This Summer Berry and Peach Cheesecake is a fruity delight! With creamy cheesecake and a buttery crust, it’s topped with fresh berries and juicy peaches for a burst of flavor.
I can’t resist those colorful toppings! Every bite feels like summer, and it’s the perfect treat for a hot day. Serve it cold, and watch it disappear from the table. 🍑🍓
Key Ingredients & Substitutions
Graham Crackers: I love using graham crackers for the crust because they add a lovely sweetness. If you want a gluten-free option, consider using crushed gluten-free cookies or even almond flour mixed with some sugar and butter.
Cream Cheese: Make sure it’s softened for easy mixing! If you’re looking for a lighter version, you can use Neufchâtel cheese instead, which has less fat but the same great creamy taste.
Heavy Whipping Cream: This ingredient gives the cheesecake its light, airy texture. If you’re cutting back on dairy, you can substitute with coconut cream for a non-dairy option, adding a slight coconut flavor.
Fresh Peaches: Fresh is best for flavor, but if they’re out of season, frozen peaches can work in a pinch! Just make sure to thaw and drain excess moisture before using.
How Do You Achieve the Perfect Texture When Folding?
Folding whipped cream into the cream cheese mixture is crucial for a fluffy cheesecake. It’s all about being gentle! Start by adding a little whipped cream into the cream cheese to lighten it first.
- Use a rubber spatula to scoop from the bottom and fold over the top.
- Keep turning the bowl as you fold to combine evenly.
- Take your time and be gentle; this keeps the mixture light and airy!
Doing this correctly will ensure your cheesecake is creamy yet fluffy, which makes a big difference in the final result!
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 sugar
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For The Toppings:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 2 fresh peaches, sliced
- 1/2 cup blackberry or raspberry sauce (store-bought or homemade)
- Whipped cream (for decoration)
- Toasted almond slices (for garnish)
How Much Time Will You Need?
This delicious cheesecake takes about 30 minutes of prep time, plus at least 4 hours (or overnight) to chill in the refrigerator. So, get ready for some tasty assembly, and then you can relax while it sets!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by mixing the graham cracker crumbs, melted butter, and sugar in a medium bowl until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create your crust. After that, pop the crust in the fridge to chill while you work on the filling.
2. Making the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and powdered sugar together until it’s smooth and creamy. This should take a few minutes. Then, stir in the vanilla extract until it’s blended nicely.
3. Whipping the Cream:
In another bowl, whip the heavy cream until stiff peaks form. This means when you lift the beaters out, the cream stands up on its own. Now, gently fold this whipped cream into the cream cheese mixture. Be careful not to deflate it – you want the filling to stay light and fluffy!
4. Layering the Cheesecake:
Pour half of the cheesecake filling over your chilled crust and smooth it out evenly. Then, sprinkle half of the fresh raspberries, blackberries, and peach slices over this layer. Next, pour the rest of the cheesecake mixture on top and smooth the surface again. Finally, add the remaining berries and peach slices on top for a beautiful finish.
5. Chilling:
Cover the cheesecake tightly with plastic wrap and pop it in the refrigerator. Let it chill for at least 4 hours, but overnight is even better! This helps everything set perfectly.
6. Serving Your Cheesecake:
When you’re ready to serve, drizzle the berry sauce over the top, add dollops of whipped cream, and sprinkle some toasted almond slices for that extra crunch. It looks and tastes amazing!
7. Enjoy Your Creation:
Slice the cheesecake and serve it chilled. Enjoy the lovely flavors of summer berries and juicy peaches. It’s the perfect dessert for any occasion!
Can I Use Another Type of Cookie for the Crust?
Absolutely! If you don’t have graham cracker crumbs, crushed Oreos, digestive biscuits, or even vanilla wafers make excellent alternatives. Just use the same amount, and remember to adjust the sweetness if your cookies are already sweetened!
How Can I Make This Cheesecake Dairy-Free?
For a dairy-free version, substitute the cream cheese with dairy-free cream cheese and the heavy whipping cream with coconut cream. Make sure to check the labels for any additional ingredients that may contain dairy!
What’s the Best Way to Store Leftover Cheesecake?
Store any leftovers in an airtight container in the fridge for up to 5 days. If you want to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the fridge before serving!
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can! Just make sure to thaw the frozen fruit and drain any excess liquid before using it in your cheesecake. Frozen berries can be a great option if fresh ones aren’t available, but they may be slightly softer in texture.
