Print

Blueberry Peach Cheesecake

Blueberry Peach Cheesecake
Print Recipe

Blueberry Peach Cheesecake is a luscious dessert that perfectly balances the juicy sweetness of ripe peaches with the tart brightness of blueberries, all combined in a creamy, velvety cheesecake. This visually stunning and flavorful treat is easy to make, customizable, and perfect for any occasion—from casual family dinners to special celebrations.

Ingredients

Scale

Fruit Filling

  • 1 cup fresh blueberries (or frozen, thawed)
  • 1 cup fresh ripe peaches, diced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

Cheesecake Batter

  • 24 oz (680g) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs (at room temperature)
  • 2 teaspoons vanilla extract

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar

Instructions

  1. Prepare the crust: Crush graham crackers into fine crumbs, then mix with melted butter and a pinch of sugar. Press the mixture firmly into the base of a springform pan to create an even crust layer. Chill in the refrigerator while you prepare the filling.
  2. Make the fruit filling: In a small saucepan, combine fresh blueberries, diced peaches, sugar, and lemon juice. Cook gently over low heat until the fruit softens and the mixture thickens slightly. Remove from heat and let cool completely to prevent the fruit from sinking into the cheesecake.
  3. Prepare the cheesecake batter: Beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract to enhance the flavors.
  4. Assemble the cheesecake: Pour half of the cheesecake batter over the chilled crust. Spoon the cooled blueberry peach filling evenly on top, then pour the remaining batter over the fruit to encase it gently. Use a knife or skewer to swirl the fruit filling into the batter, creating a beautiful marbled effect.
  5. Bake and cool: Bake the cheesecake in a preheated oven at 325°F (160°C) for 50–60 minutes, until the edges are set but the center remains slightly jiggly. Allow the cheesecake to cool gradually in the oven with the door ajar, then refrigerate overnight for the best texture.

Notes

  • Use room temperature cream cheese and eggs for a smoother batter with no lumps.
  • Don’t overmix the batter to avoid incorporating air which can cause cracks.
  • Let the cheesecake cool slowly in the oven to prevent cracks on the surface.
  • Choose ripe fresh peaches and blueberries for the best flavor and texture.
  • Swirl the fruit filling gently to create pretty patterns without mixing flavors too much.

Nutrition

Keywords: Blueberry Peach Cheesecake, fruit cheesecake, creamy dessert, summer dessert, baked cheesecake

Find it online: https://lillysplate.com/blueberry-peach-cheesecake/