This easy blackberry cheesecake recipe has a fresh blackberry puree throughout the creamy vanilla bean cheesecake on a gluten free golden oreo crust topped with blackberry buttercream frosting flavors. It's a dessert that's easy to make and hard to stop eating!
Fruit and cheesecake are a combination that everyone seems to love. After all, cherry cheesecake is one of the most famous variations out there. I took that idea one step further and added the sweet, tangy flavor of blackberries to rich buttercream frosting to create a fruity cheesecake that will have everyone coming back for more.
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Easy Blackberry Cheesecake Recipe Video
Why You'll Love This Blackberry Cheesecake Recipe
- Moist and Creamy: This cheesecake is rich, moist, and creamy like every good cheesecake should be!
- Simple Ingredients: You'll only need basic kitchen staples to make this recipe.
- Longevity: This easy blackberry cheesecake will last in the refrigerator for up to 5 days.
- Make ahead: No more rushing to get a dessert done, as this easy cheesecake gets made the night before.
Ingredients
- Gluten-Free Golden Oreos: Golden Oreos and butter combine to create a sweet, buttery crust perfect with the slight tang of the cheesecake.
- Fresh Blackberries: Fresh blackberries, sugar, and lemon juice create a sweet and tangy sauce for the top of the cheesecake. They also add a burst of berry flavor to the buttercream frosting.
- Vanilla Bean Paste: I use Singing Dog vanilla bean paste to add a rich, deeper vanilla flavor to the cheesecake than you would get with vanilla extract.
- Powdered Sugar and Butter: These create the rich, sweet base for the blackberry buttercream frosting.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Different Berries: You can use your favorite berries to create different sauce and buttercream flavors for this cheesecake such as raspberries or strawberries.
- Greek Yogurt: Full-fat Greek yogurt can be used in place of sour cream in a 1:1 ratio for cheesecake.
- Chocolate Oreos: Chocolate and fruit are a classic combination. Try making your crust with chocolate Oreos for a blast of chocolate flavor.
- Vanilla Extract: If you don't have vanilla bean paste, you can use vanilla extract in its place.
- Lemon Juice: Use lemon juice in place of water for the blackberry sauce for a bit of citrus.
How to Make This Easy Blackberry Cheesecake Recipe
For the Crust
1: Pulse the Oreos in a food processor until fine. Add the butter and pulse again.
2: Press the mixture into the bottom and along the sides of a springform pan.
3: Bake until golden and set aside.
For the Sauce
1: Pulse the blackberries and water in a food processor until they form a thick liquid.
2: Strain the mixture through a fine mesh sieve over a bowl. Then, add the sugar, stir, and set aside.
For the Cheesecake
1: Beat the cream cheese until fluffy. Then, add the sugar and beat again.
2: Mix in the salt, vanilla bean paste, and eggs. Then, mix in the sour cream and heavy cream.
3: Wrap the springform pan with heavy-duty foil and pour half the batter over the crust.
4: Add a bit of the blackberry sauce and swirl it with the cheesecake batter.
5: Add the remaining batter, then the remaining sauce, and swirl again.
6: Add the springform pan to a larger pan and make a water bath.
7: Bake until the edges are set and the center is slightly jiggly.
8: Crack the oven door and let the cheesecake cool. Remove it from the oven and water bath, unwrap the foil, and cool completely.
9: Cover and chill for at least 6 hours.
For the Buttercream
1: Blend the blackberries and water until they form a liquid.
2: Strain through a fine mesh sieve into a bowl.
3: Beat the butter until creamy. Then, add the powdered sugar and beat until combined.
4: Add blackberry sauce, vanilla, and heavy cream and mix until your frosting reaches your desired consistency.
Assembly
1: Frost the chilled cheesecake with dollops of buttercream around the outside edge.
Hint
It's VERY important to wrap the bottom and sides of the pan three to four times with heavy-duty foil to prevent any water from getting into the pan and making your cheesecake watery.
Storage
Refrigerate this cheesecake in a covered container for about five days. Never leave the cheesecake out for an extended period of time.
What to Serve with Blackberry Cheesecake
Serve this cheesecake for dessert or an afternoon snack with coffee, tea, or even a dessert wine.
The classic flavors of cheesecake and berries also make this recipe the perfect dessert for meals like pork tenderloin, pasta with chorizo and chicken, or chicken parm casserole.
Tips
- Use the back of a spoon to press the blackberry slurry through the mesh sieve. This allows you to get the most sauce from the mixture.
- Be sure to press your crust mixture firmly and evenly into the bottom and around the lower edges of the pan. This ensures a cohesive crust that remains intact when slicing the cheesecake.
- Your water bath should reach ¼ of the way up the pan and no further. Otherwise, the outside of the cheesecake will cook too quickly.
- It's VITAL that you wrap the sides and bottom of the pan at least four times with heavy-duty foil. This ensures that no water gets into the pan and makes your cheesecake watery.
- The best way to ensure that no part of your cheesecake sticks to the springform pan is to both brush the pan with coconut oil and line the bottom with parchment paper rounds.
Frequently Asked Questions
A water bath isn't strictly required for a baked cheesecake. However, it's essential to avoid a cracked or sagging cheesecake.
Bringing cold ingredients to room temperature allows them to incorporate more easily, avoiding overmixing and helping create a better texture.
There's not one secret, however there are a set of things you can do to make the best possible Cheesecake.
1: Use room temperature ingredients to prevent overmixing.
2: Use high-quality, full-fat ingredients.
3: Always use a water bath to add humidity to the oven.
4: Crack the oven door and let the cheesecake cool slowly to prevent cracking.
Related
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📖 Recipe
Easy Blackberry Cheesecake Recipe
Equipment
Ingredients
Crust
- 25 gluten-Free Golden Oreos
- ¼ cup butter melted
Blackberry Sauce
- 1 ½ pints fresh blackberries
- ¼ cup sugar
- 1 tbsp water or ½ tablespoon lemon juice
Cheesecake
- 32 oz cream cheese 4 blocks
- 1 ⅓ cups sugar
- 1 pinch salt
- 4 eggs room temperature
- 2 tablespoon Singing Dog vanilla bean paste
- ⅔ cup heavy cream room temperature
- ⅔ cup sour cream room temperature
Blackberry Buttercream
- ½ cup fresh blackberries
- ¾ tablespoon water
- 2 cups powdered sugar sifted
- sprinkle salt
- 1 teaspoon Singing Dog vanilla extract
- 1 ½ tablespoon heavy cream
- 1 stick butter room temp
Instructions
Crust
- Lightly coat the sides of a 9-inch springform pan with coconut oil with a pastry brush and line the bottom with parchment paper
- Pulse the Oreos in a food processor until they make fine crumbs. Then, add the butter and pulse again.
- Press the mixture firmly into the bottom and around the sides of the prepared springform pan.
- Bake for 10 minutes, then remove the pan from the oven. Reduce the temperature to 320 degrees.
Blackberry Sauce
- Pulse the blackberries and water in a food processor until they make a thick liquid.
- Pour the blackberry mixture through a fine mesh sieve over a bowl. Use the back of a spoon to press the mixture into the sieve to get out as much juice as possible.
- Add the sugar to the strained juice and mix well. Set aside.
Cheesecake
- In a stand mixer with the paddle attachment, beat the cream cheese on medium for 4 minutes.
- Add sugar to the cream cheese and beat again for 4 minutes.
- Add the salt and vanilla bean paste and mix. Then, add one egg at a time, mixing after each addition.
- Add the sour cream and heavy cream and mix until incorporated.
- Wrap the sides and bottom of the pan three to four times with heavy-duty foil to keep water out of the cheesecake.
- Pour half the batter over the crust, then pour one-third of the blackberry sauce over the batter. Swirl with a toothpick.
- Add the remaining batter followed by the remaining sauce. Swirl again with a toothpick.
- Place the springform pan into a larger pan and add enough water to cover the bottom quarter of the pan.
- Bake for 85 to 90 minutes.
- Turn off the oven heat, crack the door, and cool the cheesecake in the oven for an hour. Then, remove the cheesecake from the oven and pan, and cool it for another hour.
- When the cheesecake has cooled to room temperature, cover it with plastic wrap and chill for at least 6 hours.
Blackberry Buttercream
- Using a food processor or emulsion blender, blend the blackberries and water until they form a liquid.
- Pour the blackberry mixture through a fine mesh sieve over a bowl. Use the back of a spoon to press the mixture into the sieve to get out as much juice as possible.
- In a stand mixer with the paddle attachment, cream the butter on medium-high for 2 minutes.
- Add the powdered sugar and mix on low until mixed a little, then increase the speed to medium and mix until combined.
- Add 2 tablespoons of blackberry sauce, the vanilla extract, and 1 tablespoon of heavy cream, and mix on medium for 1 to 2 minutes until creamy.
- Thin the frosting if necessary with more heavy cream.
Decorate
- Using a piping bag with a 1M piping tip, add dollops of buttercream frosting around the outside edge of the top of the cheesecake.
Notes
- Refrigerate for up to 5 days in a covered container.
- Chill individual slices, wrap them in plastic wrap, and freeze for up to a month in an airtight, freezer-safe container.
- Defrost overnight in the refrigerator before serving.
- Your water bath should only reach about ¼ of the way up the side of the interior pan. This ensures even heat distribution and adequate moisture without cooking the outside of the cheesecake too quickly.
- Never leave your cheesecake out for an extended period of time. It should only be out of the refrigerator long enough to slice.
- ALWAYS cool your cheesecake slowly inside the oven. This even, slow cooling reduces excess contraction and cracking.
Teri says
Wow, amazing. Will be using this as the gluten-free option for a wedding. I’m not gluten-free, and I would certainly choose this over the other options. I wasn’t sure about the buttercream frosting at first, but putting the not so sweet cheesecake between the buttercream and the Oreo cookies is surprisingly well balanced.
Nora says
This cheesecake turned out perfectly! Our guests devoured it!
Juyali says
This cheesecake is pure decadence. I was in charge of dessert for a girls' gathering, and it was a hit! Everyone raved about it. 😎
It's definitely a showstopper dessert! Thank you. 🙂
Anonymous says
This worked exactly as written, thanks!