This Summer Berry and Peach Cheesecake is a bright and fruity delight! With creamy cheesecake layered on a crunchy crust, it features fresh berries and juicy peaches to make it extra special.
Who can resist such a colorful treat? I love serving this at summer gatherings. It’s fruity, light, and truly a crowd-pleaser. You’ll be smiling while enjoying every slice!
Key Ingredients & Substitutions
Graham Crackers: These provide a classic crust base. If you can’t find them, you can use crushed digestive biscuits or even vanilla wafers as an alternative.
Cream Cheese: This is essential for a rich filling. If you’re looking for a lighter option, consider using Neufchâtel cheese. For a dairy-free option, there are vegan cream cheeses made from nuts or tofu.
Heavy Cream: This is what gives the cheesecake its creaminess. If you prefer a lower-fat option, you can use half-and-half or even Greek yogurt to add creaminess without as many calories.
Mixed Berries and Peaches: Fresh is best for flavor, but if you’re short on time, frozen fruits work too—just thaw and drain excess moisture. Canned peaches are fine as well; just rinse and pat dry.
How Do I Whip Cream to Stiff Peaks?
Whipping cream can be tricky if you’re not sure how long to whip. Proper technique ensures a light and airy filling. Here’s how to do it:
- Start with cold heavy cream and a chilled mixing bowl. This helps the cream whip faster.
- Use an electric mixer on medium speed. Watch closely as it whips.
- When soft peaks form, increase speed to high. Continue whipping until stiff peaks form—this means when you lift the beaters, the cream holds its shape without falling over.
Be careful not to over-whip; otherwise, you’ll make butter! If this happens, you can still save your mixture by gently folding in a little more cream.
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 heavy cream
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup mixed berries (raspberries, blackberries)
- 1 cup peaches, sliced (fresh or canned)
For The Topping:
- Additional fresh berries (raspberries, blackberries)
- Sliced peaches
- Whipped cream (for garnish)
- Almond slivers (toasted, for garnish)
- Berry coulis (store-bought or homemade)
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes of active preparation time plus at least 4 hours of chilling time (or overnight) to set properly. It’s a perfect make-ahead dessert for any summer gathering!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by grabbing a medium bowl and mixing the graham cracker crumbs, melted butter, and sugar together until you get a uniform mixture. Once combined, take the mixture and press it firmly into the bottom of a 9-inch springform pan to create an even layer. Pop it in the fridge while you work on the filling!
2. Making the Cheesecake Filling:
In a large mixing bowl, use a mixer to beat the softened cream cheese until it’s nice and smooth. Next, add in the powdered sugar and vanilla extract. Keep mixing until everything is fully combined and there are no lumps. This will give your cheesecake a wonderful creamy texture!
3. Whipping the Cream:
In a separate bowl, whip your heavy cream until it reaches stiff peaks—this means when you lift the whisk, the cream holds its shape. Now gently fold the whipped cream into the cream cheese mixture. Be careful to fold slowly so you don’t deflate the whipped cream; you want to keep it light and airy!
4. Adding the Fruits:
Now it’s time to add some color! Gently fold in the mixed berries and sliced peaches into the cheesecake filling. Remember to set aside a few pieces of fruit for topping later.
5. Assembling the Cheesecake:
Pour the lovely cheesecake filling over your prepared crust, spreading the top smooth with a spatula. Cover your cheesecake and refrigerate it for at least 4 hours, or overnight if you can wait! This is important to let it set properly.
6. Adding the Toppings:
Once your cheesecake is set, carefully remove it from the springform pan. Now the fun part! Top it with additional mixed berries, sliced peaches, dollops of whipped cream, some toasted almond slivers, and a drizzle of berry coulis. Make it as pretty as you like!
7. Serve and Enjoy:
When you’re ready to serve, slice the cheesecake into pieces and enjoy it chilled. Each bite is bursting with the fresh flavors of summer berries and peaches—perfect for any warm weather occasion!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can swap graham cracker crumbs for crushed cookies like Oreos, digestive biscuits, or even homemade cookie crusts. Just ensure the crumbs are finely crushed and mix them with melted butter and sugar in the same proportions.
What If I Can’t Find Fresh Berries?
No worries! You can use frozen mixed berries instead—just make sure to thaw and drain them before adding them to the filling. This will prevent excess moisture from making your cheesecake soggy. If using canned peaches, drain them well too!
How Long Can I Store Leftover Cheesecake?
Leftover cheesecake can be kept in the refrigerator, covered, for up to 5 days. To maintain freshness, consider slicing only what you plan to eat and keeping the rest whole until serving. You can also freeze the cheesecake for up to 2 months—just wrap it tightly in plastic wrap and foil before freezing!
Can I Customize the Fruits in This Cheesecake?
Definitely! Feel free to experiment with other fruits like strawberries, blueberries, or mango. Just adjust the quantities as needed to maintain the balance. Make sure to fold in the fruits gently to keep the cheesecake light and airy!
