This Easy Summer Berry and Peach Cheesecake is a refreshing treat filled with juicy fruits. It’s creamy, sweet, and has a crunchy crust that will have everyone smiling.
Trust me, you won’t want to share this one! With peaches and berries, it’s like summer on a plate. I love serving it at picnics—it’s always a hit!
Key Ingredients & Substitutions
Graham cracker crumbs: These create a sweet, crunchy crust. If you don’t have graham crackers, you can substitute with digestive biscuits or crushed vanilla wafers for a different flavor profile.
Cream cheese: The base for this cheesecake. If you’re after a lighter version, consider using Neufchâtel cheese, which has less fat but maintains a creamy texture.
Sour cream: This adds richness and a slight tang. For a non-dairy option, you could use plain vegan yogurt or coconut cream.
Fresh peaches and mixed berries: Using seasonal fruits makes this cheesecake shine! Instead of peaches, ripe mango or even bananas could work if you prefer. Frozen fruits can also be used, but make sure to thaw and drain excess water before topping.
What’s the Best Way to Avoid Cracks in My Cheesecake?
Cracking is a common issue with cheesecakes, but there are a few tricks to help you achieve a smooth surface.
- Make sure all ingredients are at room temperature before mixing. This helps to create a smooth batter.
- Don’t overmix. Once you add the eggs, mix just until combined to avoid adding too much air.
- Bake at a lower temperature. If your oven runs hot, using a water bath can help and stabilize the heat. Just place your springform pan in a larger pan filled with a bit of water.
- Leave the cheesecake in the oven with the door ajar after baking. This cooling step prevents sudden temperature changes, which can cause cracks.
Implement these tips for a beautifully set cheesecake that looks as good as it tastes!
Easy Summer Berry and Peach Cheesecake
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
For the topping:
- 1 cup fresh peaches, diced
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- Optional: mint leaves for garnish
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes to prepare and 1 hour to bake. After that, it needs at least 4 hours in the fridge to set. So, plan for about 5 hours in total (including chill time) before you can enjoy this delightful dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). Next, take a medium bowl and mix together the graham cracker crumbs, sugar, and melted butter. Once combined, press this mixture firmly into the bottom of a 9-inch springform pan to create a nice, even crust. Bake it in the oven for about 8-10 minutes until it’s set, then remove it and let it cool down.
2. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the sugar and vanilla extract while mixing well. Then, add the eggs one at a time, making sure to beat well after each one. Finally, stir in the sour cream until the mixture is nice and smooth.
3. Bake the Cheesecake:
Carefully pour the cheesecake filling over the cooled crust. Smooth the top with a spatula to make it even. Now it’s time to bake! Place it in the oven and bake for 50-60 minutes. The center should be slightly jiggly when you gently shake the pan. Once finished, turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to help prevent cracks.
4. Cool and Chill:
After the hour is up, take the cheesecake out of the oven and let it cool to room temperature. Once cooled, cover it and refrigerate for at least 4 hours (or overnight if you can wait!).
5. Prepare the Topping:
While the cheesecake is chilling, you can prepare the fresh fruit topping. In a bowl, toss together the diced peaches and mixed berries with the sugar and lemon juice. Let this mixture sit for about 10-15 minutes to allow the fruits to release their juices and become extra delicious.
6. Assemble and Serve:
Once the cheesecake is fully chilled, it’s time to add the topping! Spoon the berry and peach mixture evenly over the chilled cheesecake. If you want to make it extra pretty, garnish with fresh mint leaves. Now it’s ready to slice and serve. Enjoy your refreshing, tasty summer cheesecake!
Frequently Asked Questions (FAQ)
Can I Use Different Fruits for the Topping?
Absolutely! You can use any combination of fresh fruits you like. Other great options include cherries, kiwi, or even citrus slices. Just remember to adjust the sugar based on the sweetness of the fruits you choose!
Is It Possible to Make This Cheesecake Gluten-Free?
Yes! Simply substitute the graham cracker crumbs with gluten-free graham crackers or almond flour. Make sure to check that all other ingredients are gluten-free as well.
Can I Make This Cheesecake a Day in Advance?
Definitely! In fact, making it a day in advance can enhance the flavors as they have time to meld together. Just keep it covered in the fridge until you’re ready to serve!
How Should I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If needed, you can freeze it for longer storage—just wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge before serving again.
