This cheesecake is a fruity delight packed with summer berries and juicy peaches. The creamy filling on a tasty crust is a real treat for everyone!
Whenever I make this, I can’t decide if I like the filling or the fruity topping more. It’s like a party of flavors! Perfect for a sunny day picnic or just because. 🍑🍓
Key Ingredients & Substitutions
Graham cracker crumbs: These provide a sweet and crunchy base for the cheesecake. You can swap them for digestive biscuits, vanilla wafer crumbs, or even crushed oats for a gluten-free option.
Cream cheese: The star of the filling! If you’re looking for a lighter option, consider using Neufchâtel cheese or a plant-based cream cheese. They work similarly and keep that creamy texture.
Heavy cream: This adds richness and helps create a fluffy filling. If you want a lower-fat alternative, you can use whipped coconut cream or homemade whipped topping. Just make sure it holds its shape.
Fresh fruits: Raspberries, blackberries, and peaches bring vibrant flavors. Frozen fruit or other seasonal fruits like strawberries can work instead. Just adjust the sweetness if needed!
Berry sauce: While store-bought is convenient, making your own gives it a personal touch. Simply blend fresh or frozen berries with a bit of sugar, then strain if you wish for a smoother sauce.
What’s the Best Way to Get a Smooth Cream Cheese Filling?
Getting a creamy, smooth filling is key for cheesecake perfection. Start with softened cream cheese at room temperature to avoid lumps. When mixing, gradually add powdered sugar to help it blend better.
- Use an electric mixer to beat the cream cheese until it’s smooth before adding sugar.
- When folding in the whipped cream, do it gently to keep the airiness. You want a light texture, so be careful not to overmix.
Finally, having all your ingredients at room temperature can help everything combine smoothly, making for a heavenly filling!
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
For The Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For The Fruit Topping:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 large peach, sliced
- ½ cup berry sauce (store-bought or homemade)
- ¼ cup toasted almond slivers (optional for garnish)
- Whipped cream (for decoration, optional)
How Much Time Will You Need?
This delightful cheesecake takes about 30 minutes of active prep time, plus at least 4 hours to chill, allowing it to set perfectly in the fridge. For the best results, consider letting it chill overnight. It’s worth the wait for a scrumptious treat!
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. Stir everything together until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until it turns slightly golden. Once it’s baked, let it cool completely.
2. Making the Filling:
In a large mixing bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Beat this mixture with an electric mixer until it’s creamy and smooth. In a separate bowl, whip the heavy cream until you see stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Be careful to combine them without overmixing; you want it to stay light and fluffy!
3. Assembling the Cheesecake:
Once your crust has cooled, pour the creamy filling over it, spreading it out evenly. Give the pan a gentle tap on the counter to help release any trapped air bubbles. Cover the cheesecake with plastic wrap or foil and refrigerate it for at least 4 hours, or overnight for the best results.
4. Topping with Fruit:
When your cheesecake has set, carefully remove it from the springform pan. Drizzle the berry sauce over the top, then decorate it with fresh raspberries, blackberries, and peach slices. If you like, sprinkle some toasted almond slivers over the top and add dollops of whipped cream for a beautiful finishing touch.
5. Serving:
Slice your cheesecake into pieces and serve. Enjoy this refreshing summer dessert at gatherings or treat yourself to a sweet moment anytime!
Can I Use Different Types of Fruit for the Topping?
Absolutely! You can mix and match your favorite fruits. Feel free to substitute strawberries, blueberries, or even tropical fruits like mango or kiwi. Just make sure the fruits you choose are fresh and ripe for the best flavor!
How Can I Make This Cheesecake Gluten-Free?
To make a gluten-free cheesecake, simply use gluten-free graham cracker crumbs for the crust. Check the packaging to ensure they are certified gluten-free, and proceed with the recipe as written for a delicious treat that everyone can enjoy!
Can I Make This Cheesecake Without Heavy Cream?
Yes, you can substitute the heavy cream with whipped coconut cream or a non-dairy alternative like whipped almond or soy cream. Just ensure that whatever you use is whipped to stiff peaks, so your cheesecake maintains its creamy texture!
How to Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw in the fridge before serving for the best taste!
