Sweet, tangy, creamy, and impossibly beautiful, this blueberry peach cheesecake is like a slice of late summer sunshine on your plate. Every forkful balances fruity juiciness and luscious cream cheese, layered atop a buttery, spiced ginger cookie crust that steals the show. Whether you’re celebrating a special occasion or just treating yourself to an everyday baking adventure, this blueberry peach cheesecake brings a little magic to your table and will have everyone dreaming of second helpings.

Ingredients You’ll Need

Blueberry peach cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for blueberry peach cheesecake couldn’t be easier — and trust me, each one truly matters. From the bright hit of fresh fruit to the richness of cream cheese and the whisper of ginger in the crust, every element plays its part in the final masterpiece.

Ginger snap cookies (or graham crackers/digestive biscuits): These give the crust a hint of warmth and crunch, acting as a delicious base for all that creamy filling.
Unsalted butter: Melted butter binds the crumb crust, making sure it holds together when sliced.
Cream cheese: The heart of any cheesecake, cream cheese gives that signature silky, tangy richness; make sure it’s at room temperature for a smooth batter.
All-purpose flour: Just a little helps the filling set up perfectly and prevents cracking.
Granulated sugar: Sweetens the filling and lets the flavors of peach and blueberry shine.
Large eggs: These provide structure and help the cheesecake set up while giving the filling its creamy texture.
Vanilla extract: A dash of vanilla rounds everything out and adds that classic aromatic touch.
Blueberry jam: Swirled right on top, it delivers an extra punch of fruity goodness.
Fresh peaches: Sliced for beauty, flavor, and a vibrant, sunny look.
Fresh blueberries: Dotting the top, they add pops of color as well as flavor.
Coarse sparkling sugar (optional): For a touch of sparkle and sweet crunch when serving.

How to Make Blueberry peach cheesecake

Step 1: Prepare the Cookie Crust

Preheat your oven to 375°F (176°C) and lightly grease a 9-inch springform cheesecake pan. Crush the ginger snap cookies (or your biscuit of choice) using a food processor or by sealing them in a zip bag and smashing with a rolling pin — you want a fine, sandy crumb. In a bowl, combine the cookie crumbs with melted butter, mixing until the texture resembles wet sand. Press the mixture firmly into the bottom and just a bit up the sides of your pan. Set the pan on a baking sheet to catch any drips, then bake the crust for 10 minutes. Take it out and set aside; as it cools, it’ll become the perfect crunch layer for your blueberry peach cheesecake.

Step 2: Make the Creamy Filling

Reduce the oven temperature to 350°F. In a large mixing bowl, beat together softened cream cheese and sugar until super smooth (low speed is your secret weapon to avoid adding too much air). Scrape down the bowl, then blend in one egg at a time until just incorporated. Stir in the vanilla and flour, mixing gently. Pour this dreamy cheesecake batter evenly over your cooled crust. Place the pan (still on its baking sheet) back into the preheated oven for a bake time of 45 to 50 minutes. The edges will look set and slightly puffed, but the center should still have a gentle jiggle—a sign of creamy success! If you’re using a thermometer, it should read about 175°F at the center.

Step 3: Cooling Down the Cheesecake

Once baked, turn off the oven, crack the oven door, and let your cheesecake slowly cool in the residual warmth for one hour. This gentle cool-down helps prevent any cracks and keeps your cheesecake ultra creamy. Transfer the pan to a rack to cool for another 30 minutes to an hour at room temperature. Don’t rush — the slower the cool, the smoother the final bite.

Step 4: Add the Blueberry Peach Topping

When your cheesecake is no longer hot, spread a rich blanket of blueberry jam over the top. Then, artfully arrange fresh peach slices and scatter fresh blueberries for a picture-perfect finish. If you’re feeling fancy, sprinkle a tablespoon of coarse sparkling sugar for a subtle pop and glimmer. This is where the blueberry peach cheesecake really becomes a showstopper!

Step 5: Chill and Serve

For the best texture, cover and refrigerate your cheesecake for at least six hours (or even overnight)! Only then, gently run a butter knife along the pan’s edge, unlatch the springform, and slowly lift it off. If it sticks to the base, slice and serve right from the bottom or carefully transfer to a serving platter. Now, slice and enjoy the lush layers of your blueberry peach cheesecake!

How to Serve Blueberry peach cheesecake

Garnishes

Finish your blueberry peach cheesecake with a flurry of extra fresh blueberries, a few mint sprigs, or even a light dollop of whipped cream. That sparkling sugar, if you choose to add it, creates a lovely twinkle that gets oohs and aahs with every slice.

Side Dishes

Serve each decadent slice with a cup of bold coffee, a cool iced tea, or a pour of dessert wine. For a bright and fresh touch, pair with a fruit salad — but honestly, this cheesecake can easily stand alone as a star at any table.

Creative Ways to Present

You can prepare individual mini blueberry peach cheesecakes using muffin tins for a party or picnic. For special occasions, arrange the slices in a spiral on a platter, alternating with peach fans and berry clusters. If you’re serving family-style, let everyone help themselves and add their own toppings for a fun, interactive dessert bar!

Make Ahead and Storage

Storing Leftovers

Any leftover blueberry peach cheesecake can be kept chilled in an airtight container for up to five days. The flavors mingle and meld marvelously as it sits, and the texture stays rich as ever. Be sure to refrigerate it promptly after serving to keep everything fresh.

Freezing

To freeze, wrap slices (or the whole cheesecake) tightly in plastic wrap, then a layer of foil. It will keep beautifully for up to two months. When you’re craving a slice, simply thaw in the fridge overnight, and it’ll taste just-baked — fruity topping and all.

Reheating

It’s best to enjoy blueberry peach cheesecake cold, but if you prefer a softer bite, let a slice come up to room temperature for about 20 minutes before serving. Avoid microwaving, as it can negatively affect the creamy texture and the fruit’s vibrancy.

FAQs

Can I use frozen peaches or blueberries for the topping?

Absolutely! Frozen peaches and blueberries work well in the topping—just thaw and pat them dry before arranging atop your cheesecake. This way, you can make blueberry peach cheesecake anytime, regardless of the season.

What’s the best way to prevent my cheesecake from cracking?

The key is not to overmix your batter and to let the cheesecake cool gradually after baking. Always use room temperature ingredients and let the cake cool first in the turned-off oven with the door cracked open, then let it finish cooling at room temp before chilling.

Can I make blueberry peach cheesecake gluten-free?

Yes! Swap in gluten-free cookies or graham crackers for the crust, and use a gluten-free flour blend in the filling. All the juicy fruit flavors and creamy texture will remain just as lovely.

How do I know when my cheesecake is done baking?

Look for set edges with a slightly jiggly center. If you insert a digital thermometer about 2 inches from the edge, it should read 175°F. Don’t worry if the middle doesn’t look fully set — it’ll continue to set as it cools.

Can I make this cheesecake ahead for a party?

Definitely! Blueberry peach cheesecake actually benefits from a night in the fridge, making flavors more intense and the texture even silkier. Just add the fruit topping and sugar sparkle right before serving for freshest results.

Final Thoughts

There’s nothing quite like the pop of blueberries and the sunny sweetness of peaches mingling in every creamy bite of this blueberry peach cheesecake. If you’re looking to impress — or to simply treat yourself — don’t hesitate to give this recipe a try. It’s pure summer happiness, anytime of year!

Blueberry peach cheesecake Recipe

★★★★★

4.7 from 10 reviews

Author: anna
Total Time: 7 hours
Yield: 1 9″ cheesecake 1x
Diet: Vegetarian

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Description

Indulge in a delightful Blueberry Peach Cheesecake that combines the richness of cream cheese filling with the sweetness of blueberry jam, fresh peaches, and blueberries. This show-stopper dessert is perfect for any occasion, from family gatherings to dinner parties.

Instructions

START WITH THE CRUST: Preheat oven to 375°F (176°C) and lightly grease a 9″ springform cheesecake pan. Add ginger snap cookies to a food processor and grind them. Add melted butter to the cookie crumbs, mix until crumbly, press into the pan, and bake for 10 minutes.
NOW MAKE THE FILLING: Reduce oven heat to 350°F. Beat cream cheese and sugar, add eggs one at a time, mix in vanilla and flour. Pour over the crust and bake for 45-50 minutes. Let cool, then add blueberry jam, peaches, blueberries, and sugar on top.

Notes

Ensure all ingredients are at room temperature.
Turn off the oven while the cheesecake is slightly jiggly in the middle.
Chill the cheesecake in the pan until room temperature, then refrigerate for at least 6 hours before serving.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American