This Summer Berry and Peach Cheesecake is a fruity delight with a creamy filling and a dreamy graham cracker crust. The mixture of berries and juicy peaches makes it super refreshing!
I can’t resist the sweetness of the fruit mixed with the creaminess of the cheesecake. It’s like summer on a plate—perfect for BBQs or just a sunny day! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the base of your cheesecake crust. If you’re gluten-intolerant, consider using gluten-free graham crackers or crushed nuts. I often use almond or pecan crumbs for a twist.
Cream Cheese: The star of the filling! Full-fat cream cheese is best for rich texture, but you can use low-fat options if you’re looking to reduce calories. Some of my friends use mascarpone, which adds a delightful creaminess too.
Heavy Whipping Cream: This gives a light, fluffy texture to your filling. If you want a lighter version, you can substitute with whipped topping or coconut cream. Just remember, it won’t be as rich!
Fresh Berries and Peaches: Using ripe fruit is essential for the best flavor. If you can’t find fresh peaches, canned peaches in juice (not syrup) work as an alternative, but fresh is always best. I love adding a mix of berries for color and taste!
Powdered Sugar: This sweetens the filling without any grittiness. If you’re avoiding sugar, you can substitute with a sugar alternative like stevia or monk fruit, but adjust the amount to your taste.
How Can I Make Silky Smooth Cheesecake Filling?
The key to a smooth cheesecake filling is to mix thoroughly! Start by beating the cream cheese alone first until it’s creamy. This helps minimize lumps. Then, add the powdered sugar gradually; it incorporates better when added slowly.
- Use room temperature cream cheese for easier mixing.
- When whipping the cream, make sure your bowl and beaters are cold for better volume.
- Gently fold whipped cream into the cheese mixture, which keeps it airy. Don’t just stir; this will deflate the mixture.
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 sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Fruit Topping:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 2 ripe peaches, sliced
For the Raspberry Sauce (Optional):
- 1 cup raspberries
- ¼ cup sugar
- 1 tablespoon lemon juice
For Garnish:
- Whipped cream
- Toasted almond slivers
How Much Time Will You Need?
This delicious cheesecake requires about 30 minutes of prep time, plus at least 4 hours to chill in the refrigerator. If you choose to make the raspberry sauce, that will add an extra 10 minutes. It’s worth the wait as the flavors come together beautifully!
Step-by-Step Instructions:
1. Prepare the Crust:
Begin by combining the graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix everything together until it’s well combined. Once mixed, take this mixture and press it firmly into the bottom of a 9-inch springform pan to form the crust. Pop the pan into the refrigerator for about 30 minutes to help it set.
2. Make the Cheesecake Filling:
While the crust is chilling, work on the cheesecake filling. In a large bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Gradually add in the powdered sugar and vanilla extract, mixing until everything is well blended and creamy.
Next, in a separate bowl, whip the heavy cream until you see stiff peaks form. Gently fold this whipped cream into the cream cheese mixture, combining them until there are no streaks left. This gives your filling a light, fluffy texture!
3. Assemble the Cheesecake:
Now it’s time to put it all together! Pour the creamy cheesecake filling over your chilled crust, spreading it out evenly. Then, add the fresh raspberries, blackberries, and peach slices on top. Press them gently into the filling so they get nestled in nicely. Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, or even better, overnight to ensure it sets properly.
4. Prepare the Raspberry Sauce (if using):
If you’d like to make the optional raspberry sauce, grab a saucepan and combine the raspberries, sugar, and lemon juice. Cook this mixture over medium heat until the raspberries begin to break down and the sauce thickens—about 5 to 7 minutes should do it. If you prefer a smoother sauce without seeds, strain it through a fine sieve and let it cool.
5. Serve and Enjoy:
Once the cheesecake is set, carefully remove it from the springform pan. If you made the raspberry sauce, drizzle it generously over the top. Add more fresh berries, peach slices, whipped cream, and toasted almond slivers for a gorgeous finish. Slice up your cheesecake, serve, and enjoy every delicious bite of your Summer Berry and Peach Cheesecake!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham cracker crumbs, you can use Oreo cookies, digestive biscuits, or even a nut-based crust. Just make sure to adjust the amount of butter based on the crust you choose, as some may require more or less fat to bind properly.
How Can I Make This Cheesecake Gluten-Free?
For a gluten-free version, simply use gluten-free graham cracker crumbs or a gluten-free cookie of your choice for the crust. Always check the labels of the other ingredients, like the powdered sugar, to ensure they are gluten-free as well!
What if I Don’t Have Ripe Peaches?
If you can’t find ripe peaches, feel free to substitute them with canned peaches (well-drained), or use other seasonal fruits like strawberries or nectarines. Just cut them into similar-sized slices for even distribution on the cheesecake!
How to Store Leftover Cheesecake?
Leftover cheesecake can be stored in the fridge, covered with plastic wrap or in an airtight container. It will stay fresh for about 3-5 days. If you want to keep it longer, you can freeze slices individually and thaw them in the fridge when you’re ready to enjoy another piece!
