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This Summer Berry and Peach Cheesecake is a dream come true when the weather turns warm and you want a showstopper dessert without turning on the oven. Creamy, sweet, and just tart enough with the fresh fruit on top, it is the dessert I bring to every summer celebration because it vanishes every single time.
I still remember the first time I made this cheesecake for a family picnic at the park and everyone kept going back for seconds and asking for the recipe. It has become my summer signature.
Ingredients
- Graham cracker crumbs: add texture and a buttery base for the crust opt for honey graham crackers for a hint of warmth
- Granulated sugar: adds sweetness and helps bind both the crust and filling choose superfine for best results
- Unsalted butter: brings richness to the crust always use fresh unsalted butter
- Cream cheese: forms the creamy backbone of the filling pick full fat and let it come to room temperature
- Eggs: help emulsify and set the cheesecake make sure they are at room temperature
- Vanilla extract: boosts sweetness and aroma go for real vanilla when possible
- Almond extract: enhances the fruity notes use sparingly for a lovely floral lift
- Sour cream: offers tang and lightens the texture opt for full fat
- Heavy cream: provides silkiness and gives the filling a cloudlike consistency
- Fresh peaches: juicy and sweet choose ripe and fragrant peaches without bruises
- Fresh strawberries: add color and tartness pick berries that are fragrant and deep red
- Fresh raspberries: bring brightness and jewel-like color look for plump firm berries
- Fresh blueberries: sweet and round out the berry mix choose plump and firm ones
- Apricot preserves: add shine and mild tang to the fruit topping pick a jam without a lot of extra sugar
- Lemon juice: brightens up the glaze use fresh squeezed for best results
Step-by-Step Instructions
- Prepare the Crust:
- Mix together graham cracker crumbs sugar and melted butter in a bowl until the mixture is the texture of wet sand. Press it firmly and evenly into the bottom of a nine-inch springform pan making sure you cover all the edges for even slices. For a no bake version freeze the crust for fifteen minutes until set.
- Mix the Cheesecake Filling:
- In a large bowl beat cream cheese and sugar using an electric mixer for about three minutes until it is totally smooth with no lumps. Add the eggs one at a time mixing each one in just until incorporated. Then blend in the vanilla and almond extract followed by the sour cream and heavy cream until the batter is fluffy and pourable but do not overmix or it might crack later.
- Pour and Set:
- Gently spread the cheesecake batter over the prepared crust making sure the top is smooth all the way to the edges. If you are baking it use a water bath by wrapping the pan in foil and setting it inside a larger pan filled with hot water. Bake at three hundred twenty five degrees Fahrenheit for about fifty five minutes or until the center just barely jiggles. Then let the cheesecake cool in the oven with the door slightly cracked for an hour so it settles nicely.
- Chill the Cheesecake:
- Remove from the oven and place in the fridge uncovered for at least four hours though overnight is even better for clean slices and the best texture. If you went the no bake route let it chill in the fridge to firm up so the filling slices easily.
- Prepare the Fruit Topping:
- Heat apricot preserves and lemon juice in a small saucepan just until melted to make a shiny glaze. Arrange sliced peaches and fresh berries over the chilled cheesecake in any pattern you like. Brush all the fruit with a light layer of glaze so it glistens and stays fresh.
- Serve:
- Run a knife around the edge of the pan before releasing the sides to prevent sticking. Slice with a sharp knife wiped clean between slices and serve chilled.
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I love using perfectly ripe peaches because their fragrant sweetness is like summer sunshine packed into every bite. When I made this cheesecake for my mom’s birthday last June I decorated it with edible flowers and the whole table gasped when I set it down—no dessert has ever gotten as many oohs and ahhs.
Storage Tips
Store leftovers covered loosely with foil or plastic wrap in the refrigerator for up to four days. The fruit topping stays fresh thanks to the glaze while the crust stays crisp. I do not recommend freezing with the fruit topping but the cheesecake itself can be frozen tightly wrapped for up to one month.
Ingredient Substitutions
Switch out graham crackers for vanilla wafers or digestive biscuits in the crust if you want a different base. Use Greek yogurt instead of sour cream for a slightly tangier filling. If you cannot find fresh peaches try nectarines or apricots and for a fun twist use a blend of blackberries cherries or even pomegranate seeds for a vibrant topping.
Serving Suggestions
This cheesecake is lovely served on its own but you can make it even more special with a drizzle of raspberry sauce or a sprinkle of toasted almonds over the top. I also like pairing a small slice with a scoop of vanilla bean ice cream at a summer barbeque.
Cultural and Historical Context
No bake cheesecakes have been the star of American cookouts and holidays for decades because they are so simple and can be customized for any season. The tradition of topping cheesecakes with fresh summer fruit comes from a love for celebrating what is ripe and local and this version works with everything juicy from early strawberries to late summer peaches.
Frequently Asked Questions About Recipes
- → Can the crust be made without baking?
Yes, simply freeze the graham cracker crust for 15 minutes instead of baking if you prefer a no-bake approach.
- → How can I make the filling extra smooth?
Ensure the cream cheese is fully softened and blend until fluffy without overmixing to keep it silky.
- → Can I use other fruits for the topping?
Absolutely! Blackberries, cherries, or pomegranate seeds make flavorful and colorful additions.
- → How long does this cheesecake need to chill?
For the best texture, refrigerate for at least 4–6 hours, or overnight, before serving.
- → What's the best way to store leftovers?
Keep the cheesecake covered and chilled in the refrigerator for up to 4 days to maintain freshness.