Blackberry Cheesecake

This Blackberry Cheesecake is the perfect dessert when you want something creamy, fruity, and just the right amount of sweet. Made with a buttery graham cracker crust, a rich cheesecake layer, and a tangy blackberry swirl, this recipe is a total showstopper. Whether you’re baking for a special occasion or just because, you’re going to love every bite. Based on my wildly popular BEST Cheesecake Recipe, but with a blackberry swirl!

Love blackberries? Here are some other blackberry recipes to try: Blackberry Lemonade, Blackberry Cream Cheese Danish, Blackberry Yogurt Muffins, Blackberry Pie, and Blackberry Syrup.

Ingredients Needed for Blackberry Cheesecake

This Blackberry Cheesecake is totally on the easier end of the baking spectrum. Since we’re using no water bath method, it is very important to take note that all of your ingredients are room temperature. Plan ahead! Here’s what you’ll need:

For the crust:

Graham cracker crumbs
Granulated sugar
Melted butter

For the blackberry puree:

Frozen blackberries (thawed, or fresh – see notes below)
Granulated sugar
Lemon zest & lemon juice

For the cheesecake:

Full-fat cream cheese (at room temperature)
Granulated sugar
Sour cream (at room temperature)
Vanilla extract
Eggs (beaten, at room temperature)

For the blackberry sauce drizzle:

Reserved blackberry puree
Cornstarch

Variations

Keto Blackberry Lime Cheesecake – Swap the sugar for a sugar substitute and use almond flour for the crust.
Mini Cheesecakes – Use a muffin tin with liners for bite-sized treats.
Chocolate Blackberry Cheesecake – Add a layer of melted chocolate over the graham cracker crust before pouring in the batter.

How to Make Blackberry Cheesecake

For full recipe details on how to make New York-Style Blackberry Cheesecake, including ingredient measurements, see the printable recipe card down below. Here are my easy to follow step by step directions for this NO WATER BATH method.

1. Preheat + Prep

Place oven racks in the center of the oven. Preheat oven to 350° F.

Prepare a 9-inch springform pan by spraying with non-stick cooking spray and lining with parchment paper on bottom and sides. Spray the parchment paper with non-stick cooking spray as well, and set aside.

Pro Tip: A 10-inch baking pan will also work, but bake time may vary. Keep an eye on the middle of the cheesecake to ensure it’s set.

2. Make the Crust

In a food processor, grind graham crackers into fine crumbs. Add granulated sugar and pulse a couple times to combine.

While pulsating food processor, stream in melted butter until all crumbs are moist.

Using the bottom of a cup, press graham cracker crumbs into the bottom and half way up the sides of the springform pan.

Bake 7 minutes. Remove from oven and set aside. Reduce oven temperature to 325° F.

3. Make the Blackberry Puree (for swirling inside cheesecake AND for the blackberry sauce drizzle)

Place blackberries, granulated sugar, and lemon zest in a food processor or blender to puree.

Pro Tip: You can substitute fresh blackberries if they are in season. The amount will be the same, but you may want to add a splash of water to make up for the high moisture content of frozen berries. In this recipe, though…it really doesn’t make much difference.

In a small saucepan over medium heat, add the pureed blackberry mixture. Cook while stirring occasionally until the sugar dissolves completely, about 5–7 minutes.

Press blackberry puree through a fine mesh strainer to remove seeds. This should yield about 1 cup of puree. Discard seeds and set HALF of the blackberry puree aside to cool.

Add the other half of the puree back to the small saucepan and place over medium heat. Whisk in the cornstarch and cook for a few minutes until it thickens a bit, stirring occasionally. Set aside.

4. Make the Cheesecake Filling

In a large bowl or bowl of a stand mixer, mix softened room temperature cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, room temperature sour cream, and vanilla extract.

Mix again until incorporated. Scrape the sides and bottom of the bowl VERY WELL and mix again briefly.

Crack room temperature eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated.

Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using a rubber scraper.

Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl.

Pour HALF of the cheesecake filling into the center of the prepared crust and gently smooth the top if needed.

Next add half of the blackberry puree, using a spoon to drop small dollops evenly over the surface of the cheesecake mixture. Space them out across the top to ensure the puree is distributed evenly.

Gently drag a butter knife or a skewer through the dollops of blackberry puree in a swirling motion. Be careful not to over mix or run into the graham cracker crust. Aim for a marbled pattern by moving the knife back and forth to create delicate swirls.

Pour the remaining half of the cheesecake mixture overtop the blackberry swirls.

Then, add the rest of the blackberry puree in dollops just like before and create swirls again.

5. Bake

Bake at 325° F for 30 minutes. Reduce heat to 250° F and bake for another 30 minutes.

Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door.

Next, crack oven door to let cheesecake cool slowly for 1 hour before removing. At this point, cheesecake should be slightly warm.

6. Bring to Room Temperature + Refrigerate

Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

7. Remove Collar + Serve

When ready to serve, open springform pan and remove collar. Cut cheesecake into slices and serve with a healthy drizzle of blackberry sauce, whipped cream or fresh fruit and get ready for the oohs and aahs!

Storage Directions for Blackberry Cheesecake

Store any leftover blackberry cheesecake in an airtight container in the fridge for up to 5 days! This makes this recipe especially amazing because you can make it ahead of time.

Can I Freeze Blackberry Cheesecake?

Yes! Wrap it tightly in plastic wrap and store in an airtight container for up to 3 months. Thaw in the fridge overnight before serving.

More Cheesecake Recipes to Try!

Lemon Blueberry Cheesecake
Strawberry Cheesecake
Chocolate Cherry Cheesecake Dip
No-Bake Cheesecake
Dark Chocolate Cheesecake (Cheesecake Factory CopyCat)
Vanilla Bean Cheesecake (Cheesecake Factory CopyCat)

This blackberry cheesecake recipe is one of my favorite desserts, especially when blackberries are in season. This baked blackberry cheesecake is creamy, smooth, and absolutely delicious. It just never disappoints. The printable recipe card is down below! Enjoy, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Blackberry Swirl Cheesecake

This New York-style Blackberry Swirl Cheesecake is rich, creamy, and perfectly smooth without the hassle of a water bath. Swirled with luscious blackberry puree and topped with blackberry sauce, it’s a foolproof dessert that always impresses.

Ingredients

for the crust-

▢ 1 1/2 cups graham cracker crumbs (about 9 rectangle sheets or 18 squares)
▢ 2 tablespoons granulated sugar
▢ 6 tablespoons butter melted

for the blackberry puree-

▢ 16 oz blackberries frozen, thawed*, 2 cups
▢ 1/2 cup granulated sugar
▢ zest of 1 lemon
▢ 1/4 cup lemon juice fresh, about 1 lemon

for the cheesecake-

▢ 24 oz cream cheese softened, three 8 oz packages
▢ 3/4 cup sugar
▢ 1/2 cup sour cream at room temperature
▢ 2 teaspoons vanilla extract
▢ 3 eggs at room temperature

for the blackberry sauce drizzle-

▢ half of the blackberry puree from above
▢ 1 tablespoon cornstarch

US Customary – Metric

Instructions

Place oven racks in the center of the oven. Preheat oven to 350° F.

for the crust-

Prepare a 9-inch springform pan by spraying with non-stick cooking spray and lining with parchment paper on bottom and sides. Spray the parchment paper with non-stick cooking spray as well, and set aside.
In a food processor, grind graham crackers into fine crumbs. Add granulated sugar and pulse a couple times to combine.
While pulsating food processor, stream in melted butter until all crumbs are moist.
Using the bottom of a cup, press graham cracker crumbs into the bottom and half way up the sides of the springform pan.
Bake 7 minutes. Remove from oven and set aside.
Reduce oven temperature to 325° F.

for the blackberry puree (for swirling inside cheesecake AND for the blackberry sauce drizzle)-

Place blackberries, granulated sugar, and lemon zest in a food processor or blender to puree.
In a small saucepan over medium heat, combine the pureed blackberry mixture. Cook while stirring occasionally until the sugar dissolves completely, about 5–7 minutes.
Press blackberry puree through a fine mesh strainer to remove seeds. This should yield about 1 cup of puree. Discard seeds and set HALF of the blackberry puree aside to cool.
Add the other half of the puree back to the small saucepan and place over medium heat. Whisk in the cornstarch and cook for a few minutes until it thickens a bit, stirring occasionally. Set aside.

for the cheesecake-

In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, and vanilla extract.
Mix again until incorporated. Scrape the sides and bottom of the bowl VERY WELL and mix again briefly.
Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated.
Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using a rubber scraper.
Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl.
Pour HALF of the cheesecake filling into the center of the graham cracker crust and gently smooth the top if needed.
Next add half of the blackberry puree, using a spoon to drop small dollops evenly over the surface of the cheesecake mixture. Space them out across the top to ensure the puree is distributed evenly.
Gently drag a butter knife or a skewer through the dollops of blackberry puree in a swirling motion. Be careful not to over mix or run into the graham cracker crust. Aim for a marbled pattern by moving the knife back and forth to create delicate swirls.
Pour the remaining half of the cheesecake mixture overtop the blackberry swirls.
Then, add the rest of the blackberry puree in dollops just like before and create swirls again.
Bake at 325° F for 30 minutes.
Reduce heat to 250° F and bake for another 30 minutes.
Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door.
Crack oven door to let cheesecake cool slowly for 1 hour before removing. At this point, cheesecake should be slightly warm.
Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
When ready to serve, open springform pan and remove collar. Cut cheesecake into slices and serve with a healthy drizzle of blackberry sauce.

Video

Notes

*You can substitute fresh blackberries if they are in season. The amount will be the same, but you may want to add a splash of water to make up for the high moisture content of frozen berries. In this recipe, though…it really doesn’t make much difference.

Nutrition