This Summer Berry and Peach Cheesecake is a fresh and fruity delight! With juicy berries and sweet peaches layered on a creamy cheesecake, it’s a treat for the whole family.
I love how the bright colors and flavors make it perfect for sunny days! Plus, it’s super easy to whip up—just blend, bake, and enjoy. You might want to keep a slice hidden for yourself! 🍑🍓
Key Ingredients & Substitutions
Graham cracker crumbs: These are the base for the crust and give it a sweet crunch. If you don’t have graham crackers, crushed cookies like digestive biscuits or vanilla wafers work well too for a twist in flavor!
Cream cheese: This gives the cheesecake its creamy texture. For a lighter option, you can use Neufchâtel cheese, which is lower in fat. If you’re dairy-free, look for vegan cream cheese alternatives that can still provide a similar texture.
Heavy whipping cream: This is essential for creating the light, fluffy texture of the filling. If you want a low-fat option, you could use whipped topping, although it won’t taste as rich. Coconut cream can be a great dairy-free substitute too!
Fruits: Raspberries, blackberries, and peaches bring in fresh flavors, but you can mix it up! Strawberries or blueberries would be just as delicious. Use whatever berries are in season for the best taste!
How Do I Get My Cream Cheese Mixture Creamy and Smooth?
Achieving a creamy filling is vital for a successful cheesecake. Start with softened cream cheese; let it sit out for about 30 minutes before mixing. Mixing at medium speed helps incorporate air, making it fluffier.
- Ensure your cream cheese is at room temperature to avoid lumps.
- Gradually add the powdered sugar while mixing to help it dissolve better.
- When folding in whipped cream, use a spatula to keep the air in, which gives the cheesecake that light texture.
With these tips, your filling will be smooth, making for a delightful cheesecake!
How to Make Summer Berry and Peach Cheesecake?
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
For The Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For The Toppings:
- 1 cup raspberries
- 1 cup blackberries
- 1 cup sliced peaches
- 1/2 cup whipped cream (for garnish)
- 1/4 cup fruit sauce (optional, for drizzling)
- 1/4 cup sliced almonds (optional, for garnish)
How Much Time Will You Need?
This delicious cheesecake takes about 30 minutes of prep time and requires at least 4 hours to chill in the refrigerator (or overnight for the best results). So, make sure to plan ahead for this refreshing summer dessert!
Step-by-Step Instructions:
1. Preparing the Crust:
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Use a fork or your hands to mix everything together until it’s well combined. Once mixed, press the mixture firmly into the bottom of a 9-inch springform pan to create a nice, even crust. Place the crust in the refrigerator while you prepare the filling.
2. Making the Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until everything is well blended and smooth.
3. Whipping the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. This means that when you lift the whisk, the peaks should hold their shape without falling over. Gently fold the whipped cream into the cream cheese mixture until it’s all nicely combined and fluffy.
4. Layering the Filling:
Take your crust out of the refrigerator and pour the cream cheese filling over it. Use a spatula to smooth out the top. Now it’s time to chill! Allow the cheesecake to sit in the refrigerator for at least 4 hours (overnight is the best for a firm set).
5. Adding Toppings:
When your cheesecake is fully set, carefully remove it from the springform pan. Top the cheesecake with fresh raspberries, blackberries, and peach slices, arranging them in a decorative way that makes your dessert look as good as it tastes!
6. Garnishing:
To make it even more delightful, pipe or dollop whipped cream around the edges of the cheesecake. If you like, sprinkle on some sliced almonds for a nice crunch, and don’t forget to drizzle it with fruit sauce for an extra burst of flavor.
7. Serving Up:
Slice the cheesecake into pieces and serve chilled. Enjoy every delicious bite of your refreshing summer dessert! It’s perfect for gatherings or just a delightful treat on a warm day.
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, you can substitute the crust with crushed chocolate cookies or even a gluten-free alternative, like almond flour mixed with coconut oil and honey. Just make sure to mix the crust well and press it firmly into the pan to avoid crumbling.
What If I Can’t Find Fresh Berries?
No problem! You can use frozen berries instead; just be sure to thaw and drain them thoroughly to avoid excess moisture. Alternatively, canned fruit in juice or syrup can work well too—just rinse and pat them dry before topping your cheesecake.
How Long Can I Store Leftover Cheesecake?
Your leftover cheesecake will stay fresh in the refrigerator for up to 5 days when stored in an airtight container. You can also freeze it! Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before enjoying!
Can I Make This Cheesecake Vegan?
Yes! For a vegan version, you can replace the cream cheese with a vegan cream cheese alternative or blend soaked cashews to create a creamy filling. Use coconut cream instead of heavy whipping cream for the fluffiness. Just ensure all your added toppings are vegan-friendly as well!
