This summer berry and peach cheesecake is a fruity delight! With smooth cream cheese, fresh berries, and sweet peaches, it’s a treat that’s perfect for warm days.
Every bite is a burst of summer flavors! I love serving it chill with a dollop of whipped cream—it just makes everything feel that much more special. 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your cheesecake crust. If you don’t have graham crackers, you can use crushed cookies like digestive biscuits or even vanilla wafers for a different flavor.
Cream Cheese: The star of your filling, cream cheese provides the rich, creamy texture. For a lighter option, Neufchâtel cheese works well too. Vegan cream cheese is also a great alternative if you’re avoiding dairy.
Heavy Whipping Cream: This is what makes the cheesecake light and fluffy. If you’re looking to cut down on fat, use half-and-half, but know it won’t be as rich. You could also use coconut cream for a dairy-free option.
Berries and Peaches: Fresh is best for flavor, but if they’re out of season, frozen works too! For peaches, canned will do in a pinch. You can also swap in other berries like strawberries or blueberries based on your taste preference.
How Can I Ensure My Cheesecake Fills and Sets Perfectly?
The filling process is crucial for a successful cheesecake. Begin by beating your cream cheese with powdered sugar until smooth. This avoids lumps. Next, whip the heavy cream until stiff peaks form, which adds airiness.
- Gently fold the whipped cream into the cream cheese mixture; use a spatula to keep it light.
- When adding fruit, fold them in gently to avoid bruising and breaking them apart.
- Make sure to chill the cheesecake for at least 4 hours to fully set. Longer is even better if you can wait!
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
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup peaches, diced
- 1 cup mixed berries (raspberries, blackberries)
For The Topping:
- 1 cup mixed berries (raspberries, blackberries)
- 1 peach, sliced
- ½ cup whipped cream (for decoration)
- 2 tablespoons almond flakes (optional for garnish)
- Berry sauce (optional, for drizzling)
How Much Time Will You Need?
This delightful cheesecake takes about 30 minutes of prep time, plus at least 4 hours to chill in the refrigerator. Make sure to give it enough time to set so that it’s nice and firm for serving. It’s a perfect dessert to prepare ahead of time for gatherings!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by mixing the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir well until everything is combined into a sandy texture. Then, press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Once done, place the pan in the refrigerator while you prepare the cheesecake filling. This will help the crust firm up.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer until the mixture becomes smooth and creamy. Add in the vanilla extract and continue mixing until it’s all well incorporated. This will be the flavorful base of your cheesecake!
3. Whip the Cream:
In a separate clean bowl, whip the heavy cream until stiff peaks form. This means that when you lift the beaters out of the cream, it should hold its shape. Now, gently fold the whipped cream into the cream cheese mixture, using a spatula. Be gentle so you don’t deflate the whipped cream; you want to keep that light and airy texture!
4. Add Fruit to the Filling:
Fold in the diced peaches and mixed berries into the cheesecake filling with care. Mix gently to ensure the fruit is evenly distributed without breaking them apart. This adds both flavor and beautiful colors to your cheesecake!
5. Assemble the Cheesecake:
Pour the cheesecake mixture over the chilled crust in the springform pan, using a spatula to spread it evenly. Cover the pan with plastic wrap or a lid and place it back in the refrigerator. Let it chill for at least 4 hours, or until the cheesecake has set nicely.
6. Decorate the Cheesecake:
After the cheesecake is set, carefully remove it from the springform pan. Top the cheesecake with additional mixed berries and peach slices. If you fancy it, you can pipe some whipped cream around the edges for a decorative touch. For a little crunch, sprinkle almond flakes on top!
7. Serve:
When you’re ready to serve, drizzle with berry sauce if using, slice it up, and enjoy your refreshing Summer Berry and Peach Cheesecake. It’s a sweet treat that’s sure to impress!
Can I Use Different Types of Fruit in This Cheesecake?
Absolutely! While peaches and mixed berries work wonderfully, you can use any seasonal fruits you prefer, such as strawberries, blueberries, or even mangoes. Just make sure to adjust the quantities to maintain the overall creaminess of the filling!
How Do I Make a Gluten-Free Version of This Cheesecake?
To make this cheesecake gluten-free, simply substitute the graham cracker crumbs with gluten-free cracker crumbs or almond flour mixed with a bit of sugar and melted butter for the crust. Everything else can remain the same, and you’ll still have a delicious dessert!
Can I Prepare This Cheesecake in Advance?
Yes, this cheesecake is perfect for making ahead! You can prepare it up to two days before serving. Just keep it covered in the refrigerator, and add the toppings right before serving for the best presentation.
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap individual slices tightly in plastic wrap and then in foil. It will keep well in the freezer for up to 3 months. Just thaw in the fridge overnight before serving!
