This Easy Summer Berry and Peach Cheesecake is a fruity delight! With a yummy mix of fresh berries and juicy peaches on a creamy base, it’s perfect for warm days.
Making this cheesecake is a breeze! I love how colorful it looks on the table. Plus, who can resist a slice topped with extra fruit? It’s a summer favorite for sure! 🍑🍓
Key Ingredients & Substitutions
Graham Crackers: They make a wonderful crust. If you’re gluten-free, try using gluten-free graham crackers or almond flour mixed with a little butter for a tasty alternative.
Cream Cheese: Use full-fat cream cheese for a rich and creamy texture. If you prefer a lighter option, I recommend Neufchâtel cheese, which has less fat but similar flavor.
Heavy Whipping Cream: This ingredient gives the cheesecake its nice fluffiness. If you’re looking for a lower-fat option, you could substitute a non-dairy whipped topping, but be aware it may not be as stable.
Mixed Fresh Berries: Feel free to use whatever berries you have on hand! Strawberries and blueberries also work great if you can’t find raspberries or blackberries.
Peaches: Fresh peaches add a lovely sweetness. In their absence, you can use canned peaches, just make sure to drain them well!
How Do I Get the Perfect Swirl in My Cheesecake?
Swirling the berry jam into the cheesecake filling adds a beautiful touch. To get the best swirl, be gentle. Here’s how:
- Start by drizzling the berry jam over the cheesecake filling, not all at once. Aim for a pattern you like!
- Use the tip of a skewer or a butter knife to gently swirl the jam through the filling. Less is more—too much swirling can mix it all together.
- Once you’ve got a nice swirl, just stop. It’ll look great when it sets!
With a little care, your cheesecake will be as pretty as it is delicious! Enjoy your summer baking! 🌞
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
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Berry Swirl and Topping:
- 1 1/2 cups mixed fresh berries (raspberries, blackberries, and blueberries)
- 2 peaches, sliced into wedges
- 1/2 cup berry jam or preserves (raspberry or mixed berry)
- Additional whipped cream for garnish (optional)
- Extra crushed graham crackers for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 4-6 hours to chill in the refrigerator. If you can make it the night before, that’s even better! It gives the cheesecake more time to set and allows the flavors to mingle beautifully.
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well coated. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s even and compact. Refrigerate the crust while you prepare the filling.
2. Create the Berry Swirl:
In a small saucepan over low heat, gently warm the berry jam until it’s easy to pour. Once warm, stir in about half a cup of the mixed fresh berries and use a fork to lightly mash them, releasing some juices. Allow this mixture to cool down.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Add in the powdered sugar and vanilla extract, mixing until combined. In another bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until everything is fully blended.
4. Assemble the Cheesecake:
First, pour half of the cream cheese filling over the chilled crust and spread it into an even layer. Next, drizzle half of the berry jam mixture over the filling. Use a skewer or a knife to gently swirl the jam into the filling to create a pretty pattern. Repeat with the remaining cream cheese filling and berry jam, continuing the swirling process as you go.
5. Chill and Set:
Cover your cheesecake with plastic wrap and refrigerate it for at least 4-6 hours, or preferably overnight, until it’s completely firm.
6. Decorate and Serve:
Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Top it off with dollops of whipped cream, the remaining fresh berries, and peach slices. If you like, sprinkle extra crushed graham crackers on top for a little crunch, and drizzle a bit more berry jam for extra flair!
7. Enjoy!
Slice the cheesecake and serve chilled. It’s a cool and refreshing treat that’s perfect for summer gatherings or any celebration!
This simple, delightful cheesecake celebrates the flavors of summer and is sure to impress anyone who takes a bite. Enjoy every slice of this delicious dessert!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Fruit for Topping?
Absolutely! While this recipe features fresh berries and peaches, feel free to use any combination of fruits you love. Mangoes, cherries, or strawberries would all be delicious alternatives!
How Long Does This Cheesecake Last in the Fridge?
This cheesecake can be stored in an airtight container in the refrigerator for up to 3 days. Just be sure to cover it well to keep it fresh and prevent it from absorbing odors from other foods.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply use gluten-free graham crackers for the crust or substitute them with almond flour mixed with melted butter for a gluten-free option that works wonderfully!
What’s the Best Way to Slice the Cheesecake?
To get clean slices, dip a sharp knife in hot water, wipe it dry, and then slice through the cheesecake. This helps the knife glide through the creamy filling without sticking!
