This cheesecake is a fruity fun treat with fresh summer berries and sweet peaches. Its creamy filling sits on a buttery crust that’s super easy to make!
Honestly, I can’t get enough of those juicy berries blended with peaches. Perfect for summer gatherings—or just a cozy night in with a slice. 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a lovely, crunchy crust. If you’re dairy-free, try using crushed gluten-free cookies or even nuts for a different flavor.
Cream Cheese: This gives the cheesecake its creamy texture. You could use plant-based cream cheese for a dairy-free option, but the flavor may vary. Add a little more sugar if needed!
Mixed Berries: Fresh berries like raspberries, blackberries, and strawberries are perfect. Frozen berries can work too; just thaw and drain excess liquid. If berries are out of season, substitute with canned fruit or peaches for a delicious twist.
Sour Cream: This adds tanginess. Greek yogurt is a solid substitute, providing a similar taste and texture but with a little extra protein.
How Do You Create a Perfect Cheesecake Filling?
Getting the filling just right is key to a smooth, creamy cheesecake. Here’s how to do it:
- First, ensure your cream cheese is soft by letting it sit at room temperature for about 30 minutes. This helps it blend easily.
- When mixing, beat the cream cheese with sugar and vanilla until smooth. Avoid over-mixing once you add the eggs to prevent cracks during baking.
- Gently fold in the berry puree and other berries for swirls. This adds color and flavor!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 large eggs
- 1 cup mixed berries (blackberries, raspberries, and/or strawberries), plus extra for swirling and topping
- 1 teaspoon lemon juice
For the Toppings:
- Fresh peach slices (about 1 peach)
- Additional mixed berries (blackberries, raspberries)
- Whipped cream for piping
- Berry sauce or puree (from blended berries)
- Crushed graham crackers or cookie crumbs (optional, for garnish)
How Much Time Will You Need?
This recipe includes about 20 minutes of preparation time, along with an additional 60 minutes for baking. After that, you’ll need to let the cheesecake cool and then chill it in the fridge for at least 4 hours, or ideally overnight. Total time is about 5-6 hours, but most of that is passive time while it cools and sets!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are thoroughly moistened. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form your crust. Bake it for about 8-10 minutes, then take it out and let it cool.
2. Make the Berry Puree:
In a small bowl, mix 1 cup of your chosen mixed berries with lemon juice. Lightly mash or blend them until they form a lovely sauce. Set this berry puree aside for later.
3. Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract using an electric mixer until everything is smooth and creamy. Add the sour cream and mix again. Then, add the eggs one at a time, mixing gently just until incorporated—try not to over mix here!
4. Add Berries and Swirl:
Now, carefully fold about half of the berry puree into the cheesecake mixture to create pretty swirls. If you like, you can also fold in the whole mixed berries for texture.
5. Bake the Cheesecake:
Pour the creamy filling over your cooled crust and smooth it out. Add dollops of the remaining berry puree on top, and use a knife to create swirls for decoration. Bake at 325°F (160°C) for 50-60 minutes, until the edges look set but the center is still slightly jiggly.
6. Cool and Chill:
Take the cheesecake out of the oven and let it cool at room temperature. Once cooled, cover it and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
7. Decorate and Serve:
When you’re ready to serve, pipe whipped cream around the edges of the cheesecake. Top it with fresh peach slices and extra berries. Drizzle some more berry sauce over the top and, if you like, sprinkle crushed graham crackers for a lovely finishing touch.
8. Enjoy:
Slice it up and serve chilled to enjoy a refreshing, fruity dessert perfect for summer! This cheesecake is a delightful mix of creamy, tangy layers with juicy berries and peaches in every bite!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use Different Types of Berries?
Absolutely! Feel free to mix and match your favorite berries. Blueberries and cherries work great too! Just ensure they are fresh or properly thawed if using frozen.
How Do I Store Leftover Cheesecake?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing it! Just wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag, where they’ll last for about 2-3 months.
Can I Make This Cheesecake Gluten-Free?
Yes! Substitute the graham cracker crust with gluten-free graham crackers or almond flour for a delicious gluten-free version. Ensure any additional toppings or sauces you use are also gluten-free.
What Should I Do If My Cheesecake Cracks?
Cracks can happen! To minimize this, make sure you’re not over-mixing your filling, and consider using a water bath while baking. If cracks happen, don’t worry—top it with whipped cream and fresh fruits to cover them up!
