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You are going to LOVE this blackberry cheesecake! Not only is it surprisingly easy to make, it’s also just as delicious as regular cheesecake, but has a fruity twist to it! Great for celebrations, get-togethers, or just as a special dessert. No water bath is needed so it’s a no fuss delicious cheesecake.
I used to love as a kid berry picking in our backyard. I grew up on a farm, so our “backyard” was quite large and always contained some berry brambles. Sure I would run the risk of a few scratches for those sweet, juicy plum berries but in the end it was totally worth it. I loved snacking on the berries and baking with them.
And now as an adult when it comes to summertime and desserts if I’m going to turn my oven on it better be for an epic dessert. Like this light and creamy cheesecake. And I love baking with berries and fresh fruit since they are in peak season and have the best flavor.
So a blackberry cheesecake recipe that combines both of those things? Yes please! Like my blackberry cobbler, I can’t resist baking with fresh blackberries right now.
This blackberry cheesecake starts with a buttery graham cracker crust, and then topped with a creamy cheesecake filling, and a fresh blackberry sauce gets swirled on top. Finished with some whipped cream and fresh blackberries and you have a summer dessert that everyone is going to love.
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- Biscoff cookie spread and Biscoff cookies get swirled into this dreamy Biscoff cheesecake recipe. Your whole family is sure to love it!
Why You Will Love This Recipe
- Can make all year round. – You can make this when blackberries are in season, but you can also use frozen blackberries if they aren’t so this dessert can be made all year long.
- Simple Ingredients – You don’t need a bunch of exotic ingredients to make this blackberry cheesecake recipe. I bet you have some right now in your pantry!
- Great Make Ahead Dessert – Cheesecakes need time to cool and set up in the fridge, so it’s a great dessert to make the day before ready to serve the next day.
Blackberry Cheesecake Ingredients
For full recipe and amounts, please scroll to bottom.
- Graham Crackers – Pulse the graham crackers into crumbs to make the crust. You can use a food processor
- Unsalted Butter – You can also use salted butter. Normally a cheesecake crust uses melted butter but this crust is using softened butter instead! Cut the butter into tablespoon chunks.
- Granulated Sugar – To sweeten the blackberry sauce and the graham cracker crust.
- Cream Cheese – Use softened cream cheese so you get a smooth cheesecake filling. You want to use brick style cream cheese, not the tub variety. And use full fat cream cheese for best flavor and richness. A low fat cream cheese can be used but the filling won’t be as rich and creamy as when you use full fat cream cheese.
- Powdered Sugar – To sweeten the cheesecake filling. Can also use granulated sugar but the powdered sugar will make for a smoother filling and help the cheesecake filling set up.
- Heavy Cream – Use heavy cream or heavy whipping cream for best texture. Do not replace with milk or half and half. Make sure it’s room temperature.
- Sour Cream – Use room temperature sour cream. Full fat sour cream is best.
- Eggs – You want to use large room temperature eggs so your cheesecake filling isn’t lumpy.
- Lemon Juice – Helps balance the sweetness and pairs well with the blackberry sauce.
- Vanilla – For flavor. I like to use pure vanilla extract, but imitation vanilla extract also works.
- Blackberries – You can use fresh or frozen blackberries. If using frozen berries, then be sure to thaw the frozen berries before adding them to your food processor.
How to Make This Blackberry Cheesecake Recipe
Make the graham cracker crust
Position a rack in the center of the oven. Preheat the oven to 350℉ (177oC). Spray a 9-inch springform pan with cooking spray and set aside.
Add the graham crackers to a food processor and process until they turn into crumbs.
Cut the butter into 1 tablespoon chunks, add the butter and the sugar to the food processor and process until well combined (about 30-60 seconds).
Press the crust mixture into the bottom and up the sides of the springform pan with the bottom of a cup or measuring cup, or hands.
Make the blackberry sauce
Add the blackberries and lemon juice to a processor. Process until all of the blackberries are broken down.
Strain the blackberries in a fine mesh strainer, keeping only the liquid (discard the pulp and seeds).
Then stir in the sugar and set aside until needed.
Make the cheesecake filling
Add the powdered sugar and beat to combine. Scrape down the bowl as needed.
Beat in the heavy cream until combined.
Add in the sour cream, eggs, and vanilla until well combined.
Scrape down the bowl to ensure all the ingredients are evenly incorporated.
Assemble and bake the blackberry cheesecake
Pour half of the cheesecake filling on top of the crust and smooth it out with a spatula, then add about ⅓ of the sauce on top.
Gently swirl with the tip of a knife. Be careful t not go all the way to the bottom of the cheesecake batter so you don’t mess up the prepared crust on the bottom.
Pour the rest of the cheesecake batter on top, smoothing the top with a spatula.
Pour the remaining blackberry mixture on top and swirl again.
Bake blackberry cheesecake
Bake blackberry cheesecake for 45-55 minutes. You will know when it’s done when the edges are set, but the middle of the cheesecake is still slightly jiggly. It should not take more than 55 minutes, it will firm up while cooling.
Remove from the oven and allow to cool at room temperature for about 1 hour on a wire rack. Place a paper towel on top of the pan (making sure it doesn’t touch the cheesecake top, this helps condensation) and then cover with plastic wrap or tinfoil.
Transfer to the fridge for at least two hours to firm up before serving. I like to top with whipped cream and more berries. Serve and enjoy!
Recipe Variations and Suggestions
- Use a different berry – You can swap out the blackberry filling with another fresh berry, like strawberries, raspberries, or blueberries for this blackberry cheesecake recipe.
- Make a different crust – Swap the graham cracker crumbs and make a chocolate cookie crust with Oreo cookies or chocolate graham crackers instead of the graham cracker crust. Use Golden Oreos, Nilla wafers, or digestive biscuits instead of the graham cracker crumbs.
- Serve with whipped cream – I like to serve a slice of blackberry cheesecake with a dollop of homemade whipped cream and more fresh blackberries!
- Use melted butter – Instead of using softened butter, you can also use melted butter for the cookie crust.
- Use a rolling pin – If you don’t have a food processor, you can crush up the graham cracker pieces for the crust in a plastic bag.
- Add lemon zest – I added only the lemon juice, but you can add the lemon zest if you want a little bit more lemon flavor.
- Use room temperature cream cheese. Using softened cream cheese will ensure your cheesecake recipe comes out smooth and creamy! Read this post on how to soften cream cheese quickly.
- Use softened butter. For the cheesecake crust, you want to use softened butter that has set out for a few minutes, and is not cold straight from the fridge so it mixes into the graham crackers.
- Do not overbake. Your cheesecake center will still be slightly jiggly when it’s done. It will continue to firm up as the cheesecake cools.
Transfer any leftover cheesecake into an airtight container. Place a paper towel over the surface before sealing. This prevents condensation. Place in the fridge. Store cheesecake in the fridge for up to 3 days.
Yes, you can freeze the whole cheesecake or individual slices. Before freezing, ensure your cheesecake has completely cooled. Freeze for 1 hour, uncovered. This will harden your cheesecake making it easier to wrap and freeze. Wrap with plastic wrap and place in freezer bags, airtight container, or wrap again with aluminum foil. Freeze for up to 3 months. To thaw, move frozen blackberry cheesecake to the fridge. Leave it there overnight.
No you do not need to bake the cheesecake in a water bath, but you can if you want.
More Cheesecake Recipes
- 14 Graham Crackers
- ½ cup (1 stick, 113 g) unsalted butter softened and cut into tablespoons
- 3 tablespoons Granulated sugar
- 24 ounces (3 8-ounce packages) Cream Cheese room temperature
- 1 ½ cups (170 g) Powdered Sugar
- 1 cup (240 ml) Heavy Cream room temperature
- ½ cup (57 g) Sour Cream room temperature
- 2 large Eggs room temperature
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla extract
- 1 ½ cups Blackberries
- ¼ cup (50 g) Granulated Sugar
- 2 teaspoons Lemon Juice
For the crust
- Position a rack in the center of the oven. Preheat the oven to 350℉ (177°C). Spray a 9" springform pan with cooking spray.
- Add the graham crackers to a food processor and process until they turn into crumbs.
- Add the butter and the sugar to the food processor and process until well combined (about 30-60 seconds).
- Press the crust mixture into the springform pan with the bottom of a cup or measuring cup.
For the blackberry sauce
- Add the blackberries and lemon juice to the food processor. Process until all of the blackberries are broken down.
- Strain the blackberries in a fine mesh strainer, keeping only the liquid (discard the pulp), then stir in the sugar and set aside until needed.
For the cheesecake filling
- With an electric mixer (hand mixer or stand mixer with paddle attachment), beat the cream cheese on medium speed for 1-2 minutes until whipped.
- Add the powdered sugar and beat to combine. Scrape down the bowl as needed.
- Beat in the heavy cream until combined. Add sour cream, eggs, and vanilla and beat until well combined. Scrape down bowl to ensure all ingredients all evenly incorporated.
- Pour half of the cheesecake filling on top of the crust and smooth it out with a spatula, then add about ⅓ of the sauce on top and gently swirl, so as to not mess up the crust on the bottom.
- Then pour the rest of the cheesecake filling, smooth out, and then pour the rest of the sauce on top and swirl again.
- Bake for 45-55 minutes, start checking it at 45 minutes to see if it’s done. You will know when it’s done when the edges are set and only the middle of the cheesecake is jiggly. It should not take more than 55 minutes, it will firm up while cooling.
- Allow to cool at room temperature for about 1 hour, then cool in the fridge for at least two hours before topping with whipped cream and more berries. Serve and enjoy!
- Transfer any leftover cheesecake into an airtight container. Place a paper towel over the surface before sealing. This prevents condensation. Place in the fridge. Store cheesecake in the fridge for up to 3 days.
- You can freeze the whole cheesecake or individual slices. Before freezing, ensure your cheesecake has completely cooled. Freeze for 1 hour, uncovered. This will harden your cheesecake making it easier to wrap and freeze. Wrap with plastic wrap and place in freezer bags, airtight container, or wrap again with aluminum foil. Freeze for up to 3 months. To thaw, move frozen blackberry cheesecake to the fridge. Leave it there overnight.