This lovely cheesecake is a burst of summer flavors with sweet berries and juicy peaches. It’s creamy, fruity, and perfect for hot days!
Whenever I make this, I can’t stop smiling at the colorful fruit on top. It’s almost like art—but tastier! I love enjoying it with friends at picnics or barbecues!
Key Ingredients & Substitutions
Graham cracker crumbs: They form the crust. If you don’t have them, try using crushed cookies like Oreo or digestive biscuits for a different flavor.
Cream cheese: This gives the cheesecake its creamy texture. Neufchâtel can work as a lighter option. Vegan cream cheese is also great if you’re plant-based!
Heavy whipping cream: For a fluffy filling, the cream is whipped. If you want a lighter version, you can use half-and-half, but it won’t be as rich.
Mixed berries: I love using a mix of berries for color and flavor. If they’re not in season, frozen berries work too—just thaw and drain excess water.
Peaches: Fresh peaches make it juicy! Canned peaches are an alternative; just drain them well. For a different twist, use nectarines or plums.
How Do You Get a Smooth and Fluffy Cheesecake Filling?
The key to a creamy cheesecake is proper mixing. Make sure your cream cheese is at room temperature for easy blending. When combining it with the sugar, beat until fully smooth before adding the whipped cream.
- Use an electric mixer for the cream cheese until it’s fluffy and free of lumps.
- Don’t overmix once you add the whipped cream; gently fold it in to keep the mixture light and airy.
- A rubber spatula is great for folding since it helps you combined without deflating the whipped cream.
With these tips, you’ll have a delightful summer cheesecake that’s perfect for sharing!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
For the Toppings:
- 1 cup mixed berries (blackberries, raspberries, red currants)
- 2 ripe peaches, thinly sliced
- 1/4 cup berry sauce or puree (store-bought or homemade, for drizzling)
- Optional: extra whipped cream for garnish
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes to prepare and then needs to chill in the refrigerator for at least 4 hours, preferably overnight. Overall, you’ll save time for a dessert that looks beautiful and tastes even better!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly coated and look like wet sand. Now, press this mixture firmly into the bottom of a 9-inch springform pan to make an even crust. Place the pan in the refrigerator while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Add the powdered sugar and vanilla extract, and continue mixing until everything is well combined and fluffy.
3. Whip the Heavy Cream:
In another bowl, whip the heavy cream until stiff peaks form. This means it should hold its shape when you lift the beaters out! Be careful not to overwhip, or it can become grainy. Now, gently fold the whipped cream into the cream cheese mixture until it’s fully combined and light.
4. Layer the Cheesecake:
Spoon about half of the creamy filling over your chilled crust, making sure to spread it evenly. Next, scatter a layer of the mixed berries on top of the filling for a burst of juicy flavor. Top it with the remaining cheesecake filling, spreading it smoothly over the berries.
5. Add the Final Touches:
Using a knife, gently swirl some berry sauce into the top layer of the cheesecake to create a pretty marbled effect. Then, cover the cheesecake with plastic wrap and place it in the refrigerator to chill for at least 4 hours, or overnight if possible. This helps it set properly!
6. Garnish and Serve:
When you’re ready to serve, take the cheesecake out of the fridge. Top it with dollops of whipped cream, fresh peach slices, extra berries, and drizzle more berry sauce over everything. For a little crunch, sprinkle some crushed graham crackers on top if you like!
Finally, remove the cheesecake from the springform pan, slice it up, and enjoy this refreshing summer dessert that’s bursting with flavors of peach and berry goodness!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use Different Types of Fruit?
Absolutely! Feel free to substitute with your favorite summer fruits like strawberries, cherries, or even tropical fruits like mango or pineapple. Just ensure the flavors complement the cheesecake!
How Long Can I Store Leftovers?
You can store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. To keep it fresh, cover any exposed parts with plastic wrap or foil.
Can I Make This Cheesecake Gluten-Free?
Yes! Use gluten-free graham cracker crumbs or any gluten-free cookie alternative for the crust. Just double-check any other ingredients to ensure they’re gluten-free as well!
What’s the Best Way to Cut the Cheesecake?
To get clean slices, use a sharp, hot knife. Dip the knife in hot water, wipe it dry, and slice through the cheesecake. This method will help prevent the filling from sticking to the knife!
