This Easy Summer Berry and Peach Cheesecake is a yummy treat! With fresh berries and sweet peaches on a creamy cheesecake base, it’s perfect for warm days.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the tasty crust. If you don’t have graham crackers, you can use crushed digestive biscuits or even Oreo cookies for a twist!
Cream Cheese: Use full-fat cream cheese for the best texture. If you’re looking for a lighter option, try Neufchâtel cheese, which has less fat but is still creamy.
Fresh Fruits: Peaches, strawberries, blueberries, raspberries, and blackberries add great flavor and color. Feel free to substitute with your favorite summer fruits, like cherries or nectarines, depending on what’s in season!
Sour Cream: This adds richness and a slight tang. Plain Greek yogurt can be a great substitute if you want a healthier option!
How Do I Achieve a Smooth Cheesecake Filling?
The key to a smooth cheesecake is to ensure all your ingredients are at room temperature, especially the cream cheese. Cold cream cheese can create lumps.
- Beat the cream cheese alone first until it’s creamy before adding sugar to incorporate air.
- Mix in eggs one at a time, scraping the bowl to ensure everything is well mixed.
- Finally, add your vanilla and sour cream quickly to keep the mixture smooth.
Taking these steps will help you avoid cracks and ensure a delightful texture!
What’s the Best Way to Cool My Cheesecake?
Cooling the cheesecake gradually helps prevent cracks. After baking, turn off the oven and leave the door slightly open. This allows the cheesecake to cool slowly.
- Let it cool for about an hour inside before transferring it to the fridge.
- Chilling it for at least 4 hours, or overnight if possible, will set the filling perfectly.
Follow this method for a beautiful cheesecake that slices perfectly every time!
How to Make Easy 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 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
For the Topping:
- 1 ripe peach, peeled and sliced thinly
- 1/2 cup fresh strawberries, halved or sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
- 1-2 tbsp apricot jam (optional, to glaze)
- Fresh mint leaves, for garnish
- Edible flowers (optional), for decoration
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and around 1 hour to bake. After baking, let the cheesecake cool for 1 hour in the oven and refrigerate for at least 4 hours or overnight. So, plan ahead for a total of around 5 hours (including chilling time) before serving!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the combination looks like wet sand. Press this mixture firmly into the bottom of your prepared pan, making sure it’s an even layer. Bake in the oven for about 8-10 minutes until it’s set, then remove it from the oven and let it cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it’s creamy and smooth. Gradually add in the granulated sugar and blend until combined. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream, mixing until everything is fully combined and smooth.
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the oven for about 45-50 minutes or until the edges have set, but the center should still jiggle slightly. After baking, turn off the oven, crack the door open a bit, and let the cheesecake cool inside for 1 hour.
4. Chill and Top:
After the cheesecake has cooled for an hour, remove it from the oven and refrigerate it for at least 4 hours, or overnight if you can. Once fully chilled, arrange the thin peach slices on top and layer on the fresh strawberries, blueberries, raspberries, and blackberries generously.
5. Optional Glaze and Garnish:
If you’d like a glossy finish, warm the apricot jam slightly and gently brush it over the peaches and berries. Finally, garnish with fresh mint leaves and any edible flowers you’d like for a lovely presentation.
6. Serve and Enjoy!
Slice the cheesecake and serve chilled for a refreshing and delicious summer dessert. Enjoy the combination of creamy cheesecake with the vibrant freshness of the fruits!
This cheesecake is a delightful summer treat, with a rich and creamy base topped with sweet and colorful fruit, perfect for gatherings or a special occasion. Enjoy!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! While peaches and berries are delicious, you can substitute with your favorite summer fruits like cherries, nectarines, or even a mix of melons. Just make sure to adjust the amount based on the fruit’s sweetness.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze slices; just wrap them tightly in plastic wrap and then foil to prevent freezer burn.
Can I Make This Cheesecake Gluten-Free?
Yes! To make this cheesecake gluten-free, use gluten-free graham cracker crumbs or alternative flour-based crumbs like almond flour or gluten-free cookies for the crust.
Is It Necessary to Use Apricot Jam for Glaze?
Not at all! The apricot jam is optional and primarily for a glossy finish. If you prefer, you can skip it for a healthier option or use a different fruit preserve that you enjoy!
