This Summer Berry and Peach Cheesecake is a chilled treat packed with sweet peaches and fresh berries. The creamy filling sits nicely on a buttery crust, making every bite a delight!
I love serving this cheesecake at sunny gatherings! It makes everyone smile, and you can even pretend the fruit makes it healthy! 😉 Just slice, serve, and enjoy the compliments!
Key Ingredients & Substitutions
Graham cracker crumbs: These are great for the crust, providing a crunchy texture. If you can’t find them or want a gluten-free option, use crushed nuts or gluten-free cookies instead.
Cream cheese: Look for full-fat cream cheese for a richer taste. If you’re watching calories, you can try light cream cheese, but it may affect the texture slightly.
Heavy cream: This is essential for a light and fluffy cheesecake. For a lower-fat option, you can substitute with whipped topping, but homemade whipped cream is best for flavor.
Mixed berries: Fresh berries like strawberries, blueberries, or even sliced kiwi can be used. If they’re out of season, frozen berries work, just thaw and drain excess liquid.
Peach: Fresh peaches give a lovely flavor. If they’re not available, you can use canned peaches, but ensure they’re in juice, not syrup, for less sweetness.
How Do You Get Perfectly Whipped Cream?
Whipping cream is a key technique that makes your cheesecake light. The key is to start with cold heavy cream. Undercool your bowl if needed by placing it in the fridge before whipping. Here’s how to get it right:
- Use a clean, dry mixing bowl and beaters for the best results.
- Start beating on low speed to combine, then increase to medium-high until stiff peaks form.
- Don’t overwhip—stop as soon as it holds its shape to avoid turning it into butter.
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 cream
For the Fruit Topping:
- 1 ½ cups mixed berries (blackberries, raspberries)
- 1 large peach, thinly sliced
- ¼ cup fruit syrup (or berry preserves) for drizzling
- Optional: whipped cream for decoration
- Optional: toasted almond slices for garnish
How Much Time Will You Need?
This scrumptious cheesecake requires about 20 minutes of prep time, plus a chilling time of at least 4 hours to set. So, while it’s quick to assemble, make sure you plan ahead to let it chill and become delightfully firm!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by grabbing a medium mixing bowl. In it, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix everything together well until the crumbs are evenly coated. Now, take a 9-inch springform pan and press the crumb mixture firmly into the bottom to create your crust. Once it’s tightly packed, pop it in the fridge to chill while you work on the filling.
2. Making the Cheesecake Filling:
In a large bowl, take your softened cream cheese and beat it using an electric mixer until it’s nice and smooth. Gradually add the powdered sugar and vanilla extract, mixing until everything is well combined and creamy.
3. Whipping the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. This means it should hold its shape when you lift the beater. Then, gently fold the whipped cream into the cream cheese mixture. Do this carefully to keep it light and airy!
4. Assembling the Cheesecake:
Now, take your chilled crust out of the fridge. Pour the cheesecake filling over the crust and spread it out evenly. If you like, you can fold in some of the mixed berries into the filling for extra flavor.
5. Chilling the Cheesecake:
Cover the springform pan tightly with plastic wrap and refrigerate it for at least 4 hours, or until the cheesecake is set. This step is crucial for a perfect slice!
6. Adding the Toppings:
Once your cheesecake is set and ready to go, carefully remove the sides of the springform pan. Now it’s time to beautify! Top the cheesecake with fresh peach slices, the remaining mixed berries, and drizzle everything with fruit syrup to make it extra delightful.
7. Decorating:
If you want an extra touch, add dollops of whipped cream around the edges of the cheesecake and sprinkle it with toasted almond slices for a lovely crunch.
8. Serve and Enjoy:
Your Summer Berry and Peach Cheesecake is now ready to wow your family and friends! Slice it up, serve it chilled, and enjoy every bite of this refreshing dessert!
Can I Use Different Types of Fruit for Toppings?
Absolutely! You can use any seasonal fruits you enjoy, such as strawberries, blueberries, or even mango. Just make sure to adjust the quantity based on the size of the fruit pieces to maintain balance on the cheesecake.
Can I Make This Cheesecake in Advance?
Yes, this cheesecake can be made up to 2 days in advance. Just make sure to store it covered in the refrigerator. Add the fresh fruit topping right before serving to keep it looking its best!
How to Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. If the fruit toppings begin to release moisture, you can remove them before storing and add fresh fruit when you’re ready to serve.
Can I Substitute Light Cream Cheese or a Non-Dairy Option?
Yes, you can use light cream cheese to reduce calories; however, the texture may be slightly less rich. For a non-dairy option, look for vegan cream cheese alternatives, which can work well and maintain a creamy consistency when whipped combined with non-dairy whipping cream.
