This refreshing Summer Berry and Peach Cheesecake is like a fruity hug on a plate! With juicy berries and sweet peaches, it’s creamy and dreamy—perfect for warm days.
The best part? It has no bake time, so you can whip it up quickly and enjoy all the fruit goodness without heating up the kitchen. Just grab a slice, and you’re in summer bliss! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the tasty base of your cheesecake. You can swap them for digestive biscuits or gluten-free crackers if preferred. I like to crush them up finely to get that nice, smooth texture.
Cream Cheese: This gives the cheesecake its rich flavor. For a lighter option, you can use Neufchâtel cheese, which has less fat. If you’re dairy-free, consider a plant-based cream cheese alternative.
Heavy Whipping Cream: Whipping cream adds fluffiness. Full-fat coconut cream works well as a dairy-free substitute. Whip it the same way for those nice peaks!
Fresh Peaches: If peaches are out of season, use canned or frozen peaches. Just be sure to drain and pat them dry before using to avoid excess moisture.
Mixed Berries: Feel free to swap in any favorite berries like strawberries or even mango chunks. Fresh is best, but frozen works nicely if thawed properly. Just drain off excess water before adding!
How Do You Achieve the Perfect Cheesecake Texture?
To get a smooth and creamy cheesecake filling, there are a few key techniques to keep in mind:
- Soften cream cheese completely before mixing. This prevents lumps.
- Mix on medium speed until smooth, but be careful not to overbeat once you add the whipped cream, or it may deflate.
- Folding gently is crucial. This incorporates air without losing the volume of the whipped cream.
Chilling the cheesecake for at least 4 hours, or even overnight, is solid advice. This allows it to set properly and makes cutting easier.
How to Make Summer Berry and Peach Cheesecake?
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup mixed berries (raspberries, blackberries, blueberries)
For the Toppings:
- 1 cup fresh peaches, sliced
- 1 cup mixed berries (raspberries, blackberries)
- 1/4 cup berry sauce or compote (store-bought or homemade)
- Whipped cream (for decoration)
- Sliced almonds, toasted (for garnish)
How Much Time Will You Need?
This delicious cheesecake recipe requires about 30 minutes of prep time, plus at least 4 hours (or overnight) to chill in the refrigerator. Just mix your ingredients, layer everything, and let the fridge do the hard work while you wait to enjoy this tasty treat!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix them together well until everything is wet and crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Once done, place it in the refrigerator to chill while you prepare the cheesecake filling.
2. Make the Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until everything is well incorporated. In a separate bowl, whip the heavy cream until it reaches stiff peaks. Gently fold this whipped cream into the cream cheese mixture until it’s fully combined and smooth.
3. Add Berries:
Now it’s time to fold in the mixed berries—those lovely raspberries, blackberries, and blueberries—into the cheesecake filling. Be gentle so you don’t crush the berries! Just mix them in until they’re evenly distributed throughout the filling.
4. Assemble the Cheesecake:
Take out the chilled crust and pour the cheesecake filling over it in the springform pan. Use a spatula to smooth the top so it’s nice and even. Cover the pan and refrigerate the cheesecake for at least 4 hours, or overnight, so it can set firm and delicious.
5. Serve:
When the cheesecake is set and ready to go, carefully remove the sides of the springform pan. Top it off with the sliced peaches, extra mixed berries, and a drizzle of berry sauce. Add dollops of whipped cream on top and sprinkle with toasted sliced almonds for a nice crunch.
6. Enjoy:
Slice up the cheesecake and serve it chilled, relishing those refreshing flavors of summer berries and peaches. Enjoy every bite of your delightful cheesecake!
Can I Use Different Types of Berries?
Absolutely! Feel free to substitute any berries you prefer or have on hand. Strawberries, cherries, or even figs can work nicely in the cheesecake filling or as toppings. Just make sure to slice larger fruits into smaller pieces for even mixing and presentation!
How Can I Make This Cheesecake Gluten-Free?
To make a gluten-free version, swap out the graham cracker crumbs for gluten-free graham crackers or use ground almonds or gluten-free cookie crumbs. Ensure that all other ingredients, particularly the toppings, are labeled gluten-free as well.
Can I Make the Cheesecake Ahead of Time?
Yes! This cheesecake can be made in advance, and it’s actually best if it sets overnight. Just keep it covered in the refrigerator. Toppings can be added a few hours before serving for freshness.
How to Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To maintain freshness, cover the top layer with plastic wrap or foil. You can also freeze the cheesecake for longer storage; just ensure it’s wrapped well to prevent freezer burn, and consume it within 2 months for the best texture and flavor.
