This Easy Summer Berry and Peach Cheesecake is a fruity delight, bursting with juicy berries and sweet peaches, all on a tasty graham cracker crust. Perfect for warm days!
Making this cheesecake is a breeze! Just mix, pour, and chill. Honestly, I can’t resist sneaking a slice whenever it’s in the fridge. Who could blame me, right? 😋
Key Ingredients & Substitutions
Graham Crackers: The crust starts with graham cracker crumbs for that sweet crunch. If you don’t have those, use crushed cookies like Digestives or even oreos for a chocolate twist. I’ve tried both, and they work beautifully!
Cream Cheese: This is key for texture. If you’re looking for a lighter option, mascarpone can be a great substitute, though it’s a little less tangy. You can also use a dairy-free cream cheese if you’re looking for a vegan option!
Fresh Fruit: Peaches and berries make the topping delicious. If peaches aren’t in season, try using nectarines instead. For berries, feel free to switch with whatever you have on hand like cherries or even mango for a tropical flavor!
Butter: Unsalted butter is ideal, but if you’re out, coconut oil or a vegan butter alternative works too. Make sure to melt them to achieve that crumbly crust texture.
How Can I Ensure My Cheesecake Comes Out Smooth and Creamy?
Getting a smooth filling is key to a perfect cheesecake! Start with room temperature cream cheese. Cold cream cheese can lead to lumps. Here are some tips:
- Beat the cream cheese alone first until it’s smooth.
- Add sugar gradually, mixing well to ensure it’s fully incorporated.
- Introduce eggs one by one, mixing just until blended to avoid overbeating.
- Consider a water bath while baking for extra moisture and even cooking.
Following these steps will help you achieve that rich and creamy consistency that’s sure to impress everyone!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- 1 large fresh peach, peeled and diced
- 1 cup fresh strawberries, halved
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- ½ cup fresh blackberries
- 2 tablespoons honey or apricot jam (optional, for glaze)
- Fresh mint leaves and edible flowers for garnish (optional)
Time Estimate:
This cheesecake recipe will take about 20 minutes of active prep time, plus around 45 minutes to bake. Then, be sure to allow at least 4 hours (or preferably overnight) for chilling in the fridge. So, plan for a total of about 5 hours to enjoy this delicious dessert!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix everything until it’s nicely combined and holds together. Now, press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake it in the oven for 8–10 minutes, or until it’s lightly golden. Once done, remove it from the oven and let it cool completely.
2. Making the Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese with sugar until it’s smooth and creamy, which should take about 2–3 minutes. Next, add the eggs one at a time, beating well after each addition so the mixture is fluffy. Finally, stir in the vanilla extract until everything is well combined.
3. Baking the Cheesecake:
Pour the cream cheese filling over your cooled crust and smooth the top using a spatula. Bake the cheesecake in the preheated oven for about 40–45 minutes. You are looking for the edges to be set and the center to be slightly jiggly. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool down gently. Once cooled, pop it in the fridge and let it chill for at least 4 hours or ideally overnight.
4. Preparing the Fruit Topping:
While your cheesecake is chilling, you can prepare the fresh fruit! Dice the peach and wash all the berries. If you’d like a lovely glaze, gently warm the honey or apricot jam in a small saucepan and brush it lightly over the fruit to give it a nice shine.
5. Assembling the Cheesecake:
When you’re ready to serve, layer the diced peaches and mixed berries on top of the chilled cheesecake. For an extra pop, feel free to garnish it with fresh mint leaves and edible flowers—this makes it look very pretty!
6. Serving:
Now, slice your cheesecake carefully and enjoy this refreshing dessert! It’s perfect for summer gatherings or just to treat yourself on a warm day.
This cheesecake combines the creamy tang of classic cheesecake with the bright freshness of summer fruit—truly a perfect treat for warm weather!
Frequently Asked Questions (FAQ) for Easy Summer Berry and Peach Cheesecake
Can I Use Store-Bought Crust Instead of Making My Own?
Absolutely! If you’re short on time, a store-bought graham cracker crust works perfectly. Just ensure it’s a 9-inch size to fit your springform pan and skip the baking step for the crust.
What If I Don’t Have Fresh Fruit?
No problem! You can use frozen fruit as a substitute. Thaw and drain it first to remove excess moisture, then layer it on top of the cheesecake. Just keep in mind that the texture may be slightly different, but it’ll still taste delicious!
How Do I Store Leftover Cheesecake?
Store leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.
Can I Make This Cheesecake Sugar-Free?
Yes! You can substitute the sugar in both the filling and crust with your preferred sugar substitute, such as erythritol or stevia. Just keep in mind that the taste and texture may vary slightly from the original recipe.
