Blackberry Swirl Cheesecake

Blackberry Swirl Cheesecake is a rich and creamy dessert that combines the tangy sweetness of blackberries with a luscious cheesecake filling. Featuring a classic graham cracker crust and a stunning blackberry swirl, this cheesecake is perfect for special occasions or as a show-stopping finale to any meal.


For the Crust:

  • 1 1/2 cups of crushed graham crackers (around 10-12 full sheets)
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted

For the Blackberry Puree (used for layers and filling):

  • 3 cups fresh blackberries (or frozen, thawed blackberries)
  • 1/2 cup sugar (adjust according to the sweetness of the berries)
  • Juice of 1 lemon

For the Cheesecake Filling:

  • 4 packages of cream cheese (8 ounces each), softened
  • 1 cup sugar
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup blackberry puree (from above)


  1. Prepare the Crust:
    • Preheat your oven to 325°F (160°C).
    • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Blend until the crumbs are thoroughly moistened.
    • Press the mixture firmly into the bottom of a 9-inch springform pan. Use the flat side of a measuring cup to press the mixture into an even layer.
    • Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
  2. Make the Blackberry Puree:
    • In a blender or food processor, combine the blackberries, sugar, and lemon juice. Blend until smooth.
    • Strain the puree through a fine mesh sieve to remove seeds. Set aside 1/2 cup of the puree for the cheesecake filling and reserve the rest for layering and serving.
  3. Prepare the Cheesecake Filling:
    • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
    • Add the sour cream and vanilla extract, mixing until well combined.
    • Add the eggs one at a time, beating on low speed after each addition until just combined.
    • Gently fold in the 1/2 cup of blackberry puree.
  4. Assemble the Cheesecake:
    • Pour half of the cheesecake batter over the cooled crust.
    • Drop spoonfuls of the reserved blackberry puree over the batter and use a knife or skewer to swirl it gently.
    • Pour the remaining cheesecake batter on top and repeat the swirling process with more blackberry puree.
  5. Bake the Cheesecake:
    • Place the springform pan in a larger baking pan and fill the outer pan with hot water halfway up the sides of the springform pan to create a water bath.
    • Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
    • Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
  6. Chill the Cheesecake:
    • Remove the cheesecake from the oven and water bath. Gently slide a knife around the edge to detach it from the pan.
    • Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
  7. Serve:
    • When ready to serve, remove the sides of the springform pan.
    • Slice and serve the cheesecake with additional blackberry puree drizzled on top if desired.


Blackberry Swirl Cheesecake is a beautiful and indulgent dessert that pairs the creamy richness of classic cheesecake with the bright, tangy flavor of blackberries. With its eye-catching swirl and delightful taste, this cheesecake is sure to impress your guests and satisfy your sweet tooth. Enjoy this elegant treat at your next gathering or simply as a special treat for yourself!