Summer Berry Cheesecake Delight
Summer Berry Cheesecake Delight is a fresh and creamy dessert that combines a buttery graham cracker crust with a smooth and tangy cheesecake filling, topped with a vibrant medley of fresh summer berries. Perfectly chilled, this delightful cheesecake balances fruity brightness and rich creaminess, making it an ideal treat for warm weather and summer gatherings.
- Prep Time: 20-30 minutes
- Cook Time: 45 minutes (if baking)
- Total Time: 4 hours to overnight (including chilling time)
- Yield: 8-10 servings 1x
- Category: Desserts
- Method: Baking or No-Bake
- Cuisine: American
- Diet: Gluten Free (with gluten-free crust option)
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
Filling
- 16 oz (450g) cream cheese, softened
- 1 cup sour cream
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
Berry Topping
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 tbsp granulated sugar
- 1 tbsp fresh lemon juice
Instructions
- Prepare the Crust: Crush the graham crackers finely and mix with melted butter. Press the mixture evenly into the bottom of a springform pan to form a firm base. Refrigerate the crust while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar, sour cream, vanilla extract, lemon zest, and lemon juice, mixing continuously until the filling is silky and well combined.
- Bake or Chill the Cheesecake: Pour the filling over the prepared crust. For baked cheesecake, bake at 325°F (160°C) for about 45 minutes until the center is firm but slightly jiggly. Alternatively, chill overnight in the refrigerator for a no-bake version.
- Prepare the Berry Topping: Wash and gently dry all berries. Toss them lightly with sugar and lemon juice to enhance sweetness and prevent browning. Let macerate for 15 minutes.
- Assemble the Cheesecake: Once the cheesecake has cooled or set, spoon the berry mixture evenly over the top. Refrigerate for at least 1 hour to allow flavors to meld before serving.
Notes
- Use room temperature cream cheese and sour cream for a smooth, lump-free filling.
- Do not overmix the filling to avoid incorporating excess air and prevent cracks in the cheesecake.
- Chill the crust before adding filling to keep it crisp and prevent sogginess.
- Choose fresh, ripe berries for the best flavor and presentation.
- Cover and refrigerate leftovers tightly; cheesecake stays fresh up to 5 days.
Nutrition
- Serving Size: 1 slice (about 1/10 of cheesecake)
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: summer cheesecake, berry cheesecake, fresh berries dessert, no-bake cheesecake, gluten-free dessert, creamy cheesecake, summer dessert, fruit topping cheesecake
Find it online: https://ninagourmet.com/summer-berry-cheesecake-delight/