This Blackberry Cheesecake delivers creamy tang in every slice. A buttery graham cracker crust holds a smooth cream cheese filling subtly seasoned with vanilla bean. Nestled atop is a vibrant blackberry sauce that's both sweet and slightly tart. Paired with a swirl of whipped cream, it's a stunning dessert that chills beautifully and serves with grace.
Get ready to fall in love with this scrumptious blackberry cheesecake recipe. The tart, juicy flavors of blackberries pair beautifully against a creamy, dreamy cheesecake.
This post was sponsored by Oregon Berries. All opinions are my own. Thank you for supporting the brands that make Confessions of a Baking Queen possible.
Crust, Filling & Berry Swirl-What Works Best
- Graham Cracker Crust. Pressed and pre-baked, this crust adds a buttery, crunchy foundation that complements the soft cheesecake above.
- Cream Cheese, Sugar, Sour Cream, Heavy Cream, Eggs, Vanilla Bean Paste. Together, these form a velvety and rich cheesecake filling. Room-temperature ingredients blend smoothly for an evenly baked texture.
- Blackberry Sauce (Blackberries, Sugar, Lemon Zest + Juice, Cornstarch). Gently cooked into a glossy topping, the lemon brightness balances the cheesecake's richness, and cornstarch ensures a thick, jam-like consistency.
- Stabilized Whipped Cream. Piped around the rim, it adds a luscious, light contrast to the rich filling and bold sauce.
Next time, try my strawberry cheesecake recipe or my apple and blackberry crumble!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Bake, Chill, Swirl, Serve
From Berries to Sauce: The Easy Method
Time to Dress It Up!
Clean Slices Tip: Let sit at room temperature for 15 minutes before serving. Use a knife dipped in hot water then wiped dry each time you slice for clean slices of cheesecake.
If you are a blackberry lover like me check out my blackberry pie recipe or my berry sweet rolls recipe.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Blackberry Cheesecake with Homemade Berry Sauce
This Blackberry Cheesecake delivers creamy tang in every slice. A buttery graham cracker crust holds a smooth cream cheese filling subtly seasoned with vanilla bean. Nestled atop is a vibrant blackberry sauce that's both sweet and slightly tart. Paired with a swirl of whipped cream, it's a stunning dessert that chills beautifully and serves with grace.
- Total Time: 9 hours 35 minutes
- Yield: 8-10 Slices 1x
Ingredients
Crust
- 8oz Graham Cracker Crumbs
- 3 oz (6 Tablespoons) Butter, melted
- 2 Tablespoons Granulated Sugar
Cheesecake
- 675 grams (24oz) Cream Cheese, very soft at room temp.
- 220 grams (1 Cup) Granulated Sugar
- 2oz (¼ Cup) Heavy Whipping Cream, at room temperature
- 4oz (½ Cup) Sour Cream, at room temperature
- 1 Tablespoon Vanilla Bean Paste
- 3 Large Eggs + 2 Large Egg Yolks, at room temperature
Blackberry Sauce
- 270 grams/11oz (2 Cups) Frozen Blackberries
- 1 Lemons Zest
- 3 Tablespoons Granulated Sugar
- 1 Teaspoon Cornstarch
- 1 Lemons Juice
- 1 Recipe Stabilized Whipped Cream Recipe
Instructions
Crust
- Lightly grease a 9-inch springform pan and set aside. Preheat oven to 325F/163C. In a food processor crush the graham crackers mixing until a fine crumb. Mix in sugar and then add melted butter, make sure to mix until everything is fully combined.
- Dump the crumbs into the pan and press into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes to set the crust then set aside to cool while you prepare the filling.
Cheesecake
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for 2 minutes at low-medium speed.
- Add heavy cream, sour cream, and vanilla bean paste mixing on low-medium speed until fully combined. Add in the eggs and egg yolks one at a time, and mix until just combined you do not want to overmix the batter. You should have a creamy batter with no lumps. Pour into the crust. Place the 9-inch springform pan in a 10-inch or larger cake pan- place the cake pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 60 to 70 minutes, the middle of the cheesecake should jiggle just a little bit. Turn the oven off and let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and let it cool on the counter on a wire rack for another hour. Then wrap with plastic wrap and chill in the fridge for at least 8 hours, ideally overnight.
Blackberry Topping
- In a medium saucepan over medium-low heat cook ¾ of the blackberries and granulated sugar and lemon zest. In a small bowl mix lemon juice and cornstarch together then pour into the saucepan. Be careful not to mix too harshly you want the blackberries to mostly stay intact. Mix everything together, after 5 minutes of cooking mix in the remaining blackberries and take off of heat and pour into a heat-proof container. Store in the fridge until ready to use, let cool at least two hours before using.
Assembly
- Use an angled spatula to loosen the cheesecake from the springform pan then, carefully transfer it to a serving plate. Pour blackberry sauce on top and use a spatula to spread into an even layer. Pipe whipped cream around the edge of the cheesecake and top with fresh blackberries. Chill in the refrigerator until ready to serve.
- Let sit at room temperature for 15 minutes before serving. Use a knife dipped in hot water then wiped dry each time you slice for clean slices of cheesecake. Store leftovers in the fridge for up to 5 days.
- Prep Time: 25 Minutes
- Chill Time: 8 Hours
- Cook Time: 1 Hour 10 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Carol Anne says
This cheesecake is to die for, I ate four slices and hard controlling myself to that!!!! Be warned you will eat more than a slice!!!
Elizabeth Waterson says
Love this Carol Anne! Thank you for the review. Take care. XX Liz
Eisa says
Hi, can I use mango for this recipe? 🙂
Elizabeth Waterson says
Hi Elisa, I have never made a mango sauce so I am not totally sure. If anything you can use the base of the cheesecake and top it with fresh mango slices- I would brush them with some melted apricot or orange jam to give them a glisten. Let me know if you try it. XX Liz
Teresa says
So delicious and easy to follow I love this recipe
Elizabeth Waterson says
Thank you so much for the lovely 5-star review Teresa!! And so happy you loved this cheesecake 🙂 Take care. XX Liz
Rebecca C. says
Question. How deep does the cheesecake end up being? I want to make a taller cheesecake and am questioning whether or not to make it as is, or increase by 1.5x or 2x... And if so, how to much longer it would need to bake.
Elizabeth Waterson says
This is not super tall but not super short. In my new york cheesecake recipe I use 2lbs of cream cheese so you could do that in this one if you wanted! It would probably need another 10-15 minutes to bake (im guessing), I always use my thermoemter to check the temperature. Depending on how deep/tall your pan is I would be careful doubling the recipe. You could use the new york cheesecake base and then use the blackberry topping? Please let me know if you have any more questions or if you try the recipe! XX Liz
IG says
This cheesecake was amazing!!!
Can you make the cheesecake ahead of time and/or freeze? I am hoping to make a few of these to have on hand to serve over thanksgiving week when our larger family over. Any suggestions
Thank you!
Elizabeth Waterson says
Yay! Thanks for the 5-star review! You could make the cheesecake let it cool then let it set up overnight then wrap it in plastic wrap tightly, twice then freeze it for up to a month. Let it thaw in the fridge at least overnight. I would make the topping a day or two ahead of time then top day of serving (could assemble cheesecake the morning of or night before Thanksgiving) Goodluck! Take care. XX Liz
Earlybird says
Hi, can I use fresh blackberries instead of frozen for the topping?
Elizabeth Waterson says
Yes you might need a little more juice as frozen releases more liquid. Hope that helps! Please report back how do you like the cheesecake! XX Liz