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Blackberry Raspberry Heaven Cheesecake

A luscious, creamy cheesecake swirled with a vibrant blackberry and raspberry puree, set on a buttery graham cracker crust. Perfect for special occasions or whenever you crave a show-stopping dessert.

  • Total Time: 6 hours (includes chilling)
  • Yield: 12 1x

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup fresh blackberries
  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool.
  3. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream until just combined.
  4. Pour filling over the cooled crust. Smooth the top with a spatula.
  5. In a blender, puree blackberries, raspberries, 2 tablespoons sugar, and lemon juice until smooth. Strain to remove seeds, if desired.
  6. Drop spoonfuls of the berry puree onto the cheesecake batter. Use a knife to swirl the puree into the batter for a marbled effect.
  7. Bake for 55–60 minutes, until the center is almost set. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour.
  8. Refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

For best results, use room temperature ingredients. To prevent cracks, avoid overmixing the batter and cool the cheesecake slowly in the oven. Serve chilled with extra fresh berries on top.

  • Author: Sophie Lane
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 30
  • Sodium: 280
  • Fat: 28
  • Saturated Fat: 16
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 7
  • Cholesterol: 125