This cheesecake features fresh summer berries and juicy peaches on a creamy base, all sitting on a tasty graham cracker crust. Perfect for warm days and gatherings!
Who can resist a dessert that looks as good as it tastes? I like to serve it cold, just like summer should be—refreshing and sweet. It’s a slice of sunshine on a plate! ☀️
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are perfect for creating a sweet and crunchy crust. If you can’t find them, you can substitute with crushed digestive biscuits or even vanilla wafer cookies for a different flavor!
Cream Cheese: It gives the cheesecake its rich and creamy texture. If you’re looking for a lighter option, consider using low-fat cream cheese or even Greek yogurt for a tangy twist.
Heavy Cream: This is what makes the filling light and fluffy. You can substitute with a whipped topping if you’re looking for a shortcut, but the texture may vary slightly.
Fresh Berries: I love using a mix of berries, but you can adjust based on what’s in season or available. Frozen berries can work in a pinch too; just make sure to thaw and drain them first!
Peach: Fresh peaches add extra sweetness and flavor. If they’re not in season, feel free to use canned peaches (in juice, not syrup) or skip them altogether.
How Do You Achieve a Creamy Cheesecake Filling?
The key to a smooth cheesecake filling is to beat the cream cheese first until it’s soft and creamy. Then add the sugar, mixing well to avoid lumps. Here’s how to do it:
- Use room temperature cream cheese; it’s much easier to beat smooth.
- Combine the ingredients in stages. Mix in the vanilla and lemon juice only after the cream cheese and sugar are well combined.
- When adding whipped cream, fold it in gently with a spatula rather than beating, to keep the mixture airy.
Remember, patience is key when assembling this dessert—it’ll pay off with a velvety texture that everyone will love!
Easy Summer Berry and Peach Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup heavy cream, whipped
- 1 tbsp lemon juice
- 1 cup mixed summer berries (raspberries, blackberries)
- 1 ripe peach, sliced thinly (plus extra slices for garnish)
For Topping and Decoration:
- 1 cup mixed fresh summer berries
- Additional peach slices
- Whipped cream (for piping)
- Berry sauce (made by simmering berries with a little sugar, then strained, or store-bought berry sauce)
- Crushed graham crackers for garnish
Time Needed:
Total time for this cheesecake is about 15 minutes of active prep time, plus a chilling time of at least 4 hours (or overnight) in the refrigerator for a perfectly set dessert. It’s simple to make, and the hardest part is waiting for it to chill!
Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir with a fork until the crumbs are evenly coated with butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Pop it into the refrigerator to chill while you make the filling.
2. Make the Filling:
In a large mixing bowl, use a hand mixer or a whisk to beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the vanilla extract and lemon juice, and continue to beat until everything is well combined.
3. Add Whipped Cream:
Gently fold in the whipped heavy cream into the cream cheese mixture. Be careful—mix gently to keep it light and fluffy; you want a smooth texture!
4. Incorporate Fruit:
Add the sliced fresh peach and mixed summer berries to the mixture. Fold them in gently to distribute them evenly throughout the cheesecake batter.
5. Assemble the Cheesecake:
Pour the rich filling over the chilled graham cracker crust in the springform pan. Use a spatula to smooth the top for a nice finished look.
6. Chill and Set:
Cover the cheesecake with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, but for the best results, let it sit overnight to fully set.
7. Decorate:
Before serving, take the cheesecake out of the fridge. Top it with whipped cream swirls, a sprinkle of fresh summer berries, and peach slices for a beautiful and inviting presentation. Drizzle berry sauce over the top and around the sides for added flair, then sprinkle some crushed graham crackers on top for a delightful crunch?
8. Serve:
Carefully release the sides of the springform pan to reveal your delicious cheesecake. Slice it into pieces and serve chilled for a refreshing summer treat that everyone will love!
Enjoy this bright, creamy, and fruity summer cheesecake with family and friends. It’s a perfect way to celebrate summer flavors!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use Different Fruits in This Cheesecake?
Absolutely! Feel free to swap the mixed berries and peaches with other seasonal fruits like strawberries, blueberries, or even mangoes. Just make sure they complement the sweetness of the cheesecake.
How Do I Store Leftovers?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3 days. To keep it fresh, cover the top with plastic wrap or foil to prevent it from drying out.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply use gluten-free graham cracker crumbs or crushed nuts for the crust. Ensure that all other ingredients, especially the berry sauce, are also gluten-free to keep the dessert suitable for those with gluten sensitivities.
What Should I Do If the Cheesecake Doesn’t Set Firmly?
If your cheesecake hasn’t set as expected after chilling, it might need more time in the refrigerator. If you’re in a hurry, you can also pop it in the freezer for 30 minutes to firm it up a bit before serving. Just watch it closely to avoid freezing!
