This Summer Berry and Peach Cheesecake is a fresh treat that combines juicy peaches and vibrant berries on a smooth cheesecake base. It’s chilled to perfection, making it refreshing!
Just imagine that sweet fruit goodness on top of creamy cheesecake! I love serving this at summer parties, and trust me, it’s always a hit—even if I take the biggest slice! 🍑🍓
Key Ingredients & Substitutions
Graham Crackers: These form the base of the crust. If you have gluten allergies, you can use crushed gluten-free cookies. I love using honey grahams for a touch of extra sweetness!
Butter: Unsalted butter is best for controlling the salt level in your crust. If you’re dairy-free, coconut oil is a great substitute that adds a nice flavor.
Cream Cheese: Full-fat cream cheese gives a rich and creamy texture. For a lighter version, try Neufchâtel cheese, which has less fat. Just make sure it’s softened for easy mixing.
Heavy Whipping Cream: This adds lightness to the cheesecake. A non-dairy whipped topping can replace it if you want a vegan option!
Fresh Fruit: Raspberries and blackberries are perfect for this cheesecake, but feel free to mix in strawberries or blueberries based on your preference or what’s in season.
How Do I Make a Smooth Cheesecake Filling?
Creating a smooth cheesecake filling is essential for that creamy texture. Here’s how to do it:
- Ensure the cream cheese is at room temperature to avoid lumps. Beat it well with the powdered sugar until creamy.
- Add vanilla extract and mix until it’s well blended.
- Whip the heavy cream separately until stiff peaks form, and then gently fold it into the cream cheese mixture. This keeps the filling airy.
- Be gentle while folding; this keeps the light fluffy texture intact, which makes for a light cheesecake!
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 (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For The Fruit Topping:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 ripe peach, sliced
- 1/4 cup raspberry sauce (store-bought or homemade)
For The Garnish:
- Whipped cream (optional)
- Toasted almond slivers (optional)
How Much Time Will You Need?
This delicious cheesecake takes about 30 minutes of preparation time and at least 4 hours to chill in the refrigerator, although letting it sit overnight is even better for awesome flavor. You’ll whip up the crust and filling and then assemble everything beautifully—perfect for a summer treat!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix it well with a fork until all the crumbs are evenly coated with butter and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form a nice, even layer. Once done, pop it into the refrigerator for about 30 minutes to set.
2. Making the Cheesecake Filling:
In a large mixing bowl, beat together the softened cream cheese and powdered sugar until it’s smooth and creamy—this should take a couple of minutes. Add in the vanilla extract and mix again until everything is well combined. In another bowl, whip the heavy cream until it forms stiff peaks. Then, gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream, as you want the filling to be fluffy!
3. Assembling the Cheesecake:
Take the chilled crust from the fridge and pour the cheesecake filling over it. Use a spatula to smooth out the top. Tap the pan gently on the counter to remove any air bubbles trapped inside. Cover the pan with plastic wrap and return it to the refrigerator. Chill it for at least 4 hours, but letting it sit overnight makes it even firmer and tastier!
4. Adding the Fruit Topping:
After the cheesecake has set, carefully remove it from the springform pan and place it on a serving platter. Now it’s time for the fun part—top your cheesecake with fresh raspberries, blackberries, and slices of ripe peach. Drizzle some raspberry sauce over the top for a fruity finish.
5. Garnishing and Serving:
If you want to make it extra special, pipe some whipped cream around the edge of the cheesecake and sprinkle toasted almond slivers on top for texture and flavor. Then, slice it up and serve chilled. Enjoy the delightful combination of summer berries and peaches in every bite!
Enjoy your refreshing Summer Berry and Peach Cheesecake!
Can I Use Different Types of Cookies for the Crust?
Absolutely! If you don’t have graham crackers on hand, you can use digestive biscuits, vanilla wafers, or even Oreo cookies for a chocolatey twist. Just make sure to crush them finely and adjust the sugar if you’re using sweetened cookies.
How Long Does This Cheesecake Last in the Fridge?
Your Summer Berry and Peach Cheesecake can be stored in the refrigerator for up to 5 days if covered properly. It’s best kept in an airtight container or wrapped tightly in plastic wrap. If it lasts that long, enjoy the flavors as they meld together over time!
Can I Freeze This Cheesecake?
Yes, you can freeze the cheesecake! To do this, make sure it’s fully set and then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. Thaw in the fridge overnight before serving, then add the fresh toppings just before enjoying.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter alternative to heavy cream, you can use full-fat coconut milk or a thicker non-dairy milk, like cashew cream. However, the texture might vary slightly, and you may not get the same level of fluffiness. If using non-dairy options, ensure they’re unsweetened for better flavor balance.
