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A slice of blackberry cheesecake with graham cracker crust, topped with blackberries, whipped cream, and mint leaves, placed on a wooden table.
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Blackberry Cheesecake

This blackberry cheesecake recipe is a delightful dessert combining the smoothness of cream cheese with the tangy sweetness of fresh blackberries. Whether you opt for a baked or no-bake version, this step-by-step guide ensures your cheesecake will be rich, creamy, and irresistible. Perfect for any occasion, it’s a show-stopping treat everyone will love.
Prep Time20 minutes
Cook Time1 hour
Resting Time4 hours
Total Time5 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 350kcal

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer or hand whisk
  • Knife (for slicing)

Ingredients

Crust:

  • 1 ½ cups crushed graham crackers
  • ¼ cup sugar
  • ½ cup butter, melted

Filling:

  • 2 cups cream cheese
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup heavy cream

Topping:

  • 1 ½ cups fresh blackberries
  • ½ cup sugar
  • 1 tbsp lemon zest
  • 1 tbsp cornstarch

Instructions

  • Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the base of a springform pan and bake at 350°F for 10 minutes.
  • Make the cheesecake filling: Beat cream cheese and sugar together until smooth. Add eggs one at a time, followed by vanilla extract and heavy cream. Pour over the cooled crust.
  • Bake the cheesecake: Bake at 350°F for 50-60 minutes or until set, then cool in the oven for an hour before transferring to the fridge for 4 hours.
  • Prepare the topping: In a saucepan, cook blackberries, sugar, and lemon zest over medium heat until softened. Mix cornstarch with a little water, then add to the berries. Simmer until thickened. Let cool.
  • Serve and store: Once chilled, top with blackberry sauce or fresh blackberries. Slice with a warm knife and enjoy. Store in the fridge for up to 5 days or freeze for longer storage.