This Summer Berry and Peach Cheesecake is a fruity delight! It’s creamy, light, and bursting with fresh flavors from berries and juicy peaches. Perfect for hot days!
I love how the colors pop, making it a beautiful dessert for parties! 🍑🍓 Just mix, chill, and enjoy every refreshing bite. It tastes like summer on a plate!
Ingredients & Substitutions
Graham cracker crumbs: These form the crust base. If you can’t find them, try using digestive biscuits or crushed vanilla wafers. Both will give a similar taste and texture!
Unsalted butter: This adds richness to the crust. If you’re looking for a dairy-free option, use coconut oil or a non-dairy butter substitute. Both work well for binding.
Cream cheese: This is essential for a creamy filling. If you’re looking for a lighter option, try using ricotta cheese. It’s less dense but still creamy!
Heavy cream: Whipped heavy cream makes the cheesecake light and fluffy. For a lighter alternative, you can use whipped coconut cream or Greek yogurt, but texture will change slightly.
Sour cream: It enhances the cheesecake’s tangy flavor. You can swap it out with Greek yogurt if you want a healthier option without sacrificing too much taste.
What’s the Best Way to Ensure Your Cheesecake Fills Perfectly?
Making a smooth cheesecake filling is key to a great texture. First, soften your cream cheese thoroughly to avoid lumps. A hand mixer works best to blend in sugar and vanilla uniformly.
- Whip heavy cream separately until you see stiff peaks—it should hold its shape well.
- Gently fold the whipped cream into your cream cheese mixture. This keeps it light and airy. Avoid over-mixing!
- Finally, incorporate the sour cream gently until just blended for that creamy finish.
Taking your time during this step will make your cheesecake light and delicious! Remember to chill it well; overnight is best for setting up the flavors nicely.
How to Make Summer Berry and Peach Cheesecake?
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup sour cream
For The Toppings:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup fresh peach slices
- 1/4 cup peach or berry sauce (store-bought or homemade)
- 1/2 cup whipped cream (for decoration)
- 1/4 cup toasted almond flakes (for garnish)
How Much Time Will You Need?
This delicious cheesecake requires about 20 minutes to prepare plus a chilling time of at least 4 hours, with overnight being even better. This means you can enjoy a treat that’s oh-so-easy to whip up and perfect for warm days!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix everything together until it’s well blended and looks like wet sand. Then, press this mixture firmly into the bottom of a 9-inch springform pan to form your crust. Once it’s nicely pressed in, pop it in the oven and bake for about 10 minutes. After baking, take it out and let it cool completely.
2. Making the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the sugar using a hand mixer until it’s smooth and creamy. Add in the vanilla extract and stir until combined. In another bowl, whip the heavy cream until it reaches stiff peaks. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. Finally, fold in the sour cream until everything is incorporated. You’re creating a deliciously creamy filling!
3. Assembling the Cheesecake:
Pour your cheesecake filling over the cooled crust, and use a spatula to smooth out the top. Now, it’s time for the fridge! Cover the cheesecake and refrigerate it for at least 4 hours, but if you can, leave it overnight for the best results. This will ensure it sets properly and is easy to slice.
4. Adding the Toppings:
After your cheesecake is well-set, it’s time to decorate! Gently place the fresh raspberries, blackberries, and peach slices on top of the cheesecake. Drizzle the peach or berry sauce over the fruits to add a lovely shine and extra flavor.
5. Decorating and Serving:
For a special touch, pipe some whipped cream around the edge of the cheesecake and sprinkle toasted almond flakes over the top. Now, slice it up and serve it chilled. Enjoy every delicious bite of your Summer Berry and Peach Cheesecake!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham cracker crust, you can substitute it with crushed cookies like Oreos or digestive biscuits, or even a nut-based crust using almonds or pecans for a gluten-free option. Just make sure to adjust the butter and sugar ratios accordingly!
What If I Don’t Have Sour Cream?
No worries! You can substitute sour cream with Greek yogurt, which will give a similar tangy flavor and creamy texture. Alternatively, a mixture of cream cheese and a splash of lemon juice can work well too!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap individual slices in plastic wrap and place them in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving.
Can I Use Frozen Fruit for Topping?
Yes, frozen fruit can be used, but it’s best to thaw them beforehand and drain excess moisture to avoid making the cheesecake watery. Just add them as a topping once they’re thawed and patted dry!
