Mixed Berry Cheesecake

This Mixed Berry Cheesecake is the perfect dessert to make when you’re craving something creamy, fruity, and just the right amount of sweet. Made with simple ingredients and requires no water bath (like my classic Cheesecake Recipe), it’s easy enough to pull off but impressive enough to share. Whether you use frozen or fresh berries, this baked cheesecake will become one of your favorite desserts for birthdays, holidays, or the hot summer months.

Ingredients Needed For Mixed Berry Cheesecake

Just a few simple ingredients needed for this cheesecake recipe! Make sure you’re using room temperature ingredients for best cheesecake results.

For the crust–

Graham crackers: crushed into fine crumbs using a food processor or rolling pin
Granulated sugar
Melted butter

For the mixed berry puree–

Frozen mixed berries (strawberries, raspberries, and blackberries work great)
Granulated sugar
Fresh lemon zest
Fresh lemon juice

For the cheesecake filling–

Philadelphia cream cheese: (softened for a smooth texture)
Granulated sugar
Sour cream (at room temperature)
Vanilla extract
Eggs: (whisked in a separate bowl and brought to room temperature)

For the berry sauce drizzle–

Reserved berry puree
Cornstarch

Cheesecake Variations

Swap graham crackers with a biscuit base using vanilla wafers
Use fresh berries in peak season for best flavor
Turn these into mini cheesecakes using a muffin tin and paper case
Mix in brown sugar to the crust for a deeper flavor
Add a layer of whipped cream or fresh fruit on top before serving

How to Make Mixed Berry Cheesecake

For full recipe details, including ingredient measurements see the printable recipe card at the bottom of this post. Here are my step by step directions for making this recipe:

1. Preheat the Oven + Prep a Springform Pan

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.

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

3. Make the Mixed Berry Puree (for swirling inside cheesecake AND for the mixed berry sauce drizzle)

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

Pro Tip: You can substitute fresh mixed berries 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, combine the pureed mixed berry mixture. Cook while stirring occasionally until the sugar dissolves completely, about 5–7 minutes.

Press mixed berry puree through a fine mesh strainer to remove seeds. This should yield about 1 cup of puree. Discard seeds and set HALF of the mixed berry 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 cream cheese for 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.

5. Assemble the Cheesecake

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 mixed berry 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 mixed berry 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 mixed berry swirls.

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

6. Bake + Cool in the Oven

Bake at 325° F for 30 minutes. Then, 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.

7. Cool on the Counter + Store in the Fridge

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

8. Serve

When ready to serve, open springform pan and remove collar. Cut cheesecake into slices and serve with a healthy drizzle of mixed berry sauce.

Pro Tip: Use a sharp knife dipped in hot water and wipe with a paper towel between cuts to get clean slices.

Storage Directions for Mixed Berry Cheesecake

Store in the fridge, covered with plastic wrap or in an airtight container. It keeps well for up to 5 days.

Can you freeze this recipe?

Yes! Wrap slices in plastic wrap and place in an airtight container. Thaw in the fridge overnight.

Can I make this ahead of time?

Absolutely. This mixed berry cheesecake is actually best made the day before so it has time to set properly.

More Cheesecake Recipes to Try!

Vanilla Bean Cheesecake
Lemon Meringue Cheesecake
Chocolate Cheesecake Recipe
Mini Red Velvet Cheesecakes
Strawberry Cheesecake
Blackberry Cheesecake

Whether you’re a fan of a classic vanilla cheesecake or looking for something with a fruity twist, this mixed berry cheesecake checks all the boxes. It’s creamy, colorful, and made with fresh, simple ingredients you probably already have on hand. Serve it with whipped cream, fresh raspberries, or a drizzle of homemade berry sauce—just don’t expect leftovers. This one disappears fast. The printable recipe card is 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.

Mixed Berry Cheesecake

This New York-style Mixed Berry Cheesecake is rich, creamy, and perfectly smooth without the hassle of a water bath. Swirled with luscious blackberry puree and topped with mixed berries 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 mixed berry puree-

▢ 16 oz mixed berries frozen, thawed*, 2 cups (my mix included strawberries, raspberries and blackberries)
▢ 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 mixed berry sauce drizzle-

▢ half of the mixed berry 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 mixed berry puree (for swirling inside cheesecake AND for the mixed berry sauce drizzle)-

Place mixed berries, granulated sugar, and lemon zest in a food processor or blender to puree.
In a small saucepan over medium heat, combine the pureed mixed berry mixture. Cook while stirring occasionally until the sugar dissolves completely, about 5–7 minutes.
Press mixed berry puree through a fine mesh strainer to remove seeds. This should yield about 1 cup of puree. Discard seeds and set HALF of the mixed berry 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 mixed berry 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 mixed berry 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 mixed berry swirls.
Then, add the rest of the mixed berry 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 mixed berry sauce.

Video

Notes

*You can substitute fresh mixed berries 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