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This Raspberry Peach Cheesecake is made with a graham cracker crust, a mascarpone-cream cheese filling, and topped with roasted peaches, homemade raspberry sauce, and fresh raspberries.
The Best Summer Cheesecake
This easy raspberry peach cheesecake has been inspired by my classic raspberry swirl cheesecake. Made with the best summer produce-fresh peaches and berries-it's my new go-to summer dessert. You can make it ahead, and it's perfect for hot weather, holidays, or even as an afternoon snack. Make sure to try my other cheesecake recipes like this salted caramel cheesecake, luscious carrot cake cheesecake, and no-bake ricotta cheesecake.
Why You'll Love Raspberry Peach Cheesecake
- So creamy: I combine mascarpone cheese with cream cheese for an even richer, silkier texture.
- Yellow peaches: Instead of just slicing raw peaches, I roast them with brown sugar and lemon juice. Roasting brings out this caramelized, jammy flavor that really makes the peaches shine.
- Raspberries: I don't just throw on some fresh raspberries-I make a quick raspberry sauce, strained so that it's super smooth.
- You get bakery-level presentation by arranging the roasted peaches in a flower pattern. It's way easier than it looks and seriously wows everyone.
You'll Need These Ingredients:
Raspberry Peach Cheesecake
This Raspberry Peach Cheesecake is made with a graham cracker crust, a mascarpone-cream cheese filling, and topped with roasted peaches, homemade raspberry sauce, and fresh raspberries.
Ingredients
For the crust:
- 1 ¾ cup ground graham crackers
- 8 tablespoons unsalted butter melted and cooled
For the filling:
- 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
For the peaches:
- 4 ripe peaches
- ¼ cup brown sugar
- ½ lemon juiced
For the raspberry sauce:
- 10 oz raspberries thawed or fresh
- 1 ½ tablespoon freshly squeezed lemon juice
- ¼ cup sugar
Garnish:
- ½ cup fresh raspberries
- Fresh mint leaves
Instructions
Make the crust:
- Preheat your oven to 350°F. Line a 9-inch round cake pan or springform pan with parchment paper, covering both the bottom and sides.
- Add ground Graham crackers to a bowl with melted butter. Stir until well combined. The mixture should resemble wet sand. Transfer the mixture into the prepared cake pan. Distribute evenly with a spatula and then press firmly, bottom and sides. You can use a glass or a measuring cup for this.
- Bake the crust for 8-10 minutes, then set aside to cool while you prepare the filling. Reduce oven temperature to 320°F.
Make the filling:
- Add cream cheese, mascarpone cheese, sugar, lemon juice, lemon zest, and vanilla paste to a large bowl.
- Beat with a handheld or stand mixer. Add eggs, one at a time, beating well after each addition. Finally, stir in the flour, making sure there are no lumps.
- Pour the prepared filling into the baked crust and smooth the top.
- Bake the cheesecake for 55-60 minutes. The cake should be set, with a jiggly center.
- Let the cake cool for 2 hours, then refrigerate overnight.
Prepare the peaches:
- Wash your peaches, remove the pits, and cut them into slices (3 to 4 slices per peach half).
- Preheat your oven to 400°F.
- Toss the peaches with brown sugar and lemon juice on a parchment paper-lined baking sheet.
- Roast the peaches for 15-20 minutes, stirring halfway through. The skin should start to come off easily. Let the peaches cool, then peel the skin.
Prepare the raspberry sauce:
- Add thawed or fresh raspberries into a saucepot. Add sugar and lemon juice. Cook until the raspberries are tender.. Mash the raspberries with the back of your spoon and cook, stirring, for 8 minutes or until the sauce is slightly reduced.
- Strain the raspberries through a fine mesh sieve. Make sure to push the raspberries with the back of your spoon or spatula, so there are no juices left.
- Set the sauce aside to cool down completely.
Assemble the cake:
- Top your cheesecake with peaches, creating a "flower" pattern on top. Start by adding peaches from the edges, in a round pattern. They can overlap slightly. Go in circles until you have used all the peaches. If there are any leftovers, you can serve them along with the cake or just puree them for some extra sauce.
- Pour the raspberry sauce over the peaches and finally top with fresh raspberries and mint leaves.
- Slice the cake and serve.
Notes
- How to make ground graham crackers: add your graham crackers into a food processor and blitz a few times. If you do not have a food processor, place the graham crackers in a zip lock bag and just go over them with a rolling pin.
- Use firm ripe peaches: Do not go with overripe, as they will become mushy. Also, avoid unripe peaches, as it is hard to remove the pit from these.
- Room temp ingredients: Before baking, make sure your cheese and eggs are at room temperature. This will help blend them better.
- The ideal way to add flour into the filling is by sifting it. This way, you will avoid any lumps.
- Vanilla: If you do not have vanilla paste, you can use vanilla extract.
- No water bath required: There is no need to add any water around the cake during the baking. We bake the cake on a low heat, so it will not crack.
- How to tell when your cheesecake is done: The perfectly baked cheesecake should have a jiggly center. Also, 1 inch from the border will lose its gloss, so it is another indicator. Even if the cheesecake may look unbaked, just give it some time to rest. It will set.
- To avoid temperature shock, leave the cake to cool in the oven with the oven doors partially open.
Nutrition
Nutrition Information
Raspberry Peach Cheesecake
Amount per Serving
Calories
814
% Daily Value*
Fat
51
g
78
%
Saturated Fat
29
g
181
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
193
mg
64
%
Sodium
368
mg
16
%
Potassium
343
mg
10
%
Carbohydrates
81
g
27
%
Fiber
5
g
21
%
Sugar
60
g
67
%
Protein
12
g
24
%
Vitamin A
1972
IU
39
%
Vitamin C
28
mg
34
%
Calcium
160
mg
16
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Raspberry Peach Cheesecake (Step-by-Step Photos)
- Make the crust: Preheat oven to 350°F and line a 9-inch pan with parchment. Mix graham cracker crumbs and melted butter until it looks like wet sand, then press firmly into the pan. Bake 8-10 minutes, then cool. Lower oven to 320°F.
- Make the filling: Beat cream cheese, mascarpone, sugar, lemon juice and zest, and vanilla until smooth. Add eggs one at a time, then mix in flour. Pour over crust and smooth the top. Bake 55-60 minutes until just set. Cool 2 hours, then chill overnight.
- Roast the peaches: Slice peaches and toss with brown sugar and lemon juice. Spread on a lined baking sheet and roast at 400°F for 15-20 minutes, stirring halfway. Let cool, then peel.
- Make raspberry sauce: Simmer raspberries with sugar and lemon juice until soft, about 8 minutes. Mash, then strain out seeds for a smooth sauce. Cool completely.
- Assemble: Arrange peaches in a flower pattern on top of the cheesecake. Drizzle with raspberry sauce, then add fresh raspberries and mint. Slice and serve!
Storage, Reheating, Freezing, & Make-Ahead Tips
- Storage: Store leftovers tightly covered in the fridge for up to 4 days. The fruit topping keeps everything moist.
- Reheating: No reheating needed-this cheesecake is best served chilled, straight from the fridge.
- Freezing: You can freeze slices (without the fresh raspberry/mint topping) wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge, then garnish before serving.
- Make-Ahead: I always make the cheesecake base a day ahead-it needs that chill time to set up. The roasted peaches and raspberry sauce can also be prepped a day or two in advance and kept refrigerated until assembly.
It's a good, simple cheesecake. I only had peaches, so I topped it with peaches only. I did have raspberry jam and I made a glaze my mixing the jam with some lemon juice and water, heating it in a microwave, stirring until it was pourable. It worked so well, I am not sure I'll ever need to make raspberry sauce from scratch!
I appreciate you sharing your experience with substitutes, Clare! I think many will find this helpful. I’m so glad you loved this recipe. ❤️
I made this for me, my boyfriend, and a whole bunch of relatives from his side for a summer party. The actual cake itself is so fluffy, pretty, and tasty!! The raspberry glaze makes me drool just thinking about it. The whole cheesecake was gone in about 1 hour after I served it!!!
Thank you so much for trying this recipe, Kate, and for your 5-star review! 🙂