This Easy Summer Berry and Peach Cheesecake is a yummy dessert perfect for warm days! It features fresh berries and juicy peaches on a smooth cheesecake topping, making each bite fruity and sweet.
I love how colorful this cheesecake looks—it’s like a summer party on a plate! Serve it up at a picnic, and watch everyone smile as they dig in. 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: This crust gives a sweet crunch. For a gluten-free option, use almond flour or gluten-free cookie crumbs instead. I’ve even tried crushed pretzels for a salty twist!
Cream Cheese: This is the star of the cheesecake. Softened cream cheese is key for a smooth texture. If you’re lactose intolerant, opt for vegan cream cheese. I’ve enjoyed using whipped cream cheese for an even creamier filling!
Sour Cream: Adds tanginess. If you don’t have any, plain Greek yogurt works wonderfully as a substitute, and it gives a nice creamy texture too. I often use this when I’m running low on sour cream.
Fresh Berries: Summer berries like strawberries, blueberries, and raspberries add great flavor. You can swap in frozen fruit if fresh isn’t available, but thaw and drain them well first to avoid excess moisture.
What’s the Best Way to Avoid Cracks in Your Cheesecake?
Preventing cracks in cheesecake is all about temperature and cooling. Here are some tips:
- Make sure your cream cheese is completely softened before mixing. This helps achieve a smooth texture.
- When baking, don’t overcook your cheesecake. The center should still have a slight jiggle.
- Let the cheesecake cool in the oven with the door a bit open. This gradual cooling helps prevent cracks.
- Chill in the fridge for at least 4 hours (ideally overnight) before serving. This sets the cheesecake perfectly!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the Topping:
- 1 cup fresh summer berries (such as strawberries, blueberries, raspberries)
- 1 large ripe peach, thinly sliced
- 2 tbsp apricot jam (optional, for glaze)
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes to prepare. You will need to bake it for 50-60 minutes and then chill for at least 4 hours, preferably overnight, to let all the flavors meld together. Just a little patience, and it will be worth the wait!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). Lightly grease a 9-inch springform pan. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of your springform pan to create an even crust. Pop it into the oven and bake for 8-10 minutes, then take it out to let it cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy. Add the sugar and vanilla extract, mixing until everything is well combined. Next, mix in the eggs one at a time, ensuring to beat well after each addition. Finally, fold in the sour cream until it’s fully blended in. Your cheesecake filling should be creamy and luscious!
3. Bake the Cheesecake:
Pour the filling over your cooled crust and smooth the top with a spatula. Bake it in the preheated oven for about 50-60 minutes. The center should be just set but slightly jiggly. This is key for a perfect cheesecake!
4. Cool the Cheesecake:
Turn off the oven, then slightly open the oven door and let the cheesecake cool inside for 1 hour. This step helps to prevent cracks from forming. After an hour, take it out and chill it in the refrigerator for at least 4 hours—or overnight if you can wait!
5. Add the Topping:
When you’re ready to serve, beautifully arrange the fresh summer berries and peach slices on top of the cheesecake. If you want a glossy look, gently warm the apricot jam and brush it over the fruit for a shiny finish!
6. Serve and Enjoy:
Carefully release the springform pan sides, slice the cheesecake, and enjoy this delightful summer dessert. Everyone will love the colorful layers and fresh flavors!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Substitute the Cream Cheese?
Yes! If you’re looking for a lighter option or have a dairy sensitivity, you can use vegan cream cheese. Just make sure it’s well softened for the best texture. Ricotta cheese can also work in a pinch, but it might change the flavor slightly.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. The cheesecake will stay fresh for up to 3-4 days. If you have uncut pieces, it’s best to cover them with plastic wrap to keep them from drying out.
Can I Use Frozen Fruit Instead of Fresh?
Absolutely! You can use frozen berries and peaches. Just be sure to thaw and drain them well to avoid excess moisture on the cheesecake. This helps maintain the creamy texture and prevents it from becoming soggy.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply substitute the graham cracker crumbs with gluten-free cookie crumbs or almond flour, and you’ll have a delicious gluten-free cheesecake that everyone can enjoy!
