Summer Berry and Peach Cheesecake
A creamy, luscious cheesecake topped with vibrant summer berries and peaches, perfect for any celebration or quiet evening at home.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the Crust
- 1.5 cups 1 ½ cups graham cracker crumbs (or digestive biscuits)
- 0.5 cups ½ cup unsalted butter, melted
- 0.25 cups ¼ cup granulated sugar
- 1 pinch Pinch of salt
For the Filling
- 16 oz 16 oz cream cheese, softened
- 1 cups 1 cup sour cream (or Greek yogurt for a healthier option)
- 0.75 cups ¾ cup granulated sugar
- 3 large 3 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 2 cups 2 cups fresh peaches, diced
- 1 cup 1 cup mixed summer berries (such as strawberries, blueberries, and raspberries)
For the Topping
- 1 cup 1 cup mixed berries
- 2 tablespoons 2 tablespoons honey or maple syrup (optional) Optional for added sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until crumbly.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Allow it to cool.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the sour cream, sugar, eggs, and vanilla extract. Blend until fully combined.
- Gently fold in the diced peaches and mixed berries.
- Pour the creamy filling over the cooled crust.
Baking
- Bake for 45 minutes or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional 15 minutes.
- Remove from the oven and let cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
Serving
- Before serving, top with additional mixed berries and drizzle with honey or maple syrup if desired.
Notes
For a gluten-free option, use almond flour for the crust. To make it dairy-free, substitute coconut cream for cream cheese and non-dairy yogurt.