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Berry Cheesecake

A delightful blend of creamy cheesecake and vibrant fresh berries, this Berry Cheesecake is both indulgent and healthy—a perfect dessert for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups graham cracker crumbs Can substitute with gluten-free graham crackers.
  • 1/2 cup unsalted butter, melted Coconut oil can be used for a dairy-free option.
Cheesecake Filling Ingredients
  • 1 cup sugar Granulated sugar; sugar substitute like Stevia can be used for lower calories.
  • 4 packages (8-ounce each) cream cheese, softened Full-fat for richness; can use lower-fat for a lighter option.
  • 1 teaspoon vanilla extract Fresh vanilla adds depth; vanilla bean paste can also be used.
  • 4 large eggs Must be at room temperature for even mixing.
  • 2 cups mixed fresh berries Strawberries, blueberries, and raspberries can be used; seasonal berries are best.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are well-coated, then press into the bottom of a 9-inch springform pan.
Making the Filling
  1. In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, mixing well until there are no lumps.
  2. Add eggs one at a time, beating well after each addition until creamy.
  3. Gently fold in the fresh berries for even distribution.
Baking & Cooling
  1. Pour the cream cheese mixture over the crust in the springform pan and smooth it out evenly.
  2. Bake for 50-60 minutes, or until the center is set and slightly jiggly.
  3. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving.
Serving
  1. Slice the cheesecake when ready to serve and garnish with additional fresh berries if desired.

Notes

For best mixing, use room temperature ingredients. Line the pan with parchment for easier removal. Store leftovers tightly covered in the fridge for up to 5 days, or freeze portions for up to 2 months.