How long does a Summer Berry and Peach Cheesecake last?

If stored properly in an airtight container or tightly wrapped in plastic wrap, this cheesecake will last up to 3 days in the refrigerator. For longer storage, you can freeze it for up to a month.

Can I use frozen peaches for the topping?

Fresh peaches are preferred for this recipe due to their juicy texture and flavor, but you can use frozen peaches as a substitute. Just be sure to thaw them completely and pat them dry before using to avoid excess moisture.

Can I make this cheesecake ahead of time?

Yes, the Summer Berry and Peach Cheesecake is an ideal make-ahead dessert. Prepare it the day before your event and allow it to chill in the refrigerator overnight. This will help the flavors meld and the cheesecake to set properly.

Can I substitute the gingersnap crust for another type of cookie?

Absolutely! If you don’t have gingersnap cookies, you can use graham crackers, digestive biscuits, or even shortbread cookies. Each will give the crust a slightly different flavor but will work just as well in this recipe.

Summer Berry and Peach Cheesecake – 5 Easy Steps to Perfect

Name: Summer Berry and Peach Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 7 h 20 min
Cuisine: American
Ingredients: 1 14 oz sleeve of gingersnap cookies (or similar light-colored cookies); 4 tablespoons (57g) unsalted butter, melted; 3 8-oz packages (680g) cream cheese, room temperature; 1 cup (198g) granulated sugar; 4 large eggs, at room temperature; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1/2 cup blueberry jam; 3 medium peaches, sliced; 1/2 cup fresh blueberries; Sparkling sugar for sprinkling (optional)

Description

This Summer Berry and Peach Cheesecake is the perfect dessert for summer, combining creamy cheesecake filling with the freshness of peaches and blueberries. Its gingersnap crust adds a delightful spice that perfectly complements the sweet and tangy filling. This cheesecake is simple to make and a showstopper at any gathering.

Ingredients

Scale

1 14 oz sleeve of gingersnap cookies (or similar light-colored cookies)
4 tablespoons (57g) unsalted butter, melted
3 8-oz packages (680g) cream cheese, room temperature
1 cup (198g) granulated sugar
4 large eggs, at room temperature
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 cup blueberry jam
3 medium peaches, sliced
1/2 cup fresh blueberries
Sparkling sugar for sprinkling (optional)

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Instructions

Preheat oven to 375°F (176°C) and grease a 9-inch springform pan.
Process gingersnap cookies into fine crumbs. Mix with melted butter and press into the bottom and sides of the pan. Bake for 10 minutes.
Reduce the oven temperature to 350°F. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and flour. Pour mixture over the crust.
Bake for 45-50 minutes, until the outer edges are set but the center jiggles. Cool in the oven for 1 hour, then at room temperature for 30 minutes.
Spread blueberry jam over the cheesecake. Add sliced peaches and fresh blueberries. Optionally sprinkle with sparkling sugar.
Refrigerate for at least 6 hours before serving. Remove from springform pan and slice to serve.

Notes

Ensure all ingredients are at room temperature for the smoothest filling.
If using different cookies for the crust, adjust the butter to achieve a wet sand consistency.
Allow the cheesecake to cool completely before refrigerating to ensure proper setting.
This cheesecake can be made up to a day in advance for optimal flavor.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 316
Sugar: 11g
Sodium: 320mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 22g
Fiber: 1g
Protein: 13g
Cholesterol: 75mg