This Easy Summer Berry and Peach Cheesecake is a fresh delight! With creamy cheesecake and juicy berries, it’s perfect for brightening up any warm day.
The colorful mix of berries and sweet peaches makes every slice a treat. I love serving it chilled—great for picnics or backyard barbecues. Who can resist that tasty combination? 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: The base for your cheesecake should be made with graham crackers. If you’re looking for a gluten-free option, try using almond flour or gluten-free cookie crumbs for a delicious twist.
Cream Cheese: Softened cream cheese is essential for that creamy texture. If you need a lighter version, choose Neufchâtel cheese, which has less fat but still works great. For a dairy-free option, look for vegan cream cheese made from nuts.
Heavy Whipping Cream: This gives the cheesecake its fluffy texture. If you want a lighter version, you can substitute it with whipped coconut cream for a dairy-free version. Be sure to chill the coconut cream beforehand for best results.
Fresh Berries: You can use your favorite fruits for this cheesecake. Blackberries and raspberries are sweet and tart, but feel free to switch in strawberries or blueberries as the season changes. Just keep the total at about a cup!
How Do I Make My Cheesecake Fluffy?
To achieve that light and fluffy cheesecake, the key step is whipping the heavy cream correctly. Here’s how:
- Chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping.
- Start whipping on low speed and gradually increase to high. This helps incorporate air gently without splattering cream everywhere.
- Keep whipping until you see stiff peaks. This means the cream holds its shape when you lift the whisk or beaters.
- Gently fold the whipped cream into the cheesecake mixture. Use a spatula and a slow, circular motion to keep the air in the whipped cream.
Following these tips will give you that perfect fluffy texture without deflating your cheesecake! Enjoy making this delicious dessert!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (about 12 full crackers)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 2 tablespoons lemon juice
- 1 cup mixed fresh berries (raspberries, blackberries)
- 1 ripe peach, diced
For the Topping:
- Additional fresh berries (raspberries, blackberries)
- 1 ripe peach, sliced thinly
- 1/2 cup whipped cream or whipped topping
- Berry sauce or berry preserves (optional for drizzling)
- Crumbling graham crackers (optional for garnish)
How Much Time Will You Need?
This cheesecake requires about 20 minutes of active preparation time, plus 4-6 hours (or overnight) of chilling time. Just assemble the crust and filling, let it set, and you’ll have a delightful dessert ready to impress!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until all the crumbs are well-coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Once done, place the pan in the refrigerator while you make the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the granulated sugar, beating until everything is well combined and smooth. Now, stir in the vanilla extract and lemon juice to add some flavor!
3. Whip the Cream:
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. This means that when you lift the beaters, the whipped cream holds its shape. Gently fold this whipped cream into the cream cheese mixture, being careful not to deflate it. This will keep your filling light and fluffy.
4. Add the Fruit:
Now, gently fold in the diced peach and mixed fresh berries into the cheesecake filling. Be gentle to avoid smashing the fruit too much, as you want those beautiful pieces to shine through!
5. Assemble the Cheesecake:
Pour the cheese and fruit filling over the prepared crust, smoothing the top with a spatula. Make sure it’s evenly spread. Now cover it and place it in the refrigerator to chill for at least 4-6 hours, or overnight for the best results.
6. Decorate and Serve:
Once the cheesecake is set, carefully remove it from the springform pan. You can pipe or dollop the whipped cream around the edge of the cheesecake. For a beautiful finish, top it with additional fresh peach slices and berries. Drizzle some berry sauce or preserves over the top if you’re using it, and sprinkle crumbled graham crackers for a nice crunch!
7. Enjoy:
Keep the cheesecake refrigerated until you’re ready to serve. Use a hot knife to slice it for clean cuts. Gather your friends and family, and enjoy every refreshing bite of this delightful summer cheesecake!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use Other Types of Fruit?
Absolutely! Feel free to substitute the mixed berries and peach with your favorite fruits. Strawberries, blueberries, or even sliced kiwi work great! Just keep the total fruit amount around 1 cup for the best results.
How Do I Make This Cheesecake Gluten-Free?
To make this cheesecake gluten-free, simply use gluten-free graham cracker crumbs or switch to ground nuts like almond flour for the crust. Ensure all other ingredients are certified gluten-free as well.
Can I Make This Cheesecake in Advance?
Yes! This cheesecake can be made up to 2 days in advance. Just keep it tightly covered in the refrigerator. Add fresh toppings just before serving for the best presentation and flavor.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. If you need to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe container. Thaw in the fridge overnight before enjoying!
