This Fresh Summer Berry and Peach Cheesecake is like a sunny day on a plate! With creamy cheesecake, juicy peaches, and colorful berries, it’s the perfect treat for warm weather.
Every bite feels like a vacation! I can’t resist topping mine with extra berries—it’s just too much fun to stop! Enjoying this dessert with friends makes it even sweeter!
Key Ingredients & Substitutions
Graham cracker crumbs: They give the cheesecake a classic flavor and crunch. You can use digestive biscuits or even crushed vanilla wafers if you’re out of graham crackers.
Cream cheese: The base for any cheesecake! Look for a full-fat cream cheese for the best texture. Neufchâtel is a lighter alternative, and for a dairy-free option, try cashew or almond cream cheese.
Fresh berries: Blackberries and raspberries add vibrant colors and flavors. Feel free to mix in strawberries or blueberries if that’s what you have on hand. Frozen berries can work, but they may release more juice.
Peaches: Use ripe, sweet peaches for the best flavor. If you can’t find them fresh, canned peaches packed in juice can be a decent substitute—just be sure to drain them well!
Heavy whipping cream: This adds richness to the filling. If you’re looking for a lighter option, you can use whipped topping, but it might alter the flavor slightly.
How Do I Ensure My Cheesecake Sets Perfectly?
Getting a cheesecake to set just right is key to its success! First, ensure all your cream cheese is softened before mixing—this helps avoid lumps. Then, when whipping the cream, go for stiff peaks to give the filling structure.
- Fold the whipped cream gently into the cream cheese mixture; too much mixing can deflate the air.
- After layering, make sure it’s fully refrigerated for at least 4 hours, or overnight for best results.
- When you slice, use a sharp, hot knife for clean cuts, wiping it off between cuts.
Take your time, and enjoy these little moments in the kitchen for a great result!
Fresh Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice
- 1 cup fresh blackberries (plus some extra for garnish)
- 1 cup fresh raspberries (plus some extra for garnish)
- 2 ripe peaches, sliced (plus some extra for garnish)
For the Berry Sauce:
- 1 cup mixed berries (blackberries, raspberries)
- 1/4 cup sugar
- 1 tbsp lemon juice
For Decoration:
- Whipped cream, for piping
- Extra sliced peaches
- Extra fresh raspberries and blackberries
- Crushed graham crackers or cookie crumbs for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, plus a chilling time of at least 4 hours—overnight is even better! You’ll enjoy the light mixing and assembling of layers, and the waiting is definitely worth it for this refreshing cheesecake!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Pop it in the fridge to chill while you work on the filling.
2. Make the Berry Sauce:
Grab a small saucepan and toss in the mixed berries, sugar, and lemon juice. Cook this over medium heat for about 5-7 minutes, stirring occasionally, until the berries soften and the sauce thickens a little. If you don’t want seeds, you can strain the mixture. Let it cool down afterward.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with the sugar using a mixer until it’s smooth and creamy. Then add in the vanilla extract and lemon juice, mixing well. In another bowl, whip the heavy cream until it forms stiff peaks. Gently fold this whipped cream into your cream cheese mixture until it’s nicely blended. Finally, fold in the blackberries, raspberries, and sliced peaches carefully so they don’t get squished!
4. Assemble the Cheesecake:
Now, pour half of the cheesecake filling onto your chilled crust. Drizzle some of the berry sauce over it and use a knife to swirl it for a pretty marbled look. Pour the remaining cheesecake filling on top and smooth it out. Cover the cheesecake and let it chill in the fridge for at least 4 hours—overnight is best for it to set properly.
5. Decorate the Cheesecake:
Once your cheesecake is set, carefully remove it from the springform pan onto a serving platter. Pipe dollops of whipped cream around the top edge, and then arrange your extra peach slices, raspberries, and blackberries on top. Drizzle some additional berry sauce over everything, and sprinkle crushed graham crackers or cookie crumbs for that lovely texture!
6. Serve:
When you’re ready to serve, slice through with a sharp knife (clean it between cuts for neat slices!). Serve your delicious cheesecake chilled, and enjoy the burst of fresh, fruity summer flavors!
This cheesecake is a delightful blend of rich, creamy sweetness with the vibrant taste of fresh fruits, making it a stunning and refreshing dessert perfect for warm days!
Frequently Asked Questions (FAQ)
Can I Use Low-Fat Cream Cheese for This Cheesecake?
Yes, you can use low-fat or reduced-fat cream cheese, but keep in mind that it may alter the texture slightly, making it less creamy. Full-fat cream cheese will give you the best flavor and richness!
Can I Substitute Other Fruits in the Cheesecake?
Absolutely! Feel free to replace peaches or any of the berries with your favorites, such as strawberries, blueberries, or even mango. Just make sure they are ripe and sweet for the best results!
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. If you want to keep it longer, you can freeze the cheesecake for up to 2 months—just make sure to wrap it well!
What If I Don’t Have a Springform Pan?
You can use a regular pie dish or a square baking dish instead! Just be careful when serving, as you may not be able to remove the cheesecake as easily. You can serve it directly from the dish or chill it in individual ramekins for a fun twist!
