This Easy Summer Berry and Peach Cheesecake is a fruity delight! With creamy cheese, sweet peaches, and fresh berries, it’s perfect for warm days and looks beautiful on any table.
Honestly, who can resist the combination of peaches and berries? It’s almost like summer on a plate! ☀️ I love serving this cheesecake cold after a picnic—it’s a real crowd-pleaser!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a delicious crust, but you can substitute with crushed digestive biscuits, Vanilla Wafers, or even gluten-free crackers if needed.
Cream Cheese: It gives the cheesecake its creamy texture. If you’re looking for a lighter option, try Neufchâtel cheese or Greek yogurt instead.
Fresh Peaches and Berries: Use what’s in season! If you can’t find fresh fruit, frozen berries work too, just make sure to thaw and drain them well before using.
Sour Cream: It adds tanginess to the filling. You could also use Greek yogurt for a healthier twist or even make it dairy-free using coconut yogurt.
How Do I Prevent Cracking in My Cheesecake?
Cracking can be frustrating, but there are a few simple steps you can take for a smooth finish.
- Mix your batter gently and avoid overbeating, which adds too much air.
- Bake at a low temperature, and leave the cheesecake in the oven off with the door ajar for one hour to cool gradually.
- Consider a water bath by placing the springform pan in a larger pan filled with hot water to maintain moisture.
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Fruit Topping:
- 1 cup fresh peaches, thinly sliced
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tbsp apricot jam or honey (optional, for glaze)
How Much Time Will You Need?
This cheesecake recipe requires about 30 minutes of prep time, plus 45-50 minutes of baking time. After baking, you’ll need to let it cool for about 1 hour in the oven, followed by at least 4 hours (or overnight) in the fridge to set. So in total, give yourself about 5 hours or more, including cooling and chilling!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan to make it easy to remove the cheesecake later. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to create a nice crust layer. Bake it in the oven for about 8-10 minutes, then take it out and let it cool completely.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add in the granulated sugar, beating until well mixed. Next, add the eggs one at a time while continuing to beat the mixture well after each addition. Stir in the vanilla extract and sour cream, blending until everything is smooth and totally combined.
3. Assemble and Bake:
Pour the cheesecake filling over the cooled crust. Spread it evenly using a spatula. Now, pop it in the oven and bake it for 45-50 minutes. You want the center to be set but still have a little jiggle to it. When it’s done, turn off the oven and leave the cheesecake inside with the door slightly cracked for about 1 hour. This will help prevent cracks on the surface!
4. Cool and Chill:
After the hour is up, take the cheesecake out of the oven and let it cool completely at room temperature. Once it has cooled down, cover it with plastic wrap and refrigerate for at least 4 hours, but overnight is even better for that perfect texture.
5. Add the Fresh Toppings:
Once you’re ready to serve, take the cheesecake out of the fridge. Arrange your beautifully sliced peaches and mixed berries on top, making it colorful and inviting. If you like, warm up the apricot jam or honey in a small saucepan and brush it gently over the fruit for a lovely shiny glaze.
6. Serve and Enjoy:
Slice your cheesecake and serve chilled. Enjoy the refreshing taste of your summer berry and peach cheesecake with friends and family!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! Feel free to substitute the peaches and berries with any seasonal fruits you like, such as cherries, plums, or even mangoes. Just ensure they are fresh and ripe for the best flavor.
How Do I Store Leftover Cheesecake?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3-4 days. If you’d like to freeze it, wrap individual slices tightly in plastic wrap and place them in a zip-top freezer bag for up to 3 months.
Can I Make This Cheesecake Dairy-Free?
Yes! You can substitute the cream cheese with a dairy-free cream cheese alternative and use coconut yogurt instead of sour cream. Just make sure the other ingredients, like the crust, are also dairy-free.
How Do I Prevent My Cheesecake from Cracking?
To help prevent cracking, mix your filling gently and avoid overbeating. Baking at a lower temperature and allowing the cheesecake to cool slowly in the oven (with the door ajar) after baking can also help keep it smooth and crack-free.
