Name: Raspberry Peach Cheesecake Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 ¾ cup ground graham crackers; 8 tablespoons unsalted butter, melted and cooled; 16 oz cream cheese, room temperature; 10 oz mascarpone cheese, room temperature; 1 ¼ cup sugar; 2 tablespoons freshly squeezed lemon juice; 1 lemon, zest; 1 ½ teaspoon vanilla paste; 3 large eggs; 3 tablespoons flour or cornstarch; 4 ripe peaches; ¼ cup brown sugar; ½ lemon, juiced; 10 oz raspberries, thawed or fresh; 1 ½ tablespoon freshly squeezed lemon juice; ¼ cup sugar; ½ cup fresh raspberries; Fresh mint leaves

If you’re craving a showstopper dessert that bursts with the juicy sweetness of summer, Raspberry Peach Cheesecake is the ultimate treat. Imagine a buttery graham cracker crust filled with a silky blend of mascarpone and cream cheese, and crowned with roasted peaches, a vibrant homemade raspberry sauce, and a scatter of fresh berries. This is the kind of cheesecake that draws oohs and aahs at every celebration—or, honestly, any random Tuesday you want to feel special. With every bite, you get the perfect harmony of creamy, tangy, and fruity. One slice and you’ll see why Raspberry Peach Cheesecake is my go-to masterpiece for making memories.

Ingredients You’ll Need

Raspberry Peach Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Raspberry Peach Cheesecake comes from a handful of easy-to-find ingredients, each lending its own character to the stunning layers of texture and flavor. From ripe peaches to lush cheese, these simple staples turn into something unforgettable when brought together in every decadent forkful.

Graham crackers: For a crust that’s perfectly golden and crisp, use ground graham crackers as your delicious base.
Unsalted butter: Melted butter binds the crumbs and delivers that irresistibly rich flavor in every bite.
Cream cheese: Make sure it’s at room temperature for the creamiest, smoothest cheesecake texture.
Mascarpone cheese: This Italian cheese gives the filling a luxurious silkiness and a gentle sweetness that’s pure heaven.
Sugar: Sweetens the filling and enhances the vibrant taste of the fresh fruit toppings.
Lemon juice: Freshly squeezed lemon juice brightens up the flavors and adds just the right amount of zing.
Lemon zest: The zest infuses the cake with citrusy aroma that makes the fruit flavors pop.
Vanilla paste: For deep, floral vanilla notes throughout the creamy filling—substitute vanilla extract if you need to.
Eggs: The glue that sets the cheesecake, giving you that perfect creamy yet sliceable texture.
Flour or cornstarch: Just a bit ensures a sturdy filling without any cracks or weeping.
Peaches: Go for ripe but just-firm peaches for gorgeous roasted slices that keep their shape.
Brown sugar: Caramelizes in the oven, coaxing out the syrupy sweetness from the peaches.
Raspberries (thawed or fresh): The foundation for a tangy-sweet sauce and the juiciest pop of color and flavor.
Fresh raspberries: These beauties finish off the cheesecake with an extra layer of freshness on top.
Fresh mint leaves: Optional but highly recommended for a pop of color and herbal brightness as a garnish.

How to Make Raspberry Peach Cheesecake

Step 1: Prepare the Graham Cracker Crust

First things first, set your oven to 350°F and take a moment to line a 9-inch round pan (springform, if you have it) with parchment paper, covering both bottom and sides. Combine your ground graham crackers and melted butter in a bowl, stirring until all the crumbs are evenly coated and the texture resembles wet sand. Transfer this mixture into your prepared pan and press it down firmly—use the back of a measuring cup or glass for a super neat, compact crust. Bake for 8 to 10 minutes until fragrant and just golden. Let the crust cool and drop your oven temperature to 320°F.

Step 2: Make the Creamy Filling

Now the real magic happens. In a big bowl, combine your room-temperature cream cheese and mascarpone, sugar, lemon juice, lemon zest, and vanilla paste. Whip everything together until it’s silky smooth—this sets the stage for that signature Raspberry Peach Cheesecake filling. Beat in the eggs, one at a time, making sure each is blended before adding the next, then gently sift in the flour or cornstarch and mix just until incorporated. Pour the filling gently into your baked crust and smooth the top with a spatula.

Step 3: Bake to Perfection

Slide the cheesecake into your 320°F oven and bake for 55 to 60 minutes. Keep an eye out for that classic sign of doneness: a mostly set cake with a slightly jiggly center—don’t worry, it’ll firm up when cooled. Turn the oven off and prop the door open to gradually cool the cheesecake and prevent cracks. Once it’s room temp, refrigerate overnight. Patience here makes all the difference!

Step 4: Roast the Peaches

While your cheesecake is chilling, let’s prepare the crowning glory: roasted peaches. Preheat the oven to 400°F. Toss sliced peaches with brown sugar and a squeeze of lemon juice, then arrange them on a tray lined with parchment. Roast for 15 to 20 minutes, stirring once; you’re looking for slightly caramelized fruit with skins that slip off easily. When cool, gently remove the skins for jewel-like, juicy peach slices.

Step 5: Make the Raspberry Sauce

For that irresistible raspberry swirl, place your raspberries (thawed or fresh) in a small saucepan with lemon juice and sugar. Simmer over medium heat until the berries are soft and saucy, mashing them with the back of your spoon. After about 8 minutes, strain the sauce through a fine mesh sieve into a bowl to remove seeds, leaving you with a glossy, ruby-red raspberry sauce. Let cool completely before topping.

Step 6: Assemble and Decorate Your Raspberry Peach Cheesecake

Here comes the fun part! Arrange your peach slices on top of the chilled cheesecake, overlapping slightly from the outer edge inwards to create a petal-like pattern. Drizzle the raspberry sauce generously over the peaches, then finish with a scattering of fresh raspberries and a few mint leaves for color. The result is a Raspberry Peach Cheesecake too gorgeous to resist—slice, serve, and prepare for applause.

How to Serve Raspberry Peach Cheesecake

Garnishes

A flourish of fresh raspberries and sprigs of mint is classic, but don’t stop there! Try delicate lemon zest curls or a dusting of powdered sugar for extra elegance. Each of these simple garnishes brings a different pop of color and a fun seasonal flair to your Raspberry Peach Cheesecake, making every slice as beautiful as it is tempting.

Side Dishes

Pair every bite with a scoop of vanilla bean ice cream or a swirl of lightly whipped cream for the ultimate summer dessert plate. If you’re feeling extra fancy, serve it alongside a bowl of macerated berries or a refreshing fruit salad—these bright, simple sides really help the creamy, tangy, fruity flavors in the Raspberry Peach Cheesecake shine.

Creative Ways to Present

For a dramatic table display, serve your Raspberry Peach Cheesecake on a rustic wooden board surrounded by whole peaches and bowls of extra sauce. Mini cheesecakes are adorable for parties; simply follow the same recipe using individual molds. Or, slice the cheesecake into skinny wedges and stack them in a playful tower for buffet tables and potlucks—delight guaranteed.

Make Ahead and Storage

Storing Leftovers

Raspberry Peach Cheesecake keeps beautifully for several days, making it perfect for planning ahead. Store leftover slices in an airtight container in the fridge, separating layers with parchment if stacking. The flavors deepen after a day or two, and the crust stays tender and buttery.

Freezing

Want to save your masterpiece for later? Chill the cheesecake fully, then wrap individual slices (without fruit toppings) tightly in plastic wrap and foil. Pop them in the freezer for up to two months. When ready to enjoy, thaw overnight in the refrigerator, then garnish with peaches, raspberry sauce, and fresh berries just before serving.

Reheating

Cheesecake is best served chilled or at cool room temperature; there’s no need to reheat. If you prefer a softer texture, leave a slice out of the fridge for 20-30 minutes before serving, but avoid using the microwave—this can affect the creamy consistency and fruit toppings.

FAQs

Can I use frozen peaches for Raspberry Peach Cheesecake?

Absolutely! If fresh peaches aren’t in season, frozen sliced peaches work well. Let them thaw completely and pat dry before roasting, as extra moisture can make the topping less vibrant and juicy.

Do I have to use mascarpone in the filling?

Mascarpone gives the filling an ultra-creamy, mildly sweet flavor, but you can substitute with more cream cheese if needed. The cheesecake will still be rich and delicious, just with a slightly tangier profile.

What can I do if I don’t have a springform pan?

No worries! A well-lined regular 9-inch round cake pan works fine. Parchment on the bottom and sides makes lifting the cheesecake out easy—just let it chill thoroughly first to keep its shape.

How can I prevent my cheesecake from cracking?

A slow, gentle bake at low temperature helps, and cooling the cake gradually in the oven with the door ajar is key. Be sure to mix the filling until just smooth and avoid overbeating once the eggs are added—that’s the secret to a crack-free Raspberry Peach Cheesecake.

Can I make the raspberry sauce in advance?

Definitely! The raspberry sauce can be made up to three days ahead and kept chilled in an airtight container. In fact, the flavors often deepen and improve, making it even more spectacular when poured over your finished cheesecake.

Final Thoughts

If there’s one dessert that’s guaranteed to dazzle both your eyes and your taste buds, it’s this Raspberry Peach Cheesecake. Gathering these simple, sun-kissed ingredients and following each step will reward you with a spectacular cake that’s truly as joyful to share as it is to eat. Don’t wait for a special occasion—grab your peaches and raspberries and make some magic happen!