If you love the irresistible combination of creamy, tangy, and sweet, Blackberry Cheesecake is about to become your new favorite dessert. This gorgeous baked cheesecake features a buttery graham cracker crust, a luxuriously smooth cream cheese filling, and a jewel-toned blackberry topping that bursts with fresh, sun-kissed flavor. Whether you’re impressing guests or simply treating yourself, this Blackberry Cheesecake brings together the best of bold berries and decadent cheesecake in every bite.

Blackberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Blackberry Cheesecake recipe has an important role, from the sturdy yet tender crust to the vibrant topping. Simple kitchen staples transform into a show-stopping dessert when you pay attention to detail—as with the rich filling or the tangy berry sauce perched on top.

Graham cracker crumbs: The base of classic cheesecakes, providing that perfect sweet and sandy crunch.
Granulated sugar: Sweetens both the crust and the filling, bringing balance to the tang of berries and the richness of cream cheese.
Unsalted butter, melted: Binds the graham cracker crumbs for a crust that holds its shape but still melts in your mouth.
Cream cheese, softened: The heart and soul of the cheesecake, this ensures a lusciously smooth texture—always use full-fat for best results!
Large eggs: Add structure to the cheesecake and help it hold together when sliced.
Vanilla extract: A splash ups the warmth and depth in the filling—never skip it!
Sour cream: Gives an extra creamy texture and a subtle, welcome tanginess.
Lemon juice: Brightens both the filling and the topping with a fresh citrus zing.
Fresh or frozen blackberries: Star ingredient of the topping, lending jewel-like color and sweet-tart flavor.
Cornstarch mixed with water: Thickens the berry topping, so it sits beautifully on the cheesecake without running.

How to Make Blackberry Cheesecake

Step 1: Make the Crust

Begin by mixing your graham cracker crumbs, sugar, and melted butter in a bowl until the mixture feels like wet sand—this is your foundation! Press it firmly into a 9-inch springform pan, making sure it’s compacted evenly; then bake the crust for just 10 minutes. Let it cool while you pull together the creamy filling. This step means every forkful has the crunch you crave.

Step 2: Prepare the Cheesecake Filling

Beat the softened cream cheese and sugar together until silken smooth—no lumps allowed for Blackberry Cheesecake perfection. Next, add the eggs one at a time to avoid over-mixing and to ensure a delicate, airy texture. Stir in the vanilla, sour cream, and a splash of lemon juice. Pour this satiny batter over the cooled crust, smoothing out the top for an even bake.

Step 3: Bake the Cheesecake

Set your oven to 325°F. Place the pan in, and bake for 55 to 65 minutes, watching for when the center is just set but still has the slightest jiggle. Once baked, turn off the oven, crack open the door, and let your cheesecake cool for an hour. This gentle cool-down helps prevent cracks—no stress if a few appear, though! Afterward, move it to the fridge to chill for at least 4 hours, but overnight is ideal. The anticipation will build!

Step 4: Make the Blackberry Topping

Over medium heat, combine blackberries, sugar, and lemon juice in a saucepan. Stir and cook until the berries burst and create a deep purple sauce, about 5-7 minutes. Pour in the cornstarch slurry and keep stirring; it’ll thicken beautifully in another minute or two. Let the topping cool completely, which lets those berry flavors shine through and makes it easier to spread over your chilled cheesecake.

Step 5: Assemble and Serve

Once the cheesecake is thoroughly chilled, carefully release it from the pan. Spoon the glossy blackberry topping generously over the center, letting some run naturally to the edges. Admire your masterpiece—then slice and serve!

How to Serve Blackberry Cheesecake

Garnishes

Fresh blackberries scattered on top and a light dusting of powdered sugar add both visual drama and a burst of fresh flavor. A few mint sprigs can introduce a pop of green and complement the berry notes for extra elegance.

Side Dishes

Pair Blackberry Cheesecake with a cup of hot coffee or strong black tea for contrast, or offer a scoop of vanilla gelato for a delightful, creamy pairing. Fresh fruit salad or a handful of candied nuts on the side can make dessert feel even more festive.

Creative Ways to Present

For special occasions, slice the Blackberry Cheesecake into petite bars and serve on a tiered platter. You can also use individual glass jars to create mini cheesecakes topped with berry sauce for an adorable (and portion-controlled) party treat!

Make Ahead and Storage

Storing Leftovers

Blackberry Cheesecake keeps beautifully in the fridge for up to five days. Cover it tightly with plastic wrap or store in an airtight container to keep the topping moist and the layers fresh. This makes it a perfect make-ahead dessert for gatherings.

Freezing

You can freeze slices (or the whole cheesecake, without the topping) for up to three months. Wrap pieces tightly in plastic wrap, then foil, and store them flat in the freezer. When ready to serve, thaw overnight in the fridge and add fresh blackberry topping just before enjoying.

Reheating

Since cheesecakes are best served chilled, reheating isn’t usually necessary. If you’ve frozen your Blackberry Cheesecake, let it thaw fully in the refrigerator for the best texture and flavor. Avoid microwaving to keep the filling creamy and smooth.

FAQs

Can I use frozen blackberries for the topping?

Absolutely! Both fresh and frozen blackberries will deliver vibrant flavor. If using frozen, there’s no need to thaw first—just add a minute or two to the cooking time as needed.

How do I prevent cracks in my cheesecake?

Bringing all dairy ingredients to room temperature helps create a smoother batter, and letting the baked cheesecake cool gradually with the oven door cracked minimizes sudden temperature changes that cause cracks. Even if you get a few, the blackberry topping covers everything beautifully!

Can I make Blackberry Cheesecake gluten-free?

Yes! Just use gluten-free graham crackers for the crust; all other ingredients are naturally gluten-free. It’s a wonderful way to share this dessert with everyone at the table.

What’s the best way to slice cheesecake cleanly?

Use a long, sharp knife dipped in hot water and wiped between slices. This gives you picture-perfect pieces, especially important when showing off those lush blackberry swirls!

Can I make the berry topping ahead?

Definitely. The blackberry topping can be made up to three days in advance and stored in the refrigerator. Just spoon it over the cheesecake right before serving for the freshest appearance and taste.

Final Thoughts

This Blackberry Cheesecake is every bit as magical as it looks—it’s creamy, fruit-speckled, and sure to brighten any table. If you’ve never tried a fruit-topped cheesecake before, now is the perfect time to dive in. Grab those blackberries, preheat your oven, and treat yourself (and your loved ones) to a cheesecake that tastes like summer’s best moment in every bite!

Blackberry Cheesecake Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy and fruity delight of this homemade Blackberry Cheesecake. A buttery graham cracker crust is topped with a luscious cream cheese filling and finished with a vibrant blackberry topping.

Ingredients

Scale

For the crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 tablespoon lemon juice

For the blackberry topping:

2 cups fresh or frozen blackberries
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water

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Instructions

Preheat the oven to 325°F. In a bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, sour cream, and lemon juice until combined. Pour the filling over the cooled crust and smooth the top. Bake for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then transfer to the fridge to chill for at least 4 hours or overnight.
For the topping, combine blackberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5–7 minutes until berries begin to break down. Stir in the cornstarch slurry and cook another 1–2 minutes until thickened. Cool completely, then spoon over the chilled cheesecake before serving.

Notes

For a smoother cheesecake, bring all dairy ingredients to room temperature before mixing.
This cheesecake can be made a day in advance and topped just before serving.

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American