Blackberry Cheesecake
Blackberry Cheesecake is a classic dessert made with a fruity twist! This berry version has sweet, tart ripe blackberry juice swirled in a rich and creamy cheesecake layered on a thick homemade graham cracker crust. Served with whipped cream and fresh blackberries this is the best summer dessert! Make it ahead of time for summer parties, BBQs or special occasion dinners!
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We recently went to the berry brambles and picked a bucket full of juicy and plump blackberries. During peak blackberry season, this blackberry cheesecake recipe is the perfect way to use up fresh summer fruit from your own berry picking, a trip to the farmer’s market, or a sale at the grocery store.
This blackberry cheesecake is similar to these Strawberry Cheesecake Bars and this Sour Cream Cheesecake with Sour Cream Topping. It’s full of berry flavor and it’s simple to make with a handful of fridge and pantry staples. If you have more blackberries left over, try using them to make a pitcher of Blackberry Lemonade or a Blackberry Matcha Latte!
Recipe Ingredients
- Blackberries – Fresh blackberries are blended and strained then swirled in the cheesecake.
- Cream cheese – Use full-fat brick-style cream cheese for a rich and delicious-tasting cheesecake. Make sure it’s fully softened before mixing so you don’t end up with chunks in your cheesecake.
- Lemon juice – Balances out the sweet and tart flavors of the blackberries and the rich cheesecake filling.
- Eggs – Gives structure to the cheesecake.
- Graham crackers – A homemade graham cracker crust is simple to make with crushed graham crackers, sugar and melted butter.
How to Make a Blackberry Cheesecake
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Make the graham cracker crust. Add graham crackers to a blender or food processor. Pulse until it has a fine texture. Transfer graham cracker crumbs to a medium bowl along with sugar and melted butter. Mix until everything is combined and it feels like wet sand. Pour your graham cracker mixture into a springform pan, press down firmly and evenly with a cup then bake at 350 degrees for 4-5 minutes or until lightly browned. Set aside to cool then either wrap the pan in aluminum foil or use a silicone cheesecake pan protector.
- Make the blackberry puree. Add fresh or thawed blackberries to a blender with lemon juice and granulated sugar. Blend until smooth then strain into a small bowl using a fine mesh strainer. You should have about ½ cup of blackberry juice.
- Make the blackberry cheesecake. Add softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Mix for 1 – 2 minutes or until completely smooth, scrape down the sides of the bowl then add in the sugar, mix again until combined then scrape sides down again. Next add in the sugar, lemon juice and eggs one at a time. Scrape the sides of the bowl one last time then mix to combine. Don’t overmix.
- Bake. Pour cheesecake batter onto the graham cracker crust. Spread it out evenly, then gently pour over the blackberry juice. Use a butter knife or a skewer to gently swirl the blackberry juice in the cheesecake, be careful not to disturb the graham cracker crust on the bottom. Finally, place the cheesecake pan into a large baking pan with hot water, then place both pans into the center of the preheated oven. Bake for 35 – 45 minutes or until the center is slightly jiggly and the edges are set. Allow the cheesecake to sit in the turned-off oven for 30 minutes then allow it to cool completely on the counter.
- Chill and serve. Chill the cheesecake in the refrigerator for at least 4 hours before slicing and serving. Garnish with whipped cream and fresh blackberries.
Blackberry cheesecake topping ideas
I topped this cheesecake with fresh blackberries and stabilized whipped cream. This is just regular whipped cream with a little bit of gelatin added to it. You can simply use regular whipped cream if you like!
Tips and Tricks
- Softened cream cheese – Allow your cream cheese to sit at room temperature until it is completely soft. This ensures that it will be creamy and you won’t end up with chunks in your cheesecake.
- Don’t overcook the cheesecake – It can be hard to know when the cheesecake is done cooking. When it’s done, the edges will be set but the center will still be jiggly when the pan is shaken. The cheesecake will continue to cook and set completely as it cools.
- Strain the blackberry puree – Blackberries are filled with seeds so it makes for a better experience to strain them out before swirling in the cheesecake.
- How to get the perfect slice of cheesecake – Dip a sharp knife in a cup of hot water, wipe it dry then slice. Repeat with each cut to achieve perfect slices of cheesecake every time!
- No soggy cheesecake – Skip the aluminum foil and use a silicone cheesecake pan protector instead. There’s no chance of getting water inside the pan and making your crust soggy.
Frequently Asked Questions —
It can be a little tricky when the cheese is done. Look for the edges of the cheesecake to be set and the center jiggly when the pan is gently shaken. It should be jiggly but still firm. The cheesecake will continue to cook in the turned-off oven and as it sits on the counter. Then it will be completely firm once it’s completely cool.
Blackberries are in season from mid-June to September. Peak season is July – August. The best berries are large with a deep black color. Red berries aren’t ripe and will have a sour taste instead of sweet and tart.
Of course! If fresh blackberries aren’t available, it’s perfectly fine to use frozen, just make sure to thaw them first.
Absolutely. After the cheesecake has chilled, cut it into individual slices. Wrap each slice in plastic wrap then place it into a freezer-safe plastic gallon bag. Store in the freezer for up to 3 months. When you are ready to enjoy, unwrap it then allow it to thaw on the counter for 10-15 minutes before enjoying.
Looking For More Recipes?
Sour Cream Cheesecake with Sour Cream Topping
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Blackberry Cheesecake
Equipment
- 1 9.5-inch springform pan
- 1 Silicone cheesecake pan protector or aluminum foil
- 1 Stand mixer fitted with paddle attachment or large mixing bowl and hand mixer
- 1 Silicone spatula
- 2 Medium-sized bowls
- 1 Large baking pan (10×15-inch 4.5qt) for the water bath
Ingredients
Graham Cracker Crust
- 1 ½ cups crushed graham crackers or 8 ounces
- 1 tablespoon granulated sugar
- 1 pinch salt
- 5 tablespoons butter unsalted, melted
Blackberry Puree
- 6 ounces fresh blackberries or ½ cup
- 2 tablespoons granulated sugar
- 2 teaspoons lemon juice freshly squeezed
Cheesecake Filling
- 2(8) ounce packages of full-fat cream cheese softened to room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 2 teaspoons lemon juice or zest of half a lemon
- ⅛ teaspoon salt
- 2 large eggs at room temperature
- 4 cups hot water for the water bath
Instructions
For the Graham Cracker Crust
- Preheat oven to 350 degrees Fahrenheit.
- Pulse graham crackers until fine in a food processor or blender. Transfer crushed graham crackers to a medium bowl with granulated sugar and a pinch of salt stir until combined then mix in the melted butter until it feels like wet sand.
- Pour the graham cracker mixture into a springform pan, pressing it down firmly with a measuring cup. Bake for 4 minutes or until it's very lightly golden brown. Be careful not to burn it. Allow the crust to cool while you make the blackberry sauce. Once the pan is cool, wrap it with either aluminum foil or use a silicone cheesecake pan protector.
For the Blackberry Puree
- Rinse blackberries then add them to a blender with granulated sugar and lemon juice. Blend until you have a smooth mixture—strain into a large mixing bowl using a fine mesh strainer, discard the seeds. You should have about ½ cup of blackberry juice. Set aside.
For the Cheesecake Filling
- To the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese. Mix on low speed until smooth then add in the sugar, mixing until smooth. Scrape down the sides and the bottom of the bowl, mix again.
- Now add in the vanilla bean paste or extract, lemon juice, and salt. Mix again then add in the eggs one at a time. Scrape down the sides of the bowl then mix one more time.
- Pour the cheesecake filling into the prepared graham cracker crust. Tapping the pan against the counter firmly to get rid of any air bubbles which can cause cracking. Next, gently pour blackberry juice over the top. Use a butter knife or a skewer to gently swirl the blackberry juice into the cheesecake filling. Be careful to avoid disrupting the graham cracker crust on the bottom.
- Pour hot water into a large 10×15-inch(4.5qt) baking pan for the water bath, place the springform pan into the larger pan with the water, then place both pans into the center of your preheated oven. Bake cheesecake for 35 – 40 minutes at 350 degrees Fahrenheit until the edges have set but the center is still a little jiggly when shaken.
- Allow the cake to cool inside a turned-off oven with the oven door cracked for 30 minutes. Remove the pan from the water bath then allow your cheesecake to continue cooling at room temperature for another 1 – 2 hours or until it is completely cooled to room temperature, wrap it with plastic wrap then allow it to chill for at least 4 hours before serving.
Serving.
- When ready to serve, dip a sharp knife in hot water, wipe it dry then slice. Repeat with each cut to achieve clean slices of cheesecake. Top with whipped cream or more fresh blackberries. Enjoy!
Notes
How To Store/ Make Ahead
Refrigerator storage instructions. Store cheesecake covered with plastic wrap in the fridge for up to 5 days. If making ahead of time, add toppings/garnishes right before serving. Freezer storage instructions. After the cheesecake has chilled, cut into individual slices. Wrap each slice in plastic wrap then place in a freezer-safe plastic gallon bag. Store in the freezer for up to 3 months. When you are ready to enjoy, unwrap the cheesecake slice and allow it to thaw on the counter for 10-15 minutes before enjoying.Tips and Tricks
- Softened cream cheese – Allow your cream cheese to sit at room temperature until it is completely soft. This ensures that it will be creamy and you won’t end up with chunks in your cheesecake.
- Don’t overcook the cheesecake – It can be hard to know when the cheesecake is done cooking. When it’s done, the edges will be set but the center will still be jiggly when the pan is shaken. The cheesecake will continue to cook and set completely as it cools.
- Strain the blackberry puree – Blackberries are filled with seeds so it makes for a better experience to strain them out before swirling in the cheesecake.
- How to get the perfect slice of cheesecake – Dip a sharp knife in a cup of hot water, wipe it dry then slice. Repeat with each cut to achieve perfect slices of cheesecake every time!
- No soggy cheesecake – Skip the aluminum foil and use a silicone cheesecake pan protector instead. There’s no chance of getting water inside the pan and making your crust soggy.
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.