This cheesecake is a sweet summer treat, packed with fresh berries and juicy peaches. It’s creamy, colorful, and a perfect way to celebrate warm days!
I love to whip this up for picnics or family gatherings. Plus, who can resist that fruity topping? You might need to keep your friends away from it—it’s that good! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: A classic cheesecake crust. If you don’t have graham crackers, use crushed cookies like Oreos or digestive biscuits for a twist. You can even use almond flour for a gluten-free version!
Cream Cheese: It’s essential for a creamy texture. If you’re looking for a lighter version, try using mascarpone cheese or Greek yogurt, but keep in mind the flavor will be slightly different.
Fresh Berries: Feel free to mix it up! Strawberries or blueberries can be used if some berries aren’t available. Just make sure they’re fresh for the best taste.
Peaches: If peaches are out of season, opt for canned peaches (in juice, not syrup) or even nectarines. Their sweetness will complement the cheesecake well.
Heavy Whipping Cream: For a lighter option, you could use half-and-half or coconut cream. The texture might change a bit, but the taste will still be great.
How Do You Make a Creamy Cheesecake Filling?
Making the cheesecake filling creamy is key to a successful dessert. Here’s how to nail it:
- Start with softened cream cheese. Let it sit at room temperature for about an hour before mixing. This helps it blend smoothly.
- Beat the cream cheese until it’s completely smooth before adding any other ingredients. This avoids lumps.
- When you fold in the whipped cream, do it gently. This keeps the mixture light and airy. Use a spatula and a folding motion.
- Chill your cheesecake long enough. It needs time to set properly, so don’t rush this step!
Try these tips, and you’ll have a cheesecake that’s creamy and satisfying!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Topping:
- 1 cup mixed fresh berries (blackberries, raspberries, blueberries)
- 2 ripe peaches, thinly sliced
- 1/4 cup berry or raspberry sauce (store-bought or homemade)
- Whipped cream for decoration (optional)
- Granola or toasted coconut flakes for garnish (optional)
Time Needed:
This delightful cheesecake will take about 20 minutes to prepare. After that, it will need to chill in the refrigerator for at least 4 hours (or overnight) to set properly. So, you can whip this up in the morning and have it ready for dessert later in the day!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs and melted butter until the crumbs are all coated. This will be your crust. Once mixed, press this crumb mixture firmly into the bottom of a 9-inch springform pan or a round cake pan with removable sides. Make sure it’s packed down well. Then, place it in the refrigerator to chill while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using a hand mixer until it’s smooth and creamy. Next, add in the powdered sugar and vanilla extract, mixing until well combined. In another bowl, whip the heavy cream until stiff peaks form (this means it holds its shape when you lift the beaters out!). Gently fold the whipped cream into the cream cheese mixture until it’s light and fluffy. Be careful not to deflate the whipped cream!
3. Combine and Chill:
Now, fold in half of the mixed fresh berries into the cheesecake filling gently. Pour the cream cheese and berry mixture over the chilled crust, smoothing out the top with a spatula. Cover the cheesecake and chill it in the refrigerator for at least 4 hours, or overnight if you have time. This will help it set nicely.
4. Finish and Serve:
Before serving, arrange the remaining fresh berries and peach slices beautifully on top of the cheesecake. Drizzle some berry or raspberry sauce over it to add extra flavor. If you like, add dollops of whipped cream around the edges and sprinkle some granola or toasted coconut flakes for a delicious crunch. Slice up the cheesecake and serve it chilled for a refreshing treat!
Enjoy this vibrant, creamy cheesecake that celebrates the best of summer’s fresh fruit!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use Store-Bought Crust Instead of Making My Own?
Absolutely! Using a pre-made graham cracker crust can save you time. Just make sure to skip steps 1 and 2 from the instructions and pour the filling directly into the store-bought crust. It will still turn out delicious!
How Long Can I Store Leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to keep it covered to maintain its freshness. For best results, enjoy it within the first couple of days!
Can I Make This Cheesecake Gluten-Free?
Yes! To make a gluten-free version, substitute the graham cracker crumbs with gluten-free crumbs or almond flour mixed with melted butter. The rest of the ingredients should be inherently gluten-free as long as you check labels!
What If I Don’t Have Fresh Berries?
No problem! You can use frozen berries instead, but be sure to thaw and drain them before adding to the cheesecake. Alternatively, canned fruit can work as well; just choose a variety in juice rather than syrup for a healthier option.
