This cheesecake tastes rich and fresh. It uses real blackberries and a soft cream cheese filling. You can make it for a small party or for one big treat. Try it on warm days or on a cool night with friends. See a small twist with mini cakes like mini cheesecakes for a single-serve idea.

why make this recipe

You will make this recipe because it looks pretty and it tastes clean and bright. The blackberries add a small tart bite that balances the sweet cheese. You can make it a day ahead to save time. It fits many needs: a big family, a small party, or a quiet night in. If you like sweet fruit with cream, try the caramel apple bars for another warm flavor.

how to make Blackberry Cheesecake

You will make the crust, then make a smooth filling, add berries, and bake. Let the cake cool so it keeps its shape. You can use fresh blackberries or a mix of fresh and small frozen berries that you thaw first. Work with room temperature cream cheese so the mix stays smooth.

Ingredients :

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
4 (8 oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1 1/2 cups fresh blackberries
1/4 cup blackberry puree (optional for topping)

You can swap the crust with cookie crumbs if you want a sweet twist, similar to the caramel apple cheesecake bars idea.

Directions :

Preheat the oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mix into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla; mix until combined.
Add eggs, one at a time, mixing well after each addition.
Stir in sour cream until fully incorporated.
Gently fold in the fresh blackberries.
Pour the cream cheese mixture over the crust in the springform pan.
Bake for 50-60 minutes until the center is set.
Let the cheesecake cool, then refrigerate for at least 4 hours or overnight.
Serve with blackberry puree or fresh blackberries on top.

You may also try a cookie style dessert like these salted caramel cheesecake cookies for a crisp side treat.

how to serve Blackberry Cheesecake

Slice with a sharp, hot knife for clean cuts. Add a spoon of blackberry puree or a few fresh berries on top. Serve with a small spoon of whipped cream if you like. You can pair it with a light coffee or tea. For a warm spice twist, try flavors like the churro cheesecake on a different day.

how to store Blackberry Cheesecake

Cover the cake with plastic wrap or place it in an airtight container. Keep it in the fridge for up to 4 days. You can freeze slices for up to 1 month. Thaw in the fridge before you eat.

tips to make Blackberry Cheesecake

Use room temperature cream cheese to get a smooth filling.
Fold the berries very gently so they do not break too much.
Tap the pan on the counter before baking to remove air bubbles.
If the top browns too fast, cover it with foil while it bakes.
Cool the cake slowly to avoid cracks.

variation (if any)

Make a swirl: blend some berries and drop spoonfuls on the filling, then swirl with a knife.
Use a nut crust for crunch.
Make mini cheesecakes in a muffin tin for single servings.
Skip the bake: try a no-bake cream cheese mix with berry topping.

FAQs (minimum three FAQ)

Q: Can I use frozen blackberries?
A: Yes. Thaw and drain them first so they do not add extra water.

Q: How do I keep the top from cracking?
A: Cool the cake slowly. Let it sit in the oven with the door open a crack after baking, then move it to the counter. Chill in the fridge later.

Q: Can I make this ahead?
A: Yes. Make it a day ahead and keep it in the fridge. The taste will hold well.

Q: Do I need a springform pan?
A: A springform pan makes it easy to remove the cake. You can use a regular pan and lift the cake out on a plate if you line it well.

Conclusion

For a different take on blackberry cheesecake ideas and step photos, see this detailed Blackberry Cheesecake – Cookie Dough and Oven Mitt recipe.

Blackberry Cheesecake