This easy summer berry and peach cheesecake is a fruity delight! It brings together sweet peaches and berries on a creamy base, all sitting on a buttery crust. It’s perfect for hot days!
I love how colorful this cheesecake looks. It’s like a party on a plate! Plus, it doesn’t take much time to whip up—just blend, pour, and chill. Enjoy a slice while soaking up the sun!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the base of our cheesecake. If you like other flavors, use crushed cookies like Oreos or Nilla wafers for a different twist.
Cream Cheese: The star of the filling. If you’re looking for a lighter option, use Neufchâtel cheese. You can also go dairy-free with cashew cream or a vegan cream cheese substitute.
Fresh Peaches: Sweet and juicy! If out of season, use canned peaches in juice, but drain them well. For a tropical touch, try diced mango instead.
Mixed Berries: The more, the merrier! If fresh berries aren’t available, frozen ones work too. Just remember to thaw and drain them before using to avoid extra water.
How Do I Get the Best Cream Cheese Filling?
Making a smooth filling is essential for a great cheesecake. Here’s how to achieve the perfect texture:
- Ensure your cream cheese is at room temperature; this helps it blend easily.
- Beat it until it’s completely smooth before adding other ingredients—no lumps allowed!
- Add eggs one at a time, mixing thoroughly to keep air in the filling, which helps it rise slightly.
And don’t forget to scrape down the sides of the bowl often. You want a lovely, creamy mixture before pouring it into the crust!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
For the Cheesecake Filling:
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup sour cream
For the Fruit Topping:
- 1 cup fresh peaches, peeled and diced
- 1 cup mixed summer berries (blueberries, raspberries, strawberries)
- 2 tbsp sugar (for topping fruit)
Optional Garnish:
- Fresh mint leaves for garnish
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes for prep work, 55 minutes to bake, and at least 4 hours in the fridge to set. Plan to make it a day ahead if you can—I promise, the flavors get even better overnight!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. This will form a solid crust for your cheesecake!
2. 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. Next, add the granulated sugar and the vanilla extract, mixing until everything is well combined. Now, add the eggs one at a time, making sure to mix well after each one. Finally, stir in the sour cream until your filling is beautifully smooth.
3. Assemble and Bake:
Pour the cream cheese mixture over your prepared crust in the springform pan, spreading it out evenly. Bake this in the preheated oven for about 50-55 minutes, or until the center looks almost set but still slightly jiggly. That’s how you know it’s just right!
4. Cool and Prepare the Topping:
After baking, remove the cheesecake from the oven and let it cool completely to room temperature. While it cools, toss the diced peaches and mixed berries together with 2 tablespoons of sugar in a bowl. Let them sit for a bit to macerate—this helps everything get juicy and flavorful!
5. Final Steps:
Once the cheesecake has cooled, gently spoon the fruit topping evenly over the surface. Now it’s time to refrigerate the cheesecake for at least 4 hours, or overnight if you want it extra special and well-set.
6. Serve and Enjoy:
When you’re ready to serve, feel free to garnish with fresh mint leaves for a touch of color. Slice your cheesecake, plate it, and enjoy the refreshing summer flavors of berry and peach bliss!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use Other Fruits Besides Peaches and Berries?
Absolutely! You can substitute the peaches and berries with other fruits like mangoes, cherries, or even a mix of tropical fruits. Just ensure they’re fresh or properly thawed if using frozen.
What If I Don’t Have a Springform Pan?
No worries! You can use a regular cake pan, but make sure to line the bottom with parchment paper for easy removal. Just be cautious when serving, as it might be trickier to slice.
How Do I Store Leftover Cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Be sure to keep the fruit topping separate if you want to maintain its freshness and texture.
Can I Freeze This Cheesecake?
Yes, you can freeze it! Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving, and add fresh fruit on top just before serving for the best flavor and presentation!
