This cheerful cheesecake features fresh summer berries and juicy peaches, all layered on a sweet, crumbly base. It’s the perfect treat for warm days!
Every bite brings a taste of sunshine. I love serving it chilled, and it’s always a crowd-pleaser at gatherings. Just watch out—everyone will want a slice! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a delicious crust. If you can’t find graham crackers, use crushed digestive biscuits or even oreos for a chocolatey twist. I love the original flavor, but oreos add a fun chocolate kick!
Cream Cheese: This gives the cheesecake its rich, creamy texture. If you’re looking for a lighter option, consider using Neufchâtel cheese instead, which has less fat but similar taste.
Heavy Whipping Cream: This is whipped to give the cheesecake its airy texture. For a lighter variation, you can use whipped coconut cream if you’re dairy-free. It adds a subtle coconut flavor which is lovely!
Mixed Berries: I love using fresh in-season berries for flavor. If they’re not available, frozen can work just fine. Just be sure to thaw and drain them before cooking to avoid excess moisture.
How Do I Make the Perfect Berry Swirl?
The berry swirl adds freshness and a pop of color. Start by cooking the berries gently to release their juices, and don’t skip the straining step if you dislike seeds. Stir continuously to avoid burning, and keep it simmering until it thickens; this will enhance the flavor!
- Mix berries, sugar, and lemon juice in a saucepan over medium heat.
- Cook and stir until the mixture thickens, about 5-7 minutes.
- Strain the mixture to remove seeds for a smooth sauce, if desired.
Remember, the swirl should be gentle—they should still be visible, not completely mixed in. A skewer works great for this, letting you create beautiful patterns on the top.
Easy Summer Berry and Peach Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
For the Fruit Swirl:
- 1/2 cup mixed berries (raspberries, blackberries, or blueberries)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For Topping/Garnish:
- Fresh peach slices (about 1-2 peaches)
- Fresh raspberries and blackberries (1/2 cup each)
- Whipped cream for piping
- Additional berry sauce, reserved from swirl
- Crumpled graham crackers for sprinkling
Time Needed:
This cheesecake requires about 30 minutes of active preparation time and at least 4 hours to chill in the refrigerator. I recommend making it the day before to allow it to set properly and really enhance the flavors!
Instructions:
1. Prepare the Crust:
Start by combining graham cracker crumbs, sugar, and melted butter in a bowl. Mix until all crumbs are evenly moistened. Press this mixture firmly and evenly onto the bottom of an 8- or 9-inch springform pan. Refrigerate the crust while you prepare the filling.
2. Make the Berry Sauce for Swirl:
In a small saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the berries break down and the sauce thickens slightly (about 5-7 minutes). Remove from heat and strain through a fine sieve to remove seeds if you like. Let it cool.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add in the powdered sugar and vanilla extract, mixing until everything is well blended.
4. Whip the Cream:
In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until fully combined. This will give your cheesecake its delightful light texture!
5. Assemble the Cheesecake:
Pour half of the cheesecake filling over the chilled crust and smooth it out. Spoon half of the berry sauce over this filling and gently swirl it through using a knife or skewer for a lovely marbled effect.
6. Add Remaining Filling:
Spread the remaining cheesecake filling on top, then spoon and swirl the leftover berry sauce onto this layer as well, creating the desired swirl pattern.
7. Chill to Set:
Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight. This helps firm up the cheesecake and meld the flavors beautifully.
8. Decorate and Serve:
Once the cheesecake has set, carefully remove it from the springform pan and place it on a serving plate. Pipe small dollops of whipped cream around the top edge, and garnish with fresh peach slices, raspberries, and blackberries. You can also sprinkle with crumbled graham crackers for an extra crunch!
9. Drizzle with Berry Sauce:
If you have any berry sauce left, drizzle it over the top right before serving. Keep it refrigerated until it’s time to enjoy!
Enjoy this refreshing, creamy cheesecake that’s bursting with delightful summer fruit flavors!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, you can use crushed digestive biscuits, oreos, or even a nut-based crust for a gluten-free option. Just make sure to adjust the butter quantity accordingly if the substitute requires more binding.
How Do I Make This Cheesecake Lighter?
To lighten this cheesecake, you can use low-fat cream cheese or Neufchâtel cheese instead of regular cream cheese. You can also reduce the amount of sugar or use a sugar substitute to cut calories without sacrificing taste.
Can I Make This Cheesecake in Advance?
Yes! This cheesecake is perfect for making ahead of time. It can be prepared a day or two in advance; just ensure it’s well-covered in the fridge to maintain its freshness!
How Should Leftovers Be Stored?
Store any leftovers covered in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze slices; just make sure to wrap them tightly to prevent freezer burn. Thaw in the fridge when ready to enjoy!
