Lemon and Blackberry Cheesecake Recipe
This Lemon and Blackberry Cheesecake is the best dessert to make when you’re craving a fruity treat. It is easy to make, tasty and bursting with flavor in every bite!
Over the years, cheesecake has become one of my favorite desserts. If they have it on the dessert menu at a restaurant, I’m definitely ordering it!
Fun fact, this is the first cheesecake recipe I ever made.
And I was in love with it from the very first bite!
With that in mind, I’m so excited to share this Lemon and Blackberry Cheesecake Recipe with you.
It’s the perfect dessert for a summer BBQ or family gathering.
Main Ingredients
- Cream Cheese
- Eggs
- Granulated Sugar
- Vanilla Extract
- Lemon
- Graham Crackers Sheets or Graham Cracker Crumbs
- Butter
- Blackberries
- Four 4-inch Mini Springform Pans or one 10-inch Large Springform Pan
Two Ways to Make the Graham Cracker Crumbs
There are two ways you could make the graham cracker crumbs.
The first, adding the graham crackers into a food processor. Pulse until they’re a fine texture and no large chunks.
The second way you can do it is how I like to when I don’t want to clean extra dishes.
All you have to do is add the graham cracker pieces to a Ziploc bag, grab a rolling pin and start banging away! Crush the graham crackers until the texture is a fine crumb and no large chunks!
How to Make Blackberry Lemon Cheesecake Bites
- Preheat the oven to 325 degrees F
- Spray the springform pan(s) with nonstick
- Add the softened cream cheese, granulated sugar, eggs, lemon juice and vanilla extract to a large mixing bowl
- Beat using an electric hand mixer until fully combined. There should be no clumps in the batter
- Once mixed, set aside
- Add the graham cracker crust mixture to the bottom of the springform pan(s) (about 1/3 cup in each for the smaller pans)
- Press down with your hand and fingers to distribute evenly
- Next, pour some of the cheesecake mixture over the graham cracker crust
- Spread in an even layer
- Add the fresh blackberries evenly over the cheesecake layer
- Pour the remaining cheesecake batter on top and spread into an even layer
- Gently bang the pan on the counter/table to get rid of any air bubbles in the batter
- Bake for 50-55 minutes or until there is only a slight jiggle in the center of the cheesecake. The cheesecake should be fully baked. (It may take more time if you’re using a 10-inch pan)
- Remove from the oven and let chill at room temperate for 1 hour
- Keep the cheesecake in the pan and put it in the fridge to chill for a minimum of 6 hours (overnight preferred)
- Take out of the fridge 10-15 minutes before serving. Remove from springform pan
- Top with more fresh blackberries
- Slice and Enjoy!
Frequently Asked Questions
It can be! It can be made gluten-free by using gluten-free graham crackers. I did not use any flour in this recipe.
Yes, you can! I would suggest fresh raspberries, blueberries or strawberries if you prefer to not use blackberries.
However, I wouldn’t use other fruits, especially if frozen as that will change the final result of the cheesecake.
You can, just make sure you don’t add too much or too big of chunks as that will change the baking and texture of the cheesecake.
Note: This has not been tested yet and may affect the final result of the cheesecake.
Do you have to? No but it is highly recommended as it pairs perfectly with the fresh blackberries! Not only does it add a delicious lemon flavor to the cheesecake, but the acidity from the lemon plays an important role in creating the thickness texture.
You can try replacing the regular cream cheese and butter with vegan-friendly substitutes.
For the egg, make a flax egg by combining 1 tbsp flax seed with 2 tbsp water (let sit for 10 min before adding into the batter).
NOTE: I have not tested these substitutions for this cheesecake recipe.
Store in an airtight container in the fridge for up to 5 days or in the freezer for 2 months.
Lemon and Blackberry Cheesecake Recipe
Ingredients
Graham Cracker Crust
- 9 graham cracker sheets, about 1 1/4 cup graham cracker crumb
- 6 tbsp salted butter, melted
- 1 tbsp granted sugar
Lemon Blackberry Cheesecake
- 16 oz cream cheese, room temperature
- 2/3 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 lemon, juice only
- 1 1/2 cups fresh blackberries
Equipment
- 4 4 inch Mini Springform Pans or 1 large ramekin
Instructions
Graham Cracker Crust
- Use a food processor to grind the graham cracker sheets into crumbs
- Combine the graham cracker crumbs with the melted butter and granulated sugar
- The texture should be slightly sandy but that can stick together
- Set Aside
Lemon and Blackberry Cheesecake Filling
- Preheat the oven to 325 degrees F
- Spray the springform pan with nonstick
- Add the softened cream cheese, granulated sugar, eggs, lemon juice and vanilla extract to a large mixing bowl
- Beat using an electric hand mixer until fully combined. There should be no clumps in the batter
- Once mixed, set aside
- Add the graham cracker crust mixture to the bottom of the springform pan(s) (about 1/3 cup in each for the smaller pans)
- Press down with your hand and fingers to distribute evenly
- Next, pour some of the cheesecake mixture over the graham cracker crust
- Spread in an even layer
- Add the fresh blackberries evenly over the cheesecake layer
- Pour the remaining cheesecake batter on top and spread into an even layer
- Gently bang the pan on the counter/table to get rid of any air bubbles in the batter
- Bake for 50-55 minutes or until there is only a slight jiggle in the center of the cheesecake. The cheesecake should be fully baked. (The time may be much longer if you're using the 10 inch springform pan)
- Remove from the oven and let chill at room temperate for 1 hour
- Put in the fridge to chill for a minimum of 6 hours (overnight preferred)
- Take out of the fridge 10-15 minutes before serving
- Remove the springform pan
- Top with fresh blackberries
- Slice and Enjoy!