This Summer Berry and Peach Cheesecake is a fun and fruity treat! With fresh berries and sweet peaches, it’s bright and creamy, perfect for sunny days.
I love how easy it is to whip up! Just blend the filling, pour it over the crust, and let it chill. It’s the perfect way to impress friends without a lot of fuss!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the classic crust. If you’re gluten-free, use crushed gluten-free cookies or almond flour for a different texture. I often use digestive biscuits as a substitute – they work great!
Cream Cheese: Full-fat cream cheese gives the best richness. If you want a lighter option, you can use Neufchâtel cheese. Just remember, it may not be as thick and creamy. My personal favorite is the Philadelphia brand for its smoothness.
Sour Cream: This adds a nice tang to the filling. If you need a substitute, Greek yogurt works well and can be a bit healthier! I like using plain yogurt for a similar taste without the extra fat.
Fresh Summer Berries: Feel free to mix and match! Strawberries, raspberries, or even cherries are fantastic. If fresh options aren’t available, thawed frozen berries can work too; just drain excess liquid.
How Do I Make the Perfect Cheesecake Filling?
Getting the cheesecake filling just right is key for smooth and creamy results. Here are some essential tips:
- Make sure your cream cheese is at room temperature to avoid lumps—this will ensure a smooth mix.
- Beat the cream cheese well until fluffy before adding sugar and other ingredients. This step aerates the mixture.
- When mixing in the eggs, do so one at a time and avoid over-mixing once they’re added to prevent cracks in the cheesecake.
- Finally, stir in the sour cream gently until just combined to maintain that creamy texture.
Following these steps will help you create a perfectly smooth cheesecake filling that sets beautifully! Enjoy making this delicious dessert.
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 Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream
For the Fruit Topping:
- 1 cup fresh summer berries (such as blueberries, raspberries, blackberries)
- 1 large ripe peach, peeled and thinly sliced
- 2 tablespoons apricot jam or honey (optional, for glaze)
How Much Time Will You Need?
This delicious cheesecake recipe takes about 20 minutes of prep time and 50 minutes of baking. After that, you’ll need a chill time of at least 4 hours or overnight in the refrigerator to let it set beautifully. So plan some extra time for cooling!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). While it heats up, take a 9-inch springform pan and grease it lightly to prevent sticking. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are well-coated. Now, firmly press this mixture into the bottom of the springform pan to create a solid crust. Bake the crust in the oven for 8-10 minutes until it’s set and smells delicious. Once done, take it out and let it cool completely.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using a mixer until it’s nice and smooth. Add the sugar and vanilla extract, mixing well until combined. Next, add the eggs one at a time, making sure to incorporate each one fully before adding the next. Finally, stir in the sour cream gently until everything is nice and smooth. This creamy filling is what makes the cheesecake so delightful!
3. Bake the Cheesecake:
Pour the cheesecake filling over your cooled crust in the springform pan, smoothing the top with a spatula. Place it in the oven and bake for 45-50 minutes. You’ll know it’s ready when the center is nearly set but still has a slight jiggle. Once baked, turn off the oven, crack the door open a bit, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks on top.
4. Chill and Serve:
After the cheesecake cools, take it out of the oven and pop it in the refrigerator to chill for at least 4 hours, or overnight if you can wait! When it’s time to serve, beautifully arrange the fresh summer berries and peach slices on top. For an extra touch, you can warm the apricot jam or honey gently and brush it over the fruit to give it a nice glaze. Slice, serve, and enjoy your sweet, fruity summer cheesecake!
FAQ for Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! You can mix and match based on your preferences or what’s in season. Strawberries, cherries, or even mandarin oranges would make tasty alternatives. Just be sure to slice or arrange them nicely for an appealing presentation!
Can I Make This Cheesecake Gluten-Free?
Yes, you can! Simply substitute the graham cracker crumbs with gluten-free cookie crumbs or almond flour. This will ensure you still get a delicious crust without the gluten.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, making it just as tasty the next day! However, it’s best enjoyed fresh for the best texture.
Can I Freeze This Cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 2 months. To enjoy, simply thaw it in the fridge overnight before serving.
