Blackberry Cheesecake Recipe That Feels Like Magic

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Indulge inthis creamy blackberry cheesecake with a buttery crust and luscious berrytopping. Easy, delicious, and perfect for any occasion!

Prep Time 25

Cook Time 55

Total Time 6

Course Dessert

Cuisine American

Servings 12 slices

Calories 380 kcal

1 ½ cups graham cracker crumbs – Creates a buttery slightly crunchy base. You can substitute with Oreo crumbs for a chocolatey twist!
¼ cup granulated sugar – Adds a hint of sweetness to complement the tangy cheesecake filling.
½ cup unsalted butter melted – Helps bind the crust together for a firm foundation.

16 oz cream cheese softened – The heart of the cheesecake, ensuring a rich, velvety texture. Use full-fat for the best results!
¾ cup granulated sugar – Sweetens the filling while balancing the tartness of the blackberries.
1 tsp vanilla extract – Enhances the overall flavor with warm aromatic notes.
2 large eggs – If making a baked cheesecake these provide structure and stability.
½ cup sour cream – Adds a slight tang and makes the filling ultra-smooth.
½ cup heavy cream – Gives the cheesecake a luscious airy consistency.

2 cups fresh blackberries – The star of the show! If using frozen thaw and drain well.
½ cup granulated sugar – Helps break down the berries into a syrupy flavorful topping.
1 tbsp lemon juice – Brightens the blackberry flavor and adds a refreshing tang.
1 tbsp cornstarch + 2 tbsp water – Thickens the sauce to create a glossy spoonable consistency.

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a spoon or a flat-bottomed glass for best results.
For a baked cheesecake, pre-bake the crust at 325°F (163°C) for 8-10 minutes, then let it cool completely. If making a no-bake cheesecake, simply refrigerate the crust while preparing the filling.

In a large bowl, beat the cream cheese and sugar until smooth and creamy, about 2 minutes.
Mix in the vanilla extract, sour cream, and heavy cream, beating until fully incorporated.
If making a baked cheesecake, add the eggs, one at a time, mixing on low speed to avoid overbeating (which can cause cracks).
Pour the filling over the cooled crust, spreading it evenly with a spatula.

For a baked cheesecake: Bake at 325°F (163°C) for 50-55 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool gradually for an hour before refrigerating for at least 4 hours (overnight is best).
For a no-bake cheesecake: Cover and refrigerate for at least 6 hours, allowing the filling to set properly.

In a saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Stir occasionally until the berries soften and release their juices (about 5 minutes).
In a small bowl, mix the cornstarch and water to form a slurry. Add this to the blackberry mixture and cook for another 2-3 minutes until thickened.
Remove from heat and let the sauce cool before spooning it over the cheesecake.

Once the cheesecake is fully chilled, carefully remove it from the springform pan.
Generously spoon the blackberry sauce over the top, letting it cascade down the sides for a stunning presentation.
Slice, serve, and enjoy every luscious, creamy bite!

Nutrition Information (Per Serving)

Keyword Blackberry cheesecake, baked cheesecake, berry dessert, homemade cheesecake