This Easy Summer Berry and Peach Cheesecake is a fruity delight! With creamy cheese, fresh berries, and sweet peaches, it’s perfect for warm days.
Honestly, who can resist that colorful topping? Whenever I make it, everyone’s asking for more. 🍑🍓 Trust me, it’s a sweet treat even your friends will love!
What I love most is how easy it is to whip up. Just combine, bake, and chill—boom, dessert is done! It’s a great way to celebrate summer flavors!
Key Ingredients & Substitutions
Graham cracker crumbs: These are perfect for the crust, adding a great crunch. If you don’t have graham crackers, try using crushedDigestive biscuits, vanilla wafers, or even oatmeal cookies for a tasty twist!
Cream cheese: This gives the cheesecake its rich and creamy texture. If you’re looking for lighter options, consider using Greek yogurt or low-fat cream cheese, although the flavor may vary slightly.
Sour cream: It adds tanginess and moisture. If you’re in a pinch, plain yogurt works well too! Or use mascarpone for a richer flavor.
Fresh fruits: Blueberries, raspberries, and peaches are fantastic, but feel free to mix it up! Strawberries, blackberries, or even mango slices would be delicious alternatives.
What’s the Best Way to Prevent Cracks in My Cheesecake?
Cracking can be the bane of cheesecake lovers! A little care during baking goes a long way:
- First, don’t overmix the filling. Gently combine ingredients to keep it light and airy.
- Next, bake at a lower temperature and keep an eye on the time. If it’s jiggly in the middle, that’s okay—it will set as it cools!
- After baking, try the no-peek method: turn off the oven, leave the door ajar, and let it cool inside for about an hour. This gradual cooling helps prevent cracks.
Finally, letting it chill overnight will give ingredients time to settle and blend nicely. Enjoy your cheesecake without the stress of cracks!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- â…“ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons all-purpose flour
For the Topping:
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh sliced peaches (about 1-2 peaches)
- 2 tablespoons apricot jam or honey (optional, for glaze)
How Much Time Will You Need?
This delicious cheesecake recipe takes about 20 minutes of prep time and approximately 60-70 minutes of baking time. Don’t forget to chill it for at least 4 hours or overnight before serving. So, overall, you’re looking at about 5 hours including chilling time, but most of that is hands-off!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). While that’s heating up, grab a medium bowl and mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. Then, press this mixture firmly and evenly into the bottom of your lightly greased 9-inch springform pan. It should form a nice crust for your cheesecake.
2. Bake the Crust:
Pop the crust into the oven and bake for about 10 minutes. Once done, take it out and let it cool while you get started on the creamy filling!
3. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Next, add the granulated sugar and vanilla extract, mixing until everything is well blended. Now, add the eggs one at a time, beating well after each one. Lastly, gently mix in the sour cream and flour until just combined—be careful not to overmix!
4. Combine and Bake:
Pour the cream cheese filling over the cooled crust, smoothing out the top. Bake in the oven for 50-60 minutes or until the center is nearly set but still slightly jiggly. This is key for a creamy texture!
5. Cooling Time:
After baking, turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour. This helps your cheesecake cool gradually, reducing the chances of cracking. Once done, remove it from the oven and let it cool completely at room temperature. Finally, transfer it to the refrigerator to chill for at least 4 hours—or better yet, overnight.
6. Add the Topping:
When you’re ready to serve, top the cheesecake with fresh blueberries, raspberries, and sliced peaches arranged beautifully on top. For a little extra flair, warm up the apricot jam or honey and brush it over the fruit to give it a lovely glaze.
7. Serve and Enjoy!
Slice your cheesecake and serve it chilled. Enjoy the refreshing taste of summer with every bite of this berry and peach delight!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use Different Fruits for Topping?
Absolutely! While blueberries, raspberries, and peaches are perfect for a summer vibe, feel free to use any fresh fruits you love. Strawberries, blackberries, or even tropical fruits like mango and pineapple can add a delicious twist!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To enjoy the best flavor and texture, try to slice portions as you eat them to keep the rest fresh!
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake can be prepared a day or two in advance. Just ensure it’s fully chilled before serving. The flavors actually deepen and become even more delicious after resting in the fridge!
What Can I Substitute for Cream Cheese?
If you’re looking for lighter options, you can use Greek yogurt or low-fat cream cheese. For a vegan alternative, try cashew cream or a dairy-free cream cheese substitute. Just keep in mind that the flavor and texture might be slightly different!
