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Mixed Berry Cheesecake

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Mixed Berry Cheesecake: Indulge in the creamy decadence of a berry cheesecake that will leave your tastebuds begging for more. As summer approaches and the bountiful harvest of fresh berries begins, there is no better time to discover the perfect dessert to satisfy your cravings. Bursting with vibrant flavors and beautifully layered, this classic dessert is a crowd-pleaser and a staple in any baker’s repertoire. In this post you’ll learn how to master the perfect texture, tips and tricks to create a show-stopping creamy cheesecake that will impress even the most discerning dessert connoisseur.

Berry Cheesecake
When you divide New York Cheesecake batter in half and add crushed blueberries and crushed strawberries you get an amazing Mixed Berry Cheesecake!  Not to mention the melt in your mouth butter cookie crust!  Stand back and take credit when everyone is raving about the BEST cheesecake they’ve ever had! The fresh berries on top brings this cheesecake all together.  What a wonderful way to celebrate an Anniversary, Valentine’s Day or Birthday!

Are you seeing red, white and blue?  Me too!  This cheesecake is also known as the Red, White and Blue Cheesecake!  Fun for Memorial Day or 4th of July!  Simply crush fresh fruit and divide the batter in half to make the berry layer.  Now that’s how you celebrate! Scroll down for another berry option to help you make this easy dessert for the perfect summer berry cheesecake.

Can I Freeze Cheesecake?

Berry Cheesecake
Freezing for more than a 3 months is not recommended.
  • To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil. Place in an airtight container.
  • To use a cardboard bottom: Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slide it onto a foil wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
  • For a cheesecake with fruit topping: ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
  • Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.
  • INDIVIDUAL SLICES: One freezing method I use all the time is the individual slice. I pre slice the cheesecake, add a strip of parchment paper between each slice, and place it in a freezer safe airtight container. It’s fantastic for single servings.

How to Make Mixed Berry Cheesecake

Berry Cheesecake

CREAMY BERRY CHEESECAKE INGREDIENT LIST-full recipe below in recipe card

THE CHEESECAKE COOKIE CRUST

  • 1-1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon grated lemon zest
  • 3/4 cup cold unsalted butter
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract

THE STRAWBERRY CHEESECAKE FILLING

  • 5 ( 8 ounce) packages cream cheese, softened
  • 1 cup granulated white sugar
  • 1/4 cup half and half cream
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 large egg yolk
  • 1 cup crushed fresh strawberries
  • 1 cup crushed fresh blueberries

THE CHEESECAKE BERRY TOPPING

  • Fresh blueberries and strawberries for topping, optional

BLUEBERRY CHEESECAKE INSTRUCTIONS

THE BUTTER COOKIE CRUST

  1. Preheat oven to 400°.
  2. In a large bowl, combine the flour, sugar and lemon peel.
  3. Cut in cold butter until crumbly.
  4. Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
  5. Press onto the bottom and 3 inches up the sides of a 9-in. springform pan.
  6. Place pan on a baking sheet lined with parchment paper.
  7. Bake for 12 to 15 minutes or until lightly browned.
  8. Cool on a wire rack.

THE BLUEBERRY FILLING AND BERRY TOPPING

  1. Reduce heat to 375°; wrap pan (sides and bottom) with foil.
  2. In a large bowl of a stand mixer, fitted with a paddle attachment, beat cream cheese and sugar until smooth.
  3. Into the cream cheese mixture, add half and half, flour, lemon peel, salt and vanilla.
  4. Add eggs and yolk; beat on low speed just until combined, making sure to scrape around the bowl with a rubber spatula.
  5. Divide cheesecake batter in half (about 3 cups each).
  6. Fold crushed strawberries and crushed blueberries into half of the batter.
  7. Pour berry filling cheesecake mixture onto crust.
  8. Top with remaining batter.
  9. Place filled springform pan in a large baking pan; put the pan with the cheesecake in the oven.
  10. Pour hot water into the pan until it reaches about 2-inches.
  11. Bake berry cheesecake 1 hour and 15 minutes.
  12. Place on a wire rack to cool 1 hour.
  13. Cover with foil and refrigerate overnight.
  14. Carefully run a knife around the edges of the baked cheesecake; loosen sides and remove.
  15. Decorate the top of the cheesecake with sliced strawberries and whole blueberries.

Baking and Cooling a Cheesecake

  • DO NOT OPEN THE OVEN DOOR: Avoid opening the oven door while the cheesecake is baking. Big cracks are often caused by drafts and temperature change.
  • DO NOT OVER BAKE: Avoid over baking. This is the most common culprit of cracking. When the cheesecake is done, there will still be a 2 to 3 inch wobbly spot in the center of the cheesecake.
  • LEAVE IN THE OVEN: Once the cheesecake is done baking, turn the oven off, crack the door open , and leave the cheesecake inside for about 1 hour. Again, trying to avoid sudden changes in temperature.
  • CHILL: Once the cheesecake is at room temperature, cover tightly with plastic wrap and chill 4-8 hours or preferably overnight.

What is a Cheesecake Water Bath? Plus, How to Make a Water Bath

Butterfinger Candy Bar Cheesecake
Butterfinger Candy Bar Cheesecake
Butterfinger Candy Bar Cheesecake

Cheesecakes are often baked in water baths. This simply means that the cheesecake is baked in its round springform pan, then the pan is placed into a larger pan with hot water inside. This method is used because cheesecake loves a humid environment! The result? NO CHEESECAKE CRACKS!

WHAT IS A WATER BATH?

  • Cheesecakes are egg-heavy. Eggs need a moist and humid environment to properly rise and avoid drying out or burning.
  • The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.
  • The slow and even steam baking method helps prevent the cheesecake from sinking back down as it cools.

THE WATER BATH

  1. Wrap the springform pan with aluminum foil on the bottom and up the sides (see video).
  2. Place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Then fill the roasting pan with about 1/2 inch – 1 inch of hot water. I usually fill with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven and not spill.
Berry Cheesecake
I made this strawberry blueberry cheesecake for a Birthday celebration.  We had the celebration at a restaurant and they were gracious enough to let me store it in their refrigerator until we were ready to serve it.  I call that GREAT customer service.  The people sitting across from us wanted to know where they could find it on the menu.  I got to say I made it!  Then I humbly handed them my business card and instructed them to visit my website and search Berry Cheesecake for the recipe!  I love it when that happens!

HOW TO MAKE TRIPLE BERRY CHEESECAKE

RASPBERRY PUREE INGREDIENT LIST

  • 6 ounces fresh raspberries (during peak season) or use frozen berries
  • 1 tablespoon granulated white sugar
  • 2-3 tablespoons water

RASPBERRY PUREE INSTRUCTIONS

  1. Rinse raspberries, add to a blender and blend starting on low, working up to high.
  2. Add sugar and 1 tablespoon of water at a time until the desired consistency is reached.
  3. Strain through a fine mesh sieve to remove the seeds. Set aside
  4. MAKE CHEESECAKE AS INSTRUCTED ALL THE WAY THROUGH STEP #8.
  5. Pour raspberry puree into a piping bag or zip top bag, snip the corner.
  6. Starting in the center and making a spiral design out to the edge, add the berry puree.
  7. Use a skewer or knife to swirl the puree.
  8. Bake as instructed.
  9. Add some fresh raspberries with the strawberries and blueberries to the topping.

HOW TO MAKE BUTTERY GRAHAM CRACKER CRUST

GRAHAM CRACKER CRUST INGREDIENT LIST

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

GRAHAM CRACKER CRUST INSTRUCTIONS

  1. Spray a 9-inch springform pan with non stick cooking spray.
  2. In a medium bowl add the cracker crumbs, sugar and butter, stir to combine, pour into the prepared pan, press down the bottom and up the sides of the pan (about 1-inch) and set aside.

How to Slice Cheesecake

Before slicing hold your knife under hot water—this makes slicing a cheesecake a lot easier.

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    Mixed Berry Cheesecake

    Mixed Berry Cheesecake

    Yield: 12 Slices
    Prep Time: 40 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 2 hours

    When you divide New York Cheesecake batter in half and add crushed blueberries and crushed strawberries you get an amazing Berry Cheesecake! 

    Ingredients

    For the Crust:

    • 1-1/2 cups all-purpose flour
    • 1/3 cup granulated sugar
    • 1 teaspoon grated lemon peel
    • 3/4 cup cold unsalted butter
    • 2 large egg yolks
    • 1/2 teaspoon vanilla extract

    For the Filling:

    • 5 ( 8 ounce) packages cream cheese, softened
    • 1 cup granulated sugar
    • 1/4 cup half and half cream
    • 3 tablespoons all-purpose flour
    • 1/2 teaspoon grated lemon peel
    • 1/4 teaspoon salt
    • 1/4 teaspoon vanilla extract
    • 2 large eggs, lightly beaten
    • 1 large egg yolk
    • 1 cup crushed fresh strawberries
    • 1 cup crushed fresh blueberries
    • Fresh blueberries and strawberries for topping, optional

    Instructions

    For the Crust:

    1. Preheat oven to 400°.
    2. In a large bowl, combine the flour, sugar and lemon peel.
    3. Cut in butter until crumbly.
    4. Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
    5. Press onto the bottom and 3 inches up the sides of a 9-in. springform pan.
    6. Place pan on a baking sheet lined with parchment paper.
    7. Bake for 12 to 15 minutes or until lightly browned.
    8. Cool on a wire rack.

    For the Filling:

    1. Reduce heat to 375°; wrap pan (sides and bottom) with foil.
    2. In a large bowl, beat cream cheese and sugar until smooth.
    3. Beat in the cream, flour, lemon peel, salt and vanilla.
    4. Add eggs and yolk; beat on low speed just until combined.
    5. Divide batter in half (about 3 cups each).
    6. Fold crushed strawberries and crushed blueberries into half of the batter.
    7. Pour onto crust.
    8. Top with remaining batter.
    9. Place filled springform pan in a large baking pan; put the pan with the cheesecake in the oven.
    10. Pour hot water into the pan until it reaches about 2-inches.
    11. Bake 1 hour and 15 minutes.
    12. Place on a wire rack to cool 1 hour.
    13. Cover with foil and refrigerate overnight.
    14. Carefully run a knife around the edges of the cheesecake; loosen sides and remove.
    15. Decorate the top of the cheesecake with sliced strawberries and whole blueberries.

    Notes

    HOW TO MAKE TRIPLE BERRY CHEESECAKE

    INGREDIENTS

    • 6 ounces fresh raspberries
    • 1 tablespoon granulated white sugar
    • 2-3 tablespoons water

    INSTRUCTIONS

    1. Rinse raspberries, add to a blender and blend starting on low, working up to high.
    2. Add sugar and 1 tablespoon of water at a time until the desired consistency is reached.
    3. Strain through a fine mesh sieve to remove the seeds. Set aside
    4. MAKE CHEESECAKE AS INSTRUCTED ALL THE WAY THROUGH STEP #8.
    5. Pour raspberry puree into a piping bag or zip top bag, snip the corner.
    6. Starting in the center and making a spiral design out to the edge, add the berry puree.
    7. Use a skewer or knife to swirl the puree.
    8. Bake as instructed.
    9. Add some fresh raspberries with the strawberries and blueberries to the topping.

    Did you make this recipe?

    Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

    © Sheryl

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    Berry Cheesecake

    Comments

    Mixed Berry Cheesecake — 40 Comments

    2. I love that you’ve mixed some of the crushed berries into the batter. That would certainly add some extra freshness to cut through all that decadent cream cheese! Lovely cake, looks delish. Happy to have found your blog thru ftlob.

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    17. Stopping by from Lark’s Country Heart, this is a GREAT recipe! I absolutely love it! Bookmarking to try for our next family get together as my Hubby’s family are cheesecake fanatics!

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    26. Beautiful cheesecake!! I was just gawking at this recipe in my mom’s copy of TOH! I was intimidated by it, but you did SUCH a lovely job! Yummy!

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    27. Oh my goodness. It’s one in the morning, and I should be going to bed, but instead I’m looking at your delicious food and my stomach is grumbling – because, well, there’s NOTHING better than cheesecake!! I (surprisingly!) have all the ingredients for this, and will totally be making it in the morning!

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    28. I was and still am so impressed with this cake that I selected it to be featured today on this week’s edition of Fresh Food Friday! Thank you for sharing such a treat and I hope that you can stop by and pick up the ‘I’ve been featured” button and hopefully add another great recipe post!

      Reply ↓

    29. Oh My Goodness! This looks SOO wonderful! Thanks SO much for sharing! I am featuring this today 🙂 I hope you have a wonderful weekend!
      Crystal
      Homemaker in Heels

      Reply ↓

    30. My cheesecake did not look as pretty as yours……but who cares it was out of this world fantastic!!!!! I made it just like the recipe. SOOOO many complements, I will be making it again!

      Reply ↓

    31. This cheesecake was AMAZING! It didn’t need the fruit. I never imagined using lemon zest in my pie crust, but that little bit made such a difference! I won’t make any crust without lemon zest now 😀 BTW I made this for my hubby’s birthday just for him 🙂 we are both happy with it 🙂 great job!

      Reply ↓

    33. Hi! This recipe looks great. I was hoping to get some clarification in the berry amount. The recipe says 1 c. each. Is that measurement before or after they are crushed? I know it might be a silly question but I wanted to make sure.

      Thanks!

      Reply ↓

      • Hi Amy, You will need to add 1 cup of crushed blueberries and 1 cup of crushed strawberries to the cheesecake batter.

        Reply ↓

    34. Could the batter be divided in 3, the do strawberries in 1/3, blueberries in 1/3 and the last 1/3 plain?

      Reply ↓

    35. Is the fruit layer going to be less done than the plain cheesecake layer? Was wondering with the fruit making that layer more runny than the rest.

      Reply ↓

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