Raspberry Peach Cheesecake

I’ve baked a luscious cheesecake layered with sweet peaches, tangy raspberries, and a creamy filling over a buttery crust—a dessert that’s as beautiful as it is indulgent.

Why I’ll Love This Recipe

I love how the tart raspberries balance the sweetness of peaches, while the creamy cheesecake filling ties everything together. The fresh fruit makes it feel light, even though it’s rich and decadent, and it looks like a showstopper on any dessert table.

Ingredients

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

For the crust

• Graham cracker crumbs

• Granulated sugar

• Melted butter

For the cheesecake filling

• Cream cheese, softened

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

For the fruit topping

• Fresh peaches, peeled and sliced

• Fresh raspberries

• Apricot jam or peach preserves (for glazing)

Directions

1. I preheat the oven and prepare a springform pan by lining the bottom with parchment paper.

2. I mix graham cracker crumbs, sugar, and melted butter, pressing the mixture firmly into the bottom of the pan to form the crust. I bake it briefly to set.

3. I beat the cream cheese until smooth, then mix in sugar, eggs (one at a time), sour cream, and vanilla until creamy.

4. I pour the filling over the cooled crust, smoothing the top.

5. I bake the cheesecake until the edges are set and the center has a slight jiggle. Once done, I cool it completely, then refrigerate for at least 4 hours (or overnight) to set.

6. Just before serving, I arrange peach slices and raspberries in a decorative pattern on top.

7. I warm the apricot jam slightly and brush it over the fruit for a glossy finish.

Servings and timing

• Serves: about 10–12 slices

• Prep time: 25 minutes

• Bake time: 50–60 minutes

• Chill time: at least 4 hours (preferably overnight)

• Total time: about 5 hours including chilling

Variations

I sometimes swap the peaches for nectarines or the raspberries for blackberries. A hint of lemon zest in the filling brightens the flavor. For a no-bake version, I use a gelatin-stabilized filling and skip the oven entirely.

storage/reheating

I store the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen (without the fruit topping) for up to 2 months—thawed overnight in the fridge before adding fresh fruit.

FAQs

Can I use frozen fruit?

Yes—I thaw and drain it well before topping to avoid excess moisture.

How do I prevent cracks in my cheesecake?

I bake at a moderate temperature and avoid overmixing. Letting it cool slowly and not opening the oven too soon also helps.

Can I make this gluten-free?

Yes—I use gluten-free graham crackers for the crust.

Should the cream cheese be at room temperature?

Absolutely—it blends smoothly and prevents lumps in the filling.

Can I make it ahead?

Yes—it’s actually better made a day in advance, giving the flavors time to meld.

Conclusion

This Raspberry Peach Cheesecake is my go-to for when I want a dessert that impresses without complicated steps. Creamy, fruity, and gorgeous, it’s a slice of pure indulgence that’s worth every bite.

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