There’s something truly magical about Blackberry Cheesecake: the way luscious, tangy cream cheese filling meets bursts of juicy blackberries and a buttery graham cracker crust. This dessert is a showstopper that brings together creamy, crunchy, tart, and sweet in every bite. Whether you’re celebrating a special occasion or just treating yourself, Blackberry Cheesecake is pure joy on a plate—one that always earns rave reviews and second helpings.

Blackberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a starring role, contributing to the incredible taste, dreamy texture, and irresistible color of the final Blackberry Cheesecake. With a handful of simple, familiar staples, you’ll be amazed at what you can create at home.

Graham cracker crumbs: These create that classic, slightly crunchy base with a hint of honey flavor.
Granulated sugar: Adds just the right amount of sweetness to both the crust and cheesecake filling.
Unsalted butter, melted: Binds the crumbs together for a rich, buttery crust.
Cream cheese, softened: The heart of the cheesecake—make sure it’s at room temperature for the smoothest, creamiest filling!
Vanilla extract: Rounds out the flavors and gives a lovely aromatic warmth.
Large eggs: Help set the filling, giving it structure while keeping it silky.
Sour cream: Adds a little tang and ultra-creaminess to the batter.
All-purpose flour: Just a touch for stability, so your cheesecake slices beautifully.
Fresh blackberries: The juicy, tart highlight that contrasts perfectly with the sweet, creamy filling.
Blackberry jam: Intensifies the berry flavor and gives the topping a glossy finish.
Water: Loosens the jam for a smooth, pourable topping.

How to Make Blackberry Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture is the texture of damp sand. Firmly press this mixture into the bottom of a 9-inch springform pan, creating an even base. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling. This step ensures your crust holds together when sliced and adds a toasty, buttery note to every bite.

Step 2: Make the Cheesecake Filling

Using a large mixing bowl and an electric mixer, beat the softened cream cheese until perfectly smooth—no lumps allowed! Add in 1 cup granulated sugar, vanilla extract, and flour, and continue mixing until everything is combined and fluffy. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Finally, gently stir in the sour cream for a creamy, tangy finish to your batter. Fold in 1 cup of the fresh blackberries, taking care not to crush them so you get beautiful pockets of fruit throughout.

Step 3: Bake the Blackberry Cheesecake

Pour the rich filling over your cooled crust and smooth out the top with a spatula. Place the pan in the oven and bake for 50 to 60 minutes. The cheesecake is done when the center is set but still has a slight wobble. Don’t worry—this means it will finish setting up perfectly as it cools. Turn off the oven, crack the door open, and let the cheesecake slowly cool for 1 hour. This gentle cooling helps prevent cracks.

Step 4: Chill and Top

Once the cheesecake has cooled for an hour in the oven, transfer it to the refrigerator to chill for at least 4 hours, or overnight if you can wait! For the topping, gently heat the blackberry jam with water in a small saucepan, stirring until smooth and glossy. Allow it to cool slightly, then spoon it over the chilled cheesecake and decorate with the remaining 1/2 cup of fresh blackberries. This jewel-toned topping is what makes Blackberry Cheesecake so stunning!

How to Serve Blackberry Cheesecake

Garnishes

The crowning glory of any Blackberry Cheesecake is its finishing touches. Scatter a few extra fresh blackberries on top, sprinkle with delicate lemon zest, or add a dusting of powdered sugar for a bakery-worthy look. A dollop of freshly whipped cream turns each slice into a decadent treat.

Side Dishes

Pairing is all about balance. A crisp cup of coffee, a pot of floral tea, or even a splash of dessert wine can complement the richness of Blackberry Cheesecake. For a bright contrast, serve with a simple fruit salad or a handful of roasted nuts.

Creative Ways to Present

For special occasions, try slicing Blackberry Cheesecake into mini bars for easy sharing, or use a biscuit cutter to create elegant individual rounds. Layer slices in parfait glasses with extra blackberries and whipped cream for a gorgeous, deconstructed dessert experience.

Make Ahead and Storage

Storing Leftovers

Blackberry Cheesecake keeps beautifully in the fridge. Simply cover the pan or transfer slices to an airtight container, and refrigerate for up to 4 days. The flavors meld and the texture becomes even creamier with time, making leftovers a real treat.

Freezing

If you’d like to save Blackberry Cheesecake for later, freeze individual slices or the entire cake without the fresh blackberry topping. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving, and add the jam and berries fresh for the best look and taste.

Reheating

While Blackberry Cheesecake is best enjoyed cold, if you prefer a softer bite, let slices sit at room temperature for 20–30 minutes before serving. Avoid warming in the microwave, as it can affect the texture and cause the cheesecake to weep.

FAQs

Can I use frozen blackberries instead of fresh?

Absolutely! Frozen blackberries work well in both the filling and topping, just thaw and drain them first to avoid excess moisture in your cheesecake.

What’s the secret to a crack-free Blackberry Cheesecake?

Room temperature ingredients and gentle mixing are key. Letting the cheesecake cool gradually in the oven also helps prevent cracks from sudden temperature changes.

Can I make Blackberry Cheesecake gluten free?

Yes! Swap out the graham cracker crumbs for gluten-free cookie crumbs and use a gluten-free flour blend in the filling. The rest of the recipe is naturally gluten free.

How do I know when my cheesecake is done baking?

The cheesecake is ready when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools and chills in the fridge.

What other fruits can I use for the topping?

If you’re feeling creative or blackberries aren’t in season, try raspberries, blueberries, or even sliced strawberries. Any berry preserves can be swapped in for the jam, too.

Final Thoughts

If you’re looking for a dessert that wows every time, you simply can’t go wrong with Blackberry Cheesecake. The combination of creamy filling, vibrant berries, and buttery crust is impossible to resist. Give it a try and watch it become a new favorite at your table!

Blackberry Cheesecake Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 5 hours 20 minutes
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

This rich and creamy Blackberry Cheesecake features a buttery graham cracker crust, smooth cream cheese filling with fresh blackberries folded in, and a luscious blackberry jam topping. Perfectly baked and chilled to set, this dessert offers a delightful balance of tart berries and sweet cheesecake in each bite.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Filling

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
1 tablespoon all-purpose flour
1 ½ cups fresh blackberries (divided: 1 cup for filling, ½ cup for topping)

Topping

2 tablespoons blackberry jam
1 tablespoon water

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Instructions

Preheat and Prepare Crust. Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake it for 10 minutes, then remove from oven and let it cool while you prepare the filling.
Make the Cheesecake Filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth. Add 1 cup sugar, vanilla extract, and flour, mixing well until fully combined. Then, gradually beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the sour cream until the batter is smooth and creamy. Gently fold in 1 cup of fresh blackberries, taking care not to overmix.
Assemble and Bake. Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes or until the center is set but still slightly jiggly to the touch.
Cool the Cheesecake. Once baked, turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour. This gradual cooling helps prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
Prepare and Add Topping. In a small saucepan, gently heat the blackberry jam with 1 tablespoon water until melted and smooth, then let cool slightly. Once the cheesecake is chilled, spoon the blackberry glaze evenly over the top and garnish with the remaining ½ cup fresh blackberries.

Notes

Use room temperature cream cheese, eggs, and sour cream for a smooth, lump-free filling.
This cheesecake can be made a day ahead and stored covered in the refrigerator for easy entertaining.
Substitute blackberry topping with other berry jams or fresh fruit preserves to customize flavors.
For a firmer texture, bake a few extra minutes until the center is almost fully set.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American