This cheesecake is a sweet celebration of summer! With creamy layers filled with fresh berries and juicy peaches, it’s a colorful treat that you can’t resist. Perfect for sunny days!
I love how easy this cheesecake is to whip up. Just blend, pour, and chill! It’s a fantastic way to impress friends, or just enjoy a little slice of sunshine on your own. 🍑🍓
Key Ingredients & Substitutions
Graham cracker crumbs: This is the base for our cheesecake crust. If you don’t have graham crackers, you can use crushed cookies like digestive biscuits or even vanilla wafer cookies for a different flavor.
Cream cheese: This gives the cheesecake its creamy texture. If you’re looking for a lighter option, try Neufchâtel cheese or even a dairy-free cream cheese if you’re avoiding dairy.
Heavy cream: Whipping this gives the cheesecake its lightness. You can substitute with whipped topping if you’re short on time or use coconut cream for a dairy-free twist.
Berries: Use any combination of summer berries. If you can’t find fresh, frozen berries work too—just make sure to thaw and drain them before using to avoid excess moisture.
Peach: Fresh peaches are great in this recipe, but you can swap them for other fruits like nectarines or plums if peaches aren’t in season.
How Do I Make Sure My Cheesecake Filling is Smooth?
A smooth cheesecake filling is key to a perfect cheesecake. Start with softened cream cheese; it’s easier to blend smoothly at room temperature. Mix until creamy before adding any other ingredients.
- Beat only until mixed; overmixing can introduce air and cause cracks.
- When folding in the whipped cream, use a gentle hand to keep the mixture light and airy.
Taking these tips into account will help you achieve that smooth, creamy texture we all love! Enjoy making your cheesecake with these easy steps!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 tablespoon lemon juice
For the Fruit Topping:
- 1 cup mixed summer berries (blueberries, raspberries, blackberries, strawberries)
- 1 large ripe peach, peeled and thinly sliced
- 2 tablespoons honey or granulated sugar (optional, for sweetness)
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes to prepare and about 4 hours to chill in the fridge. It’s perfect for a sunny day, allowing you some time to relax while the cheesecake firms up beautifully!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs look like wet sand. Now, press this mixture firmly into the bottom of a 9-inch springform pan—you want it nice and compact!
2. Bake the Crust:
Put the crust in the oven and bake it for about 8 minutes. After that, take it out and let it cool while you make the yummy filling.
3. Make the Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add in the sugar, vanilla extract, and lemon juice, mixing until well combined. In a separate bowl, whip the heavy cream until it forms stiff peaks. Now, gently fold the whipped cream into the cream cheese mixture—be careful not to deflate it!
4. Assemble Your Cheesecake:
Pour the filling over your cooled crust. Spread it out evenly, then pop it in the fridge for at least 4 hours or until it’s firm to the touch.
5. Top the Cheesecake:
Once it’s set, it’s time to get creative! Arrange your mixed berries and peach slices beautifully on top. If you want a little extra sweetness, drizzle some honey or sprinkle a touch of sugar over the fruit.
6. Garnish and Serve:
For a fresh, pop of color, add some mint leaves on top. Slice your cheesecake and serve chilled. Enjoy your delicious summer berry and peach cheesecake—a perfect treat for those warm sunny days!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crumbs are traditional, you can use crushed cookies, such as Oreos or even a nut-based crust for a gluten-free option. Just adjust the amount of sugar and butter as needed based on the cookie type.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months—just wrap it tightly in plastic wrap and then aluminum foil.
Can I Make This Cheesecake a Day Ahead?
Yes, making it a day ahead is actually a great idea! It allows the flavors to meld and results in a firmer texture. Just keep it covered in the fridge until you’re ready to serve it.
What If I Don’t Have Fresh Berries?
No worries! You can use frozen berries—just make sure to thaw and drain them before topping your cheesecake. Alternatively, you could use other fruits like mango, cherries, or even a fruit compote for a different twist!
