You’re going to love this blackberry cheesecake recipe! It’s really simple to make and just as delicious as your classic cheesecake, but with a burst of fruity flavor. This Blackberry Cheesecake Recipe is great for any celebration, gathering, or just when you want to treat yourself. The best part? No need for a water bath or baking, just an easy, no-hassle dessert that tastes amazing!
Blackberry Cheesecake Recipe
This blackberry cheesecake is a summer treat that I just have to share with you. It’s made with fresh, juicy blackberries, giving it a rich, creamy texture that’s just right for warm weather. My family couldn’t get enough of it, and I’m pretty sure yours will feel the same way. Try making it between July and August when blackberries are at their best!
I always enjoy making desserts with berries when they’re in season because that’s when they taste the most delicious. So, with blackberries being so irresistible right now, I couldn’t help but make this cheesecake.
It all starts with a buttery cookie crust, followed by a smooth, creamy filling, and topped off with a fresh blackberry compote.
This cheesecake is a perfect balance of creamy and tangy, with the fresh ingredients and the blackberry compote taking it to the next level. I think you’ll love this dessert, the tart, juicy blackberries pair so well with the creamy cheesecake.
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⭐Why You'll Love This Blackberry Cheesecake Recipe
Easy to Make: This recipe uses common ingredients and simple steps, so it's perfect for both beginners and experienced bakers.
Seasonal Fruit: You can swap the blackberry compote for whatever fruit is in season, making this recipe versatile all year round.
Make-Ahead Friendly: The cheesecake needs time to chill, so it’s great to make ahead. Prepare it a day or two before, and you’ll have a delicious treat ready to go.
Perfect for Any Occasion: Whether it’s a special celebration or a casual family gathering, this cheesecake is sure to impress.
🧾Blackberry Cheesecake Ingredients
Here’s what you need to make this Blackberry Cheesecake:
For the Crust:
- Cookies: I love using Maria cookies for the base—they add a nice crunch and a touch of sweetness. Digestive cookies or graham crackers work well too.
- Unsalted Butter: Melted butter binds the crushed cookies together, creating a rich and indulgent crust. Salted butter works just as well if that's what you have on hand.
For the Cheesecake:
- Cream Cheese: Room temperature, full-fat cream cheese is key for a smooth and creamy texture. Its mild tang is the foundation of the cheesecake's flavor.
- Sugar: Granulated sugar sweetens the filling and balances the tanginess of the cream cheese and lemon. Powdered sugar can also be used for a super smooth texture.
- Lemon Zest and Juice: Lemon zest adds a bright, citrusy flavor, while the juice adds a bit of acidity to balance the sweetness.
- Vanilla: Vanilla extract (or paste) adds a warm, sweet note that ties all the flavors together.
- Heavy Cream: Cold heavy cream adds richness and a fluffy texture when whipped into the cheesecake filling.
For the Blackberry Compote:
- Blackberries: Fresh blackberries are my go-to for the compote, but frozen works too. They bring a tangy-sweet flavor and a beautiful purple color to the cheesecake.
- White Sugar: Adds sweetness to balance the tart blackberries and helps thicken the compote.
- Lemon Juice: Brightens the blackberry flavor and adds a touch of acidity to balance the sweetness, making the compote pop against the creamy cheesecake.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Blackberry Cheesecake
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
Prepare the Crust:
1. Use a food processor to crush the cookies into fine crumbs. In a bowl, combine the cookie crumbs and melted butter until it looks like wet sand.
2. Firmly press the mixture into the bottom and sides of a parchment-lined 20 cm (8-inch) cake mold to create an even layer. Chill the crust in the fridge for 30 minutes while you make the filling.
Make the Cheesecake Filling:
1. In a large bowl, mix the cream cheese and sugar with a spatula until smooth and creamy. Add lemon zest, lemon juice, and vanilla extract. Mix until smooth.
2. In another bowl, whip the cream until it forms stiff peaks. Gently mix the whipped cream into the cream cheese until well combined.
3. Spread the cheesecake filling evenly over the chilled crust. Chill the cheesecake overnight until it sets.
Prepare the Blackberry Compote:
1. In a small saucepan, mix blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens, about 8-10 minutes.
2. Take it off the heat, put it in a small bowl, and let it cool to room temperature.
Assemble the Cheesecake:
1. Once the cheesecake is set, take it out of the mold and put it on a serving plate. Spoon the cooled blackberry compote onto the cheesecake.
2. Cut and serve!
💭Tips for Recipe Success
Smooth Filling: Make sure the cream cheese is at room temperature before mixing to avoid lumps and get that creamy texture.
Even Crust: Press the crust mixture evenly into the pan, using the bottom of a glass for a firm, uniform layer.
Chill Overnight: Let the cheesecake chill overnight to fully set and develop its flavors, making it easier to slice.
Slow Cook the Compote: Cook the blackberries over medium heat, stirring occasionally, to create a thick and flavorful compote.
Clean Slices: For smooth slices, dip a sharp knife in hot water and dry it off before each cut.
Top Before Serving: Add the blackberry compote just before serving to keep the cheesecake looking fresh and vibrant.
Storage: Store the cheesecake in the fridge, covered, to keep it fresh. Enjoy within 1-2 days, or freeze (without the compote) for up to a month.
🍰More Cheesecake Recipes to Try!
Love this Blackberry Cheesecake? You’ll also enjoy these cheesecakes:
- Basque Cheesecake
- Burnt New York Cheesecake
- No-Bake Pumpkin Cheesecake
- Chocolate Cheesecake
- No-Bake Lemon Cheesecake Cups
- No-Bake Cheesecake Recipe with Oreo Cookies Crust
- Biscoff Cheesecake Cups
- Mini Lemon cheesecakes
- Cheesecake Balls
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Blackberry Cheesecake
Ingredients
For the Crust:
- 230 g Cookies
- 130 g Unsalted Butter
For the Cheesecake:
- 600 g Cream Cheese
- 80 g Sugar
- Zest of 1 Lemon
- Juice of ½ Lemon
- 1 teaspoon Vanilla
- 200 ml Heavy Cream
For Blackberry Compote:
- 250 gr Blackberry
- 60 g White Sugar
- 1 teaspoon Lemon Juice
Instructions
Prepare the Crust:
- Crush the cookies into fine crumbs using a food processor.
- In a mixing bowl, mix the cookie crumbs with the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and side of a 20 cm (8-inch) cake mold with parchment paper to form an even layer.
- Chill the crust in the refrigerator for about 30 minutes while you prepare the filling.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy using a spatula.
- Add lemon zest, lemon juice, and vanilla extract. Beat until well combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the cheesecake filling over the chilled crust, spreading it evenly.
- Refrigerate the cheesecake overnight, until set.
Prepare the Blackberry Compote:
- In a small saucepan, combine the blackberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens slightly, about 8-10 minutes.
- Remove from heat, place in a small bowl, and let the compote cool to room temperature.
Assemble the Cheesecake:
- Once the cheesecake is fully set, remove it from the cake mold and place it on a serving plate.
- Spoon the cooled blackberry compote over the top of the cheesecake.
- Slice and serve!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
The creamy cheesecake combined with blackberry compote is a match made in heaven. This dessert is a must-try!