ahead?

Yes, it’s even better the next day, so I like to make it 24 hours before serving.

Conclusion

This raspberry peach cheesecake is rich, fruity, and visually stunning—a perfect blend of creamy filling, crisp crust, sweet roasted peaches, and tangy raspberry sauce. It’s a true summer showstopper that’s as delicious as it is beautiful.

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