This Fresh Summer Berry and Peach Cheesecake is a light and fruity treat. With creamy cheesecake topped with juicy peaches and vibrant berries, it’s perfect for hot days!
I love how this cheesecake looks like a colorful garden on my plate! It’s so refreshing that it feels like automatic summer vibes. Don’t forget to share…or not! 😉
Making this cheesecake is super easy. Just blend the ingredients, bake, and add the fruits on top. It’s a lovely dessert for any gathering or just for yourself—no judgments here!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make a delightful crust. If you don’t have them, try crushed digestive biscuits or vanilla wafers for a different flavor.
Cream Cheese: Always go for full-fat cream cheese for creaminess. Neufchâtel can work as a lower-fat swap, but it may be a bit softer.
Sour Cream: This adds tanginess and moistness. You can substitute Greek yogurt if you need a healthier option; it works just as well!
Fresh Berries: Use whatever is in season. If fresh berries are hard to find, frozen berries can be a good substitute—just thaw and drain excess moisture beforehand.
Peaches: Fresh peaches are best, but you can use canned peaches if you’re in a pinch; just make sure they’re not in syrup.
How Can I Prevent Cracking in My Cheesecake?
Cracks in a cheesecake can happen easily, but there are ways to avoid them. Here’s how:
- **Use a Water Bath:** Place your springform pan in a larger baking dish filled with water. This provides moisture and helps evenly cook the cheesecake.
- **Gradual Cooling:** After baking, turn off the oven and let the cheesecake cool inside for 1 hour. This helps prevent sudden temperature changes that cause cracks.
- **Mix at Low Speed:** When mixing the filling, beat on low speed to avoid incorporating too much air, which can lead to cracks as the cheesecake bakes.
Keep these tips in mind, and you’ll have a beautiful cheesecake every time!
Fresh Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup sour cream
For the Berry and Peach Swirl:
- 1 cup mixed fresh berries (blackberries, raspberries)
- 2 tbsp granulated sugar
For the Topping:
- 1 cup mixed fresh berries (blackberries, raspberries)
- 2 fresh peaches, sliced thinly
- Whipped cream for decorating
- Berry sauce (reserved from swirl or extra berry puree)
- Crumpled graham crackers for garnish
How Much Time Will You Need?
This delightful cheesecake will take about 30 minutes of prep time and around 1 hour for baking. Make sure to allow for at least 4 hours of cooling time (or overnight if you can wait!) in the refrigerator. Total time—about 5 to 6 hours, but it’s all worth it when you taste it!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until everything is evenly combined. Press this crumb mixture firmly into the bottom of a 9-inch springform pan. Pop it in the fridge while you make the filling.
2. Make the Berry Swirl:
In a small saucepan over medium heat, combine 1 cup of mixed fresh berries with 2 tbsp of sugar. Cook this mixture for about 5-7 minutes, stirring occasionally, until the berries break down and thicken a bit. Remove from heat and let it cool. Once cooled, blend it until smooth, and set aside.
3. Mix the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Add in the sugar and vanilla extract, mixing until well combined. Next, add the eggs one at a time, beating on low speed after each addition to ensure a smooth texture. Finally, mix in the sour cream until everything is nicely blended.
4. Assemble the Cheesecake:
Pour half of the cheesecake filling over the prepared crust in the springform pan. Spoon half of the berry puree over this layer and gently swirl it in with a knife to create a lovely marbled effect. Then add the rest of the cheesecake filling and swirl in the remaining berry puree.
5. Bake the Cheesecake:
Place the cheesecake in the preheated oven and bake for about 50-60 minutes, or until the center is almost set but still slightly jiggly. After baking, turn off the oven and let the cheesecake cool inside for an hour. This helps prevent cracks!
6. Cool and Refrigerate:
Once cooled, take the cheesecake out and allow it to cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight for best results.
7. Decorate and Serve:
When you’re ready to serve, top the cheesecake with fresh blackberries, raspberries, and thinly sliced peaches. You can also pipe whipped cream around the edges, drizzle some berry sauce on top, and sprinkle with crumbled graham crackers for extra flavor and texture.
8. Enjoy:
Slice the cheesecake, serve chilled, and enjoy the heavenly taste of summer in every bite!
This cheesecake is sure to impress at any gathering. Happy baking!
FAQ about Fresh Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! Feel free to mix and match your favorite seasonal fruits. Strawberries, blueberries, or even kiwi would be delicious alternatives!
Can I Make This Cheesecake Gluten-Free?
Yes! Simply substitute the graham cracker crumbs with gluten-free cracker crumbs or almond flour mixed with a bit of sugar. Just ensure any other ingredients are also gluten-free.
How Long Can Leftovers Be Stored?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. Enjoy it cold or let it come to room temperature before serving!
Can I Freeze This Cheesecake?
Yes, you can freeze the cheesecake before adding the toppings. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. It should stay good for up to 2-3 months. To thaw, place it in the refrigerator overnight.
