Blackberry Cheesecake Recipe

Rich, creamy, and bursting with fruity flavor, this Blackberry Cheesecake is a show-stopping dessert that’s perfect for any occasion. The smooth, velvety cheesecake filling pairs beautifully with a sweet-tart blackberry topping, all sitting on a buttery graham cracker crust. Every bite is the perfect balance of sweetness and tanginess!

Whether you’re making it for a holiday, a dinner party, or just because you love cheesecake, this recipe is easy to follow and delivers bakery-quality results. Plus, you can customize it—try a swirl of blackberry puree in the filling, add a hint of lemon zest for brightness, or serve it with fresh whipped cream.

Get ready to impress your family and friends with this irresistible homemade blackberry cheesecake!

Why You’ll Love This Blackberry Cheesecake

1. Rich & Creamy Texture – This cheesecake is ultra-smooth and creamy, with just the right amount of decadence.
2. Bursting with Blackberry Flavor – The sweet-tart blackberry topping perfectly complements the luscious cheesecake filling.
3. Homemade & Impressive – Looks like a fancy bakery dessert but is easy to make at home!
4. Perfect Balance of Sweet & Tangy – The natural tartness of blackberries cuts through the richness of the cheesecake, making every bite irresistible.
5. Customizable – Add a blackberry swirl, mix in lemon zest, or top it with whipped cream for extra flavor.
6. Make-Ahead Friendly – Cheesecake always tastes better the next day, making it a perfect dessert for prepping ahead of time.
7. Great for Any Occasion – Whether it’s a holiday, birthday, or casual gathering, this cheesecake is always a crowd-pleaser!

Ingredients

The Crust:

• 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

The Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream (for extra creaminess)
• 1 tbsp lemon juice (optional, for brightness)

For the Blackberry Topping:

• 2 cups fresh or frozen blackberries
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water (to thicken)

Optional Garnishes:

• Fresh blackberries
• Whipped cream
• Mint leaves

How to Make Blackberry Cheesecake

Crust Preparation:

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

Cheesecake Filling:

5. In a large bowl, beat cream cheese and sugar until smooth and creamy.
6. Add eggs one at a time, mixing on low speed after each addition.
7. Stir in vanilla extract, sour cream, and lemon juice until fully combined.
8. Pour the batter over the cooled crust and smooth the top.

Baking the Cheesecake:

9. Wrap the springform pan in foil and place it in a larger baking dish.
10. Pour hot water into the baking dish, filling it halfway up the sides of the pan (water bath method to prevent cracks).
11. Bake for 50-60 minutes, or until the center is slightly jiggly but set around the edges.
12. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.

Blackberry Topping:

13. In a saucepan, combine blackberries, sugar, and lemon juice over medium heat.
14. Cook until the berries release their juices, about 5 minutes.
15. Stir in the cornstarch mixture and simmer until thickened (another 2-3 minutes).
16. Let the topping cool, then spread it over the cheesecake.

Chilling & Serving:

17. Cover and refrigerate the cheesecake for at least 4 hours (or overnight) to fully set.
18. Garnish with fresh blackberries, whipped cream, or mint leaves before serving.

How to Store Blackberry Cheesecake

Refrigeration:

1. Cool Completely – Let the cheesecake cool to room temperature before storing to prevent condensation.
2. Cover Properly – Wrap the cheesecake tightly with plastic wrap or place it in an airtight container.
3. Refrigerate – Store in the fridge for up to 5 days for the best taste and texture.

Freezing:

1. Pre-Freeze (Optional) – For easier handling, freeze the cheesecake uncovered for 1-2 hours until firm.
2. Wrap Securely – Wrap the whole cheesecake (or individual slices) in plastic wrap, followed by a layer of aluminum foil.
3. Use an Airtight Container – Place wrapped cheesecake in a freezer-safe bag or container.
4. Freeze for Up to 2 Months – Label with the date for reference.

Thawing & Serving:

• Overnight in the Refrigerator – Transfer to the fridge 8-12 hours before serving for the best texture.
• Quick Thaw Method – Place a slice on the counter for 30 minutes before eating.

Blackberry Cheesecake Recipe

Recipe by SophiaCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

350

kcal

Total time

1

hour 

20

minutes

A creamy, smooth cheesecake topped with sweet and tangy blackberry compote. This blackberry cheesecake is a deliciously indulgent dessert that’s sure to impress.

Ingredients

• Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar
  

• 6 tbsp melted butter

• Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream

• Blackberry Swirl :

• 1 cup fresh blackberries

• ¼ cup granulated sugar

• 1 tsp lemon juice

• 1 tbsp cornstarch + 2 tbsp water

Instructions

• Prepare the Crust :
  Preheat your oven to 325°F (163°C).
  In a bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined.
  Press the mixture firmly into the bottom of a 9-inch springform pan.
  Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.
• Make the Cheesecake Filling :
  In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
  Add eggs one at a time, mixing on low speed after each addition. Do not overmix.
  Stir in vanilla extract, sour cream, and lemon juice until just combined.
  Pour the cheesecake batter over the cooled crust and spread it evenly.
• Bake the Cheesecake :
  Wrap the outside of the springform pan with aluminum foil and place it inside a large baking dish.
  Pour hot water into the baking dish, filling it halfway up the sides of the springform pan (water bath method to prevent cracks).
  Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
  Turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly open.
• Prepare the Blackberry Topping :
  In a saucepan, combine blackberries, sugar, and lemon juice over medium heat.
  Cook for 5 minutes, stirring occasionally, until the blackberries break down and release their juices.
  Mix cornstarch with 2 tablespoons of water, then stir it into the blackberry mixture.
  Simmer for 2-3 minutes until the sauce thickens. Remove from heat and let it cool.
• Chill & Serve :
  Once the cheesecake has cooled, spread the blackberry topping over the top.
  Cover and refrigerate for at least 4 hours or overnight for best results.
  Garnish with fresh blackberries, whipped cream, or mint leaves before serving.

Notes

• Use Room Temperature Ingredients – Softened cream cheese and room-temperature eggs ensure a smooth, lump-free filling.
• Don’t Overmix the Batter – Overmixing can incorporate too much air, causing cracks in the cheesecake.
• Freezing Tip – Freeze cheesecake without the topping for the best texture. Add the blackberry topping after thawing.