Blackberry Cheesecake

This Blackberry Cheesecake came out of my ongoing obsession with fruit-swirled cheesecakes that feel indulgent but still balanced. The rich, creamy filling gets gently marbled with a homemade blackberry sauce that brings just enough tang to cut through the richness, all set on a classic graham cracker crust that adds the perfect crunch.

Why I Love This Cheesecake

This is the kind of dessert that feels special enough for a dinner party but is still very doable if you follow the steps in order and give yourself time to chill it properly.

• The contrast is everything—the rich, velvety cream cheese filling is balanced perfectly by the sweet-tart blackberry swirl.
• Swirling the sauce directly into the batter means you get pockets of blackberry flavor throughout, not just on top.
• The homemade blackberry sauce adds real fruit flavor without being overly sweet or heavy.

Key Ingredients

Blackberries: Fresh or frozen both work here. Cooking them down concentrates the flavor and gives the cheesecake its signature sweet-tart swirl.

Cream cheese: The base of the filling—make sure it’s fully softened so the batter mixes smoothly and bakes up creamy, not lumpy.

Sour cream: Adds richness while keeping the cheesecake balanced and not overly dense.

Graham cracker crumbs: Create a sturdy, buttery crust that contrasts perfectly with the soft filling.

How to Make This Recipe

Below I have step by step instructions to help you along, but the full recipe card is at the bottom of this post!

Step 1: Make the Blackberry Sauce

I always start with the blackberry sauce so it has time to cool before I swirl it into the cheesecake batter. I add the blackberries to a saucepan along with the sugar and lemon juice and cook everything over medium heat for about 10 minutes. As the berries soften, I stir occasionally and press them gently against the sides of the pan to help them break down and release their juices.

Once the mixture looks thick and syrupy, add the cornstarch dissolved in water. Continue cooking for about 2 more minutes, stirring constantly, until the sauce thickens further. Remove from the heat and strain the sauce through a fine-mesh sieve, pressing firmly to extract as much smooth sauce as possible while leaving the seeds and pulp behind. Set the sauce aside to cool completely.

Step 2: Make the Crust

While the sauce cools, I prepare the crust. I combine the graham cracker crumbs and sugar in a bowl, then add the melted butter and mix until everything is evenly moistened. I press the mixture firmly into the bottom of an 8-inch springform pan, using the bottom of a cup to really compact it.

This recipe also works in a 9-inch springform pan, or divided into cupcake tins to make about 24 mini cheesecakes. I bake the crust in a preheated oven for 10 minutes, then remove it and let it cool while I make the filling.

Step 3: Make the Cheesecake Batter

To make the batter, I beat the cream cheese with a mixer until smooth. I add the granulated sugar and mix until combined, stopping to scrape down the sides of the bowl so the batter stays lump-free. Next, I add the sour cream and mix again until smooth.

I add the eggs one at a time, mixing just until each egg is incorporated before adding the next and scraping the bowl between additions. With the final egg, I add the vanilla extract and salt, mixing just until everything is fully combined.

Step 4: Assemble

I pour about one-third of the plain cheesecake batter into the cooled crust. Then I add dollops of the cooled blackberry sauce on top and gently swirl it with a knife or spatula.

I repeat this process with more batter and more sauce, swirling again, and then finish by pouring the remaining batter over the top. I add the last of the blackberry sauce and swirl one final time to create a marbled pattern throughout the cheesecake.

Step 5: Baking

Before baking, I prepare the cheesecake for a water bath by wrapping the bottom of the springform pan tightly with foil. I like to use extra-wide foil and layer three sheets crosswise with an additional sheet placed diagonally for extra protection, making sure the foil comes up higher than the water level.

I place the wrapped pan inside a large roasting pan, then pour boiling water into the roasting pan until it reaches partway up the sides of the cheesecake pan. I bake the cheesecake for 60 to 75 minutes, until the edges are set and the center still jiggles slightly when gently shaken.

Once the baking time is up, I turn the oven off and let the cheesecake rest inside for 1 hour. Depending on how strong my oven is, I either leave the door closed or prop it open slightly with a spoon. After removing the cheesecake, I let it cool completely at room temperature before transferring it to the refrigerator. I always wait to remove the springform ring until the cheesecake is fully chilled and set.

Step 6: Blackberry Whipped Cream

For the topping, I beat the heavy cream with the powdered sugar and some of the blackberry sauce until stiff peaks form. I transfer the whipped cream to a piping bag fitted with my tip of choice — I used a 4B tip here.

I pipe the whipped cream onto the chilled cheesecake and finish with fresh blackberries. Sometimes I add a few mint leaves for decoration as well. Slice and serve!

Serving & Storage

I slice and serve the cheesecake chilled. Any leftovers get stored in an airtight container in the refrigerator, where they keep well for up to 4–5 days.

Variations

If I want to switch things up, I use raspberries or blueberries instead of blackberries. For extra brightness, I sometimes add one or two tablespoons of lemon zest to the cheesecake batter. Making extra blackberry sauce to spoon over individual slices is also a great option. This recipe works beautifully as mini cheesecakes baked in cupcake tins as well.

Expert Tips

If you’re newer to baking cheesecakes or want to make sure yours bakes up smooth and crack-free, I highly recommend checking out my Best Cheesecake Tips post before you start—it walks through all the little details that make a big difference.

• When swirling the sauce, less is more. I use slow, gentle motions and stop early so the layers stay defined instead of blending into one uniform color.
• If my batter feels too thick while assembling, I pause and gently tap the pan on the counter to help it settle before adding more layers.
• I always run a thin knife around the edge of the cheesecake after it’s completely chilled but before removing the springform ring—this helps keep the sides clean and prevents sticking.
• For cleaner slices, I wipe my knife between cuts and sometimes warm it briefly under hot water before slicing.

FAQs

More Recipes You Should Try

If you’re in the mood to keep baking, there are plenty of other cheesecake flavors to explore next. Crème Brûlée Cheesecake brings a silky custard-like filling with a crisp caramelized topping, while Lemon Cheesecake is bright, smooth, and perfect if you love a little citrus tang. Biscoff Cheesecake leans rich and spiced with that unmistakable cookie butter flavor, and Dulce de Leche Cheesecake adds deep caramel notes that feel extra indulgent.

If you make this Blackberry Cheesecake, I’d love to see it. Leave a review below or tag me on Instagram — seeing your bakes is always the best part.

Blackberry Cheesecake

Camila Hurst

This Blackberry Cheesecake features a buttery graham cracker crust, with tangy blackberry sauce swirled into a rich and decadent cheesecake batter.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 1 hour hr

Resting time 6 hours hrs

Total Time 9 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Calories 590 kcal

Ingredients

 

Blackberry Sauce

• 4 cups blackberries fresh or frozen (680 grams)
• 1/2 cup granulated sugar 100 grams
• 1 tbsp lemon juice
• 3 tsp cornstarch
• 1 1/2 tbsp water

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs 180 grams, or digestive biscuits
• 1/4 cup brown sugar 55 grams
• 6 tbsp unsalted butter melted 85 grams

Cheesecake batter

• 907 grams cream cheese softened 4 packages of 8 oz.
• 1 1/3 cup granulated sugar 266 grams
• 1/2 cup sour cream 120 grams
• 4 large eggs room temp
• 1 tbsp vanilla extract
• 1/2 tsp salt

Blackberry Whipped Cream

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 2 tbsp blackberry sauce

Instructions

 

Blackberry Sauce

• Place the blackberries, the sugar, and the lemon juice in a medium saucepan. Cook the blackberries over medium heat, stirring every so often, for about 10 minutes. Press the blackberries against the side of the pan to help crushing them.
• If the mixture is drying and sticking to the bottom of the pan, add one tablespoon of water, or more as needed.
• Mix the cornstarch and water together until the cornstarch has dissolved.
• Once the blackberries have dissolved and the mixture is thick and syrupy, add the dissolved cornstarch to the pan and immediately mix with a spatula. Cook for 2 minutes, stirring, until the sauce is thick.
• Remove the sauce from the heat, and pour into a fine-mesh strainer over a bowl, to retain the seeds and the core of the blackberries. Press the blackberries down in order to obtain as much sauce as possible. Scrape the bottom of the strainer because a lot of the jam will accumulate there.
• You should obtain 1 cup of sauce. Reserve two tablespoons for the whipped cream, keep it covered so it doesn’t form a skin. The rest will be swirled into the cheesecake batter.
• Here is a tip. If you don’t have one cup of sauce, return the blackberry pulp to the saucepan, add one or two tablespoons of water and gently re-heat. Then pass it through the sieve again, to obtain more jam.

Graham Cracker Crust

• Pre-heat the oven to 325ºF.
• Place the graham cracker in a food processor and process to obtain fine crumbs.
• Add the brown sugar and mix to combine.
• Melt the butter and mix with the crumbs and sugar.
• Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
• Bake the crust in the oven for 10 minutes.
• Remove it from the oven and let it cool down.

Cheesecake Batter

• Grease the sides of the cheesecake pan. (Read notes)
• Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
• Add the granulated sugar to the bowl and beat for 2 minutes at medium speed.
• Scrape the bowl and beat for another 30 seconds.
• Add the sour cream and mix to combine. Scrape the bowl.
• Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
• Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
• Along with the last egg, add the vanilla and the salt.
• Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
• Pour one third of the cheesecake batter on the bottom of the baked and cooled graham cracker crust.
• Add about one third of the blackberry sauce (what remained after you reserved two tablespoons for the whipped cream) in spoonfuls on top of the batter.
• Use a knife or a spatula to swirl the sauce into the cheesecake batter gently. You don’t want to completely blend them together.
• Pour another third of the cheesecake batter on top of the swirled batter and sauce.
• Pour another third of the blackberry sauce in spoonfuls on top of the batter. Swirl it gently with a spatula or knife.
• Pour the remaining cheesecake batter on top, and top with the remaining blackberry sauce. Swirl it around with a spatula.
• Wrap the bottom of the pan with a few layers of foil.
• Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
• Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
• Turn the oven off, and leave the cheesecake in there for 1 hour.
• Remove the cheesecake from the oven, let it cool down. Don’t remove the ring of the pan yet, place the cheesecake in the fridge to chill for at least 6 hours.

Blackberry Whipped Cream

• To a large bowl, or in the bowl of a stand mixer, add the heavy cream, powdered sugar, and blackberry jam.
• Whip with the whisk attachment for about 3 minutes, or until the cream achieves stiff peaks.
• Place it in a piping bag fitted with the tip of choice. I used a tip 4B.

To decorate

• After the cheesecake has been done chilling, remove from the fridge. Remove the ring from around the pan.
• You can use a cake lifter tool to lift the cheesecake from the pan and slide it onto a serving plate.
• Pipe the whipped cream on top of the cheesecake and decorate with fresh blackberries if desired.

Storage

• You can store the Blackberry Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container.
• The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.

Notes

Cheesecake pan: I use the Fat Daddio 8″springform pan. You can also use a 9″ springform pan with this recipe.

Mini cheesecake: You can bake the batter in cupcake tins to make mini cheesecakes. You will be able to obtain 24 mini cheesecakes, and baking time will be around 25 minutes for the mini cheesecakes. No water bath needed.

Crust: You can use digestive biscuits instead of graham crackers.

Greasing the cheesecake pan: I like to grease the sides of the pan after baking the crust, because if I grease the cheesecake pan before adding the crust in, first I have a hard time making the crust stick to the sides of the pan, and also, it makes the crust soggy.

Electric mixer: I prefer to use a hand mixer to make cheesecake, because the bowl of the stand mixer is too deep and not wide enough, and the paddle doesn’t have a good reach around the bottom and sides of the bowl, so often times the cheesecake can become lumpy if you don’t scrape the bowl enough times while making the recipe.

Oven temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF instead. And baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.

Oven thermometer: It’s best to have an oven thermometer to ensure the oven temperature is accurately measured. Often times, ovens are not accurate, and if the oven is off and the actual temperature is too low, the cheesecake can take way longer to bake. And if the temperature tends to be higher than what you actually set it to, the cheesecake can crack because of being baked at too high of a temperature.

Nutrition

Serving: 1sliceCalories: 590kcal

Keyword blackberry, cheesecake

Tried this recipe?Let us know how it was!