This Summer Berry and Peach Cheesecake is a fruity delight! With fresh berries and juicy peaches atop a creamy filling, it’s perfect for warm days and special gatherings.
Who can resist that colorful topping? I love to serve it chilled on hot afternoons—it’s like a slice of summer on a plate! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base of your crust. They provide a sweet crunch. If you don’t have them, crushed digestive biscuits or vanilla wafers can work nicely as a substitute.
Cream Cheese: The star of the cheesecake filling, use full-fat for creaminess. Neufchâtel cheese can be a lighter alternative if you’re looking to reduce calories, and it still tastes great!
Fresh Berries: I love using raspberries and blackberries here, but feel free to swap in strawberries or blueberries based on your favorites or what’s in season. Just keep the amount the same.
Heavy Whipping Cream: This adds richness and stability. If you need a lighter option, you can use half-and-half but the texture won’t be as creamy.
How Do You Beat Cream Cheese to Avoid Lumps?
A smooth cheesecake filling is crucial for a great texture. Start by letting your cream cheese sit at room temperature for at least 30 minutes to soften before beating. This makes blending much easier.
- Use an electric mixer to beat it with powdered sugar until it’s fluffy and lump-free.
- Make sure to scrape the sides of your bowl periodically for even mixing.
- Once it’s smooth, gently fold in the whipped cream for that light, airy texture.
What’s the Best Way to Chill Your Cheesecake?
Setting your cheesecake properly is key for a perfect slice. After assembling, cover it tightly with plastic wrap to avoid any fridge odors and help it set evenly. Ideally, letting it chill overnight yields the best flavor and firmness.
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 granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Topping:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 2 ripe peaches, sliced
- ¼ cup raspberry sauce (store-bought or homemade)
- ½ cup whipped cream (for decoration)
- Sliced almonds (optional, for garnish)
How Much Time Will You Need?
This delicious cheesecake takes about 15 minutes to prepare, plus you’ll need 4 hours to chill it in the fridge (overnight is even better!). So, plan ahead to let it set for the best texture and flavor!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until it looks well combined. Next, press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake it in the oven for about 8-10 minutes, or until it’s lightly golden. Once done, take it out of the oven and let it cool completely.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract. Use an electric mixer until the mixture is smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form. Carefully fold this whipped cream into the cream cheese mixture until everything is fully combined.
3. Assemble the Cheesecake:
Now, pour the cheesecake filling over the cooled crust. Use a spatula to smooth the top. Then, gently press half of the fresh raspberries and blackberries into the cheesecake filling for a delightful surprise of flavor!
4. Chill the Cheesecake:
Cover the cheesecake with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, or if you can wait, overnight is ideal to let it set perfectly.
5. Serve:
Once the cheesecake is set, carefully remove it from the springform pan. Top it with the remaining fresh berries, sliced peaches, and drizzle the raspberry sauce over the top. If you like, add dollops of whipped cream and sprinkle sliced almonds for an extra touch.
6. Enjoy:
Slice your refreshing Summer Berry and Peach Cheesecake and serve it chilled. It’s a perfect dessert for warm days—enjoy every delicious bite!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, you can substitute with crushed Oreo cookies for a chocolatey twist, or use a nut-based crust made from almond flour and melted butter for a gluten-free option. Just adjust the sugar according to the sweetness of the alternative crust.
How Do I Properly Store Leftover Cheesecake?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing individual slices. Wrap them tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to eat, simply thaw in the fridge overnight!
Can I Use Frozen Fruit for Topping?
Yes, frozen fruit can be used, but it’s best to use it while still frozen to prevent excess moisture that could affect the cheesecake’s texture. Just thaw slightly before topping or use a mix of fresh and frozen for added texture.
What Can I Substitute for Heavy Whipping Cream?
If you don’t have heavy whipping cream on hand, you can substitute with half-and-half or a dairy-free alternative like coconut cream for a lighter version. Keep in mind that this may slightly alter the creaminess, but it will still taste delicious!
