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Blackberry Cheesecake Recipe

on December 19 at 07:54 PM

Blackberry Cheesecake Recipe

Made with fresh blackberries, this Blackberry Cheesecake Recipe is creamy, fruity and a little bit tangy - it's your new fruity fave!

While cheesecake is never out of season, Blackberries are in season from late summer to early autumn, so this is the perfect cheesecake to take you from a hot Summer to a cosy Autumn - just like your favourite jumper.

This Blackberry Cheesecake is also a great way to use up any leftover blackberries from your summer fruit picking. If you don't have any in, grab a basket and head to the hedgerow!

This beautiful baked cheesecake with deep purple hues is made with a biscuit base, fresh blackberries and a cheesecake filling made with cream cheese, double cream and eggs, flavoured with vanilla extract and lots of fresh blackberries.

It's a super simple assembly with delightfully complex flavours based on true classics.


To make your cheesecake, you'll first make the biscuit base by blitzing digestive biscuits (or graham crackers) in a food processor and mixing them with melted butter. Then you'll press into a lined tin to form your base.

Now you're ready to make the cheesecake filling, by mixing together the cream, cream cheese, eggs, flour and a touch of vanilla and then gently folding in chopped blackberries, stirring the mixture ever so briefly so leave a swirled pattern inside.

Finally, you'll pile the mixture into a tin, top with more blackberries and bake!

Once your cheesecake is cooked and has had time to set overnight, you can serve it as a dessert after dinner or even enjoy a slice at brunch with a cup of coffee.

Blackberry Cheesecake is also great for sharing at parties, picnics and potlucks - everyone will love it!

As you can see, this Blackberry Cheesecake recipe is super easy to whip up! So if you've picked too many blackberries, or just fancy picking some up from the local shop, this is the perfect way to use them up!

The full recipe is below with plenty of clear pictures and instructions. I hope you give it a try!


  • 3 Cups chocolate wafer cookie crumbs (about 60 cookies)
  • 6 Tablespoons unsalted butter, melted
  • 2 Packages (6 ounce each) Driscoll's Blackberries, divided
  • 1 Tbsp. blackberry liqueur
  • 2 Teaspoons plus 1 cup sugar
  • 3 Packages (8 ounces each) cream cheese at room temperature
  • 1/2 sour cream
  • 1 Tsp. vanilla extract
  • 3 large eggs


  1. PREHEAT oven to 350°F.
  2. BUTTER or COAT with cooking spray the inside of a 9-inch springform pan.
  3. PLACE 3 cups chocolate wafer cookie crumbs into a medium bowl.
  4. STIR IN 6 tablespoons unsalted butter.
  5. PRESS cookie crumb mixture into bottom and up sides of prepared springform pan.
  6. BAKE about 14 minutes or until firm.
  7. REDUCE oven temperature to 300°F.
  8. ALLOW crust to cool completely while CONTINUING with recipe.
  9. PUREE one package blackberries in a blender or food processor.
  10. STRAIN puree and discard seeds.
  11. PLACE 3 packages cream cheese into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
  12. STIR IN 2 teaspoons sugar and SET ASIDE blackberry mixture.
  13. PLACE 3 packages cream cheese into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
  14. BEAT until completely smooth and SCRAPE DOWN sides of bowl frequently.
  15. ADD remaining 1 cup sugar.
  16. ADD 1/2 cup sour cream.
  17. ADD 1 teaspoon vanilla extract.
  18. BEAT to combine.
  19. BEAT IN 3 eggs at low speed, one at a time.
  20. POUR half of batter into cooled crust.
  21. SPRINKLE half of blackberry mixture over batter in small droplets.
  22. INSERT the tip of a toothpick into surface of cheesecake and MOVE toothpick around until surface is swirled and marbled.
  23. POUR remaining batter slowly onto surface of cheesecake.
  24. SPRINKLE remaining blackberry mixture over batter in small droplets.
  25. INSERT another toothpick into surface of cheesecake and MOVE toothpick around until surface is swirled and marbled
  26. BAKE about 50 minutes or until edges are just set and center jiggles slightly.
  27. TURN OFF oven.
  28. PROP OPEN oven door slightly with the handle of a wooden spoon.
  29. ALLOW cheesecake to cool inside oven for 1 hour.
  30. REMOVE cheesecake from oven and ALLOW cheesecake to cool completely.
  31. CHILL cheesecake in refrigerator until cold throughout, 4 to 6 hours or overnight.
  32. SERVE immediately or refrigerate until needed.
  33. GARNISH with remaining blackberries and mint leaves.
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