This Easy Summer Berry and Peach Cheesecake is a fruity delight! With fresh berries and juicy peaches on a creamy cheesecake base, it’s a tasty treat perfect for hot days.
You’ll love how simple it is to whip up. Just mix, pour, and let it chill! I always serve it at gatherings, and it disappears fast—guess that means everyone loves it, right? 🍑🍓
Key Ingredients & Substitutions
Graham cracker crumbs: These form the base of your cheesecake. If you don’t have graham crackers, you can use other crushed cookies like digestive biscuits or Oreos for a different flavor.
Cream cheese: It’s key for creaminess! If you’re looking for a lighter option, try Neufchâtel cheese instead, which has less fat but a similar taste.
Sour cream: It adds tang and creaminess. Greek yogurt is a great swap if you want to cut down on fat or add protein. It’s just as delicious!
Mixed summer berries: Fresh is best, but frozen berries also work—just thaw them first. If you’ve got other fruits like strawberries or blueberries, feel free to mix those in!
How Do I Make Sure My Cheesecake Doesn’t Crack?
Cracking is a common worry when baking cheesecake! Here are a few tips to help:
- **Avoid Overmixing:** When adding eggs, mix just until combined. Overmixing can incorporate too much air, causing cracks.
- **Bake with a Water Bath:** To prevent an uneven temperature, place your cheesecake pan in a larger pan filled with water. This keeps it moist while baking.
- **Cool Gradually:** After baking, let the cheesecake cool slowly in the oven with the door slightly ajar. This prevents sudden temperature changes.
- **Chill Thoroughly:** Be sure to let it chill in the fridge for several hours to set correctly.
With these tips, your cheesecake should come out smooth and crack-free, perfect for summer celebrations!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream or plain Greek yogurt
- 2 large eggs
- 1/2 cup heavy cream
For the Berry Swirl:
- 1/2 cup mixed summer berries (blackberries, raspberries, etc.), fresh or frozen
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
For Topping:
- 1-2 fresh peaches, thinly sliced
- Fresh blackberries and raspberries
- Whipped cream (for piping dollops)
- Berry sauce (from the berry swirl or extra)
- Crumpled graham crackers or cookie crumbs (optional)
How Much Time Will You Need?
This cheesecake takes about 30 minutes to prepare, plus 50-60 minutes baking time. Don’t forget to allow at least 4 hours for chilling in the fridge, preferably overnight. The wait is worth it for this delightful dessert!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until the crumbs are fully coated and the mixture sticks together when pressed. Then, press this mixture firmly into the bottom of a 9-inch springform pan to form a nice and even crust. Bake it in the oven for 10 minutes, then take it out and set it aside to cool.
2. Making the Berry Swirl:
In a small saucepan, toss together your mixed berries, 2 tablespoons of sugar, and lemon juice. Cook this mixture over medium heat, stirring occasionally until the berries break down and it becomes a bit thick, which should take about 5 minutes. Remove it from the heat and give it a light mash or blend if you prefer a smoother sauce. Set it aside to cool.
3. Making the Cheesecake Filling:
In a large mixing bowl, beat your softened cream cheese until it’s nice and smooth. Next, add the cup of sugar and vanilla extract and mix well until combined. Add in the sour cream (or Greek yogurt) and blend again until smooth. Now, add the eggs one at a time, making sure to blend well after each addition. Finish off by stirring in the heavy cream until everything is well combined.
4. Assembling the Cheesecake:
Pour about half of the cheesecake batter over your cooled crust. Spoon small dollops of the berry sauce on top of this batter, and use a butter knife or skewer to swirl it gently—but don’t overdo it! Now, pour the rest of the cheesecake batter on top and repeat with another swirl of the berry sauce.
5. Baking the Cheesecake:
Bake your cheesecake for about 50-60 minutes, or until the edges are set and the center still jiggles slightly when you shake it. Once done, turn off the oven but leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.
6. Chilling and Decorating:
After the hour is up, take the cheesecake out of the oven and refrigerate it for at least 4 hours, or ideally overnight, wrapped in plastic wrap. When you’re ready to serve, pipe dollops of whipped cream around the edges, arrange your thin peach slices and any extra berries on top, and drizzle with the remaining berry sauce. You can sprinkle crumbled graham crackers if you like!
7. Serving:
Carefully release the springform pan from your cheesecake. Slice, serve chilled, and enjoy your refreshing summer berry and peach cheesecake! Perfect for any summer gathering!
Frequently Asked Questions (FAQ)
Can I Use Different Fruits for the Swirl?
Absolutely! While this recipe calls for mixed summer berries, you can substitute with any fresh or frozen fruit you like, such as strawberries, blueberries, or even mango for a tropical twist. Just adjust the sugar based on the sweetness of the fruit!
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator where it will stay fresh for up to 5 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then aluminum foil for up to 2-3 months.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply swap out the graham cracker crust for a gluten-free cookie option, like almond flour or gluten-free graham crackers. Just check the labels to ensure they are certified gluten-free.
What Can I Do If My Cheesecake Cracks?
If your cheesecake cracks, don’t worry—it’s still delicious! To prevent this, bake at a lower temperature and avoid overmixing when adding eggs. If cracking happens, you can cover it with whipped cream or fruit topping to disguise it and add delicious flavor!
