This refreshing cheesecake is packed with juicy summer berries and sweet peaches, making it a perfect treat for warm days. It’s creamy, fruity, and oh-so-delicious!
Whenever I make this cheesecake, I can’t help but smile! It’s a colorful dessert that brightens up any table. Plus, who doesn’t love fruit on their cheesecake? 🍑🍓
I love serving it chilled with a dollop of whipped cream on top. It’s a sweet reminder that summer flavors are the best! You can also try mixing your favorite fruits for a fun twist!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base of your crust. If you don’t have graham crackers, use digestive biscuits or even crushed vanilla wafer cookies for a sweet spin!
Cream Cheese: A key to a creamy cheesecake. For a lighter option, try Neufchâtel cheese. Dairy-free cream cheese can also work for a non-dairy version.
Heavy Whipping Cream: This helps your cheesecake achieve that fluffy texture. If you’re looking to cut calories, use whipped topping instead, but it might alter the taste slightly.
Sour Cream: This adds tanginess to the filling. Plain yogurt can be a quick substitute, just keep an eye on the consistency!
Mixed Berries: I love using fresh blackberries and raspberries. Frozen berries work in a pinch, but be sure to drain the excess moisture before adding them in.
How Do You Achieve the Perfect Cheesecake Texture?
Getting the right texture for your cheesecake is vital for great results. Here’s how to ensure it turns out creamy and smooth:
- Use softened cream cheese: Let it sit at room temperature for about 30 minutes before mixing. This avoids lumps!
- Gently fold in whipped cream: Once whipped, carefully incorporate it into the cream cheese mix. Be gentle to keep the airiness!
- Chill adequately: Refrigerating for at least 4-6 hours is crucial. Overnight is even better to allow all flavors to meld and set properly.
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 granulated sugar
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup sour cream
- 1 cup mixed berries (blackberries, raspberries)
For The Berry Sauce:
- 1 cup mixed berries (blackberries, raspberries)
- ½ cup granulated sugar
- 1 tbsp lemon juice
For The Topping:
- 1 peach, thinly sliced
- Additional mixed berries (blackberries, raspberries)
- Whipped cream (for decoration)
- Sliced almonds (optional)
How Much Time Will You Need?
This cheesecake takes about 30 minutes to prepare and requires a chilling time of 4-6 hours or ideally overnight. With a little patience, you’ll have a delicious dessert ready to impress your friends and family!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by mixing the graham cracker crumbs, melted butter, and sugar in a bowl until everything is well combined. Press this crumb mixture firmly into the bottom of a 9-inch springform pan to create a nice base. Once done, place it in the refrigerator to chill while you get the filling ready.
2. Making the Berry Sauce:
In a small saucepan, combine 1 cup of mixed berries, sugar, and lemon juice. Heat it over medium, stirring gently until the berries break down and the sauce thickens a bit. Once it’s done, remove it from the heat and let it cool. This will add a lovely flavor to your cheesecake!
3. Preparing the Cheesecake Filling:
In a large mixing bowl, take the softened cream cheese and powdered sugar. Using a hand mixer, beat them together until smooth. Add in the vanilla extract and sour cream, and keep mixing until everything is well incorporated and creamy.
4. Whipping the Cream:
Now in another bowl, whip the heavy cream until it forms stiff peaks. This means it should stand up nicely when you lift the whisk out. Carefully fold the whipped cream into the cream cheese mixture so that it remains light and fluffy. Make sure no streaks are visible!
5. Layering the Filling:
Spread half of the cheesecake filling over your chilled crust. Then, evenly distribute the mixed berries over this layer. Follow up by pouring the remaining cheesecake filling on top, smoothing it out to make it look nice.
6. Chilling the Cheesecake:
Cover your creation with plastic wrap and pop it in the fridge. Let it chill for at least 4-6 hours or overnight if possible. This will help the cheesecake set perfectly.
7. Decorating:
Once your cheesecake is beautifully set, carefully remove it from the springform pan. Drizzle the cooled berry sauce over the top, then artfully arrange the peach slices, more mixed berries, and dollops of whipped cream. If you want some extra crunch, sprinkle on some sliced almonds!
8. Serve and Enjoy:
Slice your incredible cheesecake and enjoy the burst of fresh summer flavors with every bite! Perfect for gatherings or just a sweet treat for yourself!
Can I Use Different Types of Crusts for This Cheesecake?
Absolutely! If you want to switch things up, consider using an Oreo cookie crust or a nut-based crust, like almond flour mixed with melted butter. Just remember to adjust the proportions to achieve a similar texture—usually about the same amount of crumbs as in the graham cracker crust.
Can I Substitute Nutritional Ingredients?
Yes! For a lighter option, you can replace the heavy cream with whipped coconut cream. Similarly, low-fat cream cheese can be used instead of regular cream cheese, though the texture and flavor may vary slightly.
How Can I Store Leftover Cheesecake?
Store any leftover cheesecake in the refrigerator in an airtight container for up to 5 days. For longer storage, you can freeze it! Just wrap the cheesecake tightly in plastic wrap and foil, and it can last in the freezer for up to 3 months. Thaw it overnight in the fridge before serving.
Can I Use Frozen Berries Instead of Fresh?
Yes, frozen berries work great in this recipe! Just make sure to thaw them completely and drain any excess liquid before using them in the filling or for the berry sauce. This will help maintain the texture of your cheesecake.
