This Summer Berry and Peach Cheesecake is a fruity delight! With cream cheese, fresh berries, and sweet peaches, it’s a perfect treat for warm days.
Every bite is like a summer picnic! I can’t help but smile when I see those colorful fruits on top. Serve it chilled, and watch everyone enjoy it with a big grin!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are the base for your crust, giving it a nice crunch. If you can’t find them, digestive biscuits or crumbled vanilla wafers work really well.
Cream Cheese: This gives the cheesecake its rich flavor. If you’re after a lighter version, consider using Neufchâtel cheese or Greek yogurt for a tangy twist.
Heavy Whipping Cream: It adds fluffiness to the filling. If you want a lighter option, you can use coconut cream or whipped coconut milk, which will give a subtle coconut taste.
Fresh Fruits: Peaches, raspberries, and blackberries create a beautiful topping. Feel free to swap with any seasonal fruits like strawberries, blueberries, or even mango for a change!
What’s the Best Way to Achieve a Smooth Cheesecake Filling?
Making a silky cheesecake filling is about how you incorporate the ingredients. Start by ensuring your cream cheese is at room temperature—it mixes in easily that way!
- Use an electric mixer to beat the cream cheese until it’s smooth. This avoids lumps.
- Gradually add the powdered sugar and vanilla, mixing until fully combined.
- When whipping the heavy cream, stop when you reach stiff peaks for that perfect airy consistency.
- Gently fold the whipped cream into the cream cheese mixture. This keeps it light and fluffy—no heavy beating!
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For The Topping:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 large fresh peach, sliced
- 1/4 cup raspberry sauce (store-bought or homemade)
- 1/3 cup toasted almond slices
- Whipped cream (for decoration, optional)
How Much Time Will You Need?
This delicious cheesecake takes about 25 minutes of prep time, plus at least 4 hours to chill in the fridge. You’ll spend some time baking the crust and mixing the filling and toppings—then just let it set for a refreshing treat!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by mixing the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Stir until everything is well combined. Then, press this mixture firmly into the bottom of a 9-inch springform pan. Place the pan in a preheated oven at 350°F (175°C) and bake for about 8-10 minutes, or until the crust is lightly golden. Once done, take it out of the oven and let it cool completely.
2. Make the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Then, gradually add the powdered sugar and the vanilla extract, mixing until everything is well incorporated and creamy.
3. Whip the Cream:
In another bowl, whip the heavy cream until it forms stiff peaks. This means it should stand up nicely when you lift the mixer out. Now, gently fold the whipped cream into the cream cheese mixture. Be careful to combine them fully without deflating the whipped cream too much. You want a light and fluffy filling!
4. Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust. Use a spatula to smooth it out evenly. Now, pop the cheesecake in the refrigerator for at least 4 hours (or overnight if you can wait!). This is when it firms up and gets all yummy!
5. Add the Toppings:
Once your cheesecake has set, carefully remove it from the springform pan. Now it’s time to make it pretty! Top your cheesecake with fresh raspberries, blackberries, and peach slices.
6. Finishing Touches:
Drizzle raspberry sauce over the top, then sprinkle with toasted almond slices. If you like, you can add some dollops of whipped cream for extra decoration.
7. Serve and Enjoy:
Slice the cheesecake and serve it chilled. Enjoy the refreshing flavors of summer with every bite!
Can I Use Different Types of Fruit for the Toppings?
Absolutely! Feel free to swap in your favorite summer fruits, such as strawberries, blueberries, or even diced mango. Just make sure to adjust the quantity based on the fruit’s size and sweetness.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also cover the pan tightly with plastic wrap if it’s still in the springform pan.
Can I Make This Cheesecake in Advance?
Yes, this cheesecake can be made up to 2 days in advance! Just follow all the steps and refrigerate it until you’re ready to serve. Add the toppings right before serving for the freshest taste.
What Can I Substitute for Heavy Whipping Cream?
If you don’t have heavy whipping cream, you can use coconut cream or a thickened non-dairy alternative like cashew cream. Just make sure it’s whipped to stiff peaks for the best texture in the cheesecake filling.
