This Easy Summer Berry and Peach Cheesecake is a fruity dream! It has a creamy filling freshened up with juicy peaches and vibrant berries, all sitting on a crunchy graham cracker crust.
I can’t resist that mix of sweet peaches and tangy berries! It’s like a summer party on a plate. Perfect for a sunny day! Plus, it’s super easy to make, letting you enjoy more sunshine. ☀️
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base of your cheesecake crust. If you need a gluten-free option, try using ground almonds or gluten-free cookies to create the same crunchy texture.
Cream Cheese: I love using full-fat cream cheese for its rich flavor and smooth texture. If you’re looking for a lighter option, Neufchâtel cheese works well too, providing similar results with less fat.
Sour Cream: This adds creaminess and tang. Greek yogurt is an excellent substitute. It gives a nice flavor and adds some protein to the cheesecake.
Fresh Peaches and Berries: Use ripe, seasonal fruit for the best flavor! If peaches aren’t in season, mango or pineapple would be sweet substitutes. You can also swap any berries with your favorites, like cherries or even grapes!
How Do You Make a Smooth Cheesecake Batter?
Getting the batter smooth is crucial for a perfect cheesecake. Start by ensuring your cream cheese is at room temperature; this helps it blend easily without lumps.
- Use a hand mixer or stand mixer, beating the cream cheese first until it’s really creamy.
- Add the sugar gradually so it dissolves well, preventing graininess.
- Incorporate eggs one at a time, ensuring each is blended thoroughly before adding the next.
- Add the vanilla, sour cream, and fruit last to keep the mixture uniform.
Remember to scrape down the sides of the bowl often during mixing. This ensures every part is smoothly combined and prevents any lumps from forming.
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
- 1/2 cup 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
- 1/2 cup sour cream
- 1 medium ripe peach, peeled and finely chopped
For The Toppings:
- 1 cup mixed fresh berries (strawberries, blueberries, blackberries, raspberries)
- Extra berries for topping
- Fresh mint leaves and edible flowers for garnish (optional)
How Much Time Will You Need?
This cheesecake recipe will take about 20 minutes to prep, and then you’ll need approximately 50-60 minutes to bake. After baking, let it cool in the oven for about an hour. Finally, it will need at least 4 hours to chill in the refrigerator—overnight is even better! So, you’re looking at a total of about 5 hours and 20 minutes, including chill time.
Step-by-Step Instructions:
1. Preheat Your Oven:
First, preheat your oven to 325°F (165°C). While that’s heating up, grease a 9-inch springform pan to prevent sticking.
2. Make The Crust:
In a medium bowl, mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Stir until everything is well combined and moistened. Now, press this crumb mixture firmly into the bottom of your prepared springform pan to form a crust. Set it aside for now.
3. Prepare 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 remaining 2/3 cup of sugar, continuing to beat until well blended. Now, add the eggs one by one, making sure to mix completely after each addition.
4. Add The Flavor and Fruit:
Next, mix in the vanilla extract and sour cream until everything is combined. Then, fold in the finely chopped peach carefully, making sure it’s evenly mixed into the batter.
5. Bake The Cheesecake:
Pour the cheesecake batter over your prepared crust and smooth the top with a spatula. Bake in the preheated oven for about 50 to 60 minutes. You want the center to be almost set but with a slight jiggle to it.
6. Cool and Chill:
When the cheesecake is done baking, turn off the oven, and crack the door open to let it cool inside for about an hour. After that, remove it from the oven and refrigerate for at least 4 hours, although overnight is best for it to set completely.
7. Add The Toppings:
Before you’re ready to serve, generously top the cheesecake with your mixed fresh berries. You can also sprinkle some extra berries on top for a beautiful presentation!
8. Garnish and Serve:
If you want to make it even prettier, garnish with fresh mint leaves and edible flowers. Then, slice it up and enjoy your delicious, fresh summer berry and peach cheesecake!
With its smooth and creamy texture paired with the sweet burst of fruit, this cheesecake makes for the perfect summer treat. Each bite is a delightful mix of flavors and textures that’s sure to impress your family and friends!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat or Neufchâtel cheese for a lighter version of this cheesecake. Just keep in mind that it may affect the overall creaminess and richness of the final result, but it will still taste delicious!
What Can I Use Instead of Fresh Peaches?
If fresh peaches aren’t available, you can substitute them with canned peaches (drained) or use other fruits like mango, nectarines, or even diced strawberries for a tasty twist.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. It’s best enjoyed chilled, so just slice and serve straight from the fridge!
Can I Freeze the Cheesecake?
Absolutely! You can freeze the cheesecake for up to 2 months. Make sure it’s well-wrapped in plastic wrap and then in aluminum foil. Thaw it in the fridge overnight before serving, and it will taste just as good!
