This lovely cheesecake combines fresh summer berries and juicy peaches, creating a perfect blend of sweet and tart. Plus, it’s super easy to whip up!
Honestly, what’s better than fruit on cheesecake? I love serving it at gatherings when everyone is craving something refreshing and delightful. Give it a try, you’ll love it! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the cheesecake a delicious base. If you don’t have graham crackers, you can swap them with digestive biscuits or even vanilla wafers for a different flavor profile.
Cream Cheese: Cream cheese is essential for that creamy texture. Low-fat cream cheese is a good substitute if you’re watching calories, but avoid using fat-free as it can affect the flavor and texture.
Heavy Whipping Cream: This adds lightness to your cheesecake. If you’re looking for a lighter option, you can use whipped coconut cream. It changes the flavor slightly but is a lovely alternative.
Fresh Berries: Mix and match your favorite berries! If you can’t find fresh ones, try frozen (just thaw and drain excess water) or even canned, but rinse them well and pat dry before use.
Peach: For the peach slices, fresh is best, but canned peaches in juice (not syrup) can work too. Just drain and pat them dry to remove excess moisture.
How Do I Achieve a Smooth Cream Cheese Mixture?
Getting a smooth and creamy mixture is crucial for your cheesecake. Here’s how to do it:
- Start with softened cream cheese. It should sit at room temperature for about 30 minutes before you begin. This makes it easier to blend.
- Use a hand mixer or stand mixer to beat the cream cheese until smooth before adding other ingredients. Take your time with this step!
- When incorporating the powdered sugar, add it in stages. This helps it blend in evenly without clumping.
- Lastly, when folding in the whipped cream, use a spatula and gentle motions to keep the mixture light and airy. Avoid overmixing!
By following these tips, your cheesecake will be velvety and delicious! Enjoy making it!
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
- 1/3 cup unsalted butter, melted
For the Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Toppings:
- 1 cup mixed fresh berries (blackberries, raspberries, blueberries)
- 1 large ripe peach, sliced
- 1/4 cup berry sauce or raspberry sauce (for drizzling)
- Whipped cream for decoration
- 2 tbsp granola or toasted coconut flakes (optional, for topping)
How Much Time Will You Need?
This delightful cheesecake requires about 20 minutes of preparation time and at least 4 hours to chill in the refrigerator. It’s a simple process that allows the flavors to meld together beautifully while you wait!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium-sized bowl, mix the graham cracker crumbs, sugar, and melted butter together until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Make sure it’s nice and compact! Chill the crust in the refrigerator while you work on the filling.
2. Make the Cream Cheese Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until everything is fully combined and fluffy. This will give your cheesecake its delicious flavor!
3. Whip the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip, or it might turn grainy. Gently fold the whipped cream into the cream cheese mixture until it’s fully integrated—this will keep your cheesecake light and airy.
4. Combine the Berries:
Now, gently fold half of the mixed fresh berries into your cream cheese filling. This adds lovely bursts of flavor throughout the cheesecake. Pour the berry-filled filling over your chilled crust, smoothing it out on top with a spatula.
5. Chill the Cheesecake:
Cover the cheesecake with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours or until set. The longer it sits, the better the flavors meld!
6. Decorate and Serve:
Once your cheesecake has set, carefully remove it from the springform pan and place it on a serving plate. Arrange the remaining berries and peach slices on top. Add dollops of whipped cream around the edges for a pretty touch.
7. Drizzle and Enjoy:
Drizzle the berry sauce artistically over the cheesecake and sprinkle with granola or toasted coconut flakes if you like a bit of crunch. Slice it up, serve chilled, and enjoy the refreshing summer flavors!
This no-bake cheesecake is perfect for hot summer days—creamy, fruity, and absolutely delightful!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crumbs are traditional, you can use digestive biscuits, vanilla wafers, or even a chocolate cookie crust for a fun twist. Just keep the proportions about the same to ensure the right texture!
How Can I Make This Cheesecake Ahead of Time?
This cheesecake can be made up to 2 days in advance. Just prepare it, chill it as instructed, and store it covered in the refrigerator. Add the fresh fruit and sauces right before serving to keep them looking fresh!
What Should I Do if I Can’t Find Fresh Berries?
No problem! You can use frozen berries—just be sure to thaw and drain them well before folding them into the cheesecake to avoid extra moisture. Canned fruit can also work; just rinse and pat them dry to remove excess syrup.
How to Store Leftovers?
Any leftovers should be stored in an airtight container in the refrigerator for up to 3 days. If the cheesecake becomes a bit soft due to moisture, a quick chill in the fridge will help restore its texture!
