This blackberry cheesecake features a swirl of fresh berry puree in the creamy cheesecake and a hint of cinnamon in the buttery crumb crust. It’s the perfect dessert for Easter or any day this year!
You are watching: How To Make Blackberry Cheesecake
This post is sponsored by Sprouts. As always, opinions are 100% my own—thank you for supporting the brands that make IBK possible!
Have I mentioned lately how much I love shopping at Sprouts? They always have the best produce (which is necessary when you’re making blackberry cheesecake) and their bulk bins are a must when I’m looking for nibbles to serve before holiday gatherings.
If you’re menu planning for Easter (or if you’re just in need of groceries. . .) stop by Sprouts soon. And be sure to pick up the ingredients for this cheesecake—you’ll LOVE it!
Why you’ll love this blackberry cheesecake:
- The blackberry flavor in the cheesecake is prominent and complemented by a little lemon and cinnamon. It’s absolutely incredible!
- Because of the addition of sour cream in the cheesecake, you’re pretty much guaranteed a light and creamy cheesecake, even if you’ve never made a cheesecake before.
- The cheesecake needs to chill overnight before you serve it (and you can store it for a couple of days in the fridge) so it’s a great make-ahead option for holidays!
Is cheesecake hard to make?
Honestly? NO. Like anything else in the baking world, cheesecakes get easier with practice. But most cheesecakes really are simple to make.
This blackberry cheesecake does require quite a few steps but none of them is difficult. And you don’t have to mess with a water bath or anything for this recipe, which makes it even easier. Read on for step by step instructions!
Make your berry puree
You’ll start by pureeing your blackberries.
- Pop the berries in a food processor
- Puree until they’re liquid
- Then press through a fine mesh sieve to remove the seeds, and mix in some granulated sugar
- If you don’t have a food processor you can use a blender
- It’s totally fine if a few of the seeds make it into your puree; you just want to remove the majority of them
Make your cheesecake crust
I used a graham cracker crust because I love the lightly cinnamon-y flavor paired with the blackberry in the cheesecake. But you could use vanilla wafer cookies or vanilla sandwich cookies or even gingersnaps if you prefer.
- Combine sugar, graham cracker crumbs, cinnamon, and butter in a bowl
- Stir until the crumbs are evenly saturated with the butter
- Press into a 9-inch springform pan
- I added cinnamon to the crust because cinnamon and blackberries are a really nice combination; if you don’t like cinnamon just leave it out
Make your filling
- Beat cream cheese and sugar together until very smooth
- Beat in sour cream and a few other ingredients
- Then beat in eggs and mix until the filling is very smooth
- As always, you want your cream cheese to be at room temperature so you don’t end up with lumps of un-mixed cream cheese in your cheesecake
- Don’t use low-fat or non-fat cream cheese; your cheesecake won’t have the right texture
How to assemble your cheesecake
OK, we have a lot of components going on. Here’s how to put them all together—this part is super fun. (Seriously.)
- Pour half of your filling into the crust
- Dollop half of the blackberry puree over that and use a butter knife to swirl them together a little. Take care to avoid the crust while you’re swirling!
- Pour the remaining filling over that
- Then swirl the rest of the puree into the filling, again avoiding the crust
Then you’ll bake for about an hour, cool to room temperature, and chill overnight.
Don’t cover your cheesecake until it’s chilled to room temperature or the cake will sweat and the top will end up soggy.
How to make whipped cream
I topped my cheesecake with whipped cream. If you like chocolate and blackberries together, chocolate ganache would be another delicious topping option.
To make whipped cream, just
- Beat cold heavy cream until it thickens
- Add powdered sugar and vanilla
- Beat until the cream holds stiff peaks
You can either pipe or spread the whipped cream on top of the chilled cheesecake.
I strongly recommend using heavy cream rather than whipping cream because heavy cream holds its shape better than whipping cream does.
How to know when cheesecake is done baking
Always refer to your recipe, but in general a cheesecake is done baking when you tap the side of the pan and only the very center of the cheesecake jiggles. The rest of the cheesecake should be set!
How to store cheesecake
Uneaten cheesecake can be stored in the fridge, covered, for 3 or 4 days. You can also freeze your cheesecake for about a month.
To freeze slices of cheesecake, I always place the slices on a baking sheet (or large plate) lined with foil and freeze for about half an hour to set the topping and filling. Then I wrap the slices tightly with plastic wrap and aluminum foil.
If you want to freeze your cheesecake whole to serve later, you can do that once the cheesecake has chilled overnight. (I recommend adding the whipped cream just prior to serving rather than before freezing.)
Wrap the chilled cheesecake, still in the pan, tightly with layers of plastic wrap and aluminum foil, then you can freeze it for about a month.
When you’re ready to serve, you can defrost the cheesecake in the fridge overnight. In the morning you should be able to add the whipped cream, slice, and serve like normal!
A few more recipes you might enjoy: Toblerone Cheesecake Mini Strawberry Cheesecakes Blueberry Cheesecake Bars Carrot Cake Bars
Did you make this blackberry cheesecake? That’s great! Let me know what you think with a comment and a rating below. Then post a pic on IG-tag @theitsybitsykitchen so I can see your delicious creations!