This Easy Summer Berry and Peach Cheesecake is a perfect treat for warm days! With fresh peaches and juicy berries, it’s light, sweet, and creamy. No baking needed!
I like to top it with a sprinkle of crushed nuts for a little crunch. Just try not to eat it all in one sitting—it’s hard, but you’ve got this! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the base of your cheesecake. If you don’t have graham crackers, you can easily substitute with digestive biscuits or vanilla wafers for a different flavor.
Cream Cheese: For a lighter option, you can use Neufchâtel cheese. It has less fat but similar texture and taste. Make sure it’s softened for easy mixing!
Heavy Cream: Whipping cream is your go-to for that fluffy texture. You can swap it with coconut cream for a dairy-free version or use almond milk and a thickener like cornstarch, but the results will differ.
Fresh Berries: While a mix of berries is delightful, feel free to use any berries you love. Strawberries or cherries can be great alternatives! Just remember the sweetness may vary so adjust accordingly.
Peaches: Fresh peaches add a real summer vibe, but you could use nectarines or even canned peaches in syrup if needed. Just drain well!
How Do I Get the Cheesecake to Set Properly?
Leaving the cheesecake in the fridge for the right amount of time is crucial! If you skip this step, it won’t hold its shape.
- Ensure your cream cheese is completely softened to avoid lumps.
- Whipping the cream until stiff peaks form helps it stay fluffy and keep its shape.
- Letting it set for at least 4 hours is key, but overnight is even better! It allows flavors to meld and the texture to firm up.
When you’re ready to slice, run a knife under hot water for a clean cut—it makes all the difference!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp granulated sugar
For The Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream (for whipping)
- 1 tsp lemon juice
- 1 cup mixed fresh berries (blackberries, raspberries, blueberries)
- 2 ripe peaches, sliced thinly
For The Topping:
- 1/4 cup berry syrup or crushed berry sauce (optional for drizzling)
- Granola or toasted coconut flakes for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and at least 4 hours to chill in the fridge. Make sure to plan accordingly, or even better, let it set overnight for the best results!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix it all together with a fork until the crumbs are thoroughly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s an even layer. Pop it in the refrigerator to chill while you get the filling ready.
2. Make the Cheesecake Filling:
In a large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract. Use an electric mixer to mix until it’s smooth and creamy—this will take a couple of minutes. In another bowl, whip the heavy cream with the lemon juice until you see stiff peaks. It should hold its shape when you pull the beaters out.
3. Combine the Mixtures:
Gently fold the whipped cream into the cream cheese mixture, mixing carefully until everything is smooth and well combined. Then, fold in about half of your mixed fresh berries, distributing them evenly throughout the cheesecake filling.
4. Assemble the Cheesecake:
Spread the cheesecake filling over the crust you made earlier, smoothing it out evenly. Cover the pan and place it in the fridge for at least 4 hours (or overnight) to set properly.
5. Add the Toppings:
Once the cheesecake is set and you’re ready to serve, take it out of the fridge. Arrange the remaining fresh berries and peach slices artfully on top. If you like, drizzle some berry syrup over it for extra sweetness! Finally, sprinkle some granola or toasted coconut flakes on top for a delightful crunch.
6. Serve and Enjoy!
Carefully remove the sides of the springform pan and slice your cheesecake. Serve chilled and enjoy every delicious bite of this refreshing summer dessert!
Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Fruit?
Absolutely! Feel free to replace the mixed berries and peaches with your favorite fruits. Strawberries, kiwi, or even mango will work beautifully. Just adjust the sweetness to taste, especially if the fruits are particularly tart.
How Can I Make This Cheesecake Dairy-Free?
You can substitute cream cheese with a plant-based cream cheese and use coconut cream or almond milk whipped topping for the creamy layer. Just ensure that your other ingredients, like the butter and any added toppings, are also dairy-free!
What’s the Best Way to Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze slices for up to a month. Just wrap them tightly in plastic wrap and place in a freezer-safe container. Thaw in the fridge before serving.
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake is perfect for making ahead! Prepare it the night before or even a couple of days in advance. Just remember to let it chill in the fridge until ready to serve for the best flavor and texture!
