This Summer Berry and Peach Cheesecake is a tasty treat bursting with fresh fruity flavors! Creamy cheesecake meets juicy peaches and berries for a delightful dessert.
I love how easy it is to make this cheesecake, and it’s perfect for warm days. It’s a great excuse to enjoy summer fruits while impressing your family and friends!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust a sweet and crunchy base. If you don’t have graham crackers, you can use crushed cookies like digestive biscuits, vanilla wafers, or even crushed pretzels for a salty twist!
Cream Cheese: The star of the cheesecake, it should be softened for easy mixing. For a lighter option, you might try Neufchâtel cheese. If you’re dairy-free, look for vegan cream cheese alternatives that have a similar texture.
Sour Cream: This adds creaminess and a slight tang. If you can’t find it, plain yogurt works as a good substitute and will give a similar flavor.
Heavy Cream: Whipping cream gives the cheesecake its light, fluffy texture. You can use a lighter whipped topping if you want, but it may affect the final texture. For vegan options, use coconut cream.
Fresh Fruits: Raspberries, blackberries, and peaches are perfect for summer! However, feel free to swap in any seasonal fruit like strawberries, blueberries, or mangoes based on your preference or availability.
How Do I Get the Cheesecake Filling Light and Fluffy?
Creating a light and fluffy cheesecake filling is all about mixing techniques! Here’s how to get it just right:
- Make sure your cream cheese is at room temperature; this helps it blend smoothly.
- Start by beating the cream cheese and sugar until smooth before adding other ingredients like vanilla and sour cream; this prevents lumps.
- When whipping the heavy cream, beat until stiff peaks form. Be gentle when folding this into the cream cheese mixture; you want to keep all that air in for a fluffy texture!
Using a spatula, fold in the whipped cream slowly until no streaks remain, ensuring it’s well combined without losing that airy feel.
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
For The Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup heavy cream
For The Fruit Topping:
- 1 cup raspberries
- 1 cup blackberries
- 1 cup sliced fresh peaches
- 1/4 cup peach or berry sauce (store-bought or homemade)
- Whipped cream for decoration (optional)
- Toasted sliced almonds for garnish (optional)
How Much Time Will You Need?
This delicious cheesecake takes about 25 minutes of prep time and needs to chill for at least 4 hours to set, but overnight is even better. Perfect for making ahead for summer gatherings!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Pop the pan in the refrigerator while you prepare the filling. This helps it set up nicely!
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy. Add in the vanilla extract and sour cream, mixing just until combined. This adds extra flavor and creaminess!
3. Whip the Cream:
In another bowl, whip the heavy cream using a mixer until stiff peaks form. This means the cream should hold its shape when you lift the beaters out. Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful to keep the airiness of the whipped cream—you want your cheesecake to be fluffy!
4. Assemble the Cheesecake:
Pour the cheesecake filling onto the chilled crust, smoothing out the top with a spatula. Cover it with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait. This will help it set properly.
5. Prepare the Topping:
Once the cheesecake is set and you’re ready to serve, decorate the top with raspberries, blackberries, and peach slices. Drizzle the peach or berry sauce over the fruit to add a touch of sweetness.
6. Garnish:
If you like, you can add some dollops of whipped cream around the edges of the cheesecake and sprinkle it with toasted sliced almonds for a delicious crunch!
7. Serve:
Carefully remove the sides of the springform pan and slice the cheesecake into wedges. Serve it chilled to enjoy the refreshing summer flavors. Happy eating!
This no-bake cheesecake is a delightful treat for summer, bursting with fresh fruit and creamy goodness!
Can I Substitute the Cream Cheese?
Absolutely! If you’re looking for a lighter option, you can substitute half of the cream cheese with Greek yogurt for a tangy flavor and reduced fat content. Alternatively, vegan cream cheese can be used for a dairy-free version. Keep in mind that the texture may be slightly different.
How to Adjust the Sweetness?
If you prefer a less sweet cheesecake, simply reduce the sugar in both the filling and the crust by about 1/4 cup. You can always taste the filling before adding all the sugar, and adjust to your liking. Just remember, the sweetness can be balanced out with the tartness of the fruits you choose to top it with!
Can I Use Frozen Fruits Instead of Fresh?
Yes, you can use frozen fruits, but make sure to thaw and drain them first to avoid excess moisture, which can make the cheesecake soggy. If using frozen, consider heating the fruits in a saucepan to create a delicious fruit topping while releasing some of their natural juices.
How to Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze the cheesecake for up to 2 months. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the fridge overnight before serving!
