This Lemon Blackberry Cheesecake is everything you want in a summer dessert: a buttery graham cracker crust, with a rich and creamy lemon cheesecake filling, and a swirl of juicy blackberries throughout. It looks bakery-worthy but is simple enough for any home baker to make.
The bright lemon paired with sweet, tangy blackberries creates a flavor combination that is fresh, vibrant, and impossible to resist. It just screams summer to me! Add in the contrast of creamy cheesecake filling and the crunchy graham cracker crust, and you've for a show-stopping dessert perfect for summer gatherings, birthdays, or any special occasion.
Try my Easy Lemon Blackberry Cake Recipe if you're a true lemon blackberry lover!
If you're looking for more delicious cheesecake recipes check out my Mini Burnt Cheesecakes, Strawberry Crunch Cheesecake, or Cheesecake Swirled Brownies!
Jump to:
Why You'll Love This Recipe
- This cheesecake is stunning but approachable. It might look like you spent $100 on it at a bakery, but it is simple to make at home! Just like these Chocolate Lava Cakes.
- The fresh, vibrant flavors that the fresh blackberries and lemon bring. These Lavender Butter Cookies also have a vibrant flavor.
- It is a perfect dessert for any occasion. Family gatherings, birthdays, summer BBQs, or a dinner party. I feel the same way about my Moist Vanilla Cake Recipe.
- The creamy texture of the cheesecake pairs perfectly with the crunchy graham cracker crust. You get layers of texture and flavor in every bite. My Homemade Soft and Chewy Chocolate Chip Cookies give you a crisp edge and a gooey center for similar layers of texure!
You can take a look at my French Macarons or Lemon Soufflés for more stunning but approachable dessert recipes!
Ingredients
Ingredient Notes
- Always use room temperature cream cheese for a smooth, lump-free filling. Cream cheese is the star of the show in these Chocolate Chip Cream Cheese Scones.
- I prefer fresh blackberries because they are drier than frozen blackberries. If you use frozen be sure to drain as much of the liquid off as possible.
- Fresh lemon juice is a must. Bottled lemon juice doesn't have the same flavor. I also use fresh lemon juice in my Lemon Brownies.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Swap the graham crackers in the crust for vanilla wafers, Biscoff Cookies, or Golden Oreos to change up the flavor. I use vanilla wafer for the crust of these Banana Pudding Cheesecake Bars.
- Use any kind of berry in place of the blackberries. Raspberries, blueberries, or strawberries would all work. Lemon and Blueberry go together perfectly in my Lemon Blueberry Cookies.
- Top your cheesecake with whipped cream, lemon zest, fresh berries, or a white chocolate drizzle. I also use white chocolate in these Raspberry and White Chocolate Cookies.
- Bake the cheesecake in a 9x13 pan to make cheesecake bars. Try out these Chocolate Covered Strawberry Cheesecake Bars!
- Bake the cheesecakes in a muffin tin to make mini cheesecakes. Check out my Mini Creme Brûlée Cheesecakes.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Recommended Tools
- A springform pan is essential when baking cheesecake for easy release.
- A water bath set up allows for even baking, prevents cracks in the surface, helps achieve a creamy texture, and can help prevent over-browning. For this I recommend a roasting pan.
- A hand or stand mixer. Cheesecake requires a lot of mixing and using a mixer will save a lot of time and effort.
Step-By-Step Instructions
STEP 1: Preheat the oven to 325 degrees (F). Spray a 9-inch springform with non-stick spray.
STEP 2: In a medium bowl mix the graham cracker crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand.
STEP 3: Use the bottom of a clean cup to firmly press the crumb mixture into the bottom of the prepared pan. Bake the crust for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
STEP 4: Set a large pot of water to boil while you start the filling. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
STEP 5: Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
STEP 6: Add the heavy cream and lemon juice. Mix until fully combined.
STEP 7: Roughly mash the blackberries with a fork.
STEP 8: Fold the mashed blackberries into the cheesecake batter. Don't fully combine. You want it to be streaky.
STEP 9: Pour the cheesecake mixture onto the cooled graham cracker crust. Place the cheesecake in a large roasting pan or deep baking dish. Pour the water into the pan. It should come up about ⅓ to ½ of the way up the cheesecake pan. Place the pan in the oven.
STEP 10: Bake the cheesecake for 55-70 minutes. It should be set around the outside and slightly jiggly in the center. Turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow it to sit until cooled to room temperature. Transfer the blackberry lemon cheesecake to the fridge until ready to serve.
Expert Baking Tips
- Beat at a low speed to avoid air bubbles. It takes a bit longer, but it is worth it in the end.
- Make sure your ingredients are at room temperature to prevent lumps and get a creamy filling.
- Scrape down the bowl often to ensure everything is getting well combined.
- Stop baking while the center is still slightly jiggly, it will set as it cools.
- Don't skimp on the chill time. A fully chilled cheesecake has a better tastes and creates cleaner slices.
Troubleshooting
Cracks: Usually from skipping the water bath or over baking.
Soggy Crust: Make sure the crust is baked to golden brown before filling. If the crust was well baked before adding the cheesecake batter then you may have a leak in your spring form pan. You can get a new pan or wrap the bottom tightly in foil before baking to keep any water from the water bath out.
Lumpy Filling: Your ingredients probably weren't at room temperature or they weren't mixed well enough.
Storage, Freezing, and Make-Ahead Tips
Room Temperature: The cheesecake shouldn't be held at room temperature for too long because it is cream cheese based. I wouldn't recommend longer than a few hours.
Refrigerator: If stored correctly in an airtight container the Lemon Blackberry Cheesecake will last up to 1 week in the fridge.
Freezer (whole): Keep in springform pan, wrap tightly in plastic wrap and foil, freeze up to 2 months.
Freezer (slices): Freeze slices on a tray, then wrap individually, freeze up to 2 months.
Make-Ahead Tips
Cheesecake holds super well in the fridge or freezer, so it is a great dessert to make ahead of time. The cheesecake will last up to 1 week in the fridge. It is best served cold, so just pull it out of the fridge and add any desired toppings, slice and serve!
Recipe FAQ's
You can. I recommend thawing them completely before using and draining off as much of the liquid as possible.
I think it should chill for at least 2 hours before serving, but overnight is usually best.
More Recipes You'll Love
If you tried this Lemon Blackberry Cheesecake or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Lemon Blackberry Cheesecake
Ingredients
For Graham Cracker Crust:
- 9 graham cracker sheets finely crushed
- 5 tablespoons (71 grams) unsalted butter melted
- 4 tablespoons (50 grams) granulated sugar
- ¼ teaspoon salt
For Lemon Blackberry Cheesecake Filling:
- 4 blocks (908 grams) cream cheese room temperature
- 1 ½ cups (300 grams) granulated sugar
- 4 large eggs room temperature
- ⅔ cup (150 grams) heavy cream
- juice of 2 lemons
- ¾ cup (170 grams) fresh blackberries
Instructions
For Graham Cracker Crust:
- Preheat the oven to 325 degrees (F). Spray a 9-inch spring form pan with non-stick spray and set aside.
- In a medium bowl mix the graham cracker crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand.
- Use the bottom of a clean cup to firmly press the crumb mixture into the bottom of the prepared pan.
- Bake the crust for 8-10 minutes or until golden brown. Remove the pan from the oven and allow it to cool completely.
For Lemon Blackberry Cheesecake Filling:
- Set a large pot of water to boil while you start the cheesecake filling.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
- Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
- Add the heavy cream and lemon juice. Mix until fully combined.
- In small bowl roughly mash the blackberries with a fork.
- Fold the mashed blackberries into the cheesecake batter. Don't fully combine. You want it to be streaky.
- Pour the cheesecake mixture onto the cooled graham cracker crust. Place the cheesecake in a large roasting pan or deep baking dish. Pour the water into the pan. It should come up about ⅓ to ½ of the way up the cheesecake pan. Place the pan in the oven.
- Bake the cheesecake for 55-70 minutes. It should be set around the outside and slightly jiggly in the center. Turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow it to sit until cooled to room temperature.
- Transfer cheesecake to the fridge until ready to serve.
Notes
- Beat at a low speed.Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
- Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
- Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
- Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecake cool in the oven and then in the fridge, they will set up and be a perfect consistency.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Leave a Reply