Creamy Blackberry Cheesecake Recipe

Introduction

There’s something special about a dessert that blends creamy comfort with a burst of fruity freshness — and that’s exactly what you get with this blackberry cheesecake recipe. Whether you’re planning a dinner party or just craving something indulgent for the weekend, this baked blackberry cheesecake is the kind of treat that makes everyone ask for seconds. With its smooth, rich filling and vibrant blackberry topping, it strikes the perfect balance between sweet and tangy. If you’ve never tried making cheesecake with blackberry topping before, you’re in for a delicious surprise — it’s easier than you might think, and the result is absolutely stunning.

Key Benefits

This easy blackberry cheesecake recipe is the perfect mix of creamy and fruity, with a silky filling and a bold blackberry swirl. Here’s why you’ll love it:

• Lusciously Soft Filling – A blend of cream cheese and sour cream gives the cheesecake its silky, spoonable texture that practically melts on your tongue.
• Bright Blackberry Flavor – A fresh or frozen blackberry topping adds vibrant color and natural sweetness.
• Baked for Stability – Holds its shape beautifully, ideal for clean slices and easy serving.
• Versatile Options – Make it into mini blackberry cheesecake cups or bars with just a few tweaks.
• Great for Any Occasion – From special dinners to casual get-togethers, it’s always a crowd favorite.

Short on effort, big on flavor — this is a baked blackberry cheesecake worth repeating.

Ingredients

Here’s what you’ll need to make this creamy baked blackberry cheesecake from scratch:

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• ½ tsp cinnamon (optional)
• 6 tbsp melted butter

For the Blackberry Swirl:

• 2 cups fresh or frozen blackberries
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch + 1 tbsp water (mixed)

For the Cheesecake Filling:

• 24 oz cream cheese (softened)
• 1 cup sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 3 large eggs

Instructions

Make the Crust:

Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press into a springform pan and bake for 10 minutes. Set aside.

Prepare the Blackberry Swirl:

Cook blackberries, sugar, and lemon juice over medium heat for 10 minutes. Stir in cornstarch slurry to thicken, then strain to remove seeds. Set aside.

Prepare the Filling:

Beat cream cheese until smooth. Add sugar, sour cream, and vanilla, mixing until smooth. Add eggs one at a time, mixing gently.

Assemble the Cheesecake:

Pour half the filling over the crust, swirl with half the blackberry mixture. Repeat with the remaining filling and swirl.

Bake:

Bake for 55–65 minutes, until the center is set but slightly jiggly. Turn off the oven, let cool for 1 hour.

Chill & Serve:

Chill for at least 4 hours, preferably overnight. Run a knife around the edges, remove from pan, and serve.

Pro Tips and Variations

• For Mini Cheesecakes: Use a muffin tin and reduce bake time to 20–25 minutes for mini blackberry cheesecake bites.
• No Bake Option: Omit the eggs and bake time, chill the cheesecake overnight for a creamy no-bake version.
• For a Richer Flavor: Add a teaspoon of lemon zest to the filling for extra zing.
• Make Bars: Pour the filling into a square pan for blackberry cheesecake bars; chill and slice into squares.
• Add a Crunch: Mix chopped nuts (like pecans) into the crust for added texture.

Serving Suggestions

• Top with Fresh Berries: Add extra blackberries or other fresh fruit for a pop of color and flavor.
• Top with Whipped Cream: A generous swirl of freshly whipped cream brings a light and creamy finish to each slice.
• Mint Garnish: Garnish with fresh mint leaves for an elegant touch.
• Serve with Tea or Coffee: Perfect for pairing with your favorite hot beverage during dessert time.

Conclusion

This blackberry cheesecake recipe combines the richness of a creamy filling with the bright, fresh flavor of blackberries, making it the perfect dessert for any occasion. Whether you bake it as a full cheesecake, mini versions, or bars, it’s sure to be a crowd-pleaser. With easy-to-follow steps and plenty of opportunities to customize, this dessert will quickly become a favorite in your recipe collection. Enjoy every bite!

FAQs

Blackberry Cheesecake Recipe

Lily Hanna

This easy blackberry cheesecake recipe is a creamy, indulgent dessert topped with a vibrant blackberry swirl, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Chill Time 4 hours hrs

Course Dessert

Cuisine American

Servings 12 slices

Calories 350 kcal

Ingredients

  

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• ½ tsp cinnamon optional
• 6 tbsp melted butter

For the Blackberry Swirl:

• 2 cups fresh or frozen blackberries
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch + 1 tbsp water mixed

For the Cheesecake Filling:

• 24 oz cream cheese softened
• 1 cup sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 3 large eggs

Instructions

 

• Prepare the Crust: Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and cinnamon in a bowl. Stir in melted butter until well combined. Press into a springform pan and bake for 10 minutes. Set aside to cool.
• Make the Blackberry Swirl: Cook blackberries, sugar, and lemon juice in a saucepan over medium heat for 10 minutes. Stir in cornstarch slurry and cook for another 2 minutes. Strain to remove seeds and set aside.
• Prepare the Filling: Beat cream cheese until smooth. Add sugar, sour cream, and vanilla extract, mixing until smooth. Add eggs one at a time, mixing gently until incorporated.
• Assemble the Cheesecake: Pour half the filling over the crust, then spoon half the blackberry swirl and swirl gently with a knife. Repeat with the remaining filling and swirl. Tap the pan to remove air bubbles.
• Bake: Bake at 325°F for 55–65 minutes, until the center is set but slightly jiggly. Turn off the oven, let the cheesecake cool for 1 hour.
• Chill & Serve: Chill for at least 4 hours, preferably overnight. Remove from the springform pan and transfer to a platter. Serve and enjoy!

Notes

Nutrition (per serving):

• Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 230mg
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 25g
• Protein: 5g

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