This Summer Berry and Peach Cheesecake is a fruity treat, combining creamy cheesecake with sweet peaches and colorful berries. It’s like a summer party in every bite!
When I make this, it feels like I’m inviting sunshine into my kitchen. I love serving it chilled, especially on warm days! Just grab a slice and enjoy the smiles.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of the crust. If you want a gluten-free option, use crushed nuts or gluten-free cookie crumbs instead. I sometimes mix in some oats for a different flavor and texture.
Cream Cheese: This is crucial for a creamy filling. If you’re vegan, try using cashew cream or a dairy-free cream cheese. I’ve found that blending silken tofu with a bit of nutritional yeast can also create a nice texture!
Heavy Whipping Cream: It gives the cheesecake a light and airy texture. You can substitute with coconut cream for a dairy-free version. Just make sure to chill it first before whipping!
Mixed Berries: Fresh berries like blackberries and raspberries add great flavor. If they’re out of season, frozen berries work well, too! Just thaw and drain them beforehand to avoid excess moisture.
Peach: Fresh peaches enhance the summer feel. If fresh peaches aren’t available, you can use canned peaches (but drain the syrup). In a pinch, nectarines can also do the trick!
How Can I Make a Creamy Cheesecake Filling?
Making a creamy cheesecake filling can be tricky, but it’s all about getting the right consistency. Start with softened cream cheese to avoid lumps. Use an electric mixer on medium speed to beat it until smooth.
- Gradually add sugar and vanilla, mixing well after each addition.
- Whip the heavy cream separately until stiff peaks form; then, be gentle when folding it into the cream cheese mixture to keep that airy texture.
- Lastly, when you add the berries, use a folding motion to avoid breaking them too much.
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
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- 1 cup mixed berries (blackberries, raspberries)
For The Toppings:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 large peach, sliced
- ½ cup whipped cream (for decorating)
- ¼ cup fruit sauce or berry syrup (optional)
- ¼ cup slivered almonds or toasted coconut (for garnish)
How Much Time Will You Need?
This delightful cheesecake will take about 30 minutes of active preparation time. After that, you’ll need to chill it in the fridge for at least 4 hours (or overnight for the best results) before serving. So get ready for a delicious delight!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by combining the graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir everything together until the crumbs are well coated. Next, press this mixture firmly into the bottom of a springform pan to create an even layer. Set it aside and let’s move on to the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. Gradually add the sugar and vanilla extract, mixing until everything is nicely blended and smooth.
3. Whip the Cream:
In another clean bowl, whip the heavy cream until stiff peaks form. This means it should hold its shape and not fall over. Gently fold this whipped cream into the cream cheese mixture using a spatula until fully combined. Be careful to keep the mixture light and airy!
4. Add Berries:
Now it’s time to gently fold in the mixed berries. Take your time to incorporate them into the cheesecake filling so that the berries are evenly distributed throughout. This will add such great flavor!
5. Assemble the Cheesecake:
Pour your creamy cheesecake filling over the prepared crust, and smooth the top with a spatula for an even finish. Cover the pan with plastic wrap and pop it into the fridge for at least 4 hours. If you can wait until the next day, it will be even better!
6. Decorate:
When you’re ready to enjoy the cheesecake, carefully remove it from the springform pan. Top it off with fresh raspberries, blackberries, and peach slices. For an extra touch, pipe some whipped cream around the top and if you like, drizzle some fruit sauce or berry syrup on it. Sprinkle slivered almonds or toasted coconut for added crunch and flavor.
7. Serve:
Slice the cheesecake into generous pieces and share it with friends or family. Enjoy the refreshing and fruity flavors of summer in every bite!
Can I Use a Different Type of Crust?
Absolutely! If you’re looking for a gluten-free option, you can substitute graham cracker crumbs with gluten-free cookies or almond flour mixed with melted butter and a bit of sugar. Just make sure to press it firmly into the pan, similar to the original crust.
How Can I Make This Cheesecake Healthier?
You can lighten up the cheesecake by using reduced-fat cream cheese and whipped topping. Additionally, substitute half of the sugar in the filling with a sugar substitute that measures like sugar for a lower-calorie option.
Can I Freeze Leftover Cheesecake?
Yes! To freeze, wrap individual slices or the whole cheesecake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
What Should I Do If My Cheesecake Doesn’t Set?
If your cheesecake doesn’t set, it might need more chilling time. Be sure to refrigerate it for at least 4 hours, or preferably overnight. If it still feels too soft after chilling, you could try putting it in the freezer briefly before serving to help it firm up.
