This Blueberry Peach Cheesecake Delight is pure summertime magic! Imagine lush, creamy cheesecake baked on a buttery cookie crust, piled high with juicy peaches and plump blueberries, and crowned with a jewel-bright blueberry jam. It’s as gorgeous as it is delicious—an irresistible treat you’ll want to share with family and friends at every gathering!
Why You’ll Love This Recipe
- Summer Fruits Galore: This cheesecake is bursting with sweet, sun-ripened peaches and juicy blueberries in every dreamy bite.
- Irresistibly Creamy Texture: The silky-smooth filling melts on your tongue, thanks to lots of cream cheese and a gentle, careful bake.
- Effortless Cookie Crust: Making a press-in ginger snap or graham cracker crust means big flavor and zero fuss—no rolling pin required!
- Show-Stopping Beauty: With its gorgeous berry jam swirl and fresh fruit crown, this Blueberry Peach Cheesecake Delight never fails to impress guests.
Ingredients You’ll Need
You might be surprised at how just a handful of basic ingredients transform into such a spectacular dessert! Each element, from the buttery crumb base to the luscious cream cheese center and juicy fruit topping, plays an essential part in making Blueberry Peach Cheesecake Delight the true celebration it is.
- Ginger snap cookies (or graham crackers/digestive biscuits): These become the base, adding subtle spice or classic sweetness—choose your favorite!
- Unsalted butter: Helps bind the crust and give it that toasty golden glow.
- Cream cheese: The star of the show! Be sure to let it soften for the creamiest, smoothest cheesecake filling.
- All-purpose flour: Just a touch gives structure so your cheesecake slices beautifully.
- Granulated sugar: Sweetens the filling just right without overpowering the fruit.
- Large eggs: Bind the creamy filling and add that signature richness.
- Vanilla extract: Boosts flavor with warm, bakery notes—don’t skip this!
- Blueberry jam: Adds both a ribbon of flavor and a gorgeous jewel-toned pop.
- Fresh peaches, sliced: For a sun-kissed, juicy burst in every bite.
- Fresh blueberries: A little extra color, pop, and sunshine sweetness.
- Coarse sparkling sugar (optional): Finishes the look with a delicate, crunchy sparkle on top.
Variations
The best part about Blueberry Peach Cheesecake Delight? It’s totally flexible! You can adapt this recipe to suit your mood, your market haul, or any dietary needs in a snap. Let your creativity (and tastebuds) do the talking!
- Swap in other fruit: Try cherries and nectarines, strawberries and raspberries, or even caramel apples when peaches are out of season.
- Change up the cookie crust: Use chocolate wafer cookies or vanilla wafers if you’re feeling adventurous, or gluten-free cookies to keep it friendly to all your guests.
- Lighter touch: Substitute Greek yogurt for a portion of the cream cheese for a tangier, slightly lighter filling (just make sure to drain it well).
- Dairy-free option: Reach for your favorite dairy-free cream cheese and egg substitute—a little experimentation turns this treat vegan-friendly, too!
How to Make Blueberry Peach Cheesecake Delight
Step 1: Prepare the Cookie Crust
Preheat your oven to 375°F (190°C) and lightly grease a 9″ springform pan. Crush your ginger snap cookies—either in a food processor or with a rolling pin and plastic bag—until they become fine crumbs. Mix in the melted butter until the mixture is like damp sand, then firmly press the crumbs evenly across the bottom and just a little way up the sides of the pan. Place the pan on a baking sheet and bake for 10 minutes—that’s all it takes to smell like heaven! Set aside to cool slightly.
Step 2: Mix the Creamy Cheesecake Filling
Drop your oven temperature to 350°F (175°C). In a large bowl, beat together the softened cream cheese and sugar at low speed until smooth and luscious, scraping the bowl occasionally for that perfectly velvety texture. Add the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla and flour. Take your time—this is the moment where magic happens and the filling gets its dreamy consistency.
Step 3: Bake, Cool, and Set
Pour the silky batter over your prepared crust. Set the pan (still on its baking sheet) in the oven and bake for 45–50 minutes. The edges will be set but the center should still wobble a bit—that’s the cheesecake’s secret! Turn off the oven, crack the door open, and let your Blueberry Peach Cheesecake Delight cool inside for an hour. Transfer it to a wire rack and cool it for another 30 minutes to 1 hour before adding any toppings. Then, into the fridge it goes for at least 6 hours (overnight is even better) to set up and chill all the way through.
Step 4: Add Your Blueberry Peach Topping
Once fully chilled, gently spread a layer of blueberry jam over the top. Tumble sliced peaches and a generous handful of fresh blueberries over the jam, then shower everything with sparkling sugar if you want some festive crunch. Every slice will look (and taste) like it came straight out of a summer dream.
Step 5: Chill Again & Serve
Pop the cheesecake back into the fridge (yes, just a little longer—it’s worth it!) so the topping settles and flavors meld. Carefully release it from the springform pan, move to a serving platter, slice, and welcome everyone to your Blueberry Peach Cheesecake Delight party. Don’t be surprised if you get recipe requests before the plates are even cleared!
Pro Tips for Making Blueberry Peach Cheesecake Delight
- Room Temperature Everything: Allow your cream cheese and eggs to fully come to room temp before mixing—this ensures a silky-smooth, lump-free batter.
- Crust Consistency Test: After adding melted butter to the crumbs, pinch a bit—it should hold its shape, like wet sand. Add a bit more butter if needed for perfect slices!
- Gentle Bake & Cool Down: Don’t overbake! That ever-so-slight jiggle in the center means your cheesecake will be rich and creamy rather than dry or cracked.
- Knife Trick for Clean Slices: Dip your chef’s knife in hot water and wipe between cuts for picture-perfect cheesecake portions every time.
How to Serve Blueberry Peach Cheesecake Delight
Garnishes
For the prettiest presentation, garnish each slice with an extra fan of peach slices, a few fresh blueberries, or a sprig of mint. If you have edible flowers on hand—give your Blueberry Peach Cheesecake Delight a few petals for a truly stunning touch!
Side Dishes
This dessert is perfectly decadent all on its own, but it pairs beautifully with a refreshing glass of iced tea, a bowl of fresh fruit salad, or even a scoop of vanilla bean ice cream for a delightful summertime feast. Try it alongside a crisp sparkling wine if you’re celebrating!
Creative Ways to Present
Take this dessert over the top by serving individual slices on pastel vintage plates, or cut the cheesecake into dainty bars for an easy-to-eat party treat. For special celebrations, dust with confectioners’ sugar and arrange the fruit in a decorative spiral—guaranteed to earn plenty of “oohs” and “aahs” from your guests.
Make Ahead and Storage
Storing Leftovers
Blueberry Peach Cheesecake Delight stores like a dream! Simply wrap any leftovers tightly in plastic wrap or transfer slices to an airtight container. It will stay fresh and delicious in the fridge for up to 3 days—if you can resist for that long!
Freezing
Cheesecake actually freezes beautifully. Chill thoroughly, remove the cheesecake (or individual slices) from the pan, and freeze on a tray for an hour until firm. Then, wrap tightly in layers of plastic wrap and foil. Your dessert will keep its creamy texture for up to 2 months. Thaw overnight in the fridge before serving, and add your fresh fruit topping the day you serve for the prettiest results.
Reheating
There’s no need to reheat this delight—cheesecake is best enjoyed cold, straight from the fridge. If you’ve frozen your slices, allow them to thaw gently overnight. The creamy, cool texture is half the pleasure!
FAQs
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How long does Blueberry Peach Cheesecake Delight last in the fridge?
Stored properly and tightly covered, your cheesecake will keep up to 3 days in the refrigerator—maintaining its creamy texture and vibrant fruit flavors the entire time.
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Can I freeze the cheesecake after it’s been baked?
Absolutely! After the cake has set and chilled thoroughly, freeze whole or in slices for up to 2 months. Wrap well to prevent freezer burn, and don’t add fresh fruit topping until after thawing for the best texture and appearance.
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Can I change up the fruits or jam in this recipe?
Go for it! Blueberry Peach Cheesecake Delight is endlessly versatile—try other jams (like apricot or raspberry) and mix up the fresh fruit for your own signature twist.
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What’s the best way to remove the cheesecake from the springform pan?
Once chilled, run a butter knife around the edge of the pan to loosen, then gently unlatch and lift off the springform ring. If the bottom is sticking, you can either slice directly from the base or carefully slide the cheesecake onto your serving plate.
Final Thoughts
If you’re looking for a true showstopper, trust me—this Blueberry Peach Cheesecake Delight is one you’ll come back to all season long. Gather your favorite people, a few fresh summer fruits, and make dessert memories that have everyone smiling long after the plates are clean. Enjoy every luscious, creamy, fruity bite!
Print
Blueberry Peach Cheesecake Delight Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a delightful Blueberry Peach Cheesecake that combines the fruity sweetness of blueberries and peaches with the rich creaminess of a classic cheesecake. This recipe is sure to impress your friends and family at any gathering or special occasion.
Ingredients
FOR THE COOKIE CRUST:
- 1 14 oz sleeve of ginger snap cookies or similar light-colored cookies, like graham crackers or digestive biscuits
- 4 tablespoons (57g) unsalted butter, melted
FOR THE FILLING:
- Three 8-oz packages (680g) cream cheese, room temperature
- 2 tablespoons all-purpose flour
- 1 cup (198g) granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
FOR THE TOPPING:
- 1/2 cup blueberry jam
- 3 medium peaches, sliced
- 1/2 cup fresh blueberries
- Coarse sparkling sugar for sprinkling on top, optional
Instructions
- START WITH THE CRUST: Preheat oven to 375°F (176°C) and lightly grease a 9″ springform cheesecake pan. Add cookies to a food processor and grind them up. Add crumbs to a bowl, mix with melted butter, press into pan, and bake for 10 minutes.
- NOW MAKE THE FILLING: Reduce oven heat to 350°F (177°C). Beat cream cheese and sugar, add eggs one at a time, mix in vanilla and flour. Pour over crust and bake for 45-50 minutes. Cool in oven and then at room temperature.
Notes
- Ensure all ingredients are at room temperature for best results.
- Turn off the oven while the cheesecake is slightly jiggly in the middle to prevent over-baking.
- Chill the cheesecake in the pan before refrigerating for at least 6 hours for proper setting.
