This Summer Berry and Peach Cheesecake is a fruity delight! Smooth cream cheese blends with fresh berries and juicy peaches for a perfect sweet treat. It’s light, colorful, and super refreshing!
Imagine enjoying this cheesecake on a warm day. It’s like a party for your taste buds! I often serve it with a dollop of whipped cream—it’s so good, you might want a second piece! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a sweet and crunchy base. If you don’t have graham crackers, crushed digestive biscuits or even chocolate wafer cookies work well too for a different flavor.
Cream Cheese: Use full-fat cream cheese for a rich and creamy texture. Light cream cheese can be used, but your cheesecake may end up less firm. I always prefer using room temperature cream cheese for a smoother filling.
Heavy Whipping Cream: This adds fluffiness to the cheesecake. If you want a lighter option, try using whipped coconut cream. Just ensure it’s firm enough to hold its shape when mixed.
Mixed Berries: Fresh is best! Raspberries and blackberries add lovely tartness. If fresh isn’t available, frozen berries can be used, but thaw and drain them well to avoid a soggy filling.
Peaches: Fresh peaches are delicious, but canned peaches in juice can be a quick alternative. Just make sure to drain them well; nobody wants a watery cheesecake!
How Do I Whip Heavy Cream to Stiff Peaks?
Whipping cream correctly is crucial for a fluffy cheesecake. Here’s how to get it right:
- Start with cold heavy cream; chill your mixing bowl and beaters for around 10-15 minutes.
- Begin on low speed and gradually increase to medium-high. This prevents splattering and gives you more control.
- Keep an eye on it! When soft peaks form, slow down and watch closely. Stiff peaks are when the cream holds its shape but isn’t grainy.
- Stop mixing when you reach stiff peaks to avoid overwhipping, which can turn the cream into butter!
Remember, a little patience goes a long way. If your cream isn’t whipping well, it might be too warm, so chilling it is key!
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
- 1 cup mixed berries (raspberries, blackberries)
- 1 cup ripe peaches, sliced
For The Topping:
- 1 cup mixed berries (raspberries, blackberries)
- 1 cup sliced peaches
- ½ cup whipped cream (for garnishing)
- ¼ cup toasted almond flakes (for garnishing)
- Berry sauce or fruit puree (optional, for drizzle)
How Much Time Will You Need?
This delightful cheesecake needs about 30 minutes of prep time, plus a chilling time of at least 4 hours in the fridge, but overnight is best. You’ll be mixing, folding, and layering the flavors for a delicious summer treat!
Step-by-Step Instructions:
1. Preparing the Crust:
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Use a fork or your hands to mix it thoroughly until everything is combined. Press this mixture firmly into the bottom of a springform pan to form a solid crust. To let it set, pop it into the refrigerator while you prepare the filling.
2. Making the Cheesecake Filling:
Grab a large mixing bowl and add the softened cream cheese. Using an electric mixer, beat it until it’s smooth and fluffy. Gradually, add in the powdered sugar and vanilla extract, continuing to mix until everything is combined and creamy.
3. Whipping the Cream:
In a separate bowl, pour in the heavy cream and whip it until stiff peaks form. This means the cream should be thick enough to hold its shape. Gently fold the whipped cream into your cream cheese mixture using a spatula. Be careful not to deflate the whipped cream; we want it light and airy!
4. Adding the Fruits:
Now, gently fold in the mixed berries and sliced peaches into the cheesecake mixture. Make sure to save some fruit for topping later! Once mixed, pour this creamy filling over the prepared crust, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours—overnight is even better!
5. Decorating the Cheesecake:
After your cheesecake is set, carefully lift it out of the springform pan. Top it with the reserved mixed berries and sliced peaches. If you like, you can pipe whipped cream around the edges and sprinkle toasted almond flakes on top for a nice crunch.
6. Serving Up Your Cheesecake:
If you want, drizzle some berry sauce or fruit puree over the top for extra flavor. Slice your cheesecake, serve it chilled, and enjoy every delightful bite!
Enjoy your scrumptious Summer Berry and Peach Cheesecake!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can substitute the graham cracker crust with a crushed cookie crust, such as Oreos or vanilla wafers. Just follow the same mixing and pressing method, and chill as instructed.
How Can I Make This Cheesecake Dairy-Free?
To make a dairy-free version, use a dairy-free cream cheese alternative and replace heavy whipping cream with coconut cream that’s been chilled and whipped. Ensure all other ingredients are dairy-free as well!
Can I Use Frozen Fruits Instead of Fresh?
Yes, frozen fruits can work well too! Just be sure to thaw them and drain any excess liquid before folding them into the cheesecake mixture to prevent it from becoming too watery. You might want to chop the fruit a bit smaller as well for better distribution.
How Long Does This Cheesecake Last in the Fridge?
Stored in an airtight container, your cheesecake can last in the refrigerator for up to 5 days. Just give it a gentle stir if the whipped cream separates a bit before serving again!
