Best Raspberry Peach Cheesecake Dessert Recipe
Experience the best of summer in every bite with this easy Raspberry Peach Cheesecake. After making it dozens of times, I’ve perfected the trick to a creamy, no-crack cheesecake that’s better than takeout. Keep reading for my tips on preventing a soggy crust and ensuring a perfect bake. If you love recipes like this, you’ll also enjoy Try this easy Sweet Chili Pineapple Shrimp Recipe next! and Love cheesecake? You'll adore this Creamy Lemon Cheesecake Layer Cake!.
Why This Best Raspberry Peach Cheesecake Dessert Recipe Is Pure Comfort
- Tangy raspberries and sweet peaches in every bite
- Creamy, luscious cheesecake filling
- Golden, crispy graham cracker crust
- Easy, no-bake method for a perfect summer dessert
What You'll Need for Best Raspberry Peach Cheesecake Dessert Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups fresh raspberries
- 4 ripe peaches
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1.5 cups heavy whipping cream
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 tsp salt
- 1/4 cup powdered sugar, for dusting
- Optional: Whipped cream, for serving
- Optional: Fresh mint leaves, for garnish
📝 Ingredient Notes
- Peaches: Use ripe, but firm peaches for the best texture and flavor.
🛒 Tools & Equipment I Recommend
- Food Processor — Ensures even graham cracker crumbs for a perfect crust. → See on Amazon
- Stand Mixer — Makes light work of whipping cream and combining ingredients for a smooth cheesecake filling. → See on Amazon
How to Make Best Raspberry Peach Cheesecake Dessert Recipe
- Prepare the crust: Mix graham cracker crumbs, melted butter, and salt. Press into a 9-inch springform pan. Bake at 350°F (180°C) for 7 minutes. Cool.
- Make the filling: Beat cream cheese, sugar, and vanilla until smooth. Add heavy cream and beat until light and fluffy. Pour into the cooled crust.
- Prepare the topping: Cook raspberries, peach slices, cornstarch, water, and sugar until thickened. Let cool. Spoon over cheesecake filling.
- Chill and serve: Chill for at least 4 hours. Dust with powdered sugar, add whipped cream, and garnish with mint leaves before serving.
Cook's Tips for Perfect Best Raspberry Peach Cheesecake Dessert Recipe
- Common mistake and fix: To prevent a soggy crust, make sure the crust is completely cooled before adding the filling. Also, avoid over-baking the crust.
- Pro tip: For a no-crack cheesecake, bake at 325°F (165°C) for 60-70 minutes, then turn off the oven and let it sit for an additional hour with the door slightly ajar.
- Pro tip: To easily remove the cheesecake from the pan, run a knife around the edge before chilling. This helps prevent sticking.
- Pro tip: For a smoother cheesecake, ensure your cream cheese is at room temperature before beating. This helps eliminate lumps and ensures a smooth, creamy filling.
Storing & Reheating Best Raspberry Peach Cheesecake Dessert Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 5 days. Make-ahead tip: Prepare the crust and filling up to a day ahead. Assemble just before serving.
Freezing Best Raspberry Peach Cheesecake Dessert Recipe
Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: No reheating needed. Serve chilled. Microwave: Not recommended. Microwaving can cause the crust to become soggy.
Recipe Notes
- Chef tip: For a lighter cheesecake, substitute Greek yogurt for some of the heavy cream.
- Best substitution: If fresh raspberries aren't available, use frozen and thaw before using.
- Make-ahead: You can prepare the crust and filling up to a day ahead. Assemble just before serving.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your cheesecake cracks, don't worry. It will still taste delicious! You can cover the cracks with whipped cream or fruit before serving.
Want to level up this recipe?
Springform Pan — Ensures easy removal of the cheesecake from the pan for a perfect presentation. → Check price on Amazon
Best Raspberry Peach Cheesecake Dessert Recipe
Ingredients
Main Ingredients
- 2 cups fresh raspberries
- 4 ripe peaches
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1.5 cups heavy whipping cream
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
Seasonings
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 tsp salt
- 1/4 cup powdered sugar, for dusting
Optional Toppings
- Whipped cream, for serving
- Fresh mint leaves, for garnish
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and salt. Press into a 9-inch springform pan. Bake at 350°F (180°C) for 7 minutes. Cool.
- Make the filling: Beat cream cheese, sugar, and vanilla until smooth. Add heavy cream and beat until light and fluffy. Pour into the cooled crust.
- Prepare the topping: Cook raspberries, peach slices, cornstarch, water, and sugar until thickened. Let cool. Spoon over cheesecake filling.
- Chill and serve: Chill for at least 4 hours. Dust with powdered sugar, add whipped cream, and garnish with mint leaves before serving.
Notes
- Chef tip: For a lighter cheesecake, substitute Greek yogurt for some of the heavy cream.
- Best substitution: If fresh raspberries aren't available, use frozen and thaw before using.
- Make-ahead: You can prepare the crust and filling up to a day ahead. Assemble just before serving.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your cheesecake cracks, don't worry. It will still taste delicious! You can cover the cracks with whipped cream or fruit before serving.
Storage
- Fridge: Store in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: No reheating needed. Serve chilled.
- Microwave reheat: Not recommended. Microwaving can cause the crust to become soggy.
- Make ahead: Prepare the crust and filling up to a day ahead. Assemble just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 6g
- Fat: 30g
- Carbs: 45g
- Fiber: 3g
- Sugar: 35g
- Sodium: 250mg
- Cholesterol: 100mg
- Sat. Fat: 18g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Raspberry Peach Cheesecake Dessert Recipe FAQs
Yes, you can prepare the crust and filling up to a day ahead. Assemble just before serving.
Cracking can occur due to over-baking, sudden temperature changes, or not letting the cheesecake cool slowly. To prevent this, bake at a lower temperature and let the cheesecake cool slowly in the oven with the door slightly ajar.
Yes, you can use frozen peaches. Thaw them before using and adjust the cooking time as needed.
Yes, you can make this cheesecake in the Instant Pot. Follow the instructions for cheesecake in the Instant Pot cookbook or online resources.
Run a knife around the edge of the cheesecake before chilling. This helps prevent sticking and makes it easier to cut clean slices.
A Warm Final Note
I can’t wait for you to try Best Raspberry Peach Cheesecake Dessert Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
