This Easy Summer Berry and Peach Cheesecake is the perfect treat for warm days. With creamy cheesecake and fresh, juicy fruits, it’s bursting with flavors that scream summer fun!
The best part? You don’t even need to bake it! Just mix, layer, and chill. I love serving this with a dollop of whipped cream — it adds a light touch that feels fancy without the fuss!
Key Ingredients & Substitutions
Graham cracker crumbs: They provide a sweet and crunchy base. If you can’t find them, digestive biscuits or even crushed vanilla wafers work well too!
Cream cheese: This is the star of the cheesecake. For a lighter version, use Neufchâtel cheese, which is lower in fat. Sometimes, I mix in a bit of mascarpone cheese for extra creaminess!
Fresh berries: Blackberries, raspberries, and blueberries add a burst of flavor. If some are out of season, feel free to use frozen fruit, just make sure to thaw and drain them well.
Peaches: These add sweetness and a lovely texture. You can swap them for other fruits like mango or strawberries if you prefer.
Granola or coconut flakes: Both offer a nice crunch. If you don’t have either, chopped nuts or even crumbled cookies can also work great.
How Do I Make Sure My Cheesecake Sets Perfectly?
Getting the right consistency is important for a no-bake cheesecake. Here’s how to ensure you have the perfect set:
- Make sure your cream cheese is super soft. Leave it at room temperature for about 30 minutes before mixing — it should blend smoothly with no lumps.
- Whipping the heavy cream to stiff peaks is key. This will give your cheesecake a light texture that isn’t too dense.
- Gently fold the whipped cream into the cream cheese mixture to keep the air in, which helps it set well.
- Refrigerate it for at least 4 hours but overnight is best. This gives it more time to firm up and the flavors to meld together.
With these tips, your cheesecake will be smooth, creamy, and delicious! Enjoy baking!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
For the Fruit and Topping:
- 1 cup blackberries, fresh or frozen (if frozen, thaw and drain)
- 1 cup raspberries, fresh or frozen
- 1 cup blueberries, fresh or frozen
- 2 ripe peaches, thinly sliced
- 1/2 cup granola or toasted coconut flakes (for crunch)
- Berry sauce or berry jam (for drizzling)
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes to prepare, but don’t forget you’ll need to refrigerate it for at least 4 hours (or ideally overnight) to let it set. Perfect for making ahead of time for a summer gathering!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and look like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan or a round cake pan with a removable bottom. Place the crust in the refrigerator while you prepare the filling.
2. Making the Cheesecake Filling:
In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the powdered sugar and vanilla extract, beating until everything is fully mixed and smooth.
3. Whipping the Cream:
In a separate chilled bowl, whip the heavy cream until stiff peaks form. This means when you lift the beaters out of the cream, it holds its shape without falling over. This step is key for making the cheesecake light and fluffy!
4. Combining the Mixtures:
Gently fold the whipped cream into the cream cheese mixture. Use a spatula and be careful not to deflate the whipped cream; you want to keep it light and airy.
5. Adding the Berries:
Gently fold in half of the blackberries, raspberries, and blueberries into the cheesecake mixture, saving the rest for the top later. This adds vibrant color and flavor throughout!
6. Assembling the Cheesecake:
Pour the cheesecake mixture over the chilled crust, spreading it out evenly with a spatula. Now, it’s time to make it pretty!
7. Topping with Fruit:
Arrange the remaining berries and peach slices on top of the cheesecake, pressing a few slices lightly into the filling for a pretty presentation.
8. Adding the Finishing Touches:
Sprinkle the granola or toasted coconut flakes evenly over the top for added crunch and texture. Finally, drizzle your berry sauce or jam over the cheesecake, letting it drip down the sides for a delightful look!
9. Chilling:
Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, but if you can, letting it sit overnight will ensure it’s perfectly set.
10. Serve and Enjoy:
Before serving, you can add extra dollops of whipped cream around the edges for a nice finishing touch. Slice, serve, and enjoy your refreshing, creamy cheesecake bursting with summer fruit flavors!
Frequently Asked Questions (FAQ)
Can I Use Different Fruits in This Cheesecake?
Absolutely! While blackberries, raspberries, blueberries, and peaches are delightful, you can substitute with other fruits like strawberries, mangoes, or even cherries. Just be sure to adjust the amount based on the fruit’s sweetness.
How Can I Make This Cheesecake Gluten-Free?
To make a gluten-free version, use gluten-free graham cracker crumbs for the crust. Many brands offer gluten-free options that are easy to find at supermarkets.
Can I Prepare This Cheesecake the Day Before?
Yes, making this cheesecake a day in advance is a great idea! It actually allows the flavors to meld beautifully. Just cover it well with plastic wrap in the refrigerator until you’re ready to serve.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you need to keep it longer, you can freeze slices wrapped tightly in plastic wrap and foil for up to a month. Thaw in the fridge before enjoying!
