This summer berry and peach cheesecake is a burst of fruity goodness! With sweet berries and juicy peaches, it sits on a crumbly crust that everyone will love.
Making this cheesecake feels like summer in every bite! I enjoy serving it chilled on hot days; it’s like having sunshine on my plate! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for your crust. If you can’t find graham crackers, you can use digestive biscuits or crushed vanilla wafers instead. I always keep some extra crumbs on hand, just in case I need to touch up the crust.
Cream Cheese: Soften it well for a smooth texture. If you’re looking for a lighter option, you could use Neufchâtel cheese as a substitute. It has about a third less fat but still provides that creamy taste.
Heavy Whipping Cream: It gives your cheesecake that lush, fluffy texture. If you’re trying to cut back on calories, you could use a lower-fat whipped topping, but I recommend sticking with real cream for the best flavor.
Fresh Fruits: Raspberries and blackberries add berries’ tangy sweetness, while peaches bring juiciness. If fresh fruit isn’t available, frozen works too, just thaw and drain excess moisture before using.
Almond Slivers: For a nutty flavor and crunch, toasted almonds are perfect. If you have nut allergies, you can skip them or use sunflower seeds as a crunchy alternative.
How Do I Make Sure My Cheesecake Filling is Smooth?
Getting a smooth cheesecake filling is key to a great texture. Here are some tips to help you achieve that:
- Start with softened cream cheese. Cold cream cheese won’t blend well, so let it sit at room temperature for about an hour.
- Beat the cream cheese alone first until it’s completely smooth before adding sugar and vanilla. This helps break down any lumps.
- When folding in the whipped cream, do it gently to keep that airy texture. Use a spatula and fold it in rather than stirring.
These steps will ensure a light and creamy filling in your cheesecake. Enjoy the process, and don’t worry if it takes a little time – it’s worth it for that perfect slice!
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ teaspoon lemon juice
For The Toppings:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 medium peach, sliced
- ½ cup whipped cream (for decoration)
- ¼ cup almond slivers (toasted, for garnish)
- ¼ cup raspberry sauce (for drizzling)
How Much Time Will You Need?
This delightful cheesecake will take about 30 minutes to prepare and about 4-6 hours to chill in the fridge (or overnight for the best results). It’s a perfect make-ahead dessert for any summer occasion!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix everything together until it’s well combined and looks like wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to create your crust. Pop it into the refrigerator to chill while you prepare the filling.
2. Making the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until everything is blended and smooth.
3. Whipping the Cream:
In another bowl, whip the heavy cream with the lemon juice until stiff peaks form. This means when you lift the whisk, the cream should hold a peak without sagging. Gently fold this whipped cream into the cream cheese mixture until everything is well combined and airy.
4. Assembling the Cheesecake:
Now it’s time to pour the creamy cheesecake filling over your chilled crust. Use a spatula to spread it out evenly. Cover the pan with plastic wrap and refrigerate for at least 4-6 hours or overnight. This helps the cheesecake firm up nicely.
5. Adding the Toppings:
Once the cheesecake is set, carefully remove it from the springform pan. Arrange the fresh raspberries, blackberries, and sliced peaches beautifully on top of the cheesecake. Get creative!
6. Finishing Touches:
To make it extra special, pipe some whipped cream around the edges of the cheesecake. Sprinkle toasted almond slivers on top for crunch, and drizzle with raspberry sauce for a sweet touch.
7. Serving:
Slice your cheesecake and serve it chilled. Enjoy every refreshing bite of your summer berry and peach cheesecake! It’s sure to be a crowd-pleaser!
Can I Substitute the Cream Cheese?
Yes, you can use mascarpone cheese for a different flavor, but keep in mind it will be less tangy than cream cheese. If you prefer a lighter option, consider using a mix of Greek yogurt and cream cheese. Just make sure the yogurt is thick to maintain the right texture!
How to Make This Cheesecake Gluten-Free?
To make this cheesecake gluten-free, simply use gluten-free graham cracker crumbs for the crust. You can also use almond flour mixed with a bit of coconut oil as an alternative crust base if you want a different crunch!
Can I Freeze the Cheesecake?
Absolutely! After it has set, you can wrap the cheesecake tightly in plastic wrap and then in aluminum foil, freezing it for up to 2 months. To thaw, place it in the refrigerator overnight before serving, and add the toppings fresh just before you enjoy it.
What Can I Use Instead of Fresh Fruit Toppings?
If you don’t have fresh fruits, you can use frozen fruits! Just thaw them completely and pat dry to remove excess moisture before adding them to the cheesecake. You can also use store-bought fruit compote or preserves for a sweet twist!
