This Blueberry Peach Cheesecake is a dreamy, creamy dessert that captures the essence of summer in every bite! With a buttery ginger cookie crust, velvety cheesecake filling, and a crown of juicy peaches and blueberries, it’s a showstopper that’s as beautiful as it is delicious. Whether it’s for a celebration or a sweet weekend treat, this cheesecake will truly delight anyone lucky enough to snag a slice.
Why You’ll Love This Recipe
- Fruit-Forward Flavor: Every forkful features a burst of juicy peaches and berries, making dessert feel extra special.
- Decadent Creamy Texture: The rich cheesecake filling is lusciously smooth thanks to plenty of cream cheese and a gentle baking process.
- Buttery Ginger Cookie Crust: The fragrant crust adds warmth and crunch, perfectly balancing the sweet fruit and creamy layers.
- Showstopping Presentation: It’s a true centerpiece, combining gorgeous peak-season fruit with a sparkling, bakery-style finish.
Ingredients You’ll Need
Great cheesecake is all about simplicity and quality, and this Blueberry Peach Cheesecake proves it! Each ingredient not only shines on its own but also plays an important role in taste, texture, or color, ensuring every bite is an absolute treat.
- Ginger Snap Cookies (or graham crackers/digestive biscuits): These give the crust a warm, spicy-sweet flavor that pairs beautifully with the fruit. Crushing them finely is key for that crisp base.
- Unsalted Butter: Melted butter acts as the “glue” for the crust, bringing the crumbs together while adding a rich, extra-buttery taste.
- Cream Cheese: The star of the show! Make sure it’s at room temperature for the smoothest, creamiest filling.
- Granulated Sugar: Sweetens the cheesecake and balances the tang in the cream cheese.
- All Purpose Flour: Just a touch thickens the batter and gives the filling a light structure without heaviness.
- Large Eggs: Eggs provide richness, help set the cheesecake, and create that classic silky texture.
- Vanilla Extract: A bit of vanilla rounds out the flavors and makes the fruit pop.
- Blueberry Jam: This forms the glossy, fruity top layer — choose a good-quality jam for best flavor.
- Peaches: Sliced fresh peaches bring color, juiciness, and a taste of summer sunshine right to the cake.
- Fresh Blueberries: Scatter these for pops of sweetness and a beautiful berry contrast.
- Coarse Sparkling Sugar (optional): A sprinkle on top adds a bakery-style sparkle and little crunch.
Variations
One of the absolute joys of Blueberry Peach Cheesecake is how adaptable it is! Don’t be afraid to get creative and swap ingredients to suit your pantry, dietary needs, or the fruit that’s calling your name at the market.
- Change the Cookie Crust: Try graham crackers, shortbread, or vanilla wafers if ginger snaps aren’t your style or on hand.
- Use Other Fruits: Substitute the peaches and blueberries for whatever looks best at the store—think strawberries, nectarines, blackberries, or even a medley for maximum color.
- Lighter Filling: Swap half the cream cheese for Greek yogurt or Neufchâtel cheese for a cheesecake that’s a little lighter (and just as creamy).
- Jam Flavors: Don’t hesitate to experiment with apricot or raspberry jam as your topping base if you want to change up the flavor profile.
How to Make Blueberry Peach Cheesecake
Step 1: Prepare the Cookie Crust
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9-inch springform pan. Crush your ginger snap cookies (or graham crackers) into fine crumbs using a food processor or by hand with a sturdy bag and rolling pin — don’t be shy, really pulverize! Mix the crumbs with melted butter until the texture resembles wet sand, then press firmly into the bottom and partway up the sides of the pan. Bake for 10 minutes, just until set, then let cool while you prepare the filling.
Step 2: Make the Creamy Cheesecake Filling
Turn the oven down to 350°F (175°C). Beat the cream cheese and sugar together until super smooth and creamy, taking the time to scrape the bowl so you don’t miss any lumps. Add the eggs, one by one, mixing in each until fully blended. Next, stir in the vanilla extract and a bit of flour to ensure stability in your bake. Pour the batter over your cooled crust and even it out with a spatula.
Step 3: Bake and Cool Your Cheesecake
Pop your pan (still on a baking sheet, just in case!) into the oven and bake for 45 to 50 minutes. You want the outer edges to look set but the center to still jiggle a little when shaken—this is the secret to that ultra-creamy texture! When done, turn off the oven and crack the door open a few inches, letting the cake cool for one hour so it sets gently without cracking. Let it continue to cool on the counter, then chill thoroughly in the fridge before adding the luscious toppings.
Step 4: Top and Finish Your Blueberry Peach Cheesecake
Once the cheesecake is completely cool and has chilled for several hours (even overnight, if you can wait!), spread the blueberry jam across the top to create a glossy, jewel-toned layer. Scatter beautifully sliced peaches and more fresh blueberries across the surface, then finish with a generous sprinkle of sparkling sugar for a bakery-worthy finish. Let it chill at least 6 hours total before removing from the pan and slicing.
Pro Tips for Making Blueberry Peach Cheesecake
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temp–it’s the secret to a lump-free, silky-smooth filling!
- Don’t Overbake: Look for that subtle jiggle in the center—the cheesecake will finish setting as it cools for that signature creamy texture.
- Cooling Is Key: Allowing your Blueberry Peach Cheesecake to cool gradually in the oven helps prevent cracks and keeps the top glossy and smooth.
- Clean Slices Every Time: Dip your knife in hot water and wipe it between cuts for those perfect, bakery-style wedges.
How to Serve Blueberry Peach Cheesecake
Garnishes
Go the extra mile by garnishing with a few extra fresh blueberries, delicate peach slices, and a light dusting of powdered sugar for that “fancy patisserie” moment. A sprig of mint adds both a pop of color and a refreshing contrast to the creamy layers.
Side Dishes
Since the cheesecake itself is rich and celebratory, light accompaniments like a simple herbal tea, glass of bubbly Prosecco, or a fresh fruit salad are wonderful pairings. For summer gatherings, try small bowls of whipped cream or a dollop of plain yogurt alongside each luscious slice.
Creative Ways to Present
Feeling extra festive? Serve elegant individual slices on colorful plates, or cut the Blueberry Peach Cheesecake into bite-size cubes for a dessert platter. Mini mason jar cheesecakes with the same crust, filling, and fruity topping are also adorable for parties or outdoor picnics!
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Peach Cheesecake can be covered tightly with plastic wrap or stored in an airtight container in the fridge for up to three days. The flavor actually deepens and the texture becomes even more luscious as it sits, making it the perfect “make-ahead” treat.
Freezing
Absolutely! Cheesecake freezes beautifully. Once completely cooled and set, remove it from the pan, wrap tightly in plastic wrap and then in foil. Store in the freezer for up to two months. Thaw overnight in the fridge before serving for best texture and flavor.
Reheating
Cheesecake is meant to be enjoyed chilled, so there’s no need to reheat. If you prefer, let individual slices sit at room temperature for 15–20 minutes before serving for an even softer, ultra-creamy texture.
FAQs
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Can I use frozen peaches or blueberries in Blueberry Peach Cheesecake?
Yes, you can use frozen fruit, but thaw and drain them well before layering on the cheesecake to avoid excess moisture, which can make the topping/runny or soggy. Fresh fruit will give the most vibrant look and taste, but frozen is a great alternative when out of season!
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How do I know when my cheesecake is done baking?
The edges should look set, but the center should gently jiggle when you nudge the pan. If you have a digital thermometer, the center should read about 175°F. Remember: it continues to set as it cools, so don’t overbake!
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What’s the best way to remove cheesecake from the springform pan?
After chilling, run a non-serrated knife around the edge to loosen, then unlatch and remove the springform ring. If the base sticks, carefully transfer the cheesecake to a plate, or just slice directly from the base for clean, easy serving.
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Can I make Blueberry Peach Cheesecake ahead for a party?
Absolutely—this cheesecake is even better after chilling overnight! Prepare completely, add your fruit toppings, then cover and refrigerate until ready to serve. It’s a host’s dream dessert.
Final Thoughts
If you’re searching for a truly unforgettable dessert, you have to give this Blueberry Peach Cheesecake a try. It’s bright, creamy, and bursting with the best flavors of the season—perfect for sharing with people you love. I hope you’ll enjoy every velvety, fruit-flecked bite just as much as I do. Happy baking!
Print
Blueberry Peach Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a delicious Blueberry Peach Cheesecake that combines the sweetness of blueberries and peaches with a creamy, rich cheesecake filling, all atop a buttery cookie crust. This dessert is perfect for any occasion and is sure to impress your guests!
Ingredients
FOR THE COOKIE CRUST:
- 1 14 oz sleeve of ginger snap cookies or similar light colored cookies, like graham crackers or digestive biscuits.
- 4 tablespoons (57g) unsalted butter, melted.
FOR THE FILLING:
- three 8-oz packages (680g) cream cheese, room temperature
- 2 tbsp all-purpose flour
- 1 cup (198g) granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
FOR THE TOPPING:
- 1/2 cup blueberry jam
- 3 medium peaches, sliced
- 1/2 cup fresh blueberries
- Course sparkling sugar for sprinkling on top, optional
Instructions
- START WITH THE CRUST: Preheat oven to 375°F (176°C) and lightly grease a 9″ springform cheesecake pan. Add cookies to a food processor and grind. Add melted butter to the crumbs and press into the pan. Bake for 10 minutes.
- NOW MAKE THE FILLING: Reduce oven heat to 350°F. Beat cream cheese and sugar, add eggs one at a time, then stir in vanilla and flour. Pour batter over crust and bake for 45-50 minutes. Let cool and add toppings.
Notes
- Make sure all ingredients are at room temperature.
- Turn off the oven while the cheesecake is still wobbly in the middle to avoid over-baking.
- Chill the cheesecake in the pan and refrigerate for at least 6 hours before serving.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 316 kcal
- Sugar: 11g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 125mg
