This Easy Summer Berry and Peach Cheesecake is a treat for the eyes and the taste buds! With juicy berries and sweet peaches, it’s a colorful dessert perfect for warm days.
The best part? You won’t need to turn on the oven! Just mix, chill, and serve. I love sharing this with friends—everyone gets excited about those fruity toppings! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of the cheesecake. If you’re in a pinch, crushed cookies like Digestive biscuits or vanilla wafers can work well too.
Cream Cheese: This gives the cheesecake its rich and creamy texture. For a lighter option, consider using Neufchâtel cheese, which has less fat. Vegan cream cheese is also available for dairy-free diets!
Heavy Whipping Cream: You need this for a light and fluffy filling. If you’re looking for a lower-fat alternative, sweetened condensed milk can work, but the texture will change. You could also whip coconut cream for a dairy-free version.
Fresh Fruits: Raspberries, blackberries, and peaches are the stars here. Feel free to swap in other summer fruits like strawberries or cherries if you prefer! Just make sure they are ripe and juicy for the best flavor.
What’s the Best Way to Fold Ingredients Together?
Folding is an important technique in this recipe to maintain the lightness of your cheesecake. Here’s how to do it right:
- After whipping the cream, gently scoop a third of it into your cream cheese mixture. Stir slowly to lighten the mixture.
- Then, add the remaining whipped cream. Use a spatula to carefully lift the cream from the bottom and fold it over the cream cheese. Rotate the bowl as you go. This keeps the air you whipped in, creating that fluffy texture!
Stay patient during this step. The more gentle you are, the fluffier your cheesecake will be!
Easy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Fruit Topping:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 2 medium fresh peaches, thinly sliced
- 1/4 cup berry or raspberry sauce (store-bought or homemade)
- Whipped cream for decorating
- Optional: crushed graham crackers for garnish
How Much Time Will You Need?
This delightful cheesecake takes about 30 minutes of active preparation time, and then you’ll need to refrigerate it for at least 4-6 hours—or overnight if you’d like! Perfect for a day when you want to make something delicious without using the oven.
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, combine graham cracker crumbs with melted butter, mixing with a fork until everything is evenly moistened. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan or cheesecake pan. Once done, pop the crust in the refrigerator to chill while you make the filling.
2. Making the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy—this will take about 2-3 minutes. Add the granulated sugar and vanilla extract, continuing to beat until fully combined and smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. This means when you lift the beaters, the cream should hold its shape and not fall over. Gently fold this whipped cream into the cream cheese mixture until everything is nicely blended without stirring too hard—keep some air in there for a fluffy filling!
3. Assembling the Cheesecake:
Set aside a few raspberries and blackberries for topping later. Gently fold the remaining berries into the cheesecake filling. Pour this delicious filling over the chilled crust and smooth the top with a spatula. Drizzle the berry or raspberry sauce over the top and use a knife to swirl it into a lovely marbled pattern.
4. Chilling the Cheesecake:
Cover the cheesecake and refrigerate it for at least 4-6 hours, or overnight if you have the time. This allows it to set properly and makes for easier slicing!
5. Decorating the Cheesecake:
When you’re ready to serve, take the cheesecake out of the fridge. Pipe or dollop whipped cream around the edges for a beautiful finish. Carefully arrange the fresh peach slices, reserved raspberries, and blackberries on top. For an extra crunch and color, sprinkle some crushed graham crackers over the berries.
6. Serve and Enjoy:
Slice up your cheesecake and serve it chilled. It’s a wonderfully refreshing summer dessert that everyone will love!
This no-bake cheesecake pairs creamy textures with the bright flavors of fresh berries and peaches, making it a fantastic treat for those warm days. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Fruit?
Absolutely! While this recipe features peaches and berries, feel free to substitute with your favorite summer fruits. Strawberries, cherries, or even mango would make delicious alternatives. Just ensure they are fresh and ripe for the best flavor!
Can I Make This Cheesecake Gluten-Free?
Yes! To make a gluten-free version, simply use gluten-free graham crackers for the crust. There are many tasty options available at most grocery stores that will work perfectly.
How Long Can I Store Leftovers?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3-4 days. Just keep in mind that the crust may become slightly softer over time, but it will still taste delicious!
Can I Freeze This Cheesecake?
Yes, you can freeze it! Wrap the cheesecake tightly in plastic wrap, then in foil, and it can be frozen for up to 2 months. When ready to enjoy, thaw it in the fridge overnight for the best texture.
Feel free to ask any more questions you have as you prepare your cheesecake! Enjoy your delicious treat!
