This Summer Berry and Peach Cheesecake is a fresh and fruity delight! With creamy cheesecake, juicy peaches, and a mix of berries, it’s perfect for warm days. Yum!
I love how vibrant it looks on the table, and trust me, the flavor is just as good! It’s great for sharing, but you might just want to keep it all to yourself. 😉
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your crust. If you don’t have graham crackers, crushed digestive biscuits or even vanilla wafers work well in a pinch.
Cream Cheese: Essential for that creamy texture! You can use low-fat cream cheese for a lighter option, or even Neufchâtel cheese. Just ensure it’s softened for easy mixing.
Heavy Whipping Cream: This adds fluffiness to the filling. If you prefer a lighter version, use whipped coconut cream or even Greek yogurt. Just be aware this may change the taste slightly.
Fruits: Raspberries, blackberries, and peaches add freshness and flavor. Feel free to swap in your favorite fruits like strawberries or blueberries, depending on what’s in season!
How Do I Make Sure My Cheesecake Filling is Smooth and Creamy?
Getting that perfect cheesecake filling is all about mixing properly. Start by ensuring your cream cheese is at room temperature. This helps avoid lumps. Use an electric mixer to beat until smooth before adding sugar and vanilla.
- Beat cream cheese on its own first until creamy.
- Add powdered sugar gradually, mixing well in between additions.
- When folding in the whipped cream, do it gently to retain that light texture.
These steps ensure your cheesecake filling is as smooth as can be!
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Fruit Topping:
- 1 cup raspberries
- 1 cup blackberries
- 1-2 ripe peaches, sliced
- 1/4 cup berry syrup (store-bought or homemade)
For Garnish:
- Whipped cream (optional)
- Toasted almond slices (optional)
How Much Time Will You Need?
This delicious cheesecake takes about 30 minutes of prep time, plus at least 4 hours to chill in the fridge (or overnight for best results). Just a little patience, and you’ll have a delightful dessert ready to impress!
Step-by-Step Instructions:
1. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan so it forms an even layer. To help it set, pop it in the refrigerator for about 30 minutes.
2. Prepare the Cheesecake Filling:
Now, let’s make the creamy part! In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Gradually add the powdered sugar and vanilla extract while continuing to mix until everything is well blended.
3. Whip the Cream:
In a separate bowl, whip the heavy cream with a mixer until stiff peaks form. This means it should hold its shape well! Next, gently fold the whipped cream into the cream cheese mixture until it’s completely combined and smooth. Be careful not to deflate that wonderful whipped cream!
4. Assemble the Cheesecake:
Carefully pour the creamy cheesecake filling over your chilled crust, smoothing the top with a spatula to make it even. Scatter the raspberries and blackberries on top, pressing them down gently into the filling. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait!
5. Add the Topping:
Once your cheesecake is set, take it out of the springform pan. Drizzle the berry syrup over the top and artfully arrange those juicy peach slices around the edge. For a fancy touch, you can pipe some whipped cream around the cheesecake and sprinkle on some toasted almond slices if you like.
6. Serve and Enjoy:
Slice the cheesecake into wedges and serve it chilled. Each bite will be filled with the refreshing flavors of summer berries and peaches. Enjoy your well-deserved treat!
Can I Use Different Fruits for the Topping?
Absolutely! You can use any seasonal fruits or your favorites instead of raspberries, blackberries, and peaches. Strawberries, blueberries, or even sliced kiwi would work beautifully. Just make sure to adjust the quantity to maintain that fresh and vibrant topping!
What If I Don’t Have Graham Cracker Crumbs?
No problem! You can substitute graham cracker crumbs with crushed digestive biscuits, vanilla wafers, or even Oreo cookies for a chocolatey twist. Just make sure to keep the proportions similar for a great crust texture.
Can I Make This Cheesecake Gluten-Free?
Yes, you can! Simply use gluten-free graham cracker crumbs or any gluten-free cookie alternative for the crust. Double-check that your other ingredients, like the powdered sugar and whipping cream, are also gluten-free to keep the entire cheesecake suitable for those with gluten sensitivities.
How Should I Store Leftover Cheesecake?
Store any leftover cheesecake in the refrigerator in an airtight container. It will keep well for about 3-4 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and aluminum foil. Just thaw them in the fridge overnight before serving again!
