This refreshing Summer Berry and Peach Cheesecake is a fruity delight! Imagine creamy cheesecake layered with juicy peaches and a mix of fresh berries. It’s a colorful treat!
Perfect for warm days, this cheesecake is light and sweet, making it a hit at any picnic. I love keeping it in the fridge, so I have a tasty slice ready anytime. Yum! ☀️🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust a nice crunch and sweet flavor. If you can’t find them, you can use digestive biscuits or vanilla wafer cookies instead.
Cream Cheese: For the best texture, use full-fat cream cheese. You could replace it with mascarpone cheese for a richer taste, but it can be a bit softer.
Heavy Whipping Cream: This adds fluffiness to your cheesecake. If you’re looking for a lighter option, you can use whipped coconut cream instead, but the taste will differ slightly.
Fresh Peaches: If peaches are out of season, nectarines can work as a substitute. They’ll offer a similar texture and flavor.
How Do You Achieve Stiff Peaks in Whipped Cream?
Whipping cream to stiff peaks can be tricky but it’s essential for that light, airy cheesecake filling. You’ll want to start with cold heavy cream and use a chilled mixing bowl for better results.
- Use an electric mixer on medium speed to whip the cream.
- Watch closely after a few minutes, and stop once you see peaks that stand firm without falling over.
- A tip: don’t over-whip or it will turn into butter! Stop as soon as you reach stiff peaks.
This step is key for creating a fluffy cheesecake that isn’t dense or heavy. Happy whipping!
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 Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Fruit Topping:
- 1 cup blackberries
- 1 cup raspberries
- 2 peaches, sliced
- ½ cup berry sauce or fruit syrup (for drizzling)
For Garnish:
- Whipped cream (store-bought or homemade)
- Toasted almond slices (optional)
How Much Time Will You Need?
This delightful cheesecake requires about 30 minutes for preparation and at least 4 hours of chilling time (or overnight for the best results). In total, give yourself a little over 4 hours to let the cheesecake set beautifully in the fridge!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by grabbing a mixing bowl and combine the graham cracker crumbs, melted butter, and sugar. Mix everything together until it’s nicely blended. Now, take a 9-inch springform pan and press this mixture firmly into the bottom to create a solid crust. Once you’ve done that, pop it into the refrigerator while you get on with the filling.
2. Making the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually sprinkle in the powdered sugar along with the vanilla extract, mixing as you go until everything is combined well. In another bowl, whip the heavy cream until stiff peaks form—this means it should hold its shape when you lift the mixer out. Now, gently fold the whipped cream into the cream cheese mixture. You want everything to blend seamlessly without losing the fluffiness.
3. Assembling the Cheesecake:
Next, pour the cheesecake filling over your chilled crust and spread it evenly. Take a few blackberries and raspberries and gently press them into the filling so they’re nestled in there nicely. Cover the pan with plastic wrap and let it chill in the refrigerator for at least 4 hours, or even overnight if you can, to let it set perfectly.
4. Preparing the Topping:
Once your cheesecake has set, it’s time to make it look beautiful! Top it with the remaining blackberries, raspberries, and peach slices. Drizzle on some berry sauce or fruit syrup for that extra sweetness and flavor.
5. Garnishing and Serving:
If you’d like, add some dollops of whipped cream around the edges of the cake and sprinkle with toasted almond slices for a delightful crunch. Slice the cheesecake into pieces and serve chilled. Enjoy every bite of your delicious summer berry and peach cheesecake!
Can I Use Different Types of Fruit for the Topping?
Absolutely! Feel free to substitute the blackberries and raspberries with your favorite berries, such as strawberries or blueberries. Just keep in mind that some fruits release more juice than others, so if you’re using juicier fruits, you might want to adjust the amount of berry sauce or syrup to prevent the cheesecake from becoming too runny.
How to Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the fridge 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. Just thaw in the refrigerator overnight before serving!
Can I Make the Cheesecake Dairy-Free?
Yes, you can! For a dairy-free version, substitute the cream cheese with a dairy-free alternative, such as vegan cream cheese or cashew cheese. Use coconut cream instead of heavy cream for whipping. Just make sure to check ingredient labels to ensure they meet your dietary needs!
What Can I Use If I Don’t Have a Springform Pan?
If you don’t have a springform pan, you can use a regular round cake pan lined with parchment paper. Just be careful when serving the cheesecake, as it may not come out as easily. You can also chill it in individual portion cups for a fun presentation!
