This Summer Berry and Peach Cheesecake is a fruity delight, topped with fresh berries and juicy peaches. It’s creamy, sweet, and perfect for hot days!
You can impress your friends and family with minimal effort—just blend, bake, and top with colorful fruits. It’s like summer on a plate! ☀️
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your crust. If you don’t have graham crackers, try crushed digestive biscuits or vanilla wafer cookies. They give a similar flavor and texture.
Cream Cheese: This is essential for that creamy filling. If you need a lighter option, you can use low-fat cream cheese. For a dairy-free version, look for a dairy-free cream cheese alternative.
Heavy Cream: It adds richness and a lovely texture. For a lighter version, you can use half-and-half, but the cheesecake may be less creamy. Coconut cream works for a non-dairy substitute!
Sour Cream: It adds a nice tanginess. You could swap it for plain yogurt or Greek yogurt for a healthier twist. And if you want a dairy-free option, use coconut yogurt.
Peach: Fresh peaches are delicious, but you can use other fruits like nectarines or even strawberries if peaches aren’t in season. Canned peaches (drained) can fit in a pinch.
How Do I Make Sure My Cheesecake Filling is Smooth and Creamy?
Creating a smooth filling is crucial for a perfect cheesecake. Start by making sure your cream cheese is softened—it blends best when it’s at room temperature. Beat it until creamy before adding other ingredients.
- Use an electric mixer for the best results.
- When you add heavy cream, whip it separately until stiff peaks form. This keeps the filling light and fluffy.
- Gently fold the whipped cream into the cream cheese mix. Be careful not to deflate it—this keeps the texture airy.
Lastly, make sure everything is combined without lumps. This keeps your cheesecake light and delicious! Remember, patience is key! Refrigerating overnight makes a noticeable difference in the flavor and texture.
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 (two 8 oz packages) cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- ½ cup sour cream
- 1 tbsp lemon juice
For the Toppings:
- 1 cup raspberries
- 1 cup blackberries
- 1 peach, sliced
- ½ cup whipped cream (for decorating)
- ¼ cup raspberry or berry sauce (for drizzling)
- Optional: ¼ cup toasted almond slivers
How Much Time Will You Need?
This cheesecake takes about 30 minutes of preparation time, plus at least 4 hours to chill in the fridge (overnight is best for setting!). So, plan ahead for a delicious treat! It’s perfect for summer gatherings or special occasions.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a medium-sized bowl, mix together the graham cracker crumbs, melted butter, and sugar until everything is well combined. Now, press this mixture firmly into the bottom of a 9-inch springform pan to form a nice, even layer. Bake it in your preheated oven for about 8-10 minutes, then let it cool while you prepare the filling. Smells good already, right?
2. Make the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Next, add in the sugar and vanilla extract, mixing until everything is well combined. In another bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture, being careful not to deflate it too much. Finally, stir in the sour cream and lemon juice until everything is smooth. You’re almost there!
3. Assemble the Cheesecake:
Now it’s time to pour that creamy filling over your cooled crust in the springform pan. Smooth out the top with a spatula, making it look nice and even. Cover it up and place it in the refrigerator for at least 4 hours, or better yet, overnight, to let it set properly.
4. Add the Toppings:
Once your cheesecake is set, it’s time to remove it from the springform pan and transfer it to a serving plate. Decorate the top with the fresh raspberries, blackberries, and peach slices. If you’d like, pipe some whipped cream around the edges for an extra pretty touch. Drizzle raspberry or berry sauce generously over the top, and sprinkle on the toasted almond slivers if you’re using them.
5. Serve and Enjoy:
Finally, slice your beautiful cheesecake and serve it chilled. Enjoy all the refreshing flavors of summer berries and peaches in every single bite!
Can I Use Different Types of Fruit for Toppings?
Absolutely! Feel free to switch out the raspberries and blackberries for your favorite fruits like strawberries, blueberries, or even tropical fruits like mango. Just make sure to slice any larger fruits so they’re easy to eat!
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in the fridge in an airtight container for up to 5 days. To maintain freshness, cover the top with plastic wrap before sealing. If you want to keep it longer, you can freeze slices; just ensure they’re wrapped tightly in plastic wrap and aluminum foil!
Can I Make This Cheesecake Without Sour Cream?
Yes, you can substitute sour cream with plain Greek yogurt as a healthier alternative. This will give the cheesecake a slightly tangy flavor, similar to sour cream. You can also use more heavy cream for a richer texture, but it may be a tad sweeter.
What If My Cheesecake Isn’t Setting?
If your cheesecake isn’t setting after refrigerating for the recommended time, it may need longer to chill. Try letting it sit overnight in the fridge. If it’s still soft after that, it could be due to undermixed filling – make sure the cream cheese is well blended and incorporated to avoid a runny texture next time!
