This Summer Berry and Peach Cheesecake is a colorful treat that’s perfect for warm days! With juicy berries and sweet peaches, it’s creamy and fruity all at once.
I love serving this cheesecake at my summer get-togethers. Everyone can’t get enough of those delicious fruity flavors! Plus, it looks so pretty on the table—like a dessert rainbow!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base of your crust. If you don’t have graham crackers, try crushed digestive biscuits or even vanilla wafer cookies for a different flavor.
Cream Cheese: Softened cream cheese provides the rich, creamy texture for the cheesecake. You could substitute with mascarpone for a lighter twist or use a dairy-free cream cheese for a vegan version.
Heavy Whipping Cream: This adds lightness and fluff to the cheesecake. If you want a lower fat option, you can use sour cream or Greek yogurt, though it may slightly alter the texture.
Fresh Berries: While raspberries and blackberries are delicious, you can easily use strawberries and blueberries instead. Just make sure they’re fresh and ripe for best flavor.
Almond Slices: These are optional for garnishing. If you have nut allergies, coconut flakes or crushed cookies could work for that added crunch.
How Do I Get Fluffy Whipped Cream Without Deflating It?
Whipping cream to stiff peaks is crucial for the cheesecake’s light texture. Here’s how to do it perfectly:
- Start with cold heavy cream; this helps it whip up faster.
- Use a clean, dry bowl to prevent any moisture from slowing down the process.
- Whip on medium speed, gradually increasing to high. Watch carefully! You want it fluffy, not grainy.
- Gently fold the whipped cream into the cream cheese mixture with a spatula. Use a light touch to maintain that airy texture.
Following these tips will help achieve the creaminess you want without losing the fluffiness!
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup unsalted butter, melted
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For The Fruit Topping:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 peach, thinly sliced
- ¼ cup fruit sauce (raspberry sauce or berry coulis) for drizzling (optional)
For Garnishing:
- Whipped cream (store-bought or homemade)
- Toasted almond slices (optional)
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes of active preparation time, plus at least 4 hours to set in the refrigerator. So, plan to make it ahead of time, and you’ll have a perfect treat ready for your next gathering!
Step-by-Step Instructions:
1. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs and sugar. Then, pour in the melted butter and stir until everything is well combined and looks like wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan to create an even layer. Pop the pan in the refrigerator while you work on the filling.
2. Prepare the Cheesecake Filling:
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add the powdered sugar and the vanilla extract, mixing well until it’s fully combined and fluffy.
3. Whip the Cream:
In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form. This means the cream should hold its shape when you lift the beater out. Gently fold the whipped cream into the cream cheese mixture, being careful to keep the fluffy texture intact. Be gentle so you don’t lose all that air!
4. Assemble the Cheesecake:
Take the chilled crust out of the refrigerator. Pour the creamy cheesecake filling over it, using a spatula to smooth out the top. Now, it’s time for the cheesecake to chill again! Cover it and place it back in the refrigerator for at least 4 hours, or until it sets nicely.
5. Add the Fruit Topping:
Once the cheesecake is set and firm, carefully remove the sides of the springform pan. Now, it’s time for the fruity goodness! Arrange the fresh raspberries, blackberries, and peach slices on top of the cheesecake. If you like, drizzle some berry coulis over the fruits to add a bit of sweetness and color.
6. Garnish and Serve:
Finish off your beautiful cheesecake by adding dollops of whipped cream around the edges and sprinkling on some toasted almond slices for a nice crunch. Cut into slices, serve chilled, and enjoy your refreshing Summer Berry and Peach Cheesecake!
Enjoy every bite of this delightful treat!
Can I Use Different Fruits for the Topping?
Absolutely! You can substitute the raspberries and blackberries with other berries such as strawberries, blueberries, or even diced kiwi for a fruity twist. Just make sure to use fruits that complement the sweetness of the cheesecake.
How Can I Make This Recipe Gluten-Free?
To make a gluten-free cheesecake, use gluten-free graham crackers for the crust. You can also use almond flour mixed with a little sugar and melted butter for a delicious alternative crust. Just make sure all other ingredients, especially the powdered sugar, are gluten-free as well.
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake is perfect for making ahead! You can prepare it up to 1-2 days in advance. Just keep it covered in the refrigerator until you’re ready to serve. Add the fruit topping right before serving to keep them fresh and vibrant.
How to Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe container for up to a month. Thaw overnight in the fridge before serving!
