Mixed Berry Cheesecake

Bring a blast of summer to your table tonight with this Mixed Berry Cheesecake! With a beautiful medley of fresh blueberries, raspberries, and strawberries, this delicious cheesecake will soon become your family’s favorite dessert. Pair that with a delectable graham cracker crust and rich creamy cheesecake and you have yourself quite a treat!

mixed berry cheesecake resting on stand

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This Mixed Berry Cheesecake is great for so many different situations. You can bring a pop of color to your next summer party outing or brighten up a winter day with this delicious dessert. Using fresh berries, you can get a colorful dessert that otherwise would have you using artificial food dyes.

You can mix and match berries to fit your favorite flavor, and you can use fresh or frozen berries to get the job done. Just be sure that if you use frozen berries, you thaw and give them ample time to dry or your cheesecake may get runny. No matter how you do it, this tart, sweet, and tasty, Mixed Berry Cheesecake is a perfect way to bring a slice of summer to your kitchen!

Ingredients to Make Mixed Berry Cheesecake:

  • graham cracker crumbs
  • butter
  • cream cheese
  • granulated sugar
  • greek yogurt
  • eggs
  • lemon juice
  • cornstarch
  • fresh blueberries
  • fresh raspberries
  • fresh strawberries
ingredients for mixed berry cheesecake

How to Make Mixed Berry Cheesecake:

Preheat the oven to 350 degrees. Mix together graham cracker crumbs, sugar and butter. Pack into the bottom and sides of a round springform pan. Bake for 5 minutes then reduce the oven to 325 degrees. In a large mixing bowl, beat together cream cheese and sugar. Add in greek yogurt, lemon juice and 1 tablespoon of cornstarch and beat until smooth. Beat in one egg at a time until just incorporated and scrape down the sides of the bowl.

Combine berries in a large mixing bowl and coat with remaining cornstarch. Gently fold into cheesecake batter, careful not to crush the berries. Pour the mixture into the crust. Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325 degrees for 60 minutes. Turn off the oven and let the cheesecake sit for 20 minutes. Remove from the oven and allow it to come to room temperature. Move to the fridge and chill for two hours before serving.

Notes & Tips

  • Store in an airtight container in the refrigerator for up to 4 days, or freeze
    for up to 3 months.
  • The tablespoon of cornstarch helps to prevent cheesecake from cracking
    but that is optional if you don’t have any to add.
  • You can coat the berries in 1 tablespoon of flour if you don’t have
    cornstarch, this helps the berries not bleed into the batter.
  • I highly recommend a silicone springform pan cover instead of tinfoil for
    the water bath. One small leak in your tinfoil can ruin the entire
    cheesecake.
  • Using a high quality cream cheese will make a creamier, better tasting
    cheesecake. Do not use the spreadable kind, only blocks.
  • Garnish with fresh berries.
  • You can use frozen berries, just be sure to thaw them completely and dry
    them first. Any extra juice will cause the cheesecake to be runny.
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mixed berry cheesecake resting on stand

Mixed Berry Cheesecake

Print Recipe
Prep Time:10 minutes
Total Time:10 minutes

Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons butter melted

Filling:

  • 24 ounces cream cheese softened
  • 1 ½ cups granulated sugar
  • 1 cup greek yogurt
  • 3 eggs
  • 3 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • ½ cup fresh blueberries
  • ½ cup fresh raspberries
  • ½ cup fresh strawberries sliced

Instructions

  • Preheat the oven to 350 degrees. Mix together graham cracker crumbs, sugar and butter. Pack into the bottom and sides of a round springform
  • pan. Bake for 5 minutes then reduce the oven to 325 degrees.
  • In a large mixing bowl, beat together cream cheese and sugar. Add in greek yogurt, lemon juice and 1 tablespoon of cornstarch and beat until smooth.
  • Beat in one egg at a time until just incorporated and scrape down the sides of the bowl.
  • Combine berries in a large mixing bowl and coat with remaining cornstarch. Gently fold into cheesecake batter, careful not to crush the berries.
  • Pour the mixture into the crust. Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325 degrees for 60 minutes.
  • Turn off the oven and let the cheesecake sit for 20 minutes. Remove from the oven and allow it to come to room temperature. Move to the fridge and chill for two hours before serving.
Course: Dessert
Servings: 8 servings

More Berry Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog


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