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If you’ve ever dreamed of a dessert that brings together the juicy sweetness of peaches and the vibrant tartness of raspberries in a creamy, dreamy delight, then you are going to adore this Peach and Raspberry Cheesecake Recipe. This cheesecake balances luscious fruit with a velvety cream cheese filling on a perfectly buttery vanilla wafer crust, creating a dessert that feels like summer wrapped up in a slice. Whether you’re entertaining guests or treating yourself, this recipe is a standout showstopper that’s as refreshing as it is indulgent.
Ingredients You’ll Need
This Peach and Raspberry Cheesecake Recipe calls for simple, straightforward ingredients that each play a crucial role in the final outcome. From the crunchy and buttery crust to the smooth, tangy filling and fresh fruit topping, every component adds a layer of flavor, texture, or color that makes this cheesecake sing.
- Vanilla Wafers (2 cups crushed): These create a sweet, crunchy base that perfectly complements the creamy filling.
- Brown Sugar (3 tbsp): Adds a deep caramel note to the crust and helps bind the crumbs together.
- Butter (4 tbsp melted): Binds the crust and adds richness and moisture.
- Cream Cheese (32 oz, room temperature): The heart of the cheesecake, providing the signature creamy texture.
- Granulated Sugar (1½ cups): Sweetens the filling evenly for that perfect balance of sweet and tangy.
- Vanilla Extract (1 tsp): Infuses the filling with warm, aromatic notes.
- All-Purpose Flour (2 tbsp): Helps stabilize the cheesecake so it holds its shape beautifully.
- Sour Cream (4 tbsp): Adds a subtle tang and extra moisture to the filling.
- Eggs (3 large): Essential for creating structure and a silky texture.
- Peaches (2 cups peeled and chopped): Use fresh, canned, or frozen, these add juicy sweetness and vibrant color.
- Raspberries (2 cups): Tangy and bright, they bring a fresh pop of flavor and contrast.
- Granulated Sugar (½ cup divided): Sprinkled on fruit to enhance its natural sweetness before layering.
- Raspberry Extract (¼ tsp, optional): Intensifies the raspberry flavor for an added punch.
- Heavy Whipping Cream (1 ½ cups): For a rich, fluffy topping that complements the cheesecake perfectly.
- Cream Cheese (8 oz): Adds creaminess to the whipped topping.
- Powdered Sugar (1 cup): Sweetens the topping without graininess.
- Vanilla Extract (1 tsp): Rounds out the whipped topping with aromatic warmth.
How to Make Peach and Raspberry Cheesecake Recipe
Step 1: Prepare the Crust
Begin by crushing the vanilla wafers into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Combine the crumbs with brown sugar and melted butter using a fork until the texture is like wet sand. This mixture will form a sturdy, flavorful base that holds the luscious filling perfectly.
Step 2: Form the Crust
Line the bottom of a springform pan with a cut circle of parchment paper to prevent sticking, and spray the sides with a non-stick spray to make removal easier. Press the cookie crumb mixture firmly into the bottom and about a quarter-inch up the sides of the pan, ensuring an even and solid foundation. Pop it into the freezer while you prepare the filling to help it set quickly.
Step 3: Mix the Filling
In a large bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add in the granulated sugar and vanilla extract, beating until fluffy. Stir in the flour to stabilize the filling, followed by the sour cream for extra tang and moisture. One by one, whisk in the eggs, making sure each is fully incorporated before adding the next for a silky texture.
Step 4: Fold in the Fruits
Gently fold the peeled and chopped peaches and raspberries (reserving one cup of each for the topping) into the filling. Before folding, toss the reserved fruit with half of the ½ cup of sugar and a touch of raspberry extract if you like to sweeten and enhance their natural flavors. This blend creates a beautiful swirl of color and bursts of fruity flavor in every bite.
Step 5: Bake the Cheesecake
Pour the filling evenly over the chilled crust in your springform pan. Bake the cheesecake at 325°F (160°C) for about 50 minutes or until the edges are set but the center still jiggles slightly when you gently shake the pan. This gentle bake ensures a creamy, delicate texture without cracks.
Step 6: Chill and Prepare the Topping
Once baked, let the cheesecake cool at room temperature before transferring it to the fridge to chill for at least 4 hours, preferably overnight. Meanwhile, whip the heavy cream with 8 ounces of cream cheese, powdered sugar, and vanilla extract until stiff peaks form for a fluffy, creamy topping that complements the cheesecake’s richness perfectly.
How to Serve Peach and Raspberry Cheesecake Recipe
Garnishes
Top the chilled cheesecake with the reserved sugared peaches and raspberries for a fresh, colorful burst. Add a sprig of fresh mint for a pop of green and a subtle herbaceous note that brightens the entire presentation. A light dusting of powdered sugar over the fruit adds an elegant finishing touch.
Side Dishes
This Peach and Raspberry Cheesecake Recipe pairs wonderfully with a simple cup of freshly brewed coffee or a glass of chilled rosé wine. For something creamy and decadent, a scoop of vanilla bean ice cream alongside amplifies the richness and makes the dessert experience truly unforgettable.
Creative Ways to Present
For a beautiful and modern twist, serve individual cheesecake parfaits layered with crushed vanilla wafers, chopped peaches, raspberries, and whipped cream in clear glasses. Alternatively, arrange peach and raspberry slices artistically on top of individual slices and drizzle with a honey glaze for a glossy, inviting finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the cheesecake tightly with plastic wrap or place it in an airtight container and store in the fridge. It will keep fresh for up to 4 days, allowing you to savor that Peach and Raspberry Cheesecake Recipe at your leisure without losing any of its delightful textures or flavors.
Freezing
This cheesecake freezes well, making it a great make-ahead dessert. Wrap it tightly with plastic wrap and aluminum foil, then place it in a freezer-safe container. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to preserve its creamy texture and fresh fruit taste.
Reheating
Since this is best served chilled, reheating is not recommended. Instead, simply let the cheesecake come to room temperature for about 15 minutes before serving if you prefer it less cold, but never use heat as it can damage the texture and melt the fruit.
FAQs
Can I use frozen fruit in this Peach and Raspberry Cheesecake Recipe?
Absolutely! Frozen peaches and raspberries work just fine. Just be sure to thaw and drain them well before using to avoid excess moisture that could make the cheesecake watery.
Is it necessary to use sour cream in the filling?
While not mandatory, sour cream adds a lovely subtle tang and creaminess that balances the sweetness, enhancing the overall flavor and texture beautifully.
How do I prevent the cheesecake from cracking?
To avoid cracks, bake at a low temperature and avoid overmixing once you add the eggs. It’s also helpful to let the cheesecake cool gradually by turning off the oven and leaving the door slightly ajar after baking.
Can I make this recipe gluten-free?
Yes! Substitute the vanilla wafers with a gluten-free cookie or graham cracker alternative, ensuring the rest of the ingredients are gluten-free as well.
What’s the best pan to bake this cheesecake in?
A 9-inch springform pan is ideal for this Peach and Raspberry Cheesecake Recipe, as it allows easy removal and keeps the shape intact for slicing and serving.
Final Thoughts
This Peach and Raspberry Cheesecake Recipe is pure joy on a plate — combining fresh fruit, luscious cream cheese filling, and a buttery crust into a dessert that feels special yet approachable. I encourage you to give it a try for your next celebration or a sweet treat that turns any ordinary day into something memorable and delightful.
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Print
Peach and Raspberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peach and Raspberry Cheesecake is a luscious dessert combining a crunchy vanilla wafer crust with a smooth cream cheese filling accented by fresh peaches and raspberries. Topped with a whipped cream and cream cheese topping mixed with raspberry and powdered sugar, this cheesecake offers a fruity twist on a classic favorite, perfect for gatherings and celebrations.
Ingredients
Crust
- 2 cups vanilla wafers, crushed
- 3 tbsp brown sugar
- 4 tbsp unsalted butter, melted
Filling
- 32 oz cream cheese, room temperature
- 1½ cups granulated sugar
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 4 tbsp sour cream
- 3 large eggs
- 2 cups peeled and chopped peaches (fresh, canned, or frozen), reserve 1 cup for topping
- 2 cups raspberries, reserve 1 cup for topping
- ½ cup granulated sugar, divided (for fruit)
- ¼ tsp raspberry extract (optional)
Topping
- 1½ cups heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the crust: Using a fork, combine the crushed vanilla wafers, brown sugar, and melted butter until the mixture has a texture similar to wet sand, ensuring the crumbs are evenly coated.
- Prepare the pan: Line the bottom of a cheesecake pan with a cut circle of parchment paper and lightly spray the sides with non-stick cooking spray to prevent sticking.
- Press the crust: Firmly press the cookie crumb mixture into the bottom of the pan and about ¼ inch up the sides to form an even crust layer.
- Set the crust: Place the crust in the freezer to firm up while you prepare the filling.
- Prepare the fruit topping: Toss the reserved peaches and raspberries with half of the ½ cup granulated sugar and raspberry extract if using, then set aside to macerate and release their juices, enhancing flavors for the topping.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add the granulated sugar, vanilla extract, and flour; mix thoroughly. Blend in the sour cream, then add eggs one at a time, mixing on low speed after each until just combined. Gently fold in the remaining chopped peaches and raspberries.
- Bake the cheesecake: Pour the filling over the chilled crust, smoothing the top. Bake in a preheated oven at 325°F (163°C) for approximately 50 minutes or until the center is almost set but still slightly jiggly.
- Cool the cheesecake: Once baked, remove from oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
- Prepare the topping: Whip the heavy cream in a chilled bowl until soft peaks form. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until combined.
- Decorate the cheesecake: Spread the whipped topping evenly over the chilled cheesecake. Arrange the macerated peaches and raspberries on top for an attractive and flavorful finish.
Notes
- Ensure all cream cheese is at room temperature to prevent lumps in the filling.
- Macerating the fruit topping helps to intensify its flavor and soften the texture.
- Use parchment paper in the pan for easy removal of the cheesecake after baking.
- Chilling the crust before filling helps maintain its structure during baking.
- Allow the cheesecake to cool gradually to prevent cracking.
- For a denser texture, avoid overbeating the eggs into the filling.
- This cheesecake can be made a day ahead; keep refrigerated until serving.
