Peach Raspberry Swirl Cheesecake is a dessert that feels luxurious, vibrant, and irresistibly comforting all at once. With its creamy, velvety cheesecake base, sweet peach notes, and bright raspberry swirls woven throughout, this cheesecake captures the essence of summer fruit in a rich and elegant form. Every slice offers a beautiful contrast of flavors and colors—soft ivory cheesecake streaked with ruby red raspberry and golden peach, resting on a buttery crumb crust that grounds the dessert with warmth and texture.

What makes this cheesecake truly special is its balance. The cheesecake itself is smooth and mildly tangy, never overly sweet, allowing the natural fruit flavors to shine. The peaches bring gentle sweetness and floral warmth, while the raspberries add a refreshing tartness that cuts through the richness of the cream cheese. Together, they create a harmony that feels indulgent yet surprisingly light on the palate.

Unlike overly complicated desserts, Peach Raspberry Swirl Cheesecake looks impressive without requiring advanced baking skills. The swirling technique is simple and forgiving, making each cheesecake unique and beautifully marbled. No two slices ever look exactly the same, which only adds to the charm. It’s the kind of dessert that makes people pause before taking the first bite—admiring the colors, the texture, and the promise of flavor.

Perfect for celebrations, family gatherings, summer dinners, or special occasions, this cheesecake feels both festive and timeless. It’s equally at home on a holiday dessert table or served casually with coffee on a warm afternoon. Once you make it, it quickly becomes one of those signature desserts people remember and request again and again.

Core Ingredients for Making the Recipe

To prepare this indulgent Peach Raspberry Swirl Cheesecake, you’ll need a short list of familiar ingredients. Each one plays an important role in achieving the perfect texture, flavor, and visual appeal.

For the Crust

2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar

The crust provides a buttery, slightly crunchy base that contrasts beautifully with the creamy filling.

For the Cheesecake Filling

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs, at room temperature
1 cup sour cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour

This classic cheesecake base is smooth, rich, and stable, creating the perfect canvas for the fruit swirls.

For the Peach Layer

1½ cups fresh or canned peaches, finely chopped
2 tablespoons granulated sugar
1 teaspoon lemon juice

The peach mixture adds sweetness and a soft, fruity warmth that melts seamlessly into the cheesecake.

For the Raspberry Swirl

1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice

The raspberry swirl adds color, brightness, and a tart contrast that keeps the cheesecake from feeling heavy.

Step-by-Step

Guide to Making the Recipe

1. Prepare the Oven and Pan

Preheat your oven to 325°F (165°C).
Lightly grease a 9-inch springform pan, then wrap the outside tightly with aluminum foil to prevent water from seeping in during baking. Set the pan aside.

2. Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.

Press the mixture firmly into the bottom of the prepared pan, using the back of a spoon or the bottom of a glass to create an even layer.

Bake the crust for 10 minutes, then remove it from the oven and allow it to cool slightly while you prepare the filling.

3. Prepare the Raspberry Swirl

In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 5–7 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly.

Remove from heat and strain through a fine-mesh sieve to remove the seeds, pressing gently to extract as much sauce as possible. Set aside to cool.

4. Prepare the Peach Mixture

In another small saucepan, combine the chopped peaches, sugar, and lemon juice. Cook over medium heat for 5–8 minutes, until the peaches soften and release their juices.

Lightly mash the peaches with a fork or potato masher, leaving some small chunks for texture. Remove from heat and let cool.

5. Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and free of lumps.

Add the sugar and continue beating until creamy and well combined. Scrape down the sides of the bowl as needed.

Add the eggs one at a time, mixing gently after each addition. Avoid overmixing to prevent excess air from forming in the batter.

Mix in the sour cream, vanilla extract, and flour until just combined. The batter should be smooth, thick, and glossy.

6. Assemble the Cheesecake

Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

Spoon small dollops of the peach mixture and raspberry sauce across the surface of the batter. Using a knife or skewer, gently swirl the fruit into the cheesecake in loose, flowing motions. Avoid over-swirling—distinct ribbons of fruit create the most beautiful effect.

7. Bake the Cheesecake

Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.

Bake the cheesecake for 60–70 minutes, or until the edges are set and the center still has a slight wobble.

Turn off the oven, crack the door slightly, and allow the cheesecake to cool inside for 1 hour.

8. Chill Thoroughly

Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.