This Summer Berry and Peach Cheesecake is a fruity delight! With creamy cheese, fresh berries, and sweet peaches, it’s perfect for hot days. Plus, it looks super pretty!
I love serving this cheesecake at a picnic or family gathering. It’s so colorful that even the kids can’t resist! What’s not to love about fruit on dessert? 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust its classic flavor. If you’re gluten-free, use gluten-free graham crackers or even crushed nuts for a different base.
Cream Cheese: Full-fat cream cheese is best for texture and flavor. You can substitute with Neufchâtel for a lighter option. Just note it may be a bit softer.
Heavy Cream: This helps create a light and fluffy cheesecake. If you’re looking to cut calories, you can substitute half with whipped topping, though it won’t be as rich.
Sour Cream: It adds a tangy flavor that balances the sweetness. If you don’t have sour cream, plain Greek yogurt can work well instead.
Fresh Fruits: Feel free to use any combination of berries and peaches. Strawberries or blueberries are also delicious. Seasonal fruit will give the best flavor.
How Do You Get the Perfect Cheesecake Filling?
Creating a smooth cheesecake filling is essential for great texture! Here’s how to achieve it:
- Make sure your cream cheese is fully softened; this helps it blend smoothly.
- When mixing, start on low speed to prevent lumps, gradually increasing speed to incorporate air.
- Don’t rush folding the whipped cream. Gently combine it until you see no streaks, which keeps your cheesecake light and fluffy.
Let your cheesecake chill for adequate time. Overnight is ideal, allowing the flavors to meld and the texture to set up perfectly!
How to Make Summer Berry And Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup sour cream
For The Fruit Topping:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 2 ripe peaches, sliced
- 1/4 cup berry syrup (store-bought or homemade)
- Whipped cream for garnish (optional)
- Toasted almond slices for garnish (optional)
How Much Time Will You Need?
This delicious cheesecake requires about 30 minutes of prep time and needs to chill for at least 4 hours, ideally overnight. So, plan ahead for a delightful treat that’s well worth the wait!
Step-by-Step Instructions:
1. Preparing the Crust:
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix everything together until it’s well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Once done, place the crust in the refrigerator to set while you prepare the filling.
2. Making the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the vanilla extract and mix well to combine.
3. Whipping the Cream:
In another bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until everything is well combined. Afterward, add the sour cream and fold it in gently until the mixture is smooth and creamy.
4. Assembling the Cheesecake:
Pour the cheesecake filling over the prepared crust, making sure to spread it evenly. Gently press half of the raspberries, blackberries, and peach slices into the cheesecake filling, setting aside the rest for topping later. Cover and refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.
5. Preparing the Topping:
When the cheesecake is nicely set, carefully remove it from the springform pan. Top with the remaining fresh raspberries, blackberries, and peach slices. Drizzle the berry syrup over the top of the fruit.
6. Garnishing:
If you’d like, you can pipe some whipped cream around the edges and sprinkle toasted almond slices on top for an extra crunch and lovely decoration.
7. Serving:
Slice the cheesecake and serve it chilled. Enjoy the refreshing flavors of summer with every bite of this delightful cheesecake!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham cracker crust, you can substitute it with crushed cookies like Oreos or digestive biscuits. Just make sure to adjust the butter amount according to the crumbs’ absorbency, as some may require a bit more or less butter to bind well.
How Can I Adjust for a Lighter Version?
If you’re looking to lighten up the cheesecake, you can use reduced-fat cream cheese and substitute the heavy cream with a mixture of yogurt and a bit of cornstarch for thickness. Just remember, the texture may be slightly different, but it will still taste delicious!
What Should I Do If I Want to Make This Cheesecake Ahead of Time?
This cheesecake is great for making ahead! You can prepare it up to 2 days in advance. Just keep it covered in the fridge, and add the fruit topping and syrup shortly before serving for the freshest look and flavor.
How to Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, wrap individual slices tightly in plastic wrap and then foil. It can last in the freezer for about a month. Thaw in the fridge before serving for the best texture!
