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Blueberry Peach Cheesecake: A Summertime Delight

Blueberry Peach Cheesecake

This Blueberry Peach Cheesecake is a delicious summer dessert that combines the sweetness of ripe peaches with the tangy burst of blueberries, all nestled in a creamy cheesecake with a spiced gingersnap crust. Perfect for gatherings, this dessert is both visually stunning and irresistibly tasty!

Ingredients

Scale

For the Crust:

  • 1 (14 oz) sleeve gingersnap cookies (or graham crackers/digestive biscuits)
  • 4 tbsp (57g) unsalted butter, melted

For the Filling:

  • 3 (8 oz) packages (680g) cream cheese, room temperature
  • 2 tbsp all-purpose flour
  • 1 cup (198g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract

For the Topping:

  • ½ cup blueberry jam
  • 3 medium peaches, sliced
  • ½ cup fresh blueberries
  • Sparkling sugar (optional, for garnish)

Instructions

1. Make the Crust:

  • Preheat oven to 375°F (176°C). Lightly grease a 9-inch springform pan.
  • Process cookies in a food processor (or crush in a bag) into fine crumbs.
  • Mix crumbs with melted butter until it resembles wet sand.
  • Press into pan (bottom and slightly up the sides).
  • Bake for 10 minutes, then set aside.

2. Prepare the Filling:

  • Reduce oven to 350°F (175°C).
  • Beat cream cheese & sugar until smooth.
  • Add eggs one at a time, mixing after each.
  • Stir in vanilla & flour.
  • Pour filling over crust.

3. Bake & Cool:

  • Bake 45-50 minutes until edges are set but center is slightly jiggly.
  • Turn off oven, crack the door, and let cool inside for 1 hour.
  • Remove and cool at room temp for 30-60 minutes before adding toppings.

4. Add Toppings & Chill:

  • Spread blueberry jam over cooled cheesecake.
  • Arrange peaches & blueberries on top.
  • Sprinkle with sparkling sugar (optional).
  • Refrigerate for at least 6 hours (or overnight) before slicing.

5. Serve & Enjoy!

  • Run a knife around edges before releasing the springform.
  • Slice & serve chilled.

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