This Summer Berry and Peach Cheesecake is a fruity delight! With creamy cheesecake filling, fresh berries, and sweet peaches, it’s a perfect summer treat that brightens any day.
Who doesn’t love a dessert that looks as good as it tastes? 😍 I love pairing it with a scoop of vanilla ice cream for an extra treat during warm weather. It’s so easy to make, and your friends will be impressed!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a delicious base. If you don’t have them, crushed digestive biscuits or vanilla wafer cookies work great too.
Cream Cheese: This gives the cheesecake its creamy texture. You can use softened mascarpone for a lighter, more delicate flavor or try Neufchâtel cheese, which is lower in fat.
Heavy Cream: Use heavy whipping cream for the best texture. If you’re looking for a lighter option, you can substitute with Greek yogurt, but the texture will be slightly different.
Fruits: Fresh raspberries, blackberries, and peaches really shine in this recipe. If you’re short on fresh fruit, frozen fruit can work in a pinch, just thaw and drain excess liquid. You might also use strawberries or blueberries!
How Do I Make Sure My Cheesecake Fills Up Smoothly?
Mixing the cream cheese well is key to a smooth filling. Start with softened cream cheese to avoid lumps. Use an electric mixer and blend it well before adding in the powdered sugar and vanilla. Take your time with folding in the whipped cream—it should be gentle to keep that airy texture!
- Beat cream cheese fully first, then mix in powdered sugar gradually.
- Whip heavy cream to stiff peaks (it should hold well), then fold into the cream cheese mixture gently.
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
For The Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For The Fruit Topping:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 2 fresh peaches, sliced
- ½ cup berry sauce (store-bought or homemade)
- ¼ cup toasted almond slices (for garnish)
- Whipped cream (for decoration)
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation, plus 4 hours to chill in the refrigerator. If you can wait overnight, even better! This cheesecake needs time to set, ensuring it’s creamy and delicious when served.
Step-by-Step Instructions:
1. Preparing the Crust:
Start by grabbing a mixing bowl. Combine the graham cracker crumbs, melted butter, and sugar. Mix everything together until it’s well combined. Next, press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Once done, place the pan in the refrigerator for about 30 minutes to help the crust set.
2. Making the Cheesecake Filling:
While the crust is chilling, it’s time to make the filling. In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and creamy. Gradually add in the powdered sugar and the vanilla extract, mixing well until everything is combined and smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into your cream cheese mixture. Stir it in lightly until everything is incorporated and smooth. You want to keep that fluffy texture!
3. Assembling the Cheesecake:
Now it’s time to bring it all together! Take your chilled crust out of the refrigerator and pour the cheesecake filling over the crust. Use a spatula to smooth the top. Once you’re happy with it, cover the pan and place it back in the refrigerator. Let it chill for at least 4 hours, or overnight if you can wait, until the cheesecake is set.
4. Preparing the Topping:
Once your cheesecake is set, it’s time to decorate! Top your cheesecake with the fresh raspberries, blackberries, and sliced peaches. Drizzle the berry sauce on top for added flavor and sweetness.
5. Garnishing:
Add a nice dollop of whipped cream on top and sprinkle the toasted almond slices for that extra crunch. Your cheesecake is now ready to shine!
6. Serving:
Carefully remove the sides of the springform pan. Slice your cheesecake into pieces and serve chilled. Enjoy your delightful Summer Berry and Peach Cheesecake!
Can I Use Different Fruits for the Topping?
Absolutely! Feel free to replace the raspberries, blackberries, and peaches with your favorite seasonal fruits. Strawberries, blueberries, or even kiwi slices would make a lovely alternative. Just make sure to adjust the berry sauce to complement your fruit choice!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with whipped coconut cream or a plant-based cream (like cashew cream). Note that the texture might be slightly different, so ensure it’s whipped until it holds stiff peaks for the best result.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 4-5 days. If you want to freeze it, wrap individual slices securely in plastic wrap and then in aluminum foil; they can last up to 2 months in the freezer.
Can I Make the Cheesecake Gluten-Free?
Yes, you can! Simply substitute the graham cracker crumbs with gluten-free graham crackers or any other gluten-free cookie crumbs. This will give you a delicious gluten-free crust without compromising on taste!
