Berry cheesecake is an easy, fruity dessert. Most of our favorite cheesecakes contain some sort of berry. In this recipe, we combined blueberries and strawberries to make a delicious mixed Berry Cheesecake. It’s just the fruity dessert you would want to enjoy in summer. The texture is creamy, with pops of berries throughout.
To make it, you don’t need fancy equipment, ingredients, or even cheffy skills. With a handful of cheesecake ingredients and throw in a couple of berries, you can easily make this creamy, luxurious cheesecake.
For best results, use Philadelphia cream cheese. You can also use mascarpone cheese in place of the cream cheese.
Make a no-bake version, by mixing 18 oz pureed berries, 1 cup heavy cream, ¾ cup sugar, 8 oz cream cheese, ½ cup water, and 1 tbsp gelatin powder.
Make a triple berry cheesecake, by using strawberries, blueberries, and raspberries!
Turn this cheesecake into small “bars”. Follow the recipe, but instead of a round springform cake tin, use a rectangular tin, and once the cheesecake has been set, slice it in bars.
For a shortcut, you can use a cheesecake box mix for the filling.
You can also make a quick biscuit base for this Berry Cheesecake: Simply mix together 5.3 oz biscuits and 1/4 cup of melted butter, and press into the cake pan.
The Berry Cheesecake can be stored in the refrigerator in an airtight container for up to 5 days. Or you can store it in the freezer in an airtight container. You can even serve it frozen too! Top with fresh blueberries before serving.
Grease a baking tin. In your food processor, place all the ingredients for the pie crust and blend until smooth.
Put the dough in the prepared cake tin and, using your hands, evenly distribute the dough to the bottom of the tin. Bake for 12-15 minutes at 200°C/400°F or until golden brown. Set aside to cool. Then reduce the heat on the oven to 160°C/325°F.
In a large bowl, whip the cream cheese until it is smooth and there are no lumps.
Add sugar, cream, eggs, egg yolk, flour, lemon zest, and vanilla in a bowl and beat until smooth.
Divide the dough in half. Fold the chopped strawberries and blueberries in half a dough.
Pour into the cake tin.
Add the second part of the cheesecake. Bake at 325°F/160°C for 1 hour 45 minutes.
Turn off the oven and open the door. Allow the cheesecake to cool slowly for 1 hour. Chill for 10 hours. Garnish with chopped fresh strawberries and blueberries.
This recipe works best with full-fat cream cheese! You can also use a store-bought crust.