This easy summer berry and peach cheesecake is a fruity delight! With creamy cheesecake and a buttery crust, it’s perfect for warm days and gatherings.
The mix of fresh berries and juicy peaches makes this dessert really special. I love making it ahead of time—less stress and more time for sunshine! ☀️
Key Ingredients & Substitutions
Graham cracker crumbs: These make a fantastic crust, but if you’re out of them, you can use digestive biscuits or even crushed pretzels for a salty twist!
Cream cheese: Full-fat cream cheese gives the best creamy texture. If you’re looking for a lighter option, try using Neufchâtel cheese or a dairy-free cream cheese spread.
Sour cream: Sour cream adds richness. You can substitute it with Greek yogurt, which provides a similar tanginess but with a lower fat content.
Mixed berries: Fresh berries are lovely, but frozen berries work well too. Just make sure to thaw and drain them to avoid excess moisture. If fresh peaches aren’t available, canned peaches also do the job!
How Do I Create a Perfectly Swirled Berry Sauce?
Creating that beautiful berry swirl is easier than you think! The key is to gently incorporate the sauce into the batter without fully mixing it in. Here’s how:
- Cook the berries, sugar, and lemon juice until softened, then mash slightly and cool.
- Pour half the cheesecake batter into the crust, then dollop half the berry mixture on top.
- Use a knife or skewer to gently create swirls by dragging it through the batter, being careful not to overdo it.
- Repeat with the remaining batter and berry sauce, creating a marbled effect. Exciting pattern ensured!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 3 large eggs
For the Berry Swirl:
- 1 cup mixed berries (blackberries, raspberries)
- 2 tbsp sugar
- 1 tbsp lemon juice
For Decorating:
- 1/2 cup fresh blackberries
- 1/2 cup fresh raspberries
- 1 large peach, thinly sliced
- Whipped cream for piping
- Optional: crushed graham crackers for garnish
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes for prep and about 60-70 minutes for baking. Don’t forget to chill for at least 4 hours, or preferably overnight, for the best result. In total, plan for around 5 hours including chilling time. A little patience goes a long way!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan well to prevent sticking.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press this mixture firmly into the bottom of your prepared pan to form an even crust. Bake in the oven for about 8 minutes, then remove and let it cool while you prepare the filling.
3. Prepare the Berry Swirl:
In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, until the berries soften and release their juices. Use a fork to mash them slightly. Afterward, remove from heat, strain if you prefer no seeds, and let it cool down.
4. Make the Cheesecake Filling:
In a large bowl, use a mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add the sugar and vanilla extract, mixing until it’s fully combined. Next, add in the sour cream and blend well. Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix!
5. Assemble the Cheesecake:
Pour half of the cheesecake batter over the cooled crust. Gently spoon about half of your berry sauce on top of the batter. Use a knife or skewer to swirl the sauce into the batter lightly, creating a marbled effect. Then, pour the remaining cheesecake batter on top, followed by the rest of the berry sauce, and create additional swirls.
6. Bake the Cheesecake:
Place the cheesecake in the oven and bake for 50-60 minutes. The edges should be set, but the center should have a slight jiggle. Once baked, turn the oven off, crack the door open, and let the cheesecake cool in the oven for an hour to help prevent cracking.
7. Cool and Chill:
Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate it for at least 4 hours, or overnight, for the best texture and flavor.
8. Decorate and Serve:
When you’re ready to serve, decorate your cheesecake with fresh blackberries, raspberries, and thin peach slices. Add dollops of whipped cream on top, and if you like, sprinkle some crushed graham crackers for added crunch. Slice and enjoy this refreshing, fruity treat!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use Frozen Berries for the Swirl?
Absolutely! Frozen berries work well in this recipe. Just be sure to thaw them first and drain any excess liquid before cooking to avoid a watery swirl.
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices wrapped tightly in plastic wrap, allowing you to enjoy this dessert later!
Can I Substitute the Cream Cheese?
If you need a lighter option, you can use Neufchâtel cheese, which has less fat. For a dairy-free alternative, try using a plant-based cream cheese, though it may alter the flavor slightly.
What’s the Best Way to Serve This Cheesecake?
This cheesecake is delicious on its own, but you can elevate it by serving it with fresh whipped cream, extra berry sauce, or even a scoop of vanilla ice cream on the side!
