This Summer Berry and Peach Cheesecake is a tasty treat perfect for warm days! With fresh berries and sweet peaches, it’s as colorful as it is delicious.
The creamy filling sits on a crunchy crust, making it a hit at any gathering. I love serving it with a dollop of whipped cream—it just makes everything more fun! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These crumbs form the base of the crust. If you don’t have graham crackers, try Digestive biscuits or even crushed cookies like Oreos for a chocolatey twist. Just adjust the sugar based on how sweet the alternative is!
Cream Cheese: This is essential for a rich, creamy filling. If you’re looking for a lighter option, Neufchâtel cheese works well. For a dairy-free version, consider using vegan cream cheese made from nuts or soy.
Heavy Whipping Cream: This gives the cheesecake its fluffy texture. If you’re short on time or want fewer calories, you can use whipped topping instead, but it won’t be as rich.
Mixed Berries: Fresh is best, but you can use frozen berries if that’s what you have. Just be sure to thaw and drain them first; otherwise, they might make the cheesecake too watery. You can also switch with other fruits like cherries or blueberries!
How Do You Get a Smooth Cheesecake Filling?
Getting a smooth, creamy cheesecake filling can be challenging, but I have tips! First, make sure your cream cheese is softened at room temperature. This helps it blend easily without lumps.
- Use a hand mixer or stand mixer for best results.
- Beat the cream cheese alone until smooth before adding sugar and vanilla.
- When folding in whipped cream, do it gently to keep the mixture airy, but ensure it’s fully combined.
Following these steps will give you a velvety texture that’s just right for your cheesecake!
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
- 2 tablespoons sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Toppings:
- 1 cup mixed berries (blackberries, raspberries, strawberries)
- 2 peaches, sliced
- ½ cup peach or raspberry syrup (store-bought or homemade)
- Whipped cream (for garnish)
- Almond slivers (for garnish)
How Much Time Will You Need?
This delightful Summer Berry and Peach Cheesecake will take about 20 minutes of prep time and then needs at least 4 hours to chill in the fridge (overnight is even better!). You’ll spend just a little time mixing and layering the delicious components, while the fridge does the setting work for you.
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix them until everything is well combined. Next, press the mixture firmly into the bottom of a 9-inch springform pan to form your crust. Bake it in the oven for about 8-10 minutes, or until it’s set and lightly golden. Once done, take it out and let it cool completely.
2. Making the Cheesecake Filling:
In a large mixing bowl, grab a hand mixer and beat the softened cream cheese until it’s smooth and creamy. Then, gradually add in the sugar and vanilla extract, mixing until everything is well blended. In a separate bowl, whip the heavy cream until you see soft peaks form. Gently fold the whipped cream into the cream cheese mixture until it’s all combined and fluffy.
3. Combining and Chilling:
Now it’s time to pour the cheesecake filling over your cooled crust! Use a spatula to smooth the top. Cover the entire cheesecake with plastic wrap and pop it in the refrigerator for at least 4 hours, or better yet, overnight. This will help it set up perfectly!
4. Preparing the Toppings:
Once your cheesecake is nicely set, take it out of the fridge. Drizzle the peach or raspberry syrup over the top. Then, beautifully arrange the mixed berries and peach slices on top for a fresh look. Finish off by adding dollops of whipped cream and sprinkling almond slivers around the edges for some extra crunch.
5. Serve and Enjoy:
Finally, release the cheesecake from the springform pan by carefully running a knife around the edge. Slice it up, serve it to your friends and family, and enjoy your homemade Summer Berry and Peach Cheesecake! It’s a refreshing dessert that’s perfect for warm days!
Can I Use a Different Type of Crust?
Absolutely! You can substitute the graham cracker crumbs with crushed cookies like Oreos or digestive biscuits for a different flavor. Just follow the same measurements, and you’ll have a deliciously unique crust!
How to Make This Cheesecake Gluten-Free?
For a gluten-free version, use gluten-free graham cracker crumbs or any gluten-free cookie as a crust substitute. Just check the labels to ensure they’re certified gluten-free, and your cheesecake will still taste fantastic!
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese if you’re looking to cut down on fat. However, keep in mind that the texture might be slightly less creamy, but it will still taste delicious!
How Should I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. If you’d like to keep it longer, consider freezing it. Wrap individual slices tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Just thaw in the fridge before serving!
