This Summer Berry and Peach Cheesecake is a fruity delight! With creamy cheesecake filling, fresh berries, and sweet peaches, it looks as good as it tastes.
I love how it brightens up any summer gathering. Plus, who can resist that colorful topping? It’s a show-stopper, and trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
Graham Crackers: These are essential for the crust’s flavor and texture. If you don’t have graham crackers, you can use digestive biscuits or even vanilla wafers as alternatives. For a gluten-free option, try almond or rice-based cookies.
Cream Cheese: This gives the cheesecake its rich and creamy texture. If you’re looking for a lighter option, consider using Neufchâtel cheese, which has less fat. For dairy-free, try a cream cheese alternative made from nuts or tofu.
Heavy Whipping Cream: This adds airiness to the filling and makes it light. You can substitute with coconut cream for a dairy-free version, or use whipped topping if you need a quicker option.
Fruits: While raspberries, blackberries, and peaches are perfect for summer, you can substitute with strawberries or blueberries if preferred. Feel free to use frozen fruit if fresh isn’t available, just thaw and drain excess water.
Almonds: Toasted almond slices add a nice crunch. Instead, you could try chopped pecans or walnuts. For nut allergies, skip this entirely or use pumpkin seeds for crunch.
How Do You Ensure a Perfectly Mixed Cheesecake Filling?
Getting the cheesecake filling just right is crucial for a smooth texture. Start by making sure the cream cheese is softened—this helps it blend well. Use an electric mixer to combine the cream cheese, powdered sugar, and vanilla until smooth.
- Whip the heavy cream in a separate bowl until stiff peaks form. This step incorporates air, making your cheesecake light and fluffy.
- When folding the whipped cream into the cheese mixture, use a gentle hand. This keeps the volume in the whipped cream, preventing your cheesecake from becoming dense.
A tip I find useful is to scrape the sides of the bowl while mixing to make sure everything is thoroughly combined. Enjoy making this luscious filling!
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
For The Cheesecake Filling:
- 8 oz cream cheese, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For The Fruit Topping:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 large peach, sliced
- 1/4 cup fruit syrup or coulis (optional)
For Garnishing:
- Whipped cream (store-bought or homemade)
- Toasted almond slices (for garnish)
How Much Time Will You Need?
This delightful cheesecake will take about 20 minutes of prep time, plus an additional 4 hours to chill and set in the fridge. If you can, let it sit overnight for the best results. So, keep this in mind when planning to enjoy your sweet treat!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, mix together the crushed graham crackers, melted butter, and sugar until everything is well combined. Take your mixture and press it firmly into the bottom of a 9-inch springform pan to form a nice crust. Once that’s done, pop the pan in the fridge for about 30 minutes to help the crust set.
2. Making the Cheesecake Filling:
Grab a large mixing bowl and use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the powdered sugar and vanilla extract while continuing to beat until it’s all mixed nicely.
3. Whipping the Cream:
In a separate bowl, whip the heavy cream until you see stiff peaks forming. Now, gently fold this fluffy whipped cream into the cream cheese mixture. Be careful here—not to deflate the whipped cream! We want it to stay nice and light.
4. Assembling the Cheesecake:
Pour the lovely cheesecake filling over the prepared crust in the springform pan. Spread it out evenly and smooth the top with a spatula. Cover it up and refrigerate for at least 4 hours or overnight until it’s nicely set.
5. Preparing the Topping:
Once your cheesecake has set, carefully remove it from the springform pan. Arrange the fresh raspberries, blackberries, and peach slices on top of the cheesecake beautifully.
6. Adding the Finishing Touches:
If you like, drizzle some fruit syrup or coulis over the berries for a touch of sweetness. Then, add dollops of whipped cream around the edges and sprinkle some toasted almond slices for an extra burst of flavor and texture!
7. Serving Your Cheesecake:
Slice your cheesecake, serve it chilled, and get ready to enjoy this refreshing summer treat with family and friends!
Can I Use Different Types of Fruit for the Topping?
Absolutely! You can use any fresh fruits you love, such as strawberries, blueberries, or cherries. Just remember to adjust the quantity according to what you choose, keeping the overall volume similar for the best presentation.
How Can I Make This Cheesecake Gluten-Free?
To make it gluten-free, simply substitute the regular graham crackers with gluten-free graham crackers or any similar gluten-free cookie. Ensure that your other ingredients, especially the powdered sugar, are also certified gluten-free.
Can I Freeze This Cheesecake?
Yes, you can freeze the cheesecake! After it’s set, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge. It will last for about 3 to 5 days. If you have added fresh fruit, it’s best to eat it within a couple of days for optimal freshness.
