This Summer Berry and Peach Cheesecake is a tasty treat bursting with fruity flavors. Creamy cheesecake is topped with sweet peaches and colorful berries, making it as beautiful as it is delicious!
You’ll love how refreshing it feels on warm days, and believe me, everyone will go back for seconds. I mean, who can resist that tempting berry topping? 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the crust’s foundation. If you’re gluten-free, try using crushed gluten-free cookies or almond flour mixed with melted butter for a different flavor.
Cream Cheese: A must for that creamy texture. For a lighter option, you can swap it with Neufchâtel cheese. Vegan? Use cashew cream or a vegan cream cheese alternative.
Heavy Whipping Cream: This adds rich creaminess to the cheesecake. If you’re looking for a lower-fat version, try using whipped coconut cream or silken tofu whipped until smooth.
Fruit Topping: Raspberries, blackberries, and peaches are delicious. If they’re out of season, consider frozen fruits or other berries like strawberries or blueberries. You can also use canned peaches for ease.
How Do I Make the Perfect Cheesecake Filling?
Creating a smooth cheesecake filling is easy if you follow these tips. Start by ensuring your cream cheese is at room temperature—this helps it blend seamlessly without lumps.
- Beat the softened cream cheese until it’s creamy and smooth. This is key for a fluffy texture.
- Gradually add powdered sugar to prevent clumps and mix until combined. Be patient here!
- Whip the heavy cream separately until stiff peaks form—this gives your cheesecake a light, airy consistency.
- Gently fold the whipped cream into the cream cheese mix using a spatula. Avoid over-mixing to keep it fluffy.
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For The Fruit Topping:
- 1 cup raspberries
- 1 cup blackberries
- 1-2 ripe peaches, sliced
- 1/4 cup fruit syrup (store-bought or homemade)
For Garnish:
- Whipped cream
- Sliced almonds (optional)
How Much Time Will You Need?
This delightful cheesecake takes about 15 minutes to prepare, plus 8-10 minutes to bake the crust. After that, let it chill in the fridge for at least 4 hours (or overnight) to fully set. The total process gives you a delicious dessert that’s perfect for summer!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust in the oven for 8-10 minutes, or until it’s lightly golden. Once done, remove it from the oven and let it cool completely.
2. Make the Cheesecake Filling:
While your crust is cooling, it’s time to make the cheesecake 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, continuing to mix until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until everything is smooth and well blended.
3. Assemble the Cheesecake:
Now, pour the creamy cheesecake filling over the cooled crust. Use a spatula to smooth the top evenly. Cover the cheesecake and place it in the refrigerator. Allow it to chill for at least 4 hours, or overnight if you can wait!
4. Prepare the Topping:
Once your cheesecake is set and nice and firm, carefully remove it from the springform pan. Place the fresh raspberries, blackberries, and sliced peaches on top of the cheesecake. Drizzle everything with the fruit syrup for a sweet finish.
5. Garnish and Serve:
To make it extra special, decorate with dollops of whipped cream around the edges and sprinkle some sliced almonds on top if you like. Serve your refreshing Summer Berry and Peach Cheesecake chilled, and enjoy every bite! It’s a perfect dessert for those sunny days!
Can I Use Different Fruits in This Recipe?
Absolutely! Feel free to swap in your favorite summer fruits such as strawberries, blueberries, or even tropical fruits like mango. Just remember to adjust the fruit amounts to ensure they fit well on top of the cheesecake.
How Can I Make This Cheesecake Gluten-Free?
To make this cheesecake gluten-free, simply use gluten-free graham cracker crumbs for the crust. You can also find similar options made from almonds or other gluten-free ingredients. The rest of the recipe remains the same!
How Long Does This Cheesecake Keep?
This cheesecake can be stored in the fridge for up to 5 days. Make sure to cover it tightly with plastic wrap or transfer it to an airtight container to maintain its freshness. If you want to keep it longer, you can freeze it for up to 2 months; just make sure to wrap it well.
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese, but keep in mind that it may alter the texture slightly, making it less creamy. For a lighter version without sacrificing texture, consider mixing half low-fat cream cheese with half regular cream cheese for a balanced result.
