This Summer Berry and Peach Cheesecake is the perfect treat for warmer days! It combines creamy cheesecake with juicy peaches and a mix of colorful berries for a burst of flavor.
You won’t believe how easy it is to whip up this refreshing dessert. Serve it chilled and watch everyone come back for seconds—who can resist that fruity goodness? 🥳
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide the classic cheesecake crust. If you can’t find them, use crushed digestive biscuits or even oatmeal cookies for a unique spin. I love the texture of the latter!
Unsalted Butter: This adds richness to the crust. If you’re looking for a dairy-free option, coconut oil works well too. Just melt it and use it in the same ratio.
Cream Cheese: For the best texture, use full-fat cream cheese. If you want a lighter option, Neufchâtel cheese can be used, offering a similar taste with less fat.
Heavy Whipping Cream: This creates a light, fluffy cheesecake. A non-dairy substitute like coconut cream can also work, but it may impart a coconut flavor, which I personally enjoy.
Fresh Fruits: Raspberries and blackberries are my go-to for tartness. Feel free to swap in any berries you love, like strawberries or blueberries. If fresh isn’t available, frozen can also work—just thaw and drain excess moisture.
How Can You Make a Creamy Cheesecake Filling?
Achieving a smooth and creamy cheesecake filling is essential for a perfect cheesecake. Here are some steps to make it easy:
- Ensure your cream cheese is at room temperature; this makes it easier to beat into a creamy consistency.
- Beat the cream cheese and powdered sugar together until fully combined and smooth before adding other ingredients.
- When whipping the cream, watch for stiff peaks—this gives your cheesecake its fluffy texture. Don’t overbeat, or it may turn grainy.
- Gently fold in the whipped cream to keep that lightness; use a spatula and a folding motion rather than vigorous stirring.
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 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 large peach, sliced
- ½ cup berry sauce or fruit puree (store-bought or homemade)
For Garnish:
- Whipped cream (optional)
- Toasted almond slivers (optional)
How Much Time Will You Need?
This delicious cheesecake takes about 30 minutes to prepare and requires at least 4 hours to chill in the refrigerator (or overnight for the best results). So, you can enjoy your refreshing dessert after a little waiting!
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 sugar. Mix well until everything is blended together. Now, press this mixture firmly into the bottom of a 9-inch springform pan to form your crust. Place it in the oven and bake for 8-10 minutes, or until it’s golden brown. Once done, take it out and allow it to cool completely.
2. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Add in the vanilla extract and mix until combined. In another bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until it’s all nicely blended.
3. Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust in your springform pan, making sure to spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles that might be hiding. Cover the cheesecake with plastic wrap and place it in the refrigerator to chill for at least 4 hours, or overnight for the best texture.
4. Prepare the Fruit Topping:
When you’re ready to serve, take out the cheesecake from the fridge. Arrange the fresh raspberries, blackberries, and sliced peach on top of the cheesecake in a beautiful pattern. Drizzle the berry sauce or fruit puree over the fruit topping for extra flavor.
5. Garnish and Serve:
If you like, you can add dollops of whipped cream around the edges of the cheesecake and sprinkle some toasted almond slivers on top for a nice crunch. Now, slice your cheesecake and serve it chilled. Get ready to enjoy this refreshing summer dessert!
Can I Use Different Types of Cookies for the Crust?
Absolutely! You can substitute graham cracker crumbs with other types of cookies such as digestive biscuits, Oreo cookies (for a chocolate twist), or even gluten-free cookies. Just make sure to crush them finely and use a similar amount to achieve the right texture.
How Can I Make This Cheesecake Ahead of Time?
This cheesecake is great for make-ahead desserts! You can prepare the entire cheesecake and store it in the refrigerator for up to 3 days before serving. Just be sure to add the fruit topping and any garnish right before serving to keep everything fresh.
What’s the Best Way to Store Leftover Cheesecake?
Store any leftovers in an airtight container in the fridge for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and then stored in a freezer-safe container for up to 2 months. Thaw in the fridge before enjoying!
Can I Use Other Fruits for the Topping?
Certainly! You can use a variety of fruits depending on your preference and season. Strawberries, blueberries, or even kiwi can work well as alternatives. Just make sure the fruits are fresh for the best flavor and presentation!
