This Summer Berry and Peach Cheesecake is a refreshing treat perfect for warm days! With creamy layers of cheesecake topped with juicy berries and sweet peaches, it’s a real crowd-pleaser.
Honestly, every bite feels like summer! I love to serve it chilled, especially after a sunny picnic. Plus, it’s super easy to make—just mix, pour, and chill. Can you say yum? 😋
Key Ingredients & Substitutions
Graham cracker crumbs: They form the base of the crust. If you can’t find them, crushed digestive biscuits or even gluten-free crackers can work well. I love using flavored crackers for a twist!
Cream cheese: This gives the cheesecake its rich flavor. If you’re looking for a lighter option, try using a low-fat cream cheese or a soft tofu blended smooth as a vegan alternative.
Sour cream: It adds a nice tanginess. Greek yogurt is a great substitute if you’re out of sour cream; it will keep the texture creamy and adds extra protein!
Fruits: Summer berries like raspberries, blackberries, and blueberries are wonderful, but you can mix in strawberries or even tropical fruits like mango for a different flavor. Fresh peaches can be swapped for ripe nectarines.
How Do I Get a Light and Fluffy Cheesecake Filling?
Achieving a light and fluffy cheesecake filling is key to a great dessert. Start by ensuring your cream cheese is really softened to room temperature. This will help it mix smoothly.
- Use an electric mixer to beat the cream cheese until smooth. Avoid any lumps!
- Add the sugar gradually, mixing well after each addition to incorporate air.
- When folding in the whipped cream, do so gently. This keeps the mixture airy. Use a spatula and lift the mixture from the bottom up to fold without deflating it.
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 sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups whipped cream (or 1 cup heavy cream whipped)
- ½ cup sour cream
- 1 cup mixed summer berries (such as raspberries, blackberries, and blueberries)
- 1 cup fresh peaches, sliced
For the Topping:
- Extra summer berries for garnish
- Sliced peaches for garnish
- Whipped cream (for decoration)
- Berry sauce (optional, for drizzle)
- ¼ cup sliced almonds (toasted, optional)
How Much Time Will You Need?
This delightful cheesecake takes about 30 minutes of prep time and needs to chill in the fridge for at least 4 hours, but overnight is even better! So, overall, set aside a little time in the day and enjoy the deliciousness the next day.
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix everything together until well combined. Press this mixture firmly into the bottom of a springform pan to create your crust. Once done, set it aside while you prepare the filling.
2. Making the Cheesecake Filling:
In a large bowl, take your softened cream cheese and beat it using an electric mixer until it’s smooth and creamy. Add the granulated sugar and vanilla extract slowly while mixing, ensuring everything is well combined. Next, mix in the sour cream until smooth. Now, gently fold in the whipped cream until the mixture is light and fluffy. This will give your cheesecake its lovely texture!
3. Adding the Fruits:
Carefully fold the mixed summer berries and sliced peaches into the cheesecake mixture. Remember to save a bit of fruit for the topping later!
4. Assembling the Cheesecake:
Pour the cheesecake filling over your prepared crust in the springform pan. Use a spatula to smooth the top. Once it looks nice and even, cover the cheesecake and pop it in the refrigerator. Let it chill for at least 4 hours, or overnight if you can wait that long!
5. Garnishing and Serving:
When you’re ready to serve, carefully remove the cheesecake from the springform pan. Top it with the extra berries, peach slices, and dollops of whipped cream for decoration. If you want to add a bit more flair, drizzle it with berry sauce and sprinkle some toasted sliced almonds on top. Now it’s ready to enjoy!
Serve it chilled and savor every delicious bite of your refreshing summer dessert!
Can I Use a Different Type of Crust?
Absolutely! If graham cracker crumbs are not available, you can substitute them with crushed Oreo cookies for a chocolatey twist or use crushed digestive biscuits for a slightly different flavor. Just make sure to adjust the sugar in the crust as needed, especially if your substitute is sweetened!
What If I Don’t Have Fresh Berries or Peaches?
No worries! You can use frozen berries in this recipe—just make sure to thaw and drain them well to avoid excess moisture in the cheesecake. For peaches, canned peaches in syrup will work too; just pat them dry before adding to the filling to reduce liquid content.
Can I Make This Cheesecake in Advance?
Yes, this cheesecake is perfect for making ahead! It can be prepared up to two days in advance and stored in the refrigerator. Just be sure to cover it tightly to keep it fresh, and add the toppings just before serving for the best appearance and texture.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator. It should stay fresh for up to 3 days. Keep the toppings separate until you’re ready to serve, which will help maintain the cheesecake’s texture and prevent sogginess.
