This Summer Berry and Peach Cheesecake is a refreshing treat full of fruity goodness! With a creamy filling and a crunchy graham cracker crust, it’s perfect for warm days.
I love serving this cheesecake at summer get-togethers. Everyone gets excited about those juicy berries and peaches on top. Trust me, it’s a crowd-pleaser! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the cheesecake its classic crust. If you don’t have them, crushed cookies like digestive biscuits or vanilla wafers work well too. Some folks even use almond flour for a gluten-free option!
Cream Cheese: This is crucial for a creamy texture. You can try Neufchâtel for a lighter version or a dairy-free cream cheese for a vegan alternative. Both maintain that rich feel.
Sour Cream: Adds tanginess and creaminess. Greek yogurt is a fantastic substitute if you want something healthier. It gives a similar texture and flavor.
Fruits: Fresh berries and peaches bring color and flavor. Feel free to switch them up with strawberries or blueberries if that’s what you have on hand. Canned or frozen fruits can work too, just make sure to drain them well.
Whipped Cream: Store-bought is convenient, but homemade tastes fresher. You can whip up some heavy cream with a touch of sugar and vanilla. Try coconut whipped cream for a dairy-free option!
How Can I Ensure My Cheesecake Filling Is Smooth and Creamy?
The process for making a smooth cheesecake filling is key. Start with room temperature cream cheese to prevent lumps. Beat it well until creamy before adding other ingredients. Mixing in powdered sugar gradually helps incorporate air without over-beating.
- Use an electric mixer for best results.
- Add sour cream, vanilla, and lemon juice one at a time, mixing fully after each addition.
- A void over-mixing to keep the filling light and airy.
This step is all about patience and control—don’t rush it! With a little care, you’ll have a beautifully creamy cheesecake to showcase your fruits.
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
For The Fruit Layer:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1-2 fresh peaches, sliced
- 1/4 cup fruit sauce or syrup (raspberry or peach)
For The Topping:
- Whipped cream (store-bought or homemade)
- Sliced almonds, toasted (optional)
How Much Time Will You Need?
This cheesecake will take around 20-30 minutes of active prep time, followed by at least 4 hours in the fridge to set (or overnight if you can wait!). So get ready to carve out some time to make this fantastic summer dessert!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by mixing the graham cracker crumbs, sugar, and melted butter together in a medium bowl. Stir until everything is well combined. Then, take this mixture and press it firmly into the bottom of a 9-inch springform pan to create a nice, even crust. Pop the pan in the refrigerator for about 10-15 minutes to help it set while you prepare the filling.
2. Making the Cheesecake Filling:
In a large mixing bowl, add the softened cream cheese and use an electric mixer to beat it until it’s smooth and creamy. Gradually sprinkle in the powdered sugar, followed by the sour cream, vanilla extract, and lemon juice. Keep mixing until everything is fully blended and smooth. This is your delicious cheesecake filling!
3. Assembling the Cheesecake:
Grab your chilled crust from the fridge and pour the cheesecake filling over it, spreading it out evenly. Now for the fun part—gently press the fresh raspberries and blackberries into the filling. Save a few of the berries for later decoration. Cover the cheesecake with plastic wrap and place it back in the fridge to chill for at least 4 hours, or overnight if you want to enjoy it the next day.
4. Adding the Fruit Topping:
After your cheesecake has set, carefully remove it from the springform pan. Arrange the sliced peaches beautifully on top and sprinkle the reserved berries over it. To finish, drizzle your choice of fruit sauce or syrup over everything for a sweet touch.
5. Serving Time:
Just before you slice and serve the cheesecake, add some whipped cream around the edges for extra flavor. If you like, sprinkle some toasted almonds on top for added crunch. Time to enjoy your refreshing summer dessert with family and friends!
Can I Use Other Types of Crust?
Absolutely! If you’re not a fan of graham crackers, you can substitute with crushed Oreos for a chocolatey twist or use a nut-based crust made from almond or pecan meal for a gluten-free option. Just make sure to adjust the butter amount based on the type of crust you choose!
Can I Make This Cheesecake Without Sour Cream?
Yes, you can substitute sour cream with Greek yogurt for a similar tangy flavor and creamy texture. If you’re looking for a non-dairy option, a vegan yogurt can work, but make sure it’s thick enough to maintain the cheesecake’s consistency.
How to Store Leftover Cheesecake?
To keep your cheesecake fresh, store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for longer storage; wrap individual slices tightly with plastic wrap and then foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving!
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can! Just make sure to thaw and drain the frozen fruit to remove excess moisture, which can make the cheesecake soggy. You might want to drizzle a bit of fruit sauce on top after adding the fruit layer to enhance the flavor!
