This Summer Berry and Peach Cheesecake is a sunny treat bursting with flavors! It has a creamy filling balanced by juicy berries and sweet peaches, all on a crunchy crust.
Each bite feels like summer vacation! I love serving this cheesecake at gatherings—everyone always asks for seconds. Plus, it’s super fun to make with fresh fruits! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust that classic cheesecake flavor. If you can’t find them, try using digestive biscuits or even crushed vanilla wafers for a different twist.
Cream Cheese: It’s essential for the cheesecake texture. If you’re looking for a lighter option, Neufchâtel cheese works well too. Vegan cream cheese can be a great substitute for a dairy-free version.
Heavy Whipping Cream: This is what gives the filling its rich texture. You can use coconut cream for a non-dairy replacement, or whipped coconut milk for a lighter alternative.
Fresh Berries: Mix whatever you have on hand! Strawberries or cherries would also be delicious. Frozen berries can work too; just be sure to thaw and pat them dry first.
Peach: Feel free to swap it out for other fruits like mango or kiwi, depending on what’s in season. Canned peaches can work in a pinch, just ensure to drain them well.
How Do I Make the Perfect Cheesecake Filling?
Getting the cheesecake filling just right can be tricky, but here are some tips to help you achieve a creamy texture without lumps.
- Make sure the cream cheese is at room temperature; this helps it blend smoothly.
- Start beating the cream cheese alone with the powdered sugar for about 1-2 minutes before adding other ingredients.
- When you add the heavy cream, beat on low first to combine, then increase the speed until the mixture thickens and you see soft peaks.
Remember to not overbeat the cream, or it can become grainy. Take your time and enjoy the process!
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
For The Fruit Topping:
- 1 cup mixed fresh berries (raspberries, blackberries, blueberries)
- 1 large peach, sliced
- 1/4 cup berry syrup (store-bought or homemade)
For Garnish:
- Whipped cream (optional)
- Almond slivers (toasted)
How Much Time Will You Need?
This cheesecake requires about 20 minutes of prep time and at least 4 hours to chill, making it perfect for preparing ahead of time. If possible, let it sit overnight for the best flavor and texture.
Step-by-Step Instructions:
1. Make the Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake in the preheated oven for 8-10 minutes, or until golden brown. Once it’s done, let the crust cool completely.
2. Prepare the Cheesecake Filling:
In a large mixing bowl, use a hand mixer to beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Next, gradually pour in the heavy whipping cream and add the vanilla extract. Continue to mix until the filling thickens and holds soft peaks—this will take a couple of minutes.
3. Assemble the Cheesecake:
Pour the creamy cheesecake filling onto your cooled crust, spreading it evenly. To remove any air bubbles, gently tap the pan on the counter. Now, place the cheesecake in the refrigerator for at least 4 hours, or if you have time, overnight for the best results.
4. Prepare the Fruit Topping:
Once your cheesecake has set, take it out of the fridge and decorate it with the fresh berries and peach slices. Arrange them in a way that looks pretty on top of the cheesecake. Finally, drizzle the berry syrup over the fruit for a delicious finish.
5. Garnish and Serve:
For a touch of extra flavor, you can add dollops of whipped cream around the edges of the cheesecake and sprinkle toasted almond slivers on top. When you’re ready to serve, slice your cheesecake and enjoy every bite of this refreshing summer treat!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, you can substitute with crushed cookies like Oreos for a chocolatey twist or even a gluten-free cookie alternative. Just ensure the cookie crumbs measure about 1 1/2 cups, and follow the same steps for mixing with butter and sugar.
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese in this recipe, but it may result in a slightly different texture. The cheesecake might not be as rich and creamy, but it will still taste delicious! Just make sure it’s softened well to combine smoothly with the other ingredients.
How Do I Store Leftovers?
Store any leftover cheesecake in the refrigerator in an airtight container. It should stay fresh for up to 3-4 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving.
What Other Fruits Can I Use for the Topping?
You can get creative with the fruit toppings! Consider using strawberries, cherries, or even tropical fruits like mango or pineapple. Just keep in mind that the amount should remain roughly the same (about 1 cup), and adjust the berry syrup based on the sweetness of the fruits you choose.
