This Easy Summer Berry and Peach Cheesecake is a fruity delight, mixing sweet peaches and bright berries on a creamy cheesecake base. It’s perfect for warm days and makes any gathering special!
Who doesn’t love a dessert that looks pretty and tastes amazing? I like to serve it chilled, and let’s be honest, it’s hard to eat just one slice. 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: They create a delicious crust. If you’re looking for gluten-free options, crushed almond flour cookies or gluten-free graham crackers work well. I like to add a pinch of cinnamon for a little extra flavor.
Cream Cheese: This is essential for a creamy filling. If you want a lighter option, you could use Neufchâtel cheese, which has less fat. For dairy-free, try vegan cream cheese made from cashews or tofu.
Sour Cream: It adds a nice tanginess. Greek yogurt is a great substitute if you want a creamier texture, or use dairy-free yogurt for a vegan option. I prefer sour cream for its traditional taste!
Fruits: Fresh berries and peaches are key for topping. You can swap out the peaches for any stone fruit like nectarines or plums. Sometimes, I mix in some strawberries for extra sweetness!
How Do You Get a Smooth Cheesecake Filling?
A smooth filling is crucial for a great cheesecake. Here’s how to achieve it:
- Make sure your cream cheese is room temperature. This helps it blend smoothly without lumps.
- Beat the cream cheese first until creamy before adding other ingredients. This ensures you’re starting with a smooth base.
- When adding eggs, mix on low speed after each egg just until combined. Overmixing can create cracks during baking.
- Add sour cream and heavy cream at the end, mixing just until combined to keep it airy and light.
How to Make Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For The Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For The Topping:
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 ripe peaches, sliced thinly or cut into wedges
- 2 tablespoons apricot jam or honey (optional, for glaze)
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes to prepare and requires about 50-60 minutes to bake. Then, it needs to chill in the fridge for at least 4 hours, or even better, overnight. So, plan ahead for a truly refreshing dessert!
Step-by-Step Instructions:
1. Prepping the Pan:
First, preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking, and set it aside for later.
2. Making the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. Then, press this mixture firmly into the bottom of your springform pan to create an even crust.
3. Baking the Crust:
Place the crust in the oven and bake it for about 10 minutes. Once it’s done, take it out and let it cool while you prepare the filling.
4. Preparing the Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. This is the base of your delightful cheesecake!
5. Mixing in the Sugar:
Add the granulated sugar and vanilla extract to the cream cheese and mix until well combined.
6. Adding the Eggs:
Now, it’s time to add the eggs! Do this one at a time, mixing on low speed after each addition just until it’s combined. Be careful not to overmix!
7. Creamy Texture:
Next, add the sour cream and heavy cream to the mixture, stirring gently until it’s all smooth and creamy.
8. Pouring the Filling:
Carefully pour the creamy filling over the cooled crust in the springform pan and smooth the top with a spatula.
9. Baking the Cheesecake:
Put the cheesecake in the preheated oven and bake it for 50-60 minutes. Keep an eye on it; it should be set but still slightly jiggly in the center when done.
10. Cooling Down:
Once done, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracks!
11. Chilling the Cheesecake:
Remove the cheesecake from the oven and then chill it in the refrigerator for at least 4 hours, or overnight for the best flavor and texture.
12. Topping Your Cheesecake:
Before you’re ready to serve, take the fresh blueberries, raspberries, and peach slices, and arrange them beautifully on top of the chilled cheesecake.
13. Optional Glaze:
If you’d like, warm the apricot jam or honey in a small saucepan or microwave until it’s liquid. Brush it lightly over the fruit for an added glaze and shine!
14. Serve and Enjoy!
Now that your cheesecake is topped and looking fantastic, slice it up and enjoy your refreshing summer dessert! Perfect for gatherings or a special treat just for you!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use Other Types of Fruit for the Topping?
Absolutely! You can substitute the blueberries and raspberries with your favorite fruits like strawberries, blackberries, or even tropical fruits like mango or kiwi. Just make sure the fruits are fresh for the best flavor!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Cheesecake can also be frozen; just wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag for up to 2 months. Thaw in the fridge before serving!
Can I Make This Cheesecake in Advance?
Yes, this cheesecake is perfect for making ahead of time! It can be prepared a day or two in advance. Just be sure to keep it chilled in the refrigerator until you’re ready to serve.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute that will give you a similar creamy texture and tangy taste. For a dairy-free option, consider using coconut yogurt or a cashew-based yogurt.
