This Summer Berry and Peach Cheesecake is a fruity delight! Creamy cheese pairs perfectly with fresh berries and juicy peaches to create a refreshing treat.
Every bite feels like sunshine on a spoon. I usually top mine with whipped cream for extra cheer. Trust me, it’s hard to stop at just one slice! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the crust of the cheesecake. If you don’t have graham crackers, try using crushed digestive biscuits or vanilla wafer cookies for a different flavor.
Cream Cheese: The main base for the cheesecake, it needs to be softened for smooth mixing. If you want a lighter option, consider using Neufchâtel cheese or Greek yogurt, but the texture will be slightly different.
Heavy Whipping Cream: This is crucial for a light and airy filling. If you prefer a lower-fat option, use whipped topping as a substitute; however, it won’t have the same richness.
Fresh Peaches: They add a lovely sweetness. In their absence, use canned peaches (drained) or other fruits like strawberries or mangoes for variety.
How Can I Ensure My Cheesecake Filling is Smooth and Creamy?
Achieving the right texture in your cheesecake filling is key to a great cheesecake. Here’s how to do it:
- Make sure your cream cheese is at room temperature; this helps it blend easily.
- Beat the cream cheese alone first until smooth before adding sugar and vanilla. This avoids lumps.
- When whipping the heavy cream, aim for stiff peaks but don’t over-whip, or it might turn grainy.
- Gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.
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 granulated sugar
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For The Fruit Topping:
- 1 cup blackberries
- 1 cup raspberries
- 1 cup fresh peaches, sliced
- ½ cup fruit syrup or berry puree (for drizzling)
For Garnish:
- Whipped cream (store-bought or homemade)
- Sliced almonds (optional)
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes of prep time and at least 4 hours to chill in the fridge, so plan for about 4 hours and 20 minutes in total. You’ll mix up the crust and filling, let it set, and then enjoy it topped with fresh fruits—perfect for a summer treat!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix everything together until it’s well combined. Now, press this mixture firmly into the bottom of a 9-inch springform pan. Bake it in the oven for 10-12 minutes, or until it looks set. When done, take it out and let it cool completely.
2. Making the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Gradually sprinkle in the powdered sugar and drizzle in the vanilla extract while mixing, until everything is well blended. In another bowl, whip the heavy cream until it forms stiff peaks. Gently fold this whipped cream into the cream cheese mixture until it’s all combined and fluffy.
3. Assembling the Cheesecake:
Once your crust is completely cool, spread the cheesecaky filling evenly over the crust, smoothing the top with a spatula. Now, cover it and refrigerate for at least 4 hours, or even overnight if you can wait!
4. Preparing the Fruit Topping:
When you’re ready to serve, carefully take the cheesecake out of the fridge. Arrange the blackberries, raspberries, and peach slices beautifully on top of the cheesecake. For a special touch, drizzle the fruit syrup or berry puree over the fruits.
5. Garnishing:
To finish it off, decorate the edges of the cheesecake with some whipped cream and, if you like, sprinkle on some sliced almonds for extra crunch and flavor.
6. Serving:
Now comes the best part! Carefully remove the sides of the springform pan. Slice your cheesecake into pieces and serve chilled. Enjoy all the fresh summer flavors in every bite!
Enjoy your delightful Summer Berry and Peach Cheesecake!
Can I Substitute the Cream Cheese?
Absolutely! If you’re looking for a lighter option, you can use Neufchâtel cheese as a substitute for cream cheese, which has a similar taste but lower fat content. For a non-dairy alternative, try using a vegan cream cheese, but make sure to taste as some brands can vary in sweetness and texture.
What If I Don’t Have Graham Crackers for the Crust?
No worries! You can use digestive biscuits, vanilla cookies, or even Oreo cookies for a chocolatey twist. Just crush them into fine crumbs and follow the same mixing method with melted butter and sugar.
How Should I Store the 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 the cheesecake (without the fruit and garnishes) for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving!
Can I Use Frozen Fruit for the Topping?
Yes, you can use frozen fruit! Just be sure to thaw and drain any excess moisture before arranging it on the cheesecake to prevent it from becoming soggy. You can also gently warm the fruit to bring out more flavor before topping the cheesecake.
