This Summer Berry and Peach Cheesecake is a delightful treat! With creamy cheesecake layered with fresh peaches and juicy berries, it’s perfect for hot days.
Making this dessert makes me feel like a chef! It’s so easy to assemble, and it’s always a hit at gatherings. Plus, who can resist those vibrant colors and flavors? Yum!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your cheesecake crust. If you’re looking for a gluten-free option, crushed gluten-free cookies or almond flour with a little added sugar work great!
Cream Cheese: This makes your filling rich and creamy. If you’re dairy-free, you might try a vegan cream cheese alternative, which can yield similar results.
Heavy Whipping Cream: Whipping cream gives the cheesecake its lightness. For a lower-fat option, use whipped coconut cream or a non-dairy whipping cream, which still adds fluffiness but with a different taste.
Fresh Fruit: Raspberries, blackberries, and peaches bring freshness. Feel free to mix it up! Strawberries or blueberries could work well too. Canned peaches can be used but make sure to drain them well.
How Do I Make Sure My Cheesecake Fills Up Light and Fluffy?
To achieve that light and airy filling, the key step is whipping the heavy cream correctly. It should form stiff peaks—you’ll know it’s ready when the cream holds its shape and doesn’t slide around your bowl.
- Start with cold cream for better whipping results.
- Whisk until bubbles form, then increase speed to high until stiff peaks form. Stop right when peaks hold; over mixing can lead to a grainy texture.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, making sure not to deflate the whipped cream. That’s what keeps your cheesecake tasting light!
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Fruit Topping:
- 1 cup raspberries
- 1 cup blackberries
- 1 large peach, sliced (or 1 cup canned peach slices)
- 1/4 cup berry sauce (store-bought or homemade)
- Whipped cream for garnish
- Chopped almonds or toasted coconut for garnish (optional)
How Much Time Will You Need?
This cheesecake will take about 20 minutes to prepare, plus at least 4 hours in the fridge to set properly. To really enjoy its flavors, you might want to let it chill overnight! So, make sure to plan ahead for the best results.
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is evenly moistened. Then, press this mixture firmly into the bottom of a 9-inch springform pan. This will be the crust for your cheesecake! Once done, pop it into the refrigerator to set while you work on the filling.
2. Making the Cheesecake Filling:
Grab a large mixing bowl and beat your softened cream cheese with an electric mixer. Keep mixing until it’s super smooth and creamy. Next, add in the powdered sugar and vanilla extract, mixing them together well.
3. Whipping the Cream:
In a separate bowl, whip the heavy cream until it forms stiff peaks. This means when you lift the mixer, the cream stands up straight. Now gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream—gentleness here is key!
4. Assembling the Cheesecake:
Pour the lovely cheesecake filling over your chilled crust, spreading it out evenly with a spatula. Gently press some of the raspberries and blackberries into the filling for a burst of flavor. Cover your cheesecake with plastic wrap and place it back in the fridge for at least 4 hours, or overnight if you can wait!
5. Adding the Topping:
After your cheesecake has set, remove it from the springform pan and place it on a serving plate. Layer it up with the sliced peaches, remaining berries, and drizzle on some berry sauce for that extra yum factor. Finish with dollops of whipped cream and sprinkle some chopped almonds or toasted coconut on top if you’re feeling creative!
6. Serving the Cheesecake:
Slice the cheesecake into pieces and serve it chilled to keep it refreshing. Enjoy every bite of your delicious Summer Berry and Peach Cheesecake!
Can I Substitute the Heavy Cream in the Cheesecake Filling?
Yes! If you’re looking for a lighter option, you can use half-and-half or full-fat Greek yogurt instead of heavy cream. Just keep in mind that the texture might be slightly different, and the cheesecake may not be as fluffy, but it will still be delicious!
How Long Does This Cheesecake Last in the Fridge?
This cheesecake can be stored in the fridge for up to 5 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out or absorbing odors from the fridge.
Can I Use Different Fruits for the Topping?
Absolutely! Feel free to mix and match your favorite seasonal fruits. Strawberries, blueberries, and kiwi can make great alternatives to raspberries and blackberries. Just keep in mind to adjust the quantity based on the fruit’s juiciness to maintain the cheesecake’s structure!
What If I Don’t Have a Springform Pan?
If you don’t have a springform pan, you can use a regular round cake pan. Just make sure to line the bottom and sides with parchment paper for easy removal. When it’s time to serve, simply invert the pan and gently lift it off, or carefully slice it while still in the pan!
