This cheesecake is a sweet treat filled with fresh summer berries and juicy peaches. It’s creamy, fruity, and perfect for any sunny day. Plus, it’s no-bake, making it super simple!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your cheesecake. If you don’t have graham crackers, try digestive biscuits or vanilla wafers for a different flavor. Both create a nice texture for the crust!
Cream Cheese: This gives the cheesecake its rich and creamy texture. If you’re looking for a lighter version, you could use low-fat cream cheese or even mascarpone for a slightly different flavor.
Heavy Whipping Cream: This is key for making your filling fluffy. In place of heavy cream, you can use coconut cream for a dairy-free option, which adds a lovely hint of coconut flavor!
Fresh Berries and Peaches: Use whatever seasonal fruits you have! If peaches aren’t available, try nectarines. Frozen berries also work well if fresh aren’t an option; just thaw them first.
How Can I Make Sure My Cheesecake Sets Perfectly?
Getting the right texture for your cheesecake is essential, and chilling it properly makes all the difference. Here are some tips:
- Ensure your cream cheese is at room temperature for easy mixing with no lumps.
- Whip the cream until stiff peaks form. This adds lightness. Fold it gently to keep air in the mixture.
- Cover the cheesecake well in the refrigerator to avoid any off-flavors from other foods.
- Let it chill overnight if possible. The longer it sets, the firmer and tastier it becomes!
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
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For Toppings:
- 1 cup fresh mixed summer berries (strawberries, blueberries, raspberries)
- 2 ripe peaches, peeled and sliced
- 1 tbsp lemon juice (optional, to prevent peach browning)
- Fresh mint leaves, for garnish (optional)
How Much Time Will You Need?
This cheesecake requires about 20 minutes of preparation time and needs at least 4 hours in the fridge to chill and set. For best results, prepare it the night before and let it chill overnight!
Step-by-Step Instructions:
1. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter together until the crumbs are thoroughly coated. Press this mixture firmly into the bottom of a 9-inch springform pan (or a similar round pan) to form the crust. Once done, put it in the refrigerator to chill while you prepare the filling.
2. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Add the powdered sugar and vanilla extract, then mix again until everything is well combined and smooth.
3. Whip the Cream:
In another chilled bowl, whip the heavy cream until stiff peaks form. This means the cream will hold its shape when you lift the beaters out of the bowl. Be careful not to over-whip it, or it can turn grainy!
4. Combine and Pour:
Gently fold the whipped cream into the cream cheese mixture with a spatula. Do this slowly to keep it nice and fluffy. Once everything is combined, pour the cheesecake filling over your chilled crust, smooth the top with a spatula, and place it back in the refrigerator.
5. Chill and Set:
Let the cheesecake chill in the refrigerator for at least 4 hours, but overnight is even better for the best texture and flavor!
6. Finish with Toppings:
Before serving, toss the sliced peaches gently in lemon juice to keep them fresh and looking great. Arrange the peaches and mixed berries on top of the cheesecake. If you’d like, garnish with fresh mint leaves for an extra pop of color.
7. Serve:
Slice the cheesecake and serve chilled. Enjoy this refreshing summer dessert with friends and family!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Fruit?
Absolutely! While this recipe features summer berries and peaches, you can customize the fruit based on your preferences or what’s in season. Try using nectarines, cherries, or raspberries for a delicious twist!
How Long Does the Cheesecake Last in the Fridge?
This cheesecake can be stored in the refrigerator for up to 3 days in an airtight container. Just be sure to cover it properly to keep it fresh and to prevent it from absorbing any odors from the fridge.
What if I Don’t Have a Springform Pan?
If you don’t have a springform pan, you can use a regular round cake pan or even a square baking dish. Just be sure to line the bottom with parchment paper for easy removal!
Can I Freeze Leftover Cheesecake?
Yes! You can freeze leftover cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. To thaw, place it in the refrigerator overnight before serving. Keep in mind that the texture may be slightly different after freezing.
