Irresistible Summer Berry and Peach Cheesecake Recipe

The summer sun is shining, and the sweet aroma of ripe peaches and juicy berries fills the air. This Summer Berry and Peach Cheesecake Recipe is a dazzling dessert that will transport you straight to a sunny picnic with every delicious bite. For more inspiration, check out this delicious dessert ideas recipe.

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Imagine yourself at a backyard barbecue, laughter echoing, and the vibrant colors of this cheesecake catching everyone’s eye. The creamy texture pairs perfectly with the fruity bursts of flavor, creating an unforgettable experience.

I remember the first time I made this cheesecake; my family devoured it in minutes, begging for seconds like they were competing in a dessert-eating contest.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: Use finely crushed crumbs for a smooth crust; you can even add some cinnamon if you’re feeling adventurous.
• Unsalted Butter: Melted butter binds the crust together beautifully; opt for unsalted to control the sweetness.
• Cream Cheese: Ensure it’s softened for easy mixing; it provides that rich, creamy base we all adore.
• Sour Cream: Adds tanginess to balance the sweetness; full-fat works best for creaminess.
• Granulated Sugar: Sweeten to taste; don’t skip the sugar unless you want a ‘cheeseless’ cheesecake!
• Vanilla Extract: A splash of pure vanilla elevates flavor; homemade if you’re feeling fancy.
• Fresh Peaches: Use ripe peaches for sweetness; feel free to substitute with other fruits like nectarines.
• Mixed Berries (Strawberries, Blueberries, Raspberries): Choose your favorites or whatever looks best at your grocery store.
• Lemon Juice: Freshly squeezed lemon juice brightens flavors; don’t use bottled juice if you can help it.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Create the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs with melted butter until thoroughly mixed. Press this mixture evenly into the bottom of a springform pan for that perfect crust.

Bake the Crust: Place your crust in the preheated oven and bake for about 10 minutes until golden brown. Let it cool while you prepare the filling—your kitchen will smell divine!

Prepare the Filling: In a large mixing bowl, beat together softened cream cheese and sour cream until creamy and smooth. Gradually add granulated sugar and vanilla extract while mixing—this step is crucial for achieving that luscious texture.

Add Fruit Flavors: Gently fold in diced peaches and mixed berries into your cream cheese mixture. Make sure they’re evenly dispersed; every slice should be bursting with fruit goodness!

Combine and Chill : Pour your filling over the cooled crust, smoothing out the top with a spatula. Refrigerate for at least 4 hours (or overnight) to let those flavors meld beautifully—they’re having a party in there!

Garnish & Serve : Once set, remove from the springform pan and garnish with additional fresh berries or peach slices on top. Slice into wedges and watch everyone enjoy this delightful summer treat as you bask in their compliments!

Now that you’ve mastered this Summer Berry and Peach Cheesecake Recipe, get ready to impress family and friends at your next gathering!

Perfecting the Cooking Process

Start by preparing the crust while the oven preheats, then blend the filling before baking. This sequence ensures everything comes together smoothly without delays.

Add Your Touch

Feel free to swap fresh fruits for whatever’s in season or add a splash of vanilla extract for an extra flavor boost. Personalizing this cheesecake makes it uniquely yours!

Storing & Reheating

Store leftover cheesecake in an airtight container in the fridge for up to five days. If you need to reheat, simply let it sit at room temperature for about 30 minutes before serving.

Creating my first Summer Berry and Peach Cheesecake was a delightful disaster—my friends devoured it so quickly I barely got a slice!

FAQ

Can I use frozen fruit in this recipe?

Yes, frozen fruit works well but ensure it’s thawed and drained before using.

How long does the cheesecake need to cool?

Let the cheesecake cool for at least two hours before refrigerating.

What can I substitute for cream cheese?

Mascarpone or ricotta can be great alternatives for a different texture.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Summer Berry and Peach Cheesecake

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• Author: deleciouscorner
• Total Time: 30 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Summer Berry and Peach Cheesecake is a delightful dessert that captures the essence of sunny days. With its creamy, rich texture and vibrant layers of fresh peaches and mixed berries, this cheesecake will be the star of your next gathering. Perfectly chilled or served at room temperature, it combines simplicity with stunning presentation, making it an irresistible treat for any occasion.

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Ingredients

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• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup sour cream
• ¾ cup granulated sugar
• 2 tsp vanilla extract
• 2 ripe peaches, diced
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp freshly squeezed lemon juice

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Instructions

1. Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter; press into the bottom of a springform pan to form the crust.
2. Bake crust for about 10 minutes until golden brown. Let it cool.
3. In a large mixing bowl, beat cream cheese and sour cream until smooth. Gradually add sugar and vanilla extract.
4. Gently fold in peaches and mixed berries until evenly distributed.
5. Pour filling over cooled crust, smoothing the top. Refrigerate for at least 4 hours or overnight.
6. Garnish with extra fruit before serving.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 280
• Sugar: 20g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg