This creamy cheesecake is a fun blend of sweet summer berries and juicy peaches, all on a crunchy graham cracker crust. It’s like a bite of sunshine on your plate!
The best part? No baking is needed! Just mix, chill, and enjoy! I love serving slices at summer parties. Trust me, it disappears fast—so save a piece for yourself! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of the cheesecake. If you can’t find them, you can use crushed digestive biscuits or vanilla wafer cookies as a tasty alternative.
Cream Cheese: This gives the cheesecake its rich, creamy texture. For a lighter option, you can try Neufchâtel cheese, which has less fat but is still creamy!
Heavy Cream: Whipping the heavy cream adds airiness to the cheesecake. If you’re avoiding dairy, consider using coconut cream instead for a deliciously different flavor!
Peaches and Berries: Fresh peaches and summer berries bring brightness. Frozen fruits work too; just make sure to drain them well before using to avoid extra moisture.
How Do I Achieve a Perfectly Creamy Texture?
Getting that smooth, creamy cheesecake texture relies on properly mixing the cream cheese and incorporating the whipped cream. Here’s how to do it:
- Soften your cream cheese to room temperature—this makes it easier to blend without lumps.
- Whip the heavy cream until you get stiff peaks. This step helps create a light and fluffy filling.
- When folding the whipped cream into the cream cheese mixture, do it gently! This keeps the air you worked hard to create intact.
- Chill the cheesecake for at least 4 hours, but overnight is best. This helps it set properly!
Following these tips will ensure a creamy, delicious dessert every time!
Creamy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup heavy cream
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 ripe peaches, peeled and diced
- 1 cup mixed summer berries (such as strawberries, blueberries, raspberries), fresh or thawed if frozen
For Garnish (Optional):
- Additional berries and peach slices
- Fresh mint leaves
How Much Time Will You Need?
The preparation time for this delicious cheesecake is about 20 minutes. After that, you’ll need at least 4 hours to chill it in the fridge, but letting it sit overnight is best for a perfect set. So, in total, plan for around 4 hours and 20 minutes, or more if you decide to let it chill longer!
Step-by-Step Instructions:
1. Prepare the Crust:
First, grab a medium bowl and mix together the graham cracker crumbs, granulated sugar, and melted butter until it’s all well blended. You should have damp crumbs that stick together. Now, press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s even. Pop it in the fridge to chill while you make your filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Add in the sugar, vanilla extract, and lemon juice, and keep mixing until it’s creamy and blended perfectly. This is the base of your cheesecake!
3. Whip the Cream:
In another bowl, whip your heavy cream until stiff peaks form. This means when you lift the beaters out, the cream holds a stiff shape. Take your time, this step is crucial for that fluffy texture in your cheesecake!
4. Combine and Add Fruits:
Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream—just fold until they’re fully blended and fluffy! Then, gently fold in the diced peaches and mixed berries, saving a few to use for the garnish later.
5. Fill and Chill:
Now, pour this luscious cheesecake filling over your chilled crust. Use a spatula to spread it evenly on top. Cover it with plastic wrap and refrigerate for at least 4 hours to set (overnight is ideal for best results!).
6. Time to Serve:
When you’re ready to enjoy, take your cheesecake out of the fridge. Remove the springform pan and place the cheesecake on a nice serving plate. Top it with the reserved berries, peach slices, and a sprinkle of fresh mint leaves if you like. Cut into slices and serve chilled.
Enjoy your creamy summer berry and peach cheesecake, a perfect treat that brings all the sweet flavors of summer right to your table!
FAQ for Creamy Summer Berry and Peach Cheesecake
Can I Use Other Fruits in This Cheesecake?
Absolutely! You can swap in your favorite fruits. Try using mangoes, cherries, or even a mix of tropical fruits. Just keep in mind that the moisture content may vary, so you may want to adjust the amount you add accordingly.
How Do I Prevent the Cheesecake from Cracking?
To minimize cracking, avoid overmixing the cheesecake filling which can incorporate too much air. Also, chill the cheesecake in the refrigerator gradually, and try to avoid opening the door frequently during the setting time.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake is perfect for making ahead. It can be made up to 2-3 days in advance. Just keep it tightly covered in the refrigerator until you’re ready to serve.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge. The cheesecake should stay fresh for about 3-4 days. If you want to freeze it, wrap slices tightly in plastic wrap and foil, and they can last up to a month. Thaw in the fridge overnight before serving!
