This Summer Berry and Peach Cheesecake is a fruity delight! Creamy cheese meets fresh berries and juicy peaches, all piled on a crunchy crust. It’s like summer on your plate!
Making this cheesecake is a fun treat. I love watching the colors blend, and it smells heavenly while baking. You might even find me sneaking bites before it cools! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust that classic taste. If you don’t have them, try using crushed vanilla wafers or even digestive biscuits for a slight twist in flavor.
Cream Cheese: It’s essential for that rich filling. Low-fat cream cheese can be a lighter option if you’re watching calories. Non-dairy cream cheese also works if you’re lactose intolerant.
Whipping Cream: Heavy whipping cream makes for a light and airy texture. You can substitute with whipped coconut cream for a dairy-free version, but the flavor will change slightly.
Fruit Toppings: Raspberries, blackberries, and fresh peaches bring summer vibes! If those fruits aren’t available, try strawberries, blueberries, or even canned peaches for convenience—just drain them well.
How Do I Ensure My Cheesecake Sets Perfectly?
The key to a well-set cheesecake is patience and proper chilling. After layering, make sure you cover it correctly to avoid any weird flavors from the fridge. Here’s how to chill it successfully:
- Cover the springform pan tightly with plastic wrap to prevent air exposure.
- Refrigerate for at least 4 hours, but overnight is best. This deepens the flavors and ensures perfect firmness.
- Check it before serving to ensure it feels set. If it’s still soft, give it a little more time.
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 Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 cup heavy whipping cream
For The Toppings:
- 1 cup raspberries
- 1 cup blackberries
- 1 cup sliced fresh peaches
- 1/2 cup whipped cream (for decorating)
- 2 tbsp berry sauce (store-bought or homemade)
- 1/4 cup sliced almonds (toasted, for garnish)
How Much Time Will You Need?
This delightful cheesecake will take about 30 minutes of prep time, plus a minimum of 4 hours to chill in the fridge (overnight is best!). Total time is roughly 4.5 hours, but the wait is totally worth it for this luscious dessert!
Step-by-Step Instructions:
1. Prepare 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. Stir until everything is mixed well. Now, press this mixture firmly into the bottom of a 9-inch springform pan. Once done, pop it in the oven and bake for about 10 minutes. When it’s finished baking, let it cool completely.
2. Make the Filling:
While the crust cools, let’s make the creamy filling! In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s nice and smooth. Gradually mix in the powdered sugar, vanilla extract, and lemon juice until everything is well combined and creamy.
3. Whip the Cream:
In a separate bowl, whip the heavy cream using a mixer until you get stiff peaks. Gently fold the whipped cream into the cream cheese mixture with a spatula. Be careful not to deflate the whipped cream; you want it light and fluffy!
4. Layer the Berries and Peaches:
Take half of your cheesecake filling and pour it over the cooled crust. Next, sprinkle half of the raspberries, blackberries, and peach slices over the filling. Then, cover this layer with the remaining cheesecake filling, smoothing the top with a spatula.
5. Chill the Cheesecake:
Now it’s time to let it set! Cover the cheesecake with foil or plastic wrap and refrigerate it for at least 4 hours. If you can, let it chill overnight for the best results.
6. Decorate:
Once it’s set, carefully remove the cheesecake from the springform pan. Now, it’s time to decorate! Top it with the remaining berries, peach slices, and dollops of whipped cream. Sprinkle toasted almonds on top and drizzle the berry sauce for that bonus flavor and a pretty finish.
7. Serve:
Slice up this beautiful cheesecake and serve it chilled. Enjoy every bite of your refreshing Summer Berry and Peach Cheesecake—it’s a perfect treat for warm days!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, you can use crushed digestive biscuits, oreo cookies, or even a nut-based crust for a gluten-free option. Just make sure to adjust the amount of butter accordingly if the alternative crust’s texture differs.
How Do I Make This Cheesecake Lower in Sugar?
To reduce sugar, you can substitute the powdered sugar with a sugar alternative like Stevia or Erythritol in the same measurement. Alternatively, you can decrease the amount of powdered sugar in the filling to your desired sweetness. Just remember that this may alter the creaminess slightly!
How to Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it for longer, you can freeze the cheesecake for up to a month. Just wrap it tightly in plastic wrap before placing it in a freezer-safe container. Thaw in the fridge overnight before serving.
Can I Use Frozen Berries and Peaches?
Yes, frozen berries and peaches can be used! Just make sure to thaw and drain them well to remove excess moisture before layering on the cheesecake. This will help prevent a soggy crust and keep your cheesecake from becoming too watery.
