This Summer Berry and Peach Cheesecake is a dreamy treat! It’s creamy, fruity, and perfect for warm days, bringing sunny flavors right to your table. Fresh berries and peaches make it extra special!
Honestly, who wouldn’t love a slice of this fruity goodness? Whenever I make it, I find myself sneaking bites before it even chills. It’s that tempting! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a sweet and crunchy base for the cheesecake. If you don’t have graham crackers, try using digestive biscuits or even crushed vanilla wafers for a similar flavor.
Cream Cheese: This gives the cheesecake its rich and creamy texture. If you’re looking for a lighter option, use Neufchâtel cheese, which has less fat but still offers good creaminess.
Heavy Whipping Cream: This is essential for that fluffy texture. In a pinch, you can use heavy cream, but avoid light cream as it won’t whip up as nicely. Whipped coconut cream is a great dairy-free option!
Fresh Berries: I love using blackberries and raspberries, but feel free to mix in strawberries or blueberries as well. If fresh isn’t available, frozen berries work too—just thaw and strain them before use.
Sliced Peach: Peaches add a delightful sweetness in summer. If not in season, you can use canned peaches as an alternative, drained well to avoid excess moisture.
How Do I Make Sure My Cheesecake Filling is Smooth and Light?
Getting a smooth cheesecake filling is straightforward with a couple of essential steps. First, start with softened cream cheese. Cold cream cheese will be lumpy, so let it sit at room temperature for about 30 minutes before mixing.
- Use an electric mixer on medium speed to beat the cream cheese until it’s creamy and free of lumps.
- When adding sugar and vanilla, mix until just combined to avoid over-mixing, which can add air to the filling.
- For the whipped cream, whip until stiff peaks, and then gently fold it into the cream cheese mix using a rubber spatula. This keeps your cheesecake light and airy!
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
- ¼ cup 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 Toppings:
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 1 large peach, sliced
- ½ cup whipped cream (for decoration)
- ¼ cup almond flakes (optional)
- ¼ cup berry sauce or fruit syrup (optional for garnish)
How Much Time Will You Need?
This delightful cheesecake requires about 30 minutes of active prep time and at least 4 hours in the fridge to chill. If you have the time, letting it set overnight makes it even better! Perfect for a refreshing summer dessert!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by mixing the graham cracker crumbs, melted butter, and sugar in a mixing bowl. Stir until the mixture looks like wet sand. Next, take a 9-inch springform pan and press this crumb mixture firmly into the bottom to form a nice even layer. Once that’s done, pop the pan in the refrigerator while you prepare the filling.
2. Making the Cheesecake Filling:
Grab a large bowl and beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually sprinkle in the powdered sugar and pour in the vanilla extract, mixing until everything is well combined. In another bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into your cream cheese mixture, being careful not to deflate the fluffy cream.
3. Assembling the Cheesecake:
Now it’s time to bring it all together! Take your chilled crust out of the fridge and spread the cheesecake filling evenly on top. Gently press the fresh blackberries and raspberries into the filling to decorate. For an extra touch, you can swirl some berry sauce over the top if you like.
4. Chilling the Cheesecake:
Cover the cheesecake lightly and place it back in the refrigerator for at least 4 hours—or overnight if you can wait! This helps it set up nicely. When you’re ready to serve, decorate the top with sliced peaches, extra berries, dollops of whipped cream, and some almond flakes if you wish.
5. Serving the Cheesecake:
Carefully remove the outer ring of the springform pan and slice the cheesecake into wedges. It’s time to enjoy your delicious and refreshing summer dessert!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use cookie crumbs like Oreo or digestives for a different flavor. Just make sure to adjust the amount of butter as needed, depending on how moisture-rich the cookies are.
What If I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can substitute it with chilled coconut cream for a dairy-free option, or use a mixture of milk and butter as a last resort (for every cup of heavy cream, use ¾ cup milk plus ¼ cup melted butter). Keep in mind that the texture may vary slightly!
How Long Can I Store Leftover Cheesecake?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, wrap slices tightly in plastic wrap and then foil; it can last up to 3 months in the freezer. Thaw in the fridge overnight before serving.
Can I Use Frozen Berries Instead of Fresh?
Yes, you can use frozen berries! Just remember to thaw them first and drain any excess moisture to prevent the cheesecake from becoming soggy. They work great in the filling or as a topping, but fresh berries will give a better presentation!
