This bright and fruity cheesecake is a perfect summer treat! It combines sweet berries and juicy peaches for a refreshing twist. The smooth cream cheese filling sits on a delicious crust.
Every bite feels like a warm summer’s day! I love serving it chilled so it’s extra refreshing. Plus, who can say no to a dessert that looks as good as it tastes? 🍑✨
Ingredients & Substitutions
Graham Cracker Crumbs: These provide a sweet and crunchy base for the cheesecake. If you don’t have graham crackers, try crushed digestive biscuits or even vanilla wafers as a tasty alternative.
Cream Cheese: A key ingredient for the creamy filling. If you’re looking for a lighter option, low-fat cream cheese works too. For dairy-free, you can use a vegan cream cheese alternative.
Heavy Cream: This helps achieve a rich texture. For a lighter version, you can substitute half and half. Coconut cream can be used for a non-dairy option, adding a subtle flavor twist.
Fresh Berries: Raspberries and blackberries make for a vibrant topping. If they’re out of season, frozen berries can be used—just thaw and drain them before topping to avoid excess moisture.
Peaches: Fresh peaches bring sweetness and flavor. If they aren’t available, consider using sliced mango or canned peaches (drained) for a similar effect.
How Can I Ensure My Cheesecake Fills Smoothly Without Cracks?
To prevent cracks and ensure a smooth filling, focus on gradually mixing in your ingredients. Start with room-temperature cream cheese for better blending.
- Beat the cream cheese until smooth before adding sugar.
- Fold whipped cream gently into the mixture to keep it airy.
- Avoid over-mixing once your filling is combined, as too much air can cause cracks.
After baking, allow the cheesecake to cool slowly. Rapid temperature changes can also cause surface cracking. Place it in the fridge to chill slowly, covered, to set beautifully.
How to Make Summer Berry And Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
For The Toppings:
- 1 cup raspberries
- 1 cup blackberries
- 2 ripe peaches, sliced
- 1/2 cup raspberry or berry sauce (store-bought or homemade)
- Whipped cream (for decoration)
- Toasted almond flakes (optional)
How Much Time Will You Need?
This cheesecake will take about 30 minutes to prepare, plus at least 4 hours to chill. So make sure you plan ahead. Once you’ve assembled all your layers, it just needs to set in the refrigerator, making it a perfect make-ahead dessert!
Step-by-Step Instructions:
1. Preparing the Crust:
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is well mixed together. Now, take this mixture and firmly press it into the bottom of a 9-inch springform pan to create a nice, even crust. This will be the base for your delicious cheesecake!
2. Making the Filling:
In a large bowl, use a hand mixer to beat the softened cream cheese until it’s nice and smooth—no lumps! Gradually mix in the powdered sugar and vanilla extract until everything is combined and creamy. In a separate bowl, whip the heavy cream with a mixer until it forms stiff peaks. Carefully fold the whipped cream into the cream cheese mixture. This will make your filling super light and fluffy!
3. Assembling the Cheesecake:
Pour that luscious cream cheese filling over the prepared crust, spreading it evenly with a spatula. If you like, gently fold in half of the berries (raspberries and blackberries) into the filling for some extra fruitiness. Yum!
4. Chilling:
Cover the cheesecake with some plastic wrap. Now, it’s time to chill! Place it in the refrigerator for at least 4 hours or until it’s set. This is when the magic happens, so be patient!
5. Decorating and Serving:
Once your cheesecake has set, it’s time to decorate! Top it with the remaining berries and those lovely peach slices. Drizzle with your choice of raspberry or berry sauce. Add dollops of whipped cream around the edges for that final touch, and if you feel fancy, sprinkle on some toasted almond flakes!
6. Slice and Enjoy:
Carefully remove the sides of the springform pan. Use a sharp knife to slice the cheesecake into pieces and serve it chilled. Enjoy your refreshing summer dessert with family and friends!
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 almond flour combined with butter for a gluten-free option. Just be sure to adjust the sugar content based on the sweetness of your chosen crust.
How Can I Substitute the Heavy Cream?
If you want a lighter version, you can substitute the heavy cream with whipped coconut cream or Greek yogurt. For whipped coconut cream, chill a can of coconut milk, scoop out the cream, and whip until fluffy. Keep in mind that the flavor may slightly change!
Can I Make This Cheesecake Without Peaches?
Yes, you can! Feel free to skip the peaches or replace them with another fruit like strawberries or even more berries. Just ensure the fruit you choose complements the tartness of the raspberries and blackberries for a balanced flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’re making this ahead of time, avoid adding the toppings until you’re ready to serve to keep the fruit fresh and vibrant!
