This easy summer berry and peach cheesecake is a fruity delight! It features a creamy filling with fresh berries and juicy peaches, all sitting on a crunchy crust.
It’s the perfect treat for hot days when you want something cool. I love sharing it with friends while lounging in the sun. It’s super fun to make and tastes amazing!
Key Ingredients & Substitutions
Graham cracker crumbs: They create a sweet and crunchy base. If you’re looking for gluten-free options, crushed almonds or gluten-free cookies can work well as substitutes.
Cream cheese: This gives the cheesecake its rich texture. You can replace it with mascarpone cheese for a different flavor, or use a dairy-free cream cheese for a vegan option.
Sour cream: It adds to the creaminess. Greek yogurt is a great substitute if you’re out of sour cream or prefer a healthier option.
Fresh fruit: Strawberries, blueberries, raspberries, blackberries, and peaches really shine in this recipe. Feel free to swap in any seasonal fruits like mangoes or cherries based on what you have.
How Do You Prevent Cracks in Your Cheesecake?
Cracks can be frustrating when making a cheesecake, but here’s how to keep it smooth. First, let your cheesecake cool gradually in the oven. After baking, turn off the heat and leave the door ajar for about an hour. This slow cooling prevents sudden temperature changes that can lead to cracks.
- Beat the filling gently to avoid incorporating too much air. Air bubbles lead to cracks as they expand during baking.
- Make sure not to overbake. The center should remain slightly jiggly when you take it out of the oven.
- Always chill the cheesecake in the fridge before serving to help it set properly.
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
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Topping:
- 1 cup fresh strawberries, quartered
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 1 ripe peach, peeled and sliced
- 2 tbsp honey or apricot jam (optional, for glaze)
- Fresh mint leaves and edible flowers for garnish (optional)
How Much Time Will You Need?
This cheesecake takes about 20 minutes to prepare and 50-60 minutes to bake. After that, you’ll need to let it cool in the oven and then chill it in the fridge for at least 4 hours, or preferably overnight. Total time including chilling is about 5 hours, but most of that is hands-off!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until everything is well coated and holds together when pressed. Firmly press this mixture into the bottom of the pan to make an even crust. Set aside.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and sour cream until everything is fully mixed and smooth.
3. Bake the Cheesecake:
Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when you shake the pan. Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This step helps to cool it slowly, preventing cracks.
4. Chill the Cheesecake:
Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours, but letting it sit overnight is even better for setting.
5. Add the Topping:
Before serving, arrange the fresh strawberries, blueberries, blackberries, raspberries, and peach slices on top of the chilled cheesecake. If you’d like a glossy finish, warm the honey or apricot jam slightly and brush it over the fruit.
6. Garnish and Serve:
For a beautiful presentation, sprinkle fresh mint leaves and edible flowers on top. Slice your cheesecake and enjoy this refreshing summer dessert!
This delightful cheesecake is filled with the vibrant flavors of summer fruits that create a burst of freshness in every bite. Perfect for summer parties or as a cool treat on warm days!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use Different Fruits in This Cheesecake?
Absolutely! Feel free to mix and match based on what’s in season or your personal preference. Peaches, mangoes, cherries, or even kiwi would all be delicious alternatives!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just make sure it’s well covered to maintain its freshness!
Can I Make the Cheesecake Ahead of Time?
Yes, this cheesecake is perfect for making ahead! You can prepare it a day or two in advance, just make sure to keep it well-chilled until you’re ready to serve.
Can I Freeze This Cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 3 months. To thaw, place it in the fridge overnight before serving.
