This creamy cheesecake is filled with fresh summer berries and juicy peaches, making it a colorful and tasty treat! It’s perfect for warm days when you want something light and sweet.
What I love most is how the fruits burst with flavor in every bite, and the cheesecake just melts in your mouth. Plus, it’s easy to make—no baking required for the filling! 🍑🍓
Key Ingredients & Substitutions
Graham cracker crumbs: These form the base of your crust. If you’re out of graham crackers, crushed digestive biscuits or shortbread cookies can make great substitutes.
Cream cheese: Softened cream cheese gives the cheesecake its rich texture. If you’re looking for a lighter option, try using Neufchâtel cheese, which is lower in fat.
Heavy cream: This adds fluffiness to the filling. If you want a non-dairy option, try using coconut cream or a whipped non-dairy cream. Just keep in mind that it might change the flavor a bit!
Fresh fruits: Feel free to mix and match your favorite berries or seasonal fruits! If peaches aren’t available, mangoes or plums could be a delicious alternative.
How Do I Make Sure My Cheesecake Sets Properly?
Getting the cheesecake to set can be a bit tricky, but here are a few tips:
- Make sure your cream cheese is at room temperature—it should be soft but not melted to avoid lumps in the filling.
- After mixing the filling, try to fold the whipped cream in gently. This keeps it light and airy.
- Chill the cheesecake for a full 4 hours, but overnight is ideal. This helps it firm up nicely.
By following these steps, you’ll end up with a beautiful, bell-like cheesecake that’s ready to be topped with all those delicious fruits!
Easy Summer Berry and Peach Cheesecake
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 graham crackers)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, cold
For the Fruit Topping:
- 1 ripe peach, peeled and diced
- ½ cup fresh strawberries, halved or quartered depending on size
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- ½ cup fresh blackberries
- 2 tbsp apricot jam (optional for glaze)
- Fresh mint leaves for garnish (optional)
- Edible flowers for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and then you’ll want to chill it for at least 4 hours, or preferably overnight. So mark some time on your calendar for a delicious, refreshing dessert!
Step-by-Step Instructions:
1. Make the Crust:
In a medium bowl, combine graham cracker crumbs and sugar. Pour in the melted butter and mix well until all the crumbs are moistened. Press this mixture evenly into the bottom of a 9-inch springform pan or cake pan. Pop it in the fridge to chill while you prepare the filling.
2. Prepare the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Add the sugar and vanilla extract, continuing to beat until everything is well combined.
In another chilled bowl, whip the heavy cream until it forms stiff peaks—this should give you that light and fluffy texture!
Gently fold the whipped cream into the cream cheese mixture. Remember to be careful here; you want to keep all that airiness!
3. Assemble the Cheesecake:
Pour the cheesecake filling onto the chilled crust. Use a spatula to smooth out the top. Cover the pan and refrigerate for at least 4 hours, or overnight if you can wait!
4. Prepare the Fruit Topping:
While your cheesecake is setting, gently toss the diced peach, strawberries, blueberries, raspberries, and blackberries together in a bowl.
If you like a shiny finish, you can warm the apricot jam slightly in the microwave and brush it over the fruit.
5. Serve and Enjoy:
Once the cheesecake is set, carefully remove it from the pan and place it on a serving plate. Pile the mixed fruit on top of the cheesecake, and feel free to garnish with fresh mint leaves and edible flowers for an extra special touch.
Slice it up and serve chilled—enjoy the refreshing flavors of summer in every bite!
This cheesecake is creamy and smooth with a buttery graham crust, topped with a vibrant mix of juicy peaches and berries—perfect for celebrating those summer vibes!
FAQ About Easy Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! Feel free to swap out the berries and peaches with your favorite fruits. Other delicious options include kiwi, mango, or even tropical fruits like pineapple. Just make sure they’re ripe for the best flavor!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the freshness of the fruit topping, it’s best to add those just before serving.
Can I Make This Cheesecake Gluten-Free?
Yes! You can substitute the graham crackers with gluten-free cookie crumbs or almond flour mixed with coconut oil. Just ensure all other ingredients are gluten-free as well.
What Should I Do If My Cheesecake Didn’t Set Properly?
If your cheesecake doesn’t set as expected, it could be due to not mixing enough or not chilling long enough. Try putting it back in the fridge for a few more hours. If needed, you can also put it in the freezer for about 30 minutes to help it firm up!
