Summer Peach Plum Cheesecake

This cheesecake is summer on a fork. Juicy peaches, sweet plums, and creamy filling all wrapped in one stunning dessert. It’s fresh, fruity, and totally irresistible.

I made it for a warm evening picnic, and wow—it was the first thing gone. The tangy cream cheese, buttery crust, and syrupy stone fruits? Absolute perfection together.

It’s rich, smooth, and bursting with sunshine flavor. Serve it chilled for the ultimate summer treat. Trust me, one slice is never enough.

Let’s make this beauty! This peach and plum cheesecake is easy to prep and perfect for sharing. Grab your fruits—let’s bake something sweet and seasonal!

Why You’ll Love This Recipe

• Naturally Sweet & Fruity: This dessert leans into the beauty of ripe summer fruit. You don’t need much sugar when the peaches and plums are this good.
• No Oven, No Fuss: A true no-bake cheesecake—no gelatin, no water baths, no cracked tops. Just mix, chill, and enjoy.
• Perfect for Warm Weather: Light enough for hot days, but indulgent enough to serve at summer gatherings or casual dinners on the porch.

What You Need to Know Before You Start

Prep Time & Chill Time:

• Prep Time: 25 minutes. Most of it is easy mixing and slicing.
• Chill Time: 6 hours minimum, but I prefer overnight for best texture.
• Total Time: Around 6½ hours start to finish, but most of it is hands-off.

Servings:
This cheesecake serves 10 to 12 slices, depending on how you cut it. If you’re making it for a party or cookout, it’s smart to make two—this one goes fast.

Difficulty:
This is a beginner-friendly recipe if you follow the steps. No oven or baking techniques required, but you do need to whip the cream properly and let the cake chill fully to set.

Make-Ahead Friendly:
Yes, absolutely. I often make it the night before and decorate the top with fresh fruit just before serving so it stays vibrant and juicy.

Required Kitchen Tools

• 9-inch Springform Pan: This helps release the cheesecake cleanly once set. You can also line the bottom with parchment paper for added ease.
• Hand or Stand Mixer: You’ll need to beat the cream and cream cheese until fluffy. A hand whisk won’t quite cut it here.
• Mixing Bowls: One large for the filling, one small for the crust, and another for whipping the cream.
• Spatulas & Spoons: For folding, smoothing, and scraping.
• Offset Spatula (Optional): Helps you get a smooth, bakery-style finish on top.
• Small Saucepan: Needed for gently melting the peach jelly into a pourable drizzle.
• Knife & Cutting Board: For slicing the fruit neatly and evenly.

Ingredients for Summer Peach Plum Cheesecake

This recipe keeps things simple, letting the fruit do the talking. Here’s what you’ll need:

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs – Crushed fine for a compact, sliceable base.
• ½ cup (113g) unsalted butter, melted – Helps bind the crust and adds a rich, toasty flavor.

For the Filling:

• 2 cups (450g) full-fat cream cheese, softened – Let it sit at room temperature so it blends smoothly.
• 1 cup (200g) granulated sugar – Sweetens the filling just enough.
• 1 teaspoon vanilla extract – Adds warmth and depth.
• 1 cup (240ml) heavy cream, cold – Whipped to soft peaks for a fluffy, mousse-like filling.

For the Topping:

• 2 cups fresh peach slices – Choose ripe but firm peaches so they hold their shape.
• 2 cups fresh plum slices – Their tartness balances the creaminess below.
• ¼ cup (60ml) peach jelly, melted for drizzling – Adds shine and a hint of extra sweetness on top.

Variations for Summer Peach Plum Cheesecake

• Add a Tangy Note: Stir a little sour cream or Greek yogurt into the filling for a subtle tang that balances the sweetness.
• Make it Gluten-Free: Use gluten-free graham crackers or a nut-based crust made from almonds or pecans.
• Herbal Twist: Garnish the top with a few fresh mint leaves for aroma and a burst of green.
• Stone Fruit Swap: Try nectarines, apricots, or cherries instead of (or in addition to) the peaches and plums.
• Texture Boost: Add a handful of finely chopped toasted walnuts or sliced almonds to the crust for a bit of crunch.

How to Make Summer Peach Plum Cheesecake (Step-by-Step Instructions)

1. Prepare the Crust

In a mixing bowl, stir together the graham cracker crumbs and melted butter until the mixture looks like wet sand. It should clump slightly when pressed between your fingers.

Pour the mixture into a 9-inch springform pan. Using the bottom of a measuring cup or your fingers, firmly press it into an even layer across the base. Press slightly up the sides to form a shallow edge.

Place the pan in the refrigerator while you make the filling. Chilling helps the crust firm up and stay crisp when sliced.

2. Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy—about 2 to 3 minutes. There should be no lumps. Add in the vanilla and mix until fully combined.

In a separate bowl, whip the cold heavy cream to soft peaks. You want it airy but not over-whipped. Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold slowly, turning the bowl as you go, so the mixture stays light and fluffy.

Once fully combined, spoon the filling into the chilled crust. Smooth the top with an offset spatula or the back of a spoon. Tap the pan lightly on the counter to release any air pockets.

3. Chill Until Firm

Cover the cheesecake lightly with plastic wrap or foil and refrigerate for at least 6 hours, but overnight is best. The filling will firm up and slice more cleanly the longer it chills.

4. Prepare the Topping

When you’re ready to serve, slice your peaches and plums into thin, even wedges. Arrange them over the cheesecake in a circular pattern or in loose clusters—whatever looks beautiful to you.

Melt the peach jelly in a small saucepan over low heat or microwave it for about 10 seconds until pourable. Drizzle it gently over the fruit. This adds a soft glaze and keeps the fruit looking fresh.

Serving and Decoration

This cheesecake is best served chilled straight from the fridge. Slice with a sharp, thin knife dipped in hot water (and wiped clean between cuts) for the cleanest slices.

Garnish with:

• Fresh mint leaves for contrast
• A dusting of powdered sugar if serving right away
• A few thin almond slices for crunch

It’s perfect for a picnic, potluck, or just a quiet afternoon when you want something cool and satisfying.

Storing Summer Peach Plum Cheesecake

• In the Fridge: Cover leftovers tightly with plastic wrap or store in an airtight container. It will stay fresh for up to 4 days.
• Make Ahead: You can make the crust and filling a day or two in advance. Add the fruit and glaze just before serving for the best appearance.
• Not Freezer-Friendly: Because of the fresh fruit topping and whipped filling, freezing is not recommended. The texture and moisture will change.

Tips and Tricks for Success

• Soften the Cream Cheese Fully: Cold cream cheese creates lumps that are hard to fix later. Let it sit out for at least 30 minutes before starting.
• Chill for Structure: Give the cheesecake plenty of time to chill—overnight is ideal. This ensures clean slices and a stable texture.
• Don’t Overwhip the Cream: Soft peaks are key. Overwhipped cream turns grainy and will make your filling dense.
• Use Ripe, But Firm Fruit: Choose peaches and plums that give slightly when pressed but aren’t mushy. They’ll slice and hold up better.
• For Neater Slices: Dip your knife in hot water, wipe clean, and repeat between cuts.

Nutrition (Per Slice – Based on 12 Servings)

Nutrient	Amount
Calories	370 kcal
Total Fat	27g
Saturated Fat	16g
Cholesterol	85mg
Sodium	200mg
Total Carbohydrate	28g
Sugars	21g
Protein	4g
Fiber	1g
Calcium	6% DV
Vitamin C	8% DV

Note: Values are approximate and depend on exact ingredients used.

FAQ: Summer Peach Plum Cheesecake

Can I use canned fruit instead of fresh?
Fresh is ideal, but canned peaches and plums (in juice, not syrup) can work in a pinch—drain and pat them dry.

Can I make this in advance?
Yes. Make the base and filling a day ahead, then top with fruit just before serving.

What if I don’t have a springform pan?
You can use a deep 9-inch pie dish lined with parchment. It may be harder to remove slices cleanly, but it still works.

Conclusion

This Summer Peach Plum Cheesecake is one of those low-effort, high-reward desserts that feels like a treat every single time. The creaminess of the filling, the buttery crust, and the jewel-like fruit make it just right for warm weather and special moments.