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Baked Berry Cheesecake (Triple Berry)

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To say this Baked Berry Cheesecake is full of berries is not enough. An amazing light-yet-rich creamy cheesecake filling, this decadent cheesecake is topped with a triple blend of berries: raspberries, blackberries and blueberries.

slice of berry cheesecake lifted from a cake stand and a red and white linen
a delicious summer favorite, triple berry cheesecake

Don’t get scared away by how many steps you see in the directions, this fruit-filled cheesecake is worth it. You can make an amazing cheesecake from scratch!

You don’t have to be an expert cook to make a decadent cheesecake for dessert. I’ll show you how to do it, even if you’re a first-timer!

cheesecake with raspberries, blueberries and blackberries on top of a cheesecake

the best berry cheesecake

This is my family’s favorite recipe for cheesecake, aside from my pumpkin cheesecake bars. It’s the perfect dessert for spring and summer gatherings, like the 4th of July or cookouts. You’ll love this baked cheesecake recipe because….

  • it’s easily customizable for your favorite fruits and berries
  • the crust is simple to make
  • a vibrant and beautiful dessert for any occasion, especially Easter and Summer holidays
cheesecake crust ingredients, including butter, crumbs and cream cheese
simple ingredients for an easy crust

recipe ingredients

Crust

  • 3 c crushed graham crackers
  • ¼ c sugar
  • 2 Tbs brown sugar
  • 12 Tbs melted butter
cheesecake ingredients, including eggs, raspberries, blackberries, blueberries, sugar, cream cheese and vanilla

Cheesecake

  • 24 oz cream cheese
  • ½ c sugar
  • ⅔ c + 2 Tbs heavy cream
  • ⅓ c sour cream
  • 2 ½ Tbs lime juice
  • 1 tsp salt
  • 1 tsp vanilla
  • ½ tsp almond extract
  • 4 eggs + 2 yolks
  • 2 ½ Tbs cornstarch
  • 1 ¼ c each of blackberries, raspberries, blueberries

instructions

Equipment needed: springform pan and parchment paper

Crust instructions

  1. Preheat the oven to 350 F. Line the bottom of a 9” springform pan with parchment paper and gently spray with baking spray. 
  2. To make the crust, whisk the graham crackers, sugar and brown sugar together in a medium sized bowl. Add in the butter and stir until the mixture resembles wet sand. Press the crust into the bottom and sides of the springform pan in an even layer. Place the pan into the oven to bake for 15 minutes. Once the crust has baked, remove from the oven and place it onto a cooling rack to cool while you make the cheesecake batter. Increase the oven heat to 400 F. 

Cheesecake instructions

  1. First, Add the cream cheese and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes to ensure the mixture is smooth and that no cream cheese lumps remain. Next, add in the heavy cream, sour cream, lime juice, salt, vanilla and almond extract. Beat together until completely combined, about 30 seconds. Scrape the sides down intermittently to ensure that all of the ingredients are mixed.
  2. Next, add in the eggs and beat together for 15 seconds. Add in the cornstarch and mix until combined. Lastly, fold in the berries, leaving some for the topping. Pour the cheesecake batter into the springform pan on top of the crust. Wrap the bottom and sides of the springform pan with tin foil to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan. Fill the broiler pan with 1” of warm water to create a water bath.
  3. Place the pans into the oven to bake.
  4. Turn the oven off and leave the cheesecake undisturbed with the door closed to rest for 30 minutes.
  5. Then, prop the oven door open and let the cheesecake continue resting for another 30 minutes.
  6. Once the cheesecake has rested sufficiently, remove from the oven, unwrap the tinfoil and place the springform pan onto a cooling rack to cool completely. After cooling, cover with tin foil and place the pan into the fridge to chill for at least 8 hours. Once the cheesecake has chilled, remove the tin foil.
close up view of berries piled high on top of a baked cheesecake
velvety cheesecake and sweet berries

expert tips

Surprisingly, the oven is the best place to cool a cheesecake. To cool the cake down, we open the door after baking and keep the cheesecake inside. This allows the cake a gentle decline in temperature without shocking it or causing large cracks.

  • Substitutions
    • Brown sugar – Regular granulated sugar may be used instead with a slight flavor difference.
    • Sour cream – Plain yogurt can be used instead. 
    • Lime juice – Lemon juice is a great alternative in this cheesecake. 
    • Almond extract – This can be completely omitted or vanilla can be substituted in place. Almond extract simply enhances the berry flavors. 
overhead view of cheesecake with berries on top
a beautiful triple treat of berries

how to avoid cheesecake cracking

  • The water bath aids in prevention of cracking. The steam helps to bake the cheesecake evenly. 
  • Let the cheesecake rest both with the door closed and the door propped open after it has been baked. Allowing it to rest with the door closed lets it finish baking through gently. Letting it rest with the door propped open allows it to slowly cool down. Pulling the cheesecake out of the oven without allowing it to rest will cause a temperature shock creating severe cracking. 
  • If the cream cheese is not creamed properly at the start of the recipe, it will stay clumpy throughout the mixing and will create a lumpy cheesecake batter. Be sure to scrape the sides of the bowl down so that no lumps remain. If you should have any lumps at the end of making the batter, use a rubber or wooden spatula to press the lumps against the side of the bowl to dissipate them.
  • Do not over-mix the batter once the eggs have been added as this adds too much air and can cause the cheesecake to crack later on. 
  • The cheesecake will be slightly jiggly in the center after it is done baking. It is imperative that it chills to allow it to finish setting up completely. 
  • Use room temperature ingredients so they mix faster and prevent clumping.
  • The cheesecake will rise too quickly if the oven is too hot, which will cause the surface to crack.
close up of cheesecake texture, with silky velvety insides and berries on top of a slice
silky smooth cheesecake and berries

FAQ

Why did my cake crack?

When I made my first cheesecake, I had a lot of trouble with it because it cracked to pieces. Don’t make my mistakes.

When the cheesecake rises too much, there are cracks.

A cheesecake may crack because too much beating makes the batter more aerated or it is over cooked. Too much cooking means the cheesecake rises too much, which causes cracks in the surface.

Best way to remove cheesecake from the pan

Allowing the cheesecake to cool in the refrigerator overnight is the first step.  If you don’t let the cheesecake cool completely before attempting to remove it from the pan, the cheesecake will almost certainly crack.

Cheesecake without a springform pan

Another approach is to use parchment paper to bake the cake. This is a handy tip that makes pulling it out of the pan a breeze. You’ll need to cut a circle of parchment paper slightly larger than the base of your springform pan. If you prefer, you can also use parchment paper to line the sides of the pan.

To make cheesecakes, do I need a water bath?

No. If you make the filling correctly, don’t overbeat, cook in a moderate oven, and don’t overcook your cheesecake, you don’t need to use a water bath to make sure the surface doesn’t crack.

leftovers

Store any leftover cheesecake in an airtight container in the fridge for up to 5 days.

how to freeze your cheesecake

This cheesecake freezes really well. For ease of storage, I like to slice the cheesecake then wrap it tightly with plastic wrap prior to freezing. Remove it from the freezer and let it set at room temp for 20 minutes before serving. 

bite of cheesecake on a fork
a triple berry treat

best cheesecake toppings

The best toppings for cheesecake include

  • chocolate drizzle
  • caramel drizzle
  • whipped topping
  • extra fruit
triple berry cheesecake slice with blueberries, strawberries, and blackberries

Baked Berry Cheesecake

This baked berry cheesecake is the absolute best spring and summertime treat. Topped with fresh blueberries, raspberries, and blackberries, this cheesecake can't be beat!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Chill Time: 8 hours
Servings: 12
Calories: 573kcal
Author: Amber

Ingredients

Crust

Cheesecake

Instructions

  • Preheat the oven to 350 F. Line the bottom of a 9” springform pan with parchment paper and gently spray with baking spray. 

Crust

  • Whisk the graham crackers, sugar and brown sugar together in a medium sized bowl.
  • Add in the butter and stir until the mixture resembles wet sand. Press the crust into the bottom and sides of the springform pan in an even layer. Place the pan into the oven to bake for 15 minutes. Once the crust has baked, remove from the oven and place it onto a cooling rack to cool while you make the cheesecake batter. Increase the oven heat to 400 F. 

Cheesecake batter

  • Add the cream cheese and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes to ensure the mixture is smooth and that no cream cheese lumps remain. Next, add in the heavy cream, sour cream, lime juice, salt, vanilla and almond extract. Beat together until completely combined, about 30 seconds. Be sure to scrape the sides down intermittently to ensure that all of the ingredients are incorporated. Next, add in the eggs and beat together for 15 seconds. Add in the cornstarch and mix until combined. Lastly, fold in the berries, leaving just a few for topping. Pour the cheesecake batter into the springform pan on top of the crust. Sprinkle the remaining berries on top. 
  • Wrap the bottom and sides of the springform pan with tin foil to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan. Fill the broiler pan with 1” of warm water to create a water bath. Place the pans into the oven to bake for 15 minutes at 400 F. Reduce the heat to 250 F and continue baking the cheesecake for 1 hour 10 minutes. Once baked, turn the oven off and leave the cheesecake undisturbed with the door closed to rest for 30 minutes. Prop the oven door open and let the cheesecake continue resting for another 30 minutes. Once the cheesecake has rested sufficiently, remove from the oven, unwrap the tinfoil and place the springform pan onto a cooling rack to cool completely. Once the cheesecake has cooled, cover with tin foil and place the pan into the fridge to chill for at least 8 hours. 
  • Once the cheesecake has chilled, remove the tin foil. Carefully run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform and remove the pan sides from the cheesecake. Place the cheesecake onto a cake stand or serving platter. Optionally, top with fresh berries before serving. 

Notes

Important
The oven is the best place to cool a cheesecake. To cool the cake down, we open the door after baking and keep the cheesecake inside. This allows the cake a gentle decline in temperature without shocking it or causing large cracks. Be sure to follow steps provided in the instructions for slowly lowering the temperature.
How to remove the cheesecake from the pan
Carefully run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform and remove the pan sides from the cheesecake.
Leftover Cheesecake
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days.
How to freeze cheesecake
This cheesecake freezes really well. For ease of storage, I like to slice the cheesecake then wrap it tightly with plastic wrap prior to freezing. Remove it from the freezer and let it set at room temp for 20 minutes before serving. 

Nutrition

Serving: 1slice | Calories: 573kcal | Carbohydrates: 42g | Protein: 8g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 691mg | Potassium: 231mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1700IU | Vitamin C: 9mg | Calcium: 118mg | Iron: 2mg

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