Blueberry Peach Cheesecake Recipe

If you’ve ever wished you could capture that fleeting moment when blueberries and peaches are both gloriously ripe—and serve it up in a gloriously creamy dessert—this Blueberry Peach Cheesecake is here to make summer last all year. With its buttery cookie crust, velvet-smooth filling, and a jammy, jewel-toned crown of fresh fruit, every slice celebrates sweet sunshine in cheesecake form.

Ingredients You’ll Need

This Blueberry Peach Cheesecake keeps things refreshingly simple—each ingredient has a job, from creating layers of texture to delivering show-stopping color. Don’t skip the room temperature steps; it makes for the silkiest filling ever!

• Gingersnap Cookies (or graham crackers/digestives): These make a sturdy, flavorful base, and their gentle spice pairs beautifully with stone fruits.
• Unsalted Butter: Melted butter binds the cookie crumbs into a crust that doesn’t crumble at the first slice.
• Cream Cheese: The star of any cheesecake—make sure it’s room temperature for the ultimate creamy, lump-free filling.
• Granulated Sugar: Sweetens the filling just enough to let the fruit sing without overpowering it.
• All-Purpose Flour: A little flour helps set the filling, so each slice holds its shape beautifully.
• Eggs: These give the filling its richness and classic custard-like texture. Let them come to room temp for easiest blending.
• Vanilla Extract: Adds warmth and depth that ties everything together.
• Blueberry Jam: The jammy layer tops the cake with a glossy sheen and an extra pop of blueberry flavor.
• Fresh Peaches: Sliced peaches add a sunny, juicy crown to the cheesecake and look stunning on the plate.
• Fresh Blueberries: Their natural tartness and color boost both flavor and eye appeal.
• Coarse Sparkling Sugar (optional): A pretty, crunchy touch that makes each slice sparkle and shine just a little bit brighter.

Variations

There’s something magical about a dessert you can truly make your own! Blueberry Peach Cheesecake is incredibly flexible—feel free to riff on the fruit, crust, or even whip up minis if you’re serving a crowd or craving a snack-size slice.

• Use Different Cookies: Swap gingersnaps for chocolate wafers or Biscoff cookies for a unique twist on the crust.
• Change Up the Fruit: Try strawberries and nectarines, blackberries, or even a fall-inspired apple topping—so fun and so seasonal.
• Go Gluten-Free: Use gluten-free cookies and flour in the crust and filling as a seamless alternative.
• Mini Cheesecakes: Divide the crust and filling between muffin tins for perfectly portable, individual cakes.

How to Make Blueberry Peach Cheesecake

Step 1: Crush and Prep the Cookie Crust

Preheat your oven to 375°F (176°C) and lightly grease a 9-inch springform pan. Pulse your cookies in a food processor until finely ground (or crush them in a sealed bag if you’re old school!). Mix the crumbs with melted butter until you achieve a texture like wet sand, then firmly press into the bottom and up the sides of your pan. Bake for 10 minutes and let it cool—this little bake ensures your crust won’t get soggy once you add the luscious filling.

Step 2: Make the Silky Cheesecake Filling

Reduce the oven heat to 350°F (180°C). In a large bowl with a hand mixer (or the bowl of a stand mixer), beat together the room temperature cream cheese and sugar on low speed until completely smooth. Scrape down the sides, then add eggs one by one, blending well after each addition. Stir in the vanilla and flour for structure. Pour this dreamy batter over your cooled crust for that telltale thick, creamy layer.

Step 3: Bake and Chill to Perfection

Place your springform pan (on a baking sheet, just in case!) in the oven and bake for 45–50 minutes. You’re looking for edges that are set with the center still a bit jiggly—don’t worry, it’ll finish setting as it cools. For extra precision, a digital thermometer should read 175°F in the center. Once done, turn off the oven, crack the door, and let your cheesecake cool inside for 1 hour before fully cooling on a rack. Patience is key—the gradual cooling prevents cracks and ensures a creamy texture!

Step 4: Decorate with Blueberries and Peaches

After your cheesecake reaches room temperature, slather on that glossy blueberry jam, then arrange fresh peach slices and plump blueberries over the top. A sprinkle of coarse sparkling sugar gives your Blueberry Peach Cheesecake a festive, showstopping finish (and a little crunch with every bite!).

Step 5: Chill, Slice, and Enjoy

Cover and refrigerate your cheesecake for at least 6 hours—or overnight, if you can stand to wait. This crucial chill time allows the filling to fully set and makes slicing a breeze. To unmold, run a butter knife around the edges before unlatching the springform. Serve cold and bask in the oohs and ahhs!

How to Serve Blueberry Peach Cheesecake

Garnishes

For a truly stunning presentation, finish your Blueberry Peach Cheesecake with extra fresh blueberries, a few delicate mint leaves, or a dusting of powdered sugar. If you’re feeling adventurous, a swirl of whipped cream or even a drizzle of lemon curd can send this dessert straight to cloud nine.

Side Dishes

This cheesecake is so indulgent, it truly shines as the star of the show! If you want to round out a summer meal, serve it after a fresh, crisp salad or some grilled proteins. A cup of strong coffee or herbal tea is always a welcome way to balance all that silky sweetness.

Creative Ways to Present

Try serving slices atop individual plates with a stripe of blueberry sauce or peach coulis for elegant flair. For a rustic picnic vibe, top the cheesecake with edible flowers or serve in mini mason jars for easy sharing at parties—guaranteed to spark a conversation!

Make Ahead and Storage

Storing Leftovers

Cheesecake keeps beautifully! Wrap leftover slices tightly in plastic wrap or transfer to an airtight container. Stored in the fridge, your Blueberry Peach Cheesecake will stay velvety and delicious for up to 3 days—if it lasts that long.

Freezing

You can absolutely freeze this cheesecake: let it cool and set completely, then remove from the pan and freeze for one hour to firm up. Wrap tightly in plastic, then foil, and store for 1–2 months. Thaw overnight in the fridge before adding fresh fruit or serving.

Reheating

Cheesecake is best served cold or just slightly chilled—no reheating required. If you like it very soft, set your slice out at room temperature for 10–15 minutes before serving for the creamiest texture.

FAQs

Final Thoughts

There’s something so joyful about diving into a slice of Blueberry Peach Cheesecake—the bright fruit, the creamy filling, and that snappy crust are summer in every bite. Whether you’re baking for a birthday, a picnic, or your own midnight treat, this cheesecake is sure to win hearts. I hope you give it a whirl and make it your own!

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