This Summer Berry and Peach Cheesecake is a refreshing treat! Creamy cheesecake is topped with juicy peaches and a mix of bright berries, making it both colorful and delicious.
It’s the perfect way to enjoy summer flavors! I love serving it chilled on hot days—it always brings smiles and happy vibes. Plus, it’s easy to impress friends with this one!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make a great crust! If you don’t have them, try using crushed digestive biscuits or vanilla wafers instead. They can give a different flavor but will work nicely.
Cream Cheese: The base of the cheesecake needs to be smooth and creamy. If you’re looking for a lighter option, you might use Neufchâtel cheese, which has less fat but a similar taste.
Fruits: Fresh peaches, strawberries, blueberries, and raspberries bring great flavors. You can swap peaches for nectarines or even use frozen berries if fresh ones aren’t available—just make sure to thaw and drain them to avoid excess liquid.
Sour Cream: It adds richness and tang. If you need a dairy-free option, try using a dairy-free yogurt, like almond or coconut yogurt, which will still give you that creamy texture.
How Do I Make a Flawless Cheesecake Filling?
Getting the cheesecake filling just right is key for that smooth, creamy texture! Here’s how to do it well:
- Always start with softened cream cheese. This helps it blend easily and avoids lumps.
- Beat it well until creamy before adding any other ingredients. This will create a fluffy base.
- When adding eggs, do it one at a time, making sure each egg is mixed in fully before adding the next. It helps to keep the mixture light.
- Mix in the sour cream gently, just until combined. Over-mixing after adding eggs can cause the cheesecake to crack while baking.
Taking your time with these steps will help ensure your cheesecake is perfectly delicious every time!
Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 7 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Topping:
- 2 ripe peaches, peeled and sliced
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 tablespoons apricot jam (optional, for glaze)
- 1 tablespoon water (optional, for glaze)
How Much Time Will You Need?
This delightful cheesecake will take about 15-20 minutes of prep time, plus 60-70 minutes for baking, and you’ll want to chill it for at least 4 hours or ideally overnight. So plan on enjoying this treat on the following day!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). While the oven heats up, grab a medium bowl and mix together the graham cracker crumbs, granulated sugar, and melted butter. You want the mixture to look like wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan using the bottom of a glass to create an even crust. Bake the crust for about 10 minutes and then let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the granulated sugar and mix until it’s fully combined. Next, add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and sour cream, mixing until everything is smooth and ready to go!
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in your preheated oven for about 50-60 minutes. The edges should be set, but the center can still be slightly jiggly—that’s perfect! Once done, turn off the oven and leave the cheesecake inside for another hour to help prevent cracks on the surface.
4. Cool and Chill:
Remove the cheesecake from the oven and let it cool completely at room temperature. Once it’s cool, pop it in the refrigerator and let it chill for at least 4 hours, or ideally overnight, so the flavors can meld beautifully.
5. Prepare the Topping:
When you’re ready to serve, take the chilled cheesecake out of the fridge. Decoratively arrange the sliced peaches, strawberries, blueberries, and raspberries on top. If you want a glossy finish, you can warm the apricot jam with the tablespoon of water until it’s melted and then brush it lightly over the fruits.
6. Final Chill and Serve:
Chill the cheesecake for another 15-30 minutes after adding the fruits, then slice and enjoy this delicious Summer Berry and Peach Cheesecake with friends and family!
Enjoy your delicious Summer Berry and Peach Cheesecake!
FAQs for Summer Berry and Peach Cheesecake
Can I Use a Different Type of Crust?
Absolutely! If you don’t have graham cracker crumbs, you can use crushed digestive biscuits, vanilla wafers, or even Oreos for a chocolatey twist. Just make sure to adjust the sugar if your alternative is already sweetened.
How Do I Prevent My Cheesecake from Cracking?
To prevent cracks, ensure your cream cheese is softened well before mixing, and avoid over-beating after adding the eggs. Leaving the cheesecake in the turned-off oven for an hour after baking also helps maintain moisture and reduces cracking.
Can I Make This Cheesecake in Advance?
Yes, this cheesecake is perfect for making ahead! In fact, it tastes better after chilling in the fridge for at least 4 hours or overnight. Just keep it covered to prevent it from absorbing any odors from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it (without the toppings) for up to 2 months. Thaw it in the fridge overnight before serving!
