This Summer Berry and Peach Cheesecake is a treat! It’s creamy and fruity, with a tasty crust that hugs all the yummy flavors. Fresh berries and sweet peaches make it bright and fun!
Honestly, who can resist a dessert that looks like a sunny day? I love serving it at summer get-togethers. Everyone reaches for seconds—trust me, it’s that good! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form a crunchy base for the cheesecake. If you’re out, crushed digestive biscuits or even vanilla wafer cookies work well too!
Cream Cheese: The star of the filling! If you’re aiming for a lighter option, consider using Neufchâtel cheese as a substitute. It has less fat but similar flavor.
Sour Cream: This adds creaminess and tang. Greek yogurt makes a great substitute and will also boost the protein content!
Fresh Fruit: Blueberries and raspberries are delicious, but feel free to mix in strawberries, blackberries, or even cherries for a twist. Just make sure they’re ripe for the best flavor!
How Do I Beat the Cream Cheese for Smooth Filling?
Getting your cream cheese to the right texture is key! Start with it at room temperature—this helps avoid lumps. Use an electric mixer on medium speed to beat it until it’s creamy and smooth. Scrape down the sides of the bowl often to ensure everything blends well.
- Mix until smooth before adding sugar and vanilla.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Avoid overmixing once the eggs are added to keep the filling from being too airy.
What’s the Best Way to Prepare the Fruit Topping?
Fresh fruit makes a lovely topping! Wash your berries gently and let them drain. For peaches, peel and slice them thinly so they lay nicely on the cheesecake. If you want a little sweetness, toss the fruit with honey or powdered sugar for a light glaze.
- Arrange fruit decoratively on the cheesecake just before serving.
- If using mint, add it right before serving for a fresh touch!
Enjoy your Summer Berry and Peach Cheesecake—it’s a showstopper!
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 Fruit Topping:
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 peaches, peeled and sliced thinly
- 2 tablespoons honey or powdered sugar (optional, for sweetness and glaze)
- Fresh mint leaves (optional, for garnish)
How Much Time Will You Need?
This luscious cheesecake takes about 20 minutes of active prep time and then around 60-70 minutes of baking time. You’ll also want to chill it for at least 4 hours (or overnight) to let it set properly. So, overall, plan for about 5 hours from start to delicious finish—but most of that time is hands-off!
Step-by-Step Instructions:
1. Prepare the Crust:
Begin by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure easy removal once the cheesecake is ready. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until everything is combined and looks like wet sand. Next, press this mixture firmly and evenly into the bottom of the springform pan to create the crust. Once done, pop it in the oven for about 10 minutes to set, then take it out and let it cool.
2. Make the Cream Cheese Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Scrape down the sides of the bowl as necessary. Then, add the sugar and vanilla extract; beat again until everything is well blended. Now, add the eggs one at a time, making sure to beat well after each addition to keep that lovely creamy texture. Finally, mix in the sour cream and heavy cream until everything is smooth and combined.
3. Bake the Cheesecake:
Carefully pour the cream cheese filling over the cooled crust, using a spatula to smooth the top. Place the cheesecake in the oven and bake for about 50-60 minutes, or until the center is set but still has a slight jiggle. Once done baking, turn off the oven, crack the oven door open, and let the cheesecake cool inside for about 1 hour. This slow cooling helps prevent cracks.
4. Chill and Serve:
After the cooling step, remove the cheesecake from the oven and refrigerate it for at least 4 hours, or better yet, overnight so it can firm up completely. When you’re ready to serve, decorate the top with the sliced peaches, blueberries, and raspberries. If you’d like, drizzle a bit of honey or sprinkle some powdered sugar over the fruit for added sweetness and a lovely glaze. Garnish with some fresh mint leaves for that extra pop of color, and slice away to enjoy!
Now you can delight your friends and family with this refreshing Summer Berry and Peach Cheesecake! Enjoy every delicious bite!
Frequently Asked Questions (FAQ)
Can I Use Different Fruits for the Topping?
Absolutely! While the recipe features blueberries, raspberries, and peaches, you can mix it up with your favorite fruits. Strawberries, blackberries, or even fresh mango slices would all be delicious alternatives!
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. To keep the crust from getting soggy, try to cover the cheesecake with plastic wrap without letting it touch the top.
Can I Make This Cheesecake in Advance?
Yes! This cheesecake is perfect for making ahead of time. You can prepare it one or two days in advance and let it chill in the refrigerator until you’re ready to serve. Just wait to add the fruit topping until right before serving for the freshest taste!
What if My Cheesecake Cracks While Baking?
Don’t worry! Cracks can happen, especially with cheesecakes. To prevent this, ensure your cream cheese is at room temperature and avoid overmixing once you’ve added the eggs. If it does crack, you can cover it with the fruit topping, and no one will notice!
