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Judy John

Summer Peach Cheesecake Dessert Recipe

This summer peach cheesecake dessert layers silky filling, buttery crust, and juicy peaches for a cool seasonal treat. It tastes creamy, bright, and wonderfully comforting.
Print Recipe
Prep Time 25 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 25 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 16 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 2 cups heavy cream cold
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice fresh
Peach Topping
  • 3 cups peaches peeled and sliced
  • 2 tbsp granulated sugar optional
  • 1/2 tsp ground cinnamon optional

Equipment

  • Mixing Bowl
  • 9x13 Pan
  • Hand Mixer
  • Rubber Spatula
  • Measuring Cups
  • Refrigerator
  • Freezer
  • Knife
  • Whisk
  • Peeler

Method
 

  1. Grease a 9x13-inch pan or line it with parchment.
  2. Mix crumbs, melted butter, and sugar until evenly moistened. Press firmly into the pan base.
  3. Chill crust for 15 minutes while preparing the filling.
  4. Beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth and fluffy.
  5. Whip heavy cream to stiff peaks in a separate bowl.
  6. Fold whipped cream into the cream cheese mixture gently until silky and fully combined.
  7. Spread filling over chilled crust. Smooth the top evenly with a spatula.
  8. Arrange sliced peaches over the top. Sprinkle sugar and cinnamon if desired.
  9. Refrigerate at least 4 hours or freeze 1 hour for faster setting. Slice and serve cold.

Notes

For a softer mousse-like texture, chill 4 hours. For firmer bars, chill overnight or freeze briefly before slicing. Freeze tightly wrapped portions for up to 1 month; thaw in the refrigerator. Pat peaches dry before topping to avoid extra moisture. Add berries, ginger cookies, caramel, or toasted pecans for flavor twists. Store covered in the refrigerator up to 4 days.