This Triple Berry Cheesecake has pockets of fresh berry filling throughout a creamy vanilla cheesecake. It’s all set in a lightly sweet graham cracker crust. There’s amazing berry flavor in every bite and it’s perfect for summer!
I love fresh berries in the summer and I realized recently that my selection of cheesecakes with berries in them is a bit less than I’d like. I’ve got a lovely lemon raspberry cheesecake, blueberry cheesecake, easy strawberry cheesecake, and a few others, but I felt like it was time for a little something else. This recipe nails that summer berry cheesecake feeling I was going for. The pops of fresh fruit flavor that are in every bite of the creamy vanilla cheesecake feel so indulgent, but are also very light and fresh. It’s definitely one of my new favorite cheesecakes.
The base of the cheesecake is my graham cracker crust and classic vanilla cheesecake. To add the mixed berry filling, I looked to my blueberry sauce and made a few adjustments to account for the multiple types of berries and a slightly different texture for inside the cheesecake. It’s a little thicker than a typical sauce, but is still thin enough that it feels saucy when you bite into it.
Instead of just putting the sauce on top, there’s little surprises in each bite throughout the cheesecake. Everything comes together beautifully and turns into the most amazing cheesecake for summer. I hope you love it!
Why you’ll love Triple Berry Cheesecake
- Summer berries – There are few things better in summer than fresh berries. They are the star of the show here and shine through in the pockets of sauce throughout the cheesecake.
- Simple, but beautiful – Cheesecakes have a natural charm to them and the berry swirl on top adds a simple beauty. It’s perfect for an occasion without being overdone.
- Easy to make – The hardest part about a cheesecake is the long bake time. The rest is just following the steps. Each component is simple to make and it all comes together easily. Just give yourself plenty of time for baking and cooling.
Ingredient Notes
Here’s a look at what you need to make these brownies, plus a few notes. The exact measurements can be found in the recipe card at the end of the box.
- Cornstarch – Used to thicken the sauce. I don’t recommend swapping it for flour, since you’ll need to use more and than could make your sauce taste a little pasty.
- Lemon juice – Brightens the flavor of the sauce, but if you don’t have any, you can leave it out.
- Berries – I used chopped strawberries, blueberries and raspberries. The exact weight will vary depending on how much of each fruit you use (their weights aren’t all the same). The best way to measure here is going to be by cups and then check to make sure the weight is fairly close to what I included in the recipe. Frozen berries will also work.
- Graham cracker crumbs – You can use the store-bought crumbs, but the taste is better when you grind your own graham crackers. I also think homemade crumbs hold the butter better during baking, so your crust doesn’t leak butter.
- Cream cheese – Start with room-temperature cream cheese. If it’s too cold, your filling will turn out lumpy. I recommend full-fat, brick-style cream cheese for the best texture and thickness.
- Flour – For a gluten free option, try cornstarch in half the amount.
- Sour cream – If you don’t have sour cream and/or don’t want to use it, you could also use greek yogurt or heavy cream. Just keep in mind that heavy cream may add to your bake time.
- Eggs – It’s best if the eggs are at room temperature. They will mix more easily into the batter than cold eggs. Be sure to use large eggs, not medium or extra large.
How To Make Triple Berry Cheesecake
Here comes a quick look at how to make this summery, berry-filled cheesecake. Be sure to scroll to the recipe card below for more detailed instructions.
Make the Berry Filling
Combine 1 tablespoon of water and the cornstarch. Set aside.
Combine sugar, remaining water, lemon juice and berries in a saucepan. Stir to combine.
Cook over medium heat while the sugar melts and the berries release their juice. Mash up the berries.
Add the cornstarch mixture. Continue cooking and remove from heat when the sauce can coat the back of a metal spoon.
Set aside to cool a bit while you make the crust and filling. You should have about 1 ½ cups of berry filling.
Make the Crust
Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
Combine the crust ingredients in a small bowl.
Press the crust into the springform pan. Bake for 8-10 minutes, then set aside.
Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
Make the Filling, Layer and Bake
Reduce oven temperature to 300°F (148°C).
Beat the cream cheese, sugar and flour on low speed until well combined.
Add the sour cream and vanilla extract and mix on low speed until well combined.
Add the eggs one at a time, mixing slowly to combine after each addition.
Add about 1/3 of the cheesecake batter to the crust. Drop spoonfuls the berry filling onto the top of the cheesecake filling, dispersing them evenly. Use about 1/3 of the berry filling.
Add another layer of cheesecake, berry filling and the final layer of cheesecake. Add the final layer of berry filling, then swirl the top with a knife.
Bake for 1 hour 30-40 minutes. Turn off oven and leave the door closed for 30 minutes. Then, crack open the door of the oven for 30 minutes to allow the cheesecake to continue to cool.
Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Place the cheesecake on a serving dish and serve with your favorite toppings, such as fresh fruit or whipped cream.
Tips For The Best Triple Berry Cheesecake
- Room temperature eggs and dairy. The cream cheese, sour cream, and eggs should all be at room temperature. Cold cream cheese will give you a lumpy filling, while cold sour cream and eggs will have a harder time mixing into the batter, which can lead to over-mixing (see my next point).
- Mix on low speed, and not too much. Mixing at a higher speed (or for too long) will introduce excess air into the batter, which can cause cracks to form in the cheesecake.
- Don’t skip the water bath. It might seem like a hassle, but it really is necessary for even cooking. The steam released will help prevent cracks in the cheesecake. Take a look at How to Bake Cheesecake in a Water Bath to see how it’s done (like how I use a silicone pan to avoid any leaking).
- Don’t over-bake. The cheesecake will keep baking as it cools. So bake just until the center is set but still jiggly. Check out my post on How to Tell When Your Cheesecake Is Done for more information.
- Cool gradually. The cheesecake needs some extra time in the oven after you turn it off—30 minutes with the door closed and 30 more with the door cracked. During this time, the filling will finish baking. This slow cooling process also helps prevent cracks in the cheesecake.
How To Store
- Refrigerator. Seal any leftovers in an airtight cake carrier or wrap the cheesecake in a double layer of plastic wrap. You could also arrange slices in a single layer in an airtight container. Regardless, the cheesecake will keep in the fridge for 4-5 days.
- Freezer. Pop the cheesecake in the freezer for a couple of hours to firm up. Then, wrap it in a double layer of plastic wrap. Alternatively, arrange slices in a single layer in an airtight, freezer-safe container. You can store it in the freezer for up to 3 months. Allow the dessert to thaw in the fridge before serving.
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Triple Berry Cheesecake
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Ingredients
Berry Filling
- ¼ cup plus 1 tablespoon (75ml) water (divided)
- 1 ½ tablespoons (12g) cornstarch
- 6 tablespoons (78g) sugar
- 2 tablespoons fresh lemon juice
- 2 cups (290g*) mixed berries (I used chopped strawberries, blueberries and raspberries)
Crust
- 1 ¾ cups (235g) graham cracker crumbs
- ¼ cup (52g) sugar
- 7 tablespoons (98g) unsalted butter (melted)
Cheesecake Filling
- 24 ounces (678g) cream cheese (room temperature)
- 1 cup (207g) sugar
- 3 tablespoons (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 ½ tablespoons vanilla extract
- 4 large eggs (room temperature)
Instructions
Make the berry filling
- In a small bowl, whisk together 1 tablespoon of water and the cornstarch. Set aside.
- Combine the sugar, remaining 1/4 cup of water, lemon juice and berries in a medium-sized saucepan and stir to combine. Cook over medium heat, stirring continuously, while the sugar melts and the berries start to release their juice. Mash up the berries a bit as they soften.
- When the berries have softened or popped, the juices have released and the mixture is starting to look more sauce-like, add the cornstarch mixture. Continue cooking and remove from heat when the sauce begins to thicken and can coat the back of a metal spoon.
- Set aside to cool a bit while you make the crust and filling. You should have about 1 ½ cups of berry filling.
Make the crust
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and about half way up the sides of the springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (or see how I prepare my pan for a water bath). Set prepared pan aside.
Make the cheesecake filling and layer together
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Add about 1/3 of the cheesecake batter to the crust. Drop spoonfuls of berry filling onto the top of the cheesecake filling, dispersing them evenly (refer to the step-by-step photo above, for reference). Use about 1/3 of the berry filling (1/2 cup).
- Add another 1/3 of the cheesecake batter on top of the berry filling, carefully spooning/spreading it over the filling, instead of pouring it and causing everything to shift/move around. Add another 1/3 of the berry filling (1/2 cup) on top of the cheesecake batter, again dropping spoonfuls of the filling around the top of cheesecake filling.
- Cover the berry filling with the remaining cheesecake batter, again carefully spooning/spreading it over the filling. Add the remaining 1/3 of the berry filling on top, using the same spooning method, then use a knife to swirl the berry filling a bit (refer to the step-by-step photo above, for reference).
Bake and serve
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour 30-40 minutes. The center should be set, but still jiggly (how to tell when your cheesecake is done baking).
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
- Remove the cheesecake from the springform pan and place on a serving dish. Refrigerate cheesecake until ready to serve.
- Serve with your favorite toppings, such as fresh fruit or whipped cream. Cheesecake is best when eaten within 4-5 days. More on how to store and freeze cheesecake.
Notes
- Berries – The exact weight will vary depending on how much of each fruit you use (their weights aren’t all the same). The best way to measure is going to be by cups and then check to make sure the weight is fairly close to what I included in the recipe. Frozen berries will also work.
- Graham cracker crumbs – You can use the store-bought crumbs, but the taste is better when you grind your own graham crackers. I also think homemade crumbs hold the butter better during baking, so your crust doesn’t leak butter.
- Cream cheese – I recommend full-fat, brick-style cream cheese for the best texture and thickness.
- Flour – For a gluten free option, try cornstarch in half the amount.
- Sour cream – If you don’t have sour cream and/or don’t want to use it, you could also use greek yogurt or heavy cream. Just keep in mind that heavy cream may add to your bake time.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
