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Judy John

Mixed Berry Cheesecake

This Mixed Berry Cheesecake features a creamy cheesecake base topped with a colorful blend of berries for a refreshing dessert that is both elegant and easy to prepare.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs finely crushed
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
Berry Topping
  • 1 cup strawberries sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 tbsp granulated sugar

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer
  • Spatula
  • Measuring Cups
  • Freezer
  • Tray
  • Oven
  • Cooling Rack
  • Saucepan

Method
 

  1. Preheat the oven and prepare a springform pan.
  2. Combine crust ingredients and press firmly into the pan.
  3. Bake the crust until lightly golden, then cool completely.
  4. Beat cream cheese and sugar until smooth and creamy.
  5. Add eggs and vanilla, mixing until the batter becomes silky.
  6. Pour filling over the crust and bake until slightly set in the center.
  7. Cool, chill thoroughly, then top with mixed berries before serving.

Notes

For a softer crust, reduce baking time slightly. For a crispier texture, bake a few extra minutes. Freeze the cheesecake without topping for up to two months and thaw overnight in the refrigerator. Add berries after thawing for best appearance. Customize flavors with blackberries, cherries, citrus zest, or berry sauce. Store covered in the refrigerator for up to five days.