This refreshing summer cheesecake is bursting with juicy berries and sweet peaches. It’s a creamy treat that brings the taste of summer right to your plate!
I love how colorful this cheesecake looks, almost like a work of art. Plus, it’s easy to make, so you can impress your friends without spending all day in the kitchen!
When I serve this, everyone goes straight for the fruit toppings. It’s one of my favorite ways to enjoy the summer fruits—sweet, creamy, and oh-so-refreshing!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are essential for the crust’s flavor and texture. If you can’t find them, try using crushed digestive biscuits or vanilla wafers as a tasty alternative.
Cream Cheese: This gives the cheesecake its rich base. If you’re looking for a lighter option, consider using ricotta cheese or a dairy-free cream cheese for a similar texture.
Heavy Whipping Cream: Whipped cream makes the filling light and fluffy. You can opt for coconut cream or a plant-based cream to keep it dairy-free if you prefer.
Fresh Fruits: Raspberries, blackberries, and peaches are perfect, but feel free to swap with strawberries, blueberries, or even cherries based on what you have or like best!
How Do I Achieve the Perfect Cheesecake Texture?
Getting a creamy and smooth cheesecake is vital for a great dessert. Here’s how to do it right:
- Use softened cream cheese for easy mixing. Let it sit out for about 30 minutes before starting.
- When whipping the heavy cream, don’t rush. Beat it until it forms stiff peaks, then gently fold it into the cream cheese mixture to keep the airiness.
- Make sure to refrigerate it long enough. The longer it sits, the better the flavors meld and the texture firms up. Overnight is ideal!
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 granulated sugar
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Toppings:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1-2 ripe peaches, sliced
- ½ cup berry sauce (store-bought or homemade)
- ½ cup whipped cream (for garnish)
- Optional: toasted sliced almonds for garnish
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes to prepare, plus 4 hours to chill in the refrigerator (overnight is best). So, all in all, you’ll need about 4 hours and 20 minutes, but most of that time is just waiting for it to set!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are moistened. Now, press this mixture firmly into the bottom of a 9-inch springform pan. Pop it into the oven and bake for about 10 minutes. Once done, take it out and let it cool completely.
2. Make the Cheesecake Filling:
While your crust is cooling, grab a large mixing bowl and beat the softened cream cheese with an electric mixer until it’s nice and smooth. Next, gradually add in the powdered sugar and vanilla extract, mixing until everything is well blended.
3. Whip the Cream:
In another bowl, whip the heavy cream until stiff peaks form. Then, gently fold the whipped cream into the cream cheese mixture. Keep folding until it’s all combined and fluffy—this makes the cheesecake light and airy!
4. Layer the Fruits:
Now comes the fun part! Carefully fold in half of the fresh berries and peach slices into the cheesecake filling you just made. Pour this delicious mixture into the cooled crust and spread the top smooth with a spatula. Cover it and refrigerate for at least 4 hours, or even better, overnight for the best results.
5. Decorate the Cheesecake:
Once your cheesecake is all set, it’s time to make it look pretty! Top it with the remaining berries, peach slices, and dollops of whipped cream. Drizzle that yummy berry sauce over the top, and if you want, sprinkle some toasted sliced almonds around the edge for an extra touch.
6. Serve and Enjoy:
When you’re ready to dig in, carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve chilled. Enjoy all the refreshing flavors of summer in every bite!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can substitute the graham cracker crust with an Oreo cookie crust or even a nut-based crust for a gluten-free option. Just make sure to adjust the sugar accordingly since Oreos are already sweet.
How Do I Make This Cheesecake Gluten-Free?
To make this cheesecake gluten-free, simply use gluten-free graham cracker crumbs or another gluten-free cookie for the crust. Check your cream cheese and powdered sugar to ensure they’re also gluten-free.
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can use frozen fruit, but be sure to thaw it completely and drain any excess moisture before folding it into the cheesecake filling. This will prevent the mixture from becoming too watery. You may also want to adjust the sugar based on the sweetness of the frozen fruit.
How Long Can I Store Leftover Cheesecake?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, wrap slices in plastic wrap and then place them in a freezer-safe bag. They can last for up to 2 months in the freezer—just thaw in the fridge overnight before serving!
