Creamy Peach Raspberry Cheesecake Recipe – Summer’s Perfect Fruity Dessert

If you’ve ever dreamt of a dessert that embodies summer sunshine, velvety textures, and luscious fruit swirls, let us introduce you to the irresistible Creamy Peach Raspberry Cheesecake. This is not just a cheesecake. It’s a celebration of fresh, tangy raspberries and sweet peaches beautifully folded into a rich, creamy filling with a buttery graham cracker crust. Whether you’re looking to impress guests or indulge in a personal treat, this recipe delivers a perfect harmony of sweet, tart, and creamy. In this long-form guide, we’ll take you step-by-step through crafting the ultimate fruit-filled cheesecake while embedding critical SEO elements to help you discover and master this recipe with confidence.

Why You’ll Love This Creamy Peach Raspberry Cheesecake

What makes this creamy peach raspberry cheesecake stand out? It’s the perfect blend of textures and flavors. The tartness of raspberries contrasts beautifully with the mellow sweetness of peaches, all wrapped in a silky cream cheese base. Add to that the crumbly richness of a graham cracker crust, and you’ve got a dessert that’s both indulgent and refreshing.

Let’s break down why this cheesecake is a standout:

• Velvety smooth filling with just the right balance of sweet and tangy
• Fresh fruit swirl that adds a visually stunning and flavorful punch
• Perfectly baked texture without cracks or dryness
• Make-ahead friendly, ideal for parties and special occasions

This dessert is more than just a cheesecake — it’s an experience.

Ingredients You’ll Need

Before we dive into the process, let’s get familiar with the ingredients required for our creamy peach raspberry cheesecake.

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream

For the Fruit Swirl:

• 1 cup raspberries (fresh or frozen)
• 1 cup peeled, diced peaches (fresh or canned, drained)
• 2 tablespoons sugar
• 1 teaspoon lemon juice

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated with butter.

Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or glass to press it down firmly.

Bake the crust for 10 minutes. Remove from the oven and let it cool completely.

Step 2: Make the Fruit Swirl

In a small saucepan, combine the raspberries, peaches, sugar, and lemon juice over medium heat.

Cook for 5–7 minutes until the fruit softens and breaks down. The mixture should start to thicken slightly.

You can leave the mixture slightly chunky for texture or blend it for a smoother swirl. Allow the mixture to cool.

Step 3: Prepare the Cheesecake Filling

In a large bowl or stand mixer, beat the cream cheese until smooth and creamy.

Add the sugar and vanilla extract and mix until fully incorporated.

Add the eggs, one at a time, beating on low speed. Do not overmix.

Stir in the sour cream and heavy cream until the mixture is smooth.

Step 4: Assemble the Cheesecake

Pour half of the cheesecake batter over the cooled crust.

Drop spoonfuls of the fruit swirl mixture over the batter and use a knife to gently create swirls.

Pour the remaining cheesecake batter on top. Repeat the swirl pattern with the rest of the fruit mixture.

Step 5: Bake the Cheesecake

Place the springform pan in a water bath (wrap it in foil first) or set it on a baking sheet to prevent messes.

Bake at 325°F (160°C) for 55–65 minutes. The center should be slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. This helps prevent cracks.

Step 6: Chill the Cheesecake

After resting in the oven, transfer the cheesecake to the fridge. Let it chill for at least 4 hours or preferably overnight.

Step 7: Serve and Enjoy

Before serving, garnish with fresh peach slices, whole raspberries, or a drizzle of the remaining fruit puree.

Slice with a warm knife for clean cuts and serve chilled.

Tips for the Perfect Cheesecake

To ensure your creamy peach raspberry cheesecake turns out flawless, here are a few expert tips:

• Room temperature ingredients: Always use room temperature cream cheese and eggs for a smooth batter.
• Don’t overmix: Overmixing can introduce air into the batter, causing cracks.
• Use a water bath: This prevents sudden temperature changes that can lead to cracking.
• Chill completely: Never skip the chilling step. It allows the texture to set and flavors to deepen.

Variations to Try

This cheesecake is versatile! Here are a few fun variations:

• Peach Mango Cheesecake: Swap out raspberries for mango chunks.
• Berry Explosion: Use a mix of strawberries, blueberries, and raspberries for the swirl.
• Nutty Crust: Add finely chopped pecans or almonds to the crust for added crunch.
• Gluten-Free Option: Use gluten-free graham crackers for the crust.

How to Store and Freeze Cheesecake

To store your creamy peach raspberry cheesecake:

• Keep in the fridge covered for up to 5 days.
• To freeze, wrap the cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months.
• Thaw overnight in the refrigerator before serving.

Nutritional Information (Approximate per slice)

• Calories: 420
• Fat: 30g
• Carbohydrates: 30g
• Sugar: 22g
• Protein: 6g

Frequently Asked Questions (FAQs)

Can I use frozen peaches or raspberries? Yes! Just make sure to thaw and drain them well before using. This prevents excess moisture.

Can I make this cheesecake ahead of time? Absolutely. In fact, it’s better when made a day in advance as it allows the flavors to meld and the texture to set.

How do I know when the cheesecake is done baking? The edges will be set and the center will jiggle slightly. Don’t wait for the entire cheesecake to be firm.

Do I need a water bath? It’s recommended, especially if you want to avoid cracks. However, baking on a sheet pan is an easier alternative.

Can I use a different type of crust? Sure! Try using crushed vanilla wafers, digestive biscuits, or even an almond cookie base.

What if I don’t have a springform pan? A deep pie dish can work, but it may be harder to remove the cheesecake cleanly.

Conclusion

Creating a Creamy Peach Raspberry Cheesecake is a journey worth taking for any dessert lover. With its buttery crust, rich cream cheese base, and fruity swirls of peach and raspberry, every bite is a beautiful balance of flavor and texture. This dessert is not only show-stopping in appearance but also remarkably delicious and satisfying.

Whether you’re making it for a summer gathering, a holiday celebration, or just because you want something indulgent and beautiful, this cheesecake recipe will never disappoint. Follow our tips, trust the process, and soon you’ll be serving a slice of sunshine with every bite. Make it once, and it’ll quickly become a favorite in your dessert rotation.

This creamy peach raspberry cheesecake is more than a dessert—it’s a memory in the making.

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