This summer berry and peach cheesecake is a fruity delight! With fresh berries and juicy peaches, it’s sweet, creamy, and perfect for a warm day.
I can’t help but feel all the summer vibes when I make this! It’s a breeze to whip up, and it always brings smiles. Plus, who can resist those beautiful colors on a plate? 🌞
Key Ingredients & Substitutions
Graham cracker crumbs: These are essential for a crunchy crust. If you can’t find them, crushed cookies like Digestives or Oreos could work. Just adjust the sugar depending on the sweetness of the cookies.
Heavy whipping cream: This is what makes the cheesecake filling light and fluffy. If you want a lighter option, you can use whipped topping or even Greek yogurt for a slightly different texture and flavor.
Fresh fruits: Raspberries, blackberries, and peaches add vibrant color and taste. If they’re out of season, swap with frozen ones (thawed) or use strawberries and blueberries. Canned peaches could work too, but make sure they’re well-drained.
Chopped almonds or nuts: These add a nice crunch. Feel free to replace almonds with walnuts, pecans, or even leave them out if you’re nut-sensitive.
How Do I Achieve the Perfect Creamy Cheesecake Filling?
The cheesecake filling is key to a great summer dessert, so here’s how to get it just right:
- Begin with softened cream cheese for a smooth mix. Let it sit at room temperature before mixing, about 30 minutes.
- Add the powdered sugar gradually. This prevents lumps and ensures an even sweetness.
- Whip the heavy cream until stiff peaks form — it should hold its shape when you pull the beaters out. This step is crucial for that light texture.
- Fold the whipped cream gently into the cream cheese mixture. Use a spatula and don’t overmix; this keeps the filling airy.
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
For The Toppings:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup fresh peaches, sliced
- ½ cup berry sauce (optional, for drizzling)
- ½ cup whipped cream (for decorating)
- ¼ cup chopped almonds or nuts (optional, for garnish)
How Much Time Will You Need?
This delicious cheesecake takes about 25 minutes of prep time. You will need to chill it in the refrigerator for at least 4 hours. For the best flavor and texture, I recommend making it the night before and letting it sit overnight!
Step-by-Step Instructions:
1. Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix everything together until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form a nice, even layer. Set it aside in the refrigerator to chill while you make the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, start by beating the softened cream cheese until it’s smooth and creamy. Then, gradually add the powdered sugar and vanilla extract, mixing until everything is well combined. In a separate bowl, whip the heavy cream until stiff peaks form—this makes it super fluffy! Gently fold the whipped cream into the cream cheese mixture until it’s fully incorporated and creamy.
3. Assemble the Cheesecake:
Pour the cheesecake filling over your prepared crust, using a spatula to smooth the top. Now, it’s time to chill! Cover the springform pan and place it in the refrigerator for at least 4 hours, or even better, overnight until it’s firm and delicious.
4. Add the Toppings:
Once the cheesecake is set, you can get creative with the toppings! Arrange the fresh raspberries, blackberries, and peach slices on top as you like. If you want to add some extra flair, drizzle with berry sauce and place dollops of whipped cream around the edges. Finish it off by sprinkling chopped almonds or nuts for a nice crunch.
5. Serve:
Carefully remove the cheesecake from the springform pan and transfer it to your serving plate. Slice it up and serve chilled to savor those refreshing summer flavors! Enjoy every bite of your creamy Summer Berry and Peach Cheesecake!
Can I Use Different Types of Nuts for the Garnish?
Absolutely! If you’re not a fan of almonds, you can substitute with walnuts, pecans, or even crushed pistachios for a different flavor and texture. Just make sure to toast them lightly to enhance their natural oils and flavor before sprinkling on top!
How Can I Make This Cheesecake Gluten-Free?
To make this cheesecake gluten-free, simply use gluten-free graham cracker crumbs for the crust. Many brands offer gluten-free options, or you can crush gluten-free cookies if you prefer. Just ensure your other ingredients are also certified gluten-free!
How to Store Leftover Cheesecake?
Store any leftovers in the fridge in an airtight container for up to 5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then in foil for up to 2 months. Thaw in the refrigerator overnight before serving!
Can I Use Frozen Fruits for Topping?
Yes, you can use frozen fruits, but it’s best to thaw and drain them first to avoid excess moisture on the cheesecake. They can also be lightly sugared to enhance their flavor. Just be aware that frozen fruits might not have the same structural integrity as fresh ones, but they will still taste delicious!
