This cheesecake is a dreamy blend of creamy goodness with fresh summer berries and juicy peaches. It’s like a fruit party on a crust—yummy and colorful!
Making this cheesecake is a breeze! Just mix the ingredients, layer on those fruits, and chill it. Perfect for sunny days or when you need a sweet pick-me-up! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a deliciously crunchy crust. If you don’t have graham crackers, try digestive biscuits or vanilla wafers for a similar texture and taste.
Cream Cheese: The star of the cheesecake! Make sure it’s softened to room temperature for smooth mixing. For a lighter option, you can use a cream cheese substitute or Greek yogurt.
Sour Cream: This adds creaminess and tang. If unavailable, you can use plain yogurt instead. I often prefer Greek yogurt for a bit of extra protein!
Fresh Fruits: Feel free to swap in your favorite summer fruits! Raspberries, blackberries, or even diced mango work beautifully. Use fruits in season for the best flavor.
How Do You Get the Cheesecake to Set Just Right?
Getting the cheesecake to bake perfectly can be tricky. Here are some tips to ensure your cheesecake is creamy but set:
- Make sure to beat the cream cheese until it’s smooth, this helps avoid lumps in your filling.
- Don’t overmix after adding the eggs. Mix just until combined to keep the texture light.
- Let the cheesecake cool gradually in the oven after baking. This helps prevent cracking by reducing sudden temperature changes.
Lastly, chilling the cheesecake for several hours or overnight helps it firm up beautifully, making it easier to slice.
Creamy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
For the Fruit Topping:
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 ripe peaches, peeled and sliced
- 1 tbsp lemon juice
- 2 tbsp honey or maple syrup (optional, for glazing)
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes of prep time, plus around 1 hour to bake and then at least 4 hours to chill. For the best flavor, it’s recommended to refrigerate overnight if you can wait!
Step-by-Step Instructions:
1. Prepare the Crust:
First things first, preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan to prevent sticking. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is mixed well. Now, press this mixture firmly into the bottom of your springform pan to create a nice base. Bake it in the preheated oven for about 10 minutes, then take it out and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, take the softened cream cheese and beat it with a mixer until it’s super smooth and creamy. Gradually add the sugar and vanilla extract, beating until they’re well combined. Now, it’s time to add the eggs—one at a time! Beat on low speed after each addition, just until there are no visible streaks. Then, mix in the sour cream and heavy cream until everything is smooth and blended together.
3. Bake the Cheesecake:
Pour the cheesecake filling over your cooled crust and smooth it out with a spatula. Place it in the oven and bake for 50-60 minutes. The center should be almost set but still have a slight jiggle when you gently shake it.
4. Cool and Chill:
Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool down in there for about 1 hour. This helps prevent cracking! After that, take it out and refrigerate it for at least 4 hours (or overnight if you can resist!).
5. Prepare the Fruit Topping:
When you’re ready to serve, toss the sliced peaches with lemon juice in a bowl. Arrange the peaches, strawberries, blueberries, and raspberries beautifully on top of the chilled cheesecake. If you want, you can brush a little honey or maple syrup over the fruit for a lovely glaze.
6. Slice and Serve!
Now it’s time for the best part! Slice your creamy summer berry and peach cheesecake and enjoy chilled. It’s perfect for summer gatherings or just a sweet treat on a warm day!
FAQ for Creamy Summer Berry and Peach Cheesecake
Can I Use a Different Type of Crust?
Absolutely! If graham crackers aren’t your thing, try using crushed chocolate cookies, almond flour, or even a cookie crust made from Oreos for a different flavor profile. Just ensure to adjust the sugar and butter amounts accordingly!
How Can I Make This Cheesecake Gluten-Free?
For a gluten-free version, substitute the graham cracker crumbs with gluten-free graham crackers or ground almonds. Just make sure that all other ingredients are certified gluten-free to avoid any cross-contamination.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake can be made up to 2 days in advance and stored in the refrigerator. Just add the fruit topping right before serving for the freshest taste and appearance.
What’s the Best Way to Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. If you need to freeze it, wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months—just thaw it in the fridge overnight before serving!
