This easy summer cheesecake is a burst of flavors with fresh berries and sweet peaches. It’s creamy, fruity, and perfect for warm days!
Trust me, everyone loves how bright and colorful it looks on the table. I could eat it every day, especially with a dollop of whipped cream on top! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is a classic for cheesecake crusts. If you want a gluten-free option, you can use almond flour or gluten-free cookie crumbs instead!
Cream Cheese: The heart of the filling! You can substitute with Greek yogurt for a lighter version, or use vegan cream cheese if you prefer a dairy-free option.
Heavy Cream: This adds richness. For a lighter cheesecake, you might use whipped coconut cream instead, which will also add a unique flavor.
Fresh Berries: Feel free to mix and match. If you can’t find fresh berries, frozen ones work too—just make sure to thaw and drain them first!
Peaches: Instead of fresh peach slices, you can use canned peaches in juice. Just drain them well before adding!
How Do I Get the Perfect Cheesecake Filling?
The filling is crucial for a creamy cheesecake. Start with softened cream cheese to avoid lumps—this is key! A hand mixer or stand mixer works best.
- Beat the cream cheese on medium speed until it’s smooth before adding other ingredients.
- Fold in the whipped cream gently; this keeps the filling airy and light.
- Remember not to overmix after adding whipped cream; just combine until smooth.
By following these tips, you’ll have a deliciously creamy filling every time. Enjoy making it!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
- 1 cup mixed fresh berries (blackberries, raspberries)
- 1 large peach, peeled and sliced thinly
For the Berry Sauce:
- 1 cup mixed berries (blackberries, raspberries)
- ¼ cup sugar
- 1 tablespoon lemon juice
For Garnish:
- Whipped cream
- Additional peach slices
- Additional fresh berries
- Crushed graham crackers (optional)
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes of active prep time and needs to chill for at least 4 hours. For the best results, it’s recommended to leave it overnight in the fridge. This way, you’ll have a perfectly set and creamy cheesecake ready for your next gathering!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the pan in the refrigerator while you prepare the filling, so it gets nice and firm.
2. Make the Berry Sauce:
In a small saucepan, combine 1 cup of mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, which will take about 5-7 minutes. Once done, remove from heat and let it cool.
3. Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to mix until well combined. Next, gently fold in the whipped cream, being careful not to deflate it too much. This will keep your filling fluffy!
4. Layer the Cheesecake:
Pour half of the cream cheese mixture over your chilled crust. Sprinkle some fresh berries and peach slices on top. Drizzle half of the cooled berry sauce over this layer. Then, add the remaining cream cheese mixture on top. If you like, use a knife to lightly swirl the berry sauce into the top layer for a fun design.
5. Chill:
Cover the cheesecake with plastic wrap and place it back in the fridge for at least 4 hours, or overnight, to ensure it sets nicely and becomes deliciously creamy.
6. Decorate and Serve:
When you’re ready to serve, take the cheesecake out of the fridge. Top it off with whipped cream, extra fresh berries, peach slices, and sprinkle with crushed graham crackers if you’d like. Drizzle the remaining berry sauce on top for an appealing finish!
7. Cut and Enjoy!
Slice the cheesecake into wedges and serve. Enjoy a refreshing and delightful dessert bursting with summer flavors!
Frequently Asked Questions (FAQ)
Can I Use Different Fruits for This Cheesecake?
Absolutely! While this recipe features berries and peaches, you can easily substitute them with your favorite fruits like strawberries, blueberries, or even tropical fruits like mango. Just keep in mind that the flavor profile may change slightly!
How Do I Prevent My Cheesecake from Cracking?
To avoid cracks, make sure you don’t overbeat the cream cheese mixture. Mixing just until smooth and creamy is key. Additionally, letting the cheesecake cool gradually by turning off the oven and leaving it in (if baking) can help prevent cracks as it cools down.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, wrap individual slices tightly in plastic wrap and foil, then freeze for up to a month. Thaw in the fridge before serving!
Can I Make This Cheesecake Gluten-Free?
Yes, you can! Simply use gluten-free graham cracker crumbs or substitute them with almond flour or crushed gluten-free cookies for the crust. The filling remains naturally gluten-free!
