This Summer Berry and Peach Cheesecake is a fruity delight! Creamy cheesecake pairs perfectly with fresh berries and juicy peaches for a tasty treat that feels like sunshine on a plate.
I love how the colorful fruits make it look so cheerful. Plus, it’s easy to whip up for parties or just a fun day at home. You’ll be the star of the dessert table! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust a delightful crunch and sweetness. If you can’t find them, try using digestive biscuits or vanilla wafers instead. Both options create a tasty, similar crust.
Cream Cheese: This is essential for that creamy filling. For a lighter option, consider using Neufchâtel cheese, which has less fat. You could also go dairy-free with vegan cream cheese, but the taste will vary.
Heavy Whipping Cream: This beats up beautifully to give a light and fluffy texture to the filling. If you’re looking to reduce calories, you can use half and half, although the texture will be less airy. Coconut cream is a great non-dairy substitute too!
Fresh Fruits: Raspberries and peaches add a nice mix of tart and sweet flavors. You can swap in your favorite fruits like strawberries, blueberries, or even mangos based on your preferences or what’s in season!
How Do You Get the Perfect Cheesecake Texture?
Getting that creamy cheesecake texture is key! The first step is to make sure your cream cheese is soft. Let it sit at room temperature for about 30 minutes before mixing. This helps achieve a smooth and lump-free filling.
- Use an electric mixer on medium speed to beat the cream cheese until creamy before adding any other ingredients.
- When adding the powdered sugar and vanilla, mix until just combined to avoid overbeating, which can introduce air and lead to cracks.
- Whip the heavy cream separately until stiff peaks form; then gently fold it into the cream cheese mixture. This keeps it fluffy and light!
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:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For The Topping:
- 1 cup mixed berries (raspberries, blackberries)
- 1-2 ripe peaches, sliced
- ½ cup raspberry or berry sauce (store-bought or homemade)
- ½ cup whipped cream (for garnish)
- Almond slices or crushed nuts (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus 4 hours to chill in the refrigerator. If you’d like to make it the night before, that works perfectly! You’ll spend the time baking the crust, whipping up the filling, and elegantly assembling the cheesecake—which is worth every moment.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until everything is combined. Now, press this mixture firmly into the bottom of a 9-inch springform pan to create a sturdy crust. Bake the crust in the oven for about 8–10 minutes or until it’s golden brown. Once done, remove it from the oven and allow it to cool completely.
2. Make the Cheesecake Filling:
In another large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until everything is blended smoothly. In a separate bowl, whip the heavy cream until stiff peaks form. Lastly, gently fold this whipped cream into your cream cheese mixture until it’s well combined and fluffy.
3. Assemble the Cheesecake:
Pour your luscious cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth it out evenly. Now it’s time to let it set! Cover the cheesecake and refrigerate for at least 4 hours, or overnight for the best results.
4. Prepare the Topping:
After the cheesecake is set, carefully remove it from the springform pan. Drizzle the raspberry or berry sauce over the top, letting it drip down the sides if you’d like. Arrange the mixed berries and peach slices nicely on top for a beautiful presentation. Add dollops of whipped cream around the edges and sprinkle with almond slices or crushed nuts if you want a little extra crunch!
5. Serve:
Slice your cheesecake and keep it chilled until it’s time to serve. Enjoy the refreshing summer flavors and share with family and friends!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use a cookie crust like Oreos or nut-based crusts such as almond or pecan crusts for a gluten-free option. Just make sure to adjust the amount of butter accordingly if you’re using a different crumble.
How Do I Store Leftover Cheesecake?
Store leftover cheesecake in the fridge in an airtight container. It will keep well for up to 5 days. If you want to freeze it, wrap slices tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the fridge before serving!
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake is perfect for preparing ahead! You can make it up to two days in advance. Just keep it covered in the fridge until you’re ready to add the toppings and serve. This gives the flavors a chance to meld beautifully!
Can I Substitute the Heavy Cream?
If you’re looking for a lighter option, you can substitute the heavy whipping cream with whipped coconut cream or a whipped topping. However, using heavy cream will give you that classic rich cheesecake texture. Just remember to ensure any substitutes are whipped to stiff peaks for the best results!
