This Summer Berry and Peach Cheesecake is a fruity delight that brings sunshine to your table! With a creamy filling and a buttery crust, it’s both refreshing and satisfying.
Each bite is bursting with sweet peaches and juicy berries—perfect for summer gatherings. I love serving it chilled on hot days; it’s like a slice of summer bliss! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a great base for the crust. If you can’t find them, crushed Digestive biscuits or vanilla wafer cookies work well too. I personally love using honey-flavored graham crackers for that extra hint of sweetness!
Cream Cheese: You’ll need softened cream cheese for the filling. If you’re looking for a lighter option, Neufchâtel is a good substitute. Some people also use mascarpone for a creamier texture.
Heavy Whipping Cream: This adds fluffiness to the cheesecake. If you’re in a pinch, you can use cool whip, but it may change the texture. I always opt for real heavy cream for the best results.
Fruits: Blackberries and raspberries are lovely, but you can substitute the fruits based on what’s in season. Strawberries or blueberries can be great alternatives. I often mix and match according to my mood!
How Do I Make Sure My Cheesecake Fills Perfectly Without Deflating the Cream?
Folding whipped cream into your cheesecake mixture is key but can be tricky. Here’s how to do it right:
- First, make sure your whipped cream has stiff peaks—this is crucial for stability.
- Using a spatula, gently scoop a small amount of the cream cheese mixture and place it on top of the whipped cream. This lightens the mixture.
- Next, gently fold from the bottom up, rotating the bowl as you go. Don’t stir! Keep folding until just combined, as over-mixing can deflate your whipped cream.
Taking your time with this step helps keep your cheesecake light and airy!
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For The Fruits:
- 1 cup blackberries
- 1 cup raspberries
- 1 medium peach, sliced
For The Toppings:
- Whipped cream (for decoration)
- Extra berries and peach slices (for garnish)
- Optional: fruit sauce (such as raspberry or blackberry sauce)
How Much Time Will You Need?
This delightful cheesecake takes about 30 minutes to prepare, plus at least 4 hours to chill in the fridge. For the best results, you might want to let it set overnight. It’s worth the wait for a creamy, fruity dessert!
Step-by-Step Instructions:
1. Preparing the Crust:
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Use a spoon or fork to stir everything together until well combined. Then, press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s even all around. Set the crust aside for now!
2. Making the Cheesecake Filling:
In a large bowl, add the softened cream cheese. Using an electric mixer, beat it until it’s smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until everything is well blended and there are no lumps left.
3. Whipping the Cream:
In another bowl, whip the heavy cream until stiff peaks form. This means it should hold its shape when you lift the beaters out of the cream. Now, carefully fold the whipped cream into the cream cheese mixture. Do this gently so the whipped cream doesn’t deflate, keeping the mixture nice and light.
4. Assembling the Cheesecake:
Take half of your cheesecake mixture and pour it over the crust, spreading it out evenly. Next, arrange half of the blackberries, raspberries, and peach slices on top of the filling. Pour the rest of the cheesecake mixture over the fruit, smoothing it out. Finally, top it off with the remaining berries and peach slices for a beautiful finish!
5. Chilling the Cheesecake:
Cover the cheesecake with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours or, even better, overnight so it can set properly and firm up.
6. Serving the Cheesecake:
When you’re ready to serve, carefully remove the sides of the springform pan. Decorate the top with whipped cream, adding extra berries and peach slices for that delightful look. If you want a fruity kick, drizzle some sauce on top too!
7. Enjoy!
Now it’s time to enjoy your delicious Summer Berry and Peach Cheesecake! Perfect for summer gatherings or just a sweet treat for yourself. Yum!
Can I Use Different Types of Fruit in This Cheesecake?
Absolutely! You can swap the blackberries and raspberries for any other berries you love, such as blueberries or strawberries. Just make sure to keep the total amount of fruit the same for balance in flavor and texture.
How to Store Leftover Cheesecake?
Store leftover cheesecake in the refrigerator in an airtight container for up to 3-4 days. If you want to keep it longer, you can freeze individual slices by wrapping them tightly in plastic wrap and then in aluminum foil. Thaw in the fridge overnight before serving!
Can I Make This Cheesecake Gluten-Free?
Yes! Simply use gluten-free graham cracker crumbs or a gluten-free cookie option to make the crust. Check labels on the cream cheese and toppings to ensure they are also gluten-free.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can use whipped coconut cream or a dairy-free whipped topping. For a lower-calorie option, Greek yogurt can work too, but it won’t have quite the same lightness and creaminess as heavy cream.
