Mixed Berry Cheesecake

Mixed Berry Cheesecake is a layered dessert with a buttery graham cracker crust, homemade berry puree, and rich cheesecake, garnished with fresh fruit and more sweet berry sauce. Enjoy this as a seasonal summer treat or a holiday indulgence.

For more berry desserts, try my Southern Blueberry Cobbler next.

Mixed Berry Cheesecake is a fruity twist on classic vanilla cheesecake. It’s sweet, tart, and bursting with flavor. I use fresh raspberries, strawberries, and blueberries and boil them into a thick, sweet, syrupy puree. I pour the homemade berry sauce over the perfectly baked cheesecake for a drool-worthy dessert that will have you licking your fork and slicing for seconds!

WHY YOU’LL LOVE THIS MIXED BERRY CHEESECAKE RECIPE

• A Crowd-Pleasing Dessert. Bright, festive, and adorned with fresh berries, this triple-berry cheesecake is the perfect table centerpiece to impress your guests.
• Great for Holidays. Pull out this decadent recipe for holidays and special occasions like Mother’s Day, Easter brunch, and even Thanksgiving.
• Absolutely Delicious. This baked cheesecake recipe skips the store-bought crust for a simple yet tasty homemade graham cracker crust. With a luxuriously rich batter, each slice cuts like butter.

Mixed Berry Cheesecake Ingredients

Berry Puree

• Fruit: I use a blend of raspberries, strawberries, and blueberries.
• White Granulated Sugar: For a boost of sweetness.
• Lemon Juice: A burst of citrus flavor brightens this sauce.
• Dash of Salt: To balance the other flavors.

Crust

• Graham Cracker Crumbs: The base of your crust. Use any flavor you prefer.
• Brown Sugar: This sweetens and binds the crust.
• Vanilla Extract: For a bit of vanilla flavor.
• Unsalted Butter: Melted butter binds the ingredients together.

Cheesecake

• Cream Cheese: Use full fat for a sturdier cheesecake. Soften it so it blends easier with the other ingredients and doesn’t clump.
• Sour Cream: This adds the rich tangy flavor we expect from traditional cheesecake. The acidity tenderizes gluten strands, giving the cake a melt-in-your-mouth quality.
• Eggs: For a smooth and rich texture, you don’t want to skip this ingredient.
• White Granulated Sugar: To sweeten.
• Vanilla Extract: This enriches the flavor of the cheesecake.

Topping

• Fruit: Fresh raspberries, strawberries, and blueberries.
• Berry Puree: Add more on top if you wish or save some for individual servings.

How To Make Mixed Berry Cheesecake

Follow these step-by-step instructions and prepare to enjoy the best cheesecake you’ve ever had!

Berry Puree

In a sauce pot, over medium heat, combine all berries, sugar, and lemon juice. Stir and let it cook, uncovered. Make sure to stir every few minutes. Let the berries simmer for about 20 minutes, some of the liquid will cook down.

Take the sauce pot off the heat and puree the mixture either with an immersion blender or in a separate blender. Set aside.

Preheat the oven to 325 and grease a 9-inch springform. You will need a large roasting pan (One that’s bigger and longer than the springform. I use the aluminum foil disposable roasting pan).

Make the Graham Cracker Crust

In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract, and brown sugar. Mix well. Then spread the crumb mixture in the bottom of the springform, evenly, pressing it over the bottom and about halfway up the sides.

Spread ⅓ cup of berry puree evenly over the crust. (Optional)

Cheesecake

In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape the sides and bottom of the bowl and beat for another minute. Then add cornstarch and sugar and mix until combined.

Beat in eggs, one at a time, until well incorporated. Add sour cream and vanilla extract and beat until all is mixed very well.

Then drop scoops of cheesecake batter all over the crust, covering it completely and then even it out. (If you just pour in the batter, it will start mixing with berry puree.) Place the roasting pan into the oven and place the cheesecake springform inside the roasting pan. Carefully add water to the roasting pan, about halfway up the side of the springform.

Bake for 85-90 minutes. Turn off the oven and open the oven door halfway. Let the cheesecake rest for 10 minutes and take it out of the oven (out of the water bath).

Let it rest for 10-15 minutes on the counter and then gently run a greased butter knife between the sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to add toppings.) Let it cool to room temperature before covering and putting it in the fridge.

Refrigerate the cheesecake for at least 6 hours or overnight. (You can transfer the berry puree into a glass jar until ready to use.)

Topping

When ready to serve the cheesecake, take the side rim of the springform off. Pour 1/2 cup of berry puree on top of the cheesecake, in the center. Gently spread it with a spatula over the top. Then, add berries. It’s easier to place strawberries first and then add blueberries and raspberries.

@chefkolbykash

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♬ LITTLE MO’ BETTA – David Davis

Recipe Variations

• Cheesecake without a springform pan: You can use a deep dish pie plate or a bundt cake pan. Bake cheesecake using parchment paper. It’s easy to pull out of the pan once it’s cooled. Just make sure it’s larger than the base of your pan.
• Fruit: If you don’t like the berry medley, make a puree out of just strawberries, cherries, or even blackberries (just remove the seeds with a mesh strainer).
• Crust: Other than graham crackers, you can use any crushed cookies you’d like. Try chocolate wafers, lady fingers, speculoos, ginger snaps, or Oreos.
• Berry swirl: Use a knife or toothpick to add some puree to the cheesecake batter.

Pro-Tips

• If using frozen berries, rinse them in order to remove any ice then pat them dry.
• If you are not sure about your springform holding up in the water, you can wrap the springform in heavy-duty aluminum foil from the bottom up to the sides, pressing it tight to the outside of the springform.
• For a perfectly rounded crust, use the back of a spoon to shape the graham cracker mixture and press it into the springform pan.
• Cool the cheesecake by opening the oven door after it is baked. This allows the cheesecake to gradually cool down without a drastic temperature change, which could cause it to crack.
• Do not skip the chilling process. After it’s done baking, it will still be slightly jiggly in the center so the cheesecake needs time to set in the fridge.

Frequently Asked Questions

Can cheesecake be made in advance?

Mixed berry cheesecake can be made ahead but store the puree separately.

Is a water bath necessary for cheesecake?

A water bath, also known as a bain-marie, is a pan of heated water surrounding the pan baking the cheesecake. A water bath ensures the cheesecake cooks evenly which leads to a creamy cheesecake. The steam also prevents the cheesecake from cracking. So although it is not a mandatory step, it certainly helps you make the best cheesecake.

Is cheesecake better baked or unbaked?

There are benefits to both baked and no bake cheesecake. No-bake cheesecake has a lighter consistency, takes less time to prepare, and contains no eggs. But baked cheesecake is dense and fluffy in texture. It just depends on your preference and what you have time for.

More Dessert Recipes

Chocolate Chip Walnut Cookies

Southern Pecan Pie

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