This creamy cheesecake topped with sweet summer berries and juicy peaches is a real treat. It’s refreshing and perfect for warm days—who doesn’t love fruit on dessert?
Whenever I make this, I can’t resist sneaking pieces of fruit while baking. It’s almost like a fruity snack, right? 🍑🍓 Enjoy it chilled for a wonderful summer breeze!
Ingredients & Substitutions
Graham Cracker Crumbs: For a classic crust, graham cracker crumbs work wonderfully. If you’re looking for something different, you can use crushed vanilla wafers or digestive biscuits. Both will give a unique flavor!
Unsalted Butter: Unsalted butter is best here for control over salt levels. If you’re dairy-free, coconut oil or a plant-based butter can be good substitutes, giving a hint of coconut flavor.
Cream Cheese: Full-fat cream cheese is key for that creamy cheesecake texture. In a pinch, you can swap half with Neufchâtel cheese for a lighter option or use vegan cream cheese for a dairy-free version.
Heavy Cream: Heavy cream helps make our cheesecake fluffy. If you prefer non-dairy, coconut cream can be a great alternative. Just chill a can of coconut milk and scoop out the cream.
Fresh Berries and Peaches: Fresh is best for flavor, but frozen fruit can work if you’re in a bind. Be sure to thaw and drain excess moisture first! If peaches aren’t available, try strawberries or even apricots.
How Do You Make Whipped Cream Like a Pro?
Whipping cream is all about the right technique for those perfect stiff peaks. The key is to use cold equipment! Start with a chilled mixing bowl and beaters for the best results.
- Pour the heavy cream into your bowl, and add a tablespoon of sugar to sweeten if desired.
- Using an electric mixer, start on low speed and gradually increase. This helps avoid splashing!
- Continue whipping until stiff peaks form. Be careful not to overwhip, or you might end up with butter!
This whipped cream adds a light, airy texture to your cheesecake, making it extra delightful!
Delicious Summer Berry and Peach Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the Berry and Peach Layer:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 2 ripe peaches, sliced
- 1/2 cup berry sauce (store-bought or homemade)
For the Garnish:
- Additional fresh berries (raspberries and blackberries)
- Sliced peaches
- Whipped cream
- Toasted almond flakes (optional)
How Much Time Will You Need?
This cheesecake takes about 30 minutes of prep time, plus at least 4-6 hours to chill in the refrigerator (or overnight for best results). It’s a perfect make-ahead dessert that allows you to enjoy the summer flavors without rushing!
Step-by-Step Instructions:
1. Prepare the Crust:
In a mixing bowl, mix the graham cracker crumbs, melted butter, and sugar until everything is well combined. Then, press this mixture firmly into the bottom of a 9-inch springform pan. This will be the base for your cheesecake. Once pressed, pop it into the refrigerator to chill for about 30 minutes. This helps it set up nicely!
2. Make the Cheesecake Filling:
In a large bowl, use an electric mixer on medium speed to beat together the softened cream cheese, sugar, and vanilla extract. Keep mixing until the mixture is smooth and fluffy. This may take a few minutes to get it just right!
3. Whip the Cream:
In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form. This means when you lift the beaters out, the cream holds its shape. Be gentle now: fold the whipped cream into the cream cheese mixture carefully until it’s combined. You want to keep that light, airy texture.
4. Assemble the Cheesecake:
Pour half of the cheesecake filling over your chilled crust and smooth it out. Now, add a lovely layer of fresh raspberries, blackberries, and sliced peaches on top. Drizzle some berry sauce over the fruit to add flavor and color, then carefully pour the remaining cheesecake filling over everything and smooth the surface again.
5. Chill:
Cover the cheesecake with plastic wrap and place it in the refrigerator. Let it chill for at least 4-6 hours or, preferably, overnight to help it set firmly.
6. Serve:
When it’s set and you’re ready to serve, carefully remove the sides of the springform pan. Top it off with extra fresh berries, sliced peaches, whipped cream, and if you’d like, sprinkle some toasted almond flakes for added crunch. Drizzle more berry sauce on top just before serving for that extra touch of sweetness!
Enjoy your refreshing Summer Berry and Peach Cheesecake! Perfect for gatherings or a sunny day treat!
Can I Use Different Types of Fruit in This Cheesecake?
Absolutely! If you don’t have raspberries or blackberries, feel free to substitute with other berries like strawberries or blueberries. You can also use different stone fruits like nectarines or plums. Just keep the quantities similar for best results.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. You can also cover it tightly with plastic wrap. If you want to freeze it, wrap individual slices in plastic wrap and then place them in a freezer-safe bag for up to a month. Thaw it in the fridge before serving!
Can I Use Reduced-Fat Cream Cheese?
Yes, you can use reduced-fat cream cheese to lighten up the cheesecake, but keep in mind that the texture may be slightly different—less creamy but still delicious! The overall flavor will still be great, especially with all the fruity layers.
Can I Make This Cheesecake Gluten-Free?
Yes, simply use gluten-free graham cracker crumbs for the crust. There are several brands available at grocery stores that make gluten-free options. Just make sure to check the label before using them!
