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Mixed Berry Cheesecake

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By Katie
April 10, 2025
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This Mixed Berry Cheesecake is the perfect dessert to make when you’re craving something creamy, fruity, and just the right amount of sweet. Made with simple ingredients and requires no water bath (like my classic Cheesecake Recipe), it’s easy enough to pull off but impressive enough to share. Whether you use frozen or fresh berries, this baked cheesecake will become one of your favorite desserts for birthdays, holidays, or the hot summer months.

Mixed Berry Cheesecake 161


 

Ingredients Needed For Mixed Berry Cheesecake

Just a few simple ingredients needed for this cheesecake recipe! Make sure you’re using room temperature ingredients for best cheesecake results.

For the crust–

  • Graham crackers: crushed into fine crumbs using a food processor or rolling pin
  • Granulated sugar
  • Melted butter

For the mixed berry puree–

  • Frozen mixed berries (strawberries, raspberries, and blackberries work great)
  • Granulated sugar
  • Fresh lemon zest
  • Fresh lemon juice

For the cheesecake filling–

  • Philadelphia cream cheese: (softened for a smooth texture)
  • Granulated sugar
  • Sour cream (at room temperature)
  • Vanilla extract
  • Eggs: (whisked in a separate bowl and brought to room temperature)

For the berry sauce drizzle–

  • Reserved berry puree
  • Cornstarch
MIXED BERRIES

Cheesecake Variations

  • Swap graham crackers with a biscuit base using vanilla wafers
  • Use fresh berries in peak season for best flavor
  • Turn these into mini cheesecakes using a muffin tin and paper case
  • Mix in brown sugar to the crust for a deeper flavor
  • Add a layer of whipped cream or fresh fruit on top before serving
Mixed Berry Cheesecake 135

How to Make Mixed Berry Cheesecake

For full recipe details, including ingredient measurements see the printable recipe card at the bottom of this post. Here are my step by step directions for making this recipe:

1. Preheat the Oven + Prep a Springform Pan

Place oven racks in the center of the oven. Preheat oven to 350° F.

Prepare a 9-inch springform pan by spraying with non-stick cooking spray and lining with parchment paper on bottom and sides. Spray the parchment paper with non-stick cooking spray as well, and set aside.

A round cake pan with oil spread on the bottom, set atop a checkered cloth, eagerly awaits the creation of a mixed berry cheesecake masterpiece.
Hands pressing parchment paper into a round cake pan on a gray towel-covered surface, preparing the perfect base for a delightful mixed berry cheesecake.
A round cake pan, perfect for a mixed berry cheesecake, is lined with parchment paper and lightly greased, resting on a marble surface with a gray checkered towel nearby.

2. Make the Crust

In a food processor, grind graham crackers into fine crumbs. Add granulated sugar and pulse a couple times to combine. While pulsating food processor, stream in melted butter until all crumbs are moist. 

A food processor filled with finely ground cracker crumbs, perfect for crafting a delicious mixed berry cheesecake.
Sugar being poured into a food processor blending the ground ingredients for a delightful mixed berry cheesecake.
Pouring liquid into a food processor containing flour, mixed berries, and other dry ingredients to create a delightful cheesecake.

Using the bottom of a cup, press graham cracker crumbs into the bottom and half way up the sides of the springform pan. 

A food processor whirs beside a wooden spoon, while a small plate with yellow crumbs for the mixed berry cheesecake sits tantalizingly on the marble countertop.
Hands pressing a crumbly dough with a spoon into a round baking pan set to become the base of a delightful mixed berry cheesecake, all on a white and gray surface.
Hands pressing crumb mixture into a springform pan using a green glass, laying the foundation for a delightful mixed berry cheesecake.

Bake for 7 minutes. Remove from oven and set aside. Reduce oven temperature to 325° F.

A round pie crust made of crumbly dough cradles a mixed berry cheesecake in a white dish on a marble countertop with a gray checkered cloth underneath.

3. Make the Mixed Berry Puree (for swirling inside cheesecake AND for the mixed berry sauce drizzle)

Place mixed berries, granulated sugar, and lemon zest in a food processor or blender to puree. 

From above, a blender brimming with strawberries, blackberries, and blueberries sits on the kitchen counter, setting the stage for a delightful mixed berry cheesecake. In the background, a lemon slice and whisk await their moment in the spotlight.
A top-down view of a blender with mixed berries, sugar, and lemon zest evokes the start of a delightful mixed berry cheesecake. Nearby, a whisk, lemon slice, and vibrant yellow lemon rest on the countertop.
Close-up of a blender containing a thick, dark red liquid with visible red specks, reminiscent of mixed berry cheesecake filling. A hint of a lemon is in the background, adding a zesty touch.

Pro Tip: You can substitute fresh mixed berries if they are in season. The amount will be the same, but you may want to add a splash of water to make up for the high moisture content of frozen berries. In this recipe, though…it really doesn’t make much difference. 

In a small saucepan over medium heat, combine the pureed mixed berry mixture. Cook while stirring occasionally until the sugar dissolves completely, about 5–7 minutes. 

A thick red liquid, reminiscent of the luscious topping on a mixed berry cheesecake, is being poured from a glass container into a dark textured pot on the stovetop.
A pot of thick red sauce, reminiscent of a mixed berry cheesecake, is being stirred with a wooden spoon.

Press mixed berry puree through a fine mesh strainer to remove seeds. This should yield about 1 cup of puree. Discard seeds and set HALF of the mixed berry puree aside to cool. 

A thick red liquid, reminiscent of a luscious mixed berry cheesecake topping, cascades through a fine mesh strainer into a clear glass bowl.
A person uses a spatula to press raspberry puree through a gold mesh sieve into a clear bowl, laying the foundation for an exquisite mixed berry cheesecake on a marble surface.
Hand pouring a vibrant red liquid from a ladle into a clear bowl on a white surface, reminiscent of the rich hues found in mixed berry cheesecake.

Add the other half of the puree back to the small saucepan and place over medium heat. Whisk in the cornstarch and cook for a few minutes until it thickens a bit, stirring occasionally. Set aside.

A luscious red liquid cascades into a speckled gray pot, reminiscent of the vibrant hues of a mixed berry cheesecake.
A gray pot contains a deep red liquid reminiscent of mixed berries, with a red whisk and a dusting of white powder on top, likely cornstarch.
A red sauce is being whisked in a black pot with a red whisk, reminiscent of the vibrant hues found in a mixed berry cheesecake, while a few scattered blackberries adorn the white surface.

4. Make the Cheesecake Filling

In a large bowl or bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, and vanilla extract. 

Mix again until incorporated. Scrape the sides and bottom of the bowl VERY WELL and mix again briefly.

A glass bowl filled with cream cheese, perfect for crafting a mixed berry cheesecake, sits on a kitchen scale. Blurred wooden utensils and a plate are visible in the background.
Sugar is being poured into a glass mixing bowl with creamed butter, creating the perfect base for a delightful mixed berry cheesecake.
A measuring cup of brown liquid cascades into a glass mixing bowl, creating a delightful fusion with sugar and creamy ingredients, destined to become an indulgent mixed berry cheesecake.

Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. 

Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using a rubber scraper.

Hands cracking an egg into a glass bowl with two eggs already inside, all set on a cloth that hints at the color of mixed berry cheesecake against a marble surface.
Egg mixture is poured into a blue stand mixer with a clear bowl, blending seamlessly into the creamy batter for a delightful mixed berry cheesecake in a cozy kitchen setting.
A mixing bowl with creamy mixed berry cheesecake batter sits on a white surface, accompanied by a folded cloth and wooden utensils.

Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. 

5. Assemble the Cheesecake

Pour HALF of the cheesecake filling into the center of the graham cracker crust and gently smooth the top if needed.

Mixed berry cheesecake batter is being poured from a bowl into a crust-lined pan, with a spatula still resting inside, ready to create a burst of fruity flavor.
A cheesecake crust is being filled with creamy mixed berry batter using a spatula. A lemon slice and a spoon are in the background.

Next add half of the mixed berry puree, using a spoon to drop small dollops evenly over the surface of the cheesecake mixture. Space them out across the top to ensure the puree is distributed evenly.

A hand holds a spoon, adding drops of red liquid onto a creamy mixed berry cheesecake in a round pan, with a lemon half in the background.
A hand uses a spoon to swirl red dots, creating a marbled pattern on creamy mixed berry cheesecake batter in a springform pan, with a halved lemon in the background.
A hand uses a spoon to swirl mixed berry fruit sauce into a creamy white filling inside a round crust, crafting what might be a delectable mixed berry cheesecake.

Gently drag a butter knife or a skewer through the dollops of mixed berry puree in a swirling motion. Be careful not to over mix or run into the graham cracker crust. Aim for a marbled pattern by moving the knife back and forth to create delicate swirls.

A hand decorates a mixed berry cheesecake with raspberry sauce dots in a round pan. A lemon slice and two spoons are in the background, adding a hint of zest to the scene.
A mixed berry cheesecake swirled with raspberries sits enticingly in a metal pan on a marble surface, accompanied by a cut lemon and two measuring spoons in the background.

Pour the remaining half of the cheesecake mixture overtop the mixed berry swirls.

A creamy mixture flows into a baking pan, forming a red and white swirled pattern atop the crust, reminiscent of a luscious mixed berry cheesecake.
A delightful mixed berry cheesecake is coming to life as someone spreads cream cheese filling over a vibrant layer of red fruit sauce in a round pie crust using a gray spatula. A lemon half and spoon rest in the background, hinting at the fresh ingredients enhancing this sweet creation.

Then, add the rest of the mixed berry puree in dollops just like before and create swirls again. 

A hand uses a spoon to drop red liquid onto a creamy white surface, creating five small dots on what looks like a luscious mixed berry cheesecake.
A mixed berry cheesecake in a round pan is being artfully decorated with raspberry sauce swirls. A hand elegantly guides a toothpick for design, while a sliced lemon and spoons rest invitingly in the background.
A round mixed berry cheesecake with a vibrant red swirl pattern on top sits in a baking pan. Nearby, a lemon half and two spoons rest elegantly on the table.

6. Bake + Cool in the Oven

Bake at 325° F for 30 minutes. Then, reduce heat to 250° F and bake for another 30 minutes. 

Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. 

Crack oven door to let cheesecake cool slowly for 1 hour before removing. At this point, cheesecake should be slightly warm. 

Mixed berry cheesecake with a delightful raspberry swirl in a round springform pan, elegantly placed on a white surface, accompanied by two metal spoons nearby.
Marble swirl mixed berry cheesecake in a springform pan on a table, with a spoon and fork resting on a white cloth in the background.

7. Cool on the Counter + Store in the Fridge

Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

A mixed berry cheesecake with a raspberry swirl pattern is elegantly covered in plastic wrap, resting on a marble countertop beside two wooden spoons.
A delectable mixed berry cheesecake features a marbled top of swirled raspberries, elegantly presented on a round base. Two golden spoons lie artfully on a striped cloth in the background, complementing this delightful dessert's pristine white setting.

8. Serve

When ready to serve, open springform pan and remove collar. Cut cheesecake into slices and serve with a healthy drizzle of mixed berry sauce. 

A hand is slicing into a luscious marble cheesecake, its layers reminiscent of a mixed berry cheesecake, on a pristine white surface, with two wooden spoons artfully placed in the background.
A slice of swirled mixed berry cheesecake is being served from a whole cheesecake, elegantly placed on a white marble surface.
A slice of mixed berry cheesecake on a blue plate is being drizzled with raspberry sauce from a spoon.

Pro Tip: Use a sharp knife dipped in hot water and wipe with a paper towel between cuts to get clean slices.

Storage Directions for Mixed Berry Cheesecake

Store in the fridge, covered with plastic wrap or in an airtight container. It keeps well for up to 5 days.

Can you freeze this recipe? 

Yes! Wrap slices in plastic wrap and place in an airtight container. Thaw in the fridge overnight.

Can I make this ahead of time?

Absolutely. This mixed berry cheesecake is actually best made the day before so it has time to set properly.

Mixed Berry Cheesecake 147

More Cheesecake Recipes to Try!

Mixed Berry Cheesecake 154

Whether you’re a fan of a classic vanilla cheesecake or looking for something with a fruity twist, this mixed berry cheesecake checks all the boxes. It’s creamy, colorful, and made with fresh, simple ingredients you probably already have on hand. Serve it with whipped cream, fresh raspberries, or a drizzle of homemade berry sauce—just don’t expect leftovers. This one disappears fast. The printable recipe card is below. Enjoy, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

A slice of mixed berry cheesecake with a brown base and a red-purple swirl pattern is being lifted from the whole cake on a white plate.

Mixed Berry Cheesecake

Katie Cooksey
This New York-style Mixed Berry Cheesecake is rich, creamy, and perfectly smooth without the hassle of a water bath. Swirled with luscious blackberry puree and topped with mixed berries sauce, it’s a foolproof dessert that always impresses.
Be the first to rate this recipe!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour 37 minutes
cooling time 5 hours
Total Time 7 hours 17 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 441 kcal

Ingredients
 
 

for the crust-

for the mixed berry puree-

  • 16 oz mixed berries frozen, thawed*, 2 cups (my mix included strawberries, raspberries and blackberries)
  • 1/2 cup granulated sugar
  • zest of 1 lemon
  • 1/4 cup lemon juice fresh, about 1 lemon

for the cheesecake-

  • 24 oz cream cheese softened, three 8 oz packages
  • 3/4 cup sugar
  • 1/2 cup sour cream at room temperature
  • 2 teaspoons vanilla extract
  • 3 eggs at room temperature

for the mixed berry sauce drizzle-

  • half of the mixed berry puree from above
  • 1 tablespoon cornstarch

Instructions
 

  • Place oven racks in the center of the oven. Preheat oven to 350° F.

for the crust-

  • Prepare a 9-inch springform pan by spraying with non-stick cooking spray and lining with parchment paper on bottom and sides. Spray the parchment paper with non-stick cooking spray as well, and set aside.
    A round cake pan, perfect for a mixed berry cheesecake, is lined with parchment paper and lightly greased, resting on a marble surface with a gray checkered towel nearby.
  • In a food processor, grind graham crackers into fine crumbs. Add granulated sugar and pulse a couple times to combine.
    Sugar being poured into a food processor blending the ground ingredients for a delightful mixed berry cheesecake.
  • While pulsating food processor, stream in melted butter until all crumbs are moist.
    A food processor whirs beside a wooden spoon, while a small plate with yellow crumbs for the mixed berry cheesecake sits tantalizingly on the marble countertop.
  • Using the bottom of a cup, press graham cracker crumbs into the bottom and half way up the sides of the springform pan.
    Hands pressing graham cracker crumbs into a springform pan with a spoon on a marble surface, preparing the perfect base for a delicious mixed berry cheesecake.
  • Bake 7 minutes. Remove from oven and set aside.
    A round pie crust made of crumbly dough cradles a mixed berry cheesecake in a white dish on a marble countertop with a gray checkered cloth underneath.
  • Reduce oven temperature to 325° F.

for the mixed berry puree (for swirling inside cheesecake AND for the mixed berry sauce drizzle)-

  • Place mixed berries, granulated sugar, and lemon zest in a food processor or blender to puree.
    A top-down view of a blender with mixed berries, sugar, and lemon zest evokes the start of a delightful mixed berry cheesecake. Nearby, a whisk, lemon slice, and vibrant yellow lemon rest on the countertop.
  • In a small saucepan over medium heat, combine the pureed mixed berry mixture. Cook while stirring occasionally until the sugar dissolves completely, about 5–7 minutes.
    A thick red liquid, reminiscent of the luscious topping on a mixed berry cheesecake, is being poured from a glass container into a dark textured pot on the stovetop.
  • Press mixed berry puree through a fine mesh strainer to remove seeds. This should yield about 1 cup of puree. Discard seeds and set HALF of the mixed berry puree aside to cool.
    A person uses a spatula to press raspberry puree through a gold mesh sieve into a clear bowl, laying the foundation for an exquisite mixed berry cheesecake on a marble surface.
  • Add the other half of the puree back to the small saucepan and place over medium heat. Whisk in the cornstarch and cook for a few minutes until it thickens a bit, stirring occasionally. Set aside.
    A gray pot contains a deep red liquid reminiscent of mixed berries, with a red whisk and a dusting of white powder on top, likely cornstarch.

for the cheesecake-

  • In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, and vanilla extract.
    A measuring cup of brown liquid cascades into a glass mixing bowl, creating a delightful fusion with sugar and creamy ingredients, destined to become an indulgent mixed berry cheesecake.
  • Mix again until incorporated. Scrape the sides and bottom of the bowl VERY WELL and mix again briefly.
  • Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated.
    Egg mixture is poured into a blue stand mixer with a clear bowl, blending seamlessly into the creamy batter for a delightful mixed berry cheesecake in a cozy kitchen setting.
  • Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using a rubber scraper.
    Hands mixing creamy cake batter for a delightful mixed berry cheesecake in a glass bowl using an electric hand mixer, all atop a pristine white marble countertop.
  • Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl.
  • Pour HALF of the cheesecake filling into the center of the graham cracker crust and gently smooth the top if needed.
    Pouring creamy batter of mixed berry cheesecake from a glass bowl into a prepared graham cracker crust in a round baking pan.
  • Next add half of the mixed berry puree, using a spoon to drop small dollops evenly over the surface of the cheesecake mixture. Space them out across the top to ensure the puree is distributed evenly.
    A hand decorates a mixed berry cheesecake with raspberry sauce dots in a round pan. A lemon slice and two spoons are in the background, adding a hint of zest to the scene.
  • Gently drag a butter knife or a skewer through the dollops of mixed berry puree in a swirling motion. Be careful not to over mix or run into the graham cracker crust. Aim for a marbled pattern by moving the knife back and forth to create delicate swirls.
    A mixed berry cheesecake with a red and white marbled top sits elegantly in a round baking dish. A lemon half and a spoon lie casually in the background, completing the scene.
  • Pour the remaining half of the cheesecake mixture overtop the mixed berry swirls.
    A creamy mixture flows into a baking pan, forming a red and white swirled pattern atop the crust, reminiscent of a luscious mixed berry cheesecake.
  • Then, add the rest of the mixed berry puree in dollops just like before and create swirls again.
    A mixed berry cheesecake in a round pan is being artfully decorated with raspberry sauce swirls. A hand elegantly guides a toothpick for design, while a sliced lemon and spoons rest invitingly in the background.
  • Bake at 325° F for 30 minutes.
    A round mixed berry cheesecake with a vibrant red swirl pattern on top sits in a baking pan. Nearby, a lemon half and two spoons rest elegantly on the table.
  • Reduce heat to 250° F and bake for another 30 minutes.
  • Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door.
  • Crack oven door to let cheesecake cool slowly for 1 hour before removing. At this point, cheesecake should be slightly warm.
    Mixed berry cheesecake with a delightful raspberry swirl in a round springform pan, elegantly placed on a white surface, accompanied by two metal spoons nearby.
  • Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
    A mixed berry cheesecake with a raspberry swirl pattern is elegantly covered in plastic wrap, resting on a marble countertop beside two wooden spoons.
  • When ready to serve, open springform pan and remove collar. Cut cheesecake into slices and serve with a healthy drizzle of mixed berry sauce.
    A slice of mixed berry cheesecake on a blue plate is being drizzled with raspberry sauce from a spoon.

Video

Notes

*You can substitute fresh mixed berries if they are in season. The amount will be the same, but you may want to add a splash of water to make up for the high moisture content of frozen berries. In this recipe, though…it really doesn’t make much difference. 

Nutrition

Calories: 441kcalCarbohydrates: 40gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 119mgSodium: 312mgPotassium: 149mgFiber: 1gSugar: 31gVitamin A: 1073IUVitamin C: 3mgCalcium: 84mgIron: 1mg
Keyword mixed berry cheesecake
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Katie in the Kitchen

Hi, I'm Katie, a professional recipe developer who spends countless hours perfecting recipes so you can know with confidence that what you see is exactly what you’ll get.

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