This Blackberry Cheesecake with Blackberry Compote is so creamy and rich, and it takes advantage of all of the goodness of my favorite summer berry, the blackberry.
This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
This blackberry cheesecake, with a sugar cookie crust and a blackberry compote, captures the flavors of your favorite summer berry in a rich and decadent dessert. While I made this cheesecake with blackberries, you could substitute strawberries, raspberries, or a combination of all three berries.
I'm a huge fan of cheesecakes, including mini cheesecakes, cheesecake brownies, and full-sized cheesecakes.
If you have an abundance of strawberries, and don't want to make a traditional cheesecake, these cheesecake bars are killer good.
Tips for Successfully Making Cheesecakes:
- Use room temperature ingredients. Bring the cream cheese and eggs to room temperature. This will ensure that the ingredients will mix thoroughly without lumps.
- Be sure to thoroughly mix the ingredients with your paddle attachment of your stand mixer. Be sure to scrape down the sides of the bowl regularly as you mix the ingredients.
- Be sure to add the eggs one at a time and beat well after each one is added.
- Bake your cheesecake in a water bath. Wrap the pan in heavy duty foil and place it in a larger pan filled with hot water. I use an extra large cake pan for the water bath.
- Your cheesecake is done when it jiggles in the center. The cheesecake will continue to bake when you remove it from the oven and firms up as it cools.
- Let the cheesecake cool in the pan for a long time at room temperature. Don't be tempted to remove it from the pan too early.
Shopping list for this blackberry cheesecake:
- 4 packages of full fat cream cheese
- Sugar cookies
- Sour cream
- 2 cups blackberries
- Springform Pan
Pantry Items:
- Butter
- Vanilla
- Sugar
I used Dixie Crystals Sugar, Adams Vanilla, and a 9 inch Analon springform pan, all from our prize sponsors.
This cheesecake freezes well. Just be sure that it is fully cold before freezing.
This cheesecake freezes well. Just be sure that it is fully cold before freezing.
Blackberry Cheesecake with Blackberry Compote
After the recipe for this blackberry cheesecake, be sure to scroll to the bottom to enter to win one of our great giveaways. Plus, there are lots more summer-themed desserts.
Blackberry Cheesecake with a Blackberry Compote

Yield: 12 servings
This Blackberry Cheesecake with Blackberry Compote is so creamy and rich, and it takes advantage of all of the goodness of my favorite summer berry, the blackberry.
ingredients:
For the Crust
- 1 1/4 cups (170 grams) sugar cookie crumbs
- 3 tablespoons butter, melted
For the Cheesecake
- 4 - 8 ounce packages full fat cream cheese, room temperature
- 1 cup sour cream
- 1 cup granulated sugar
- 3 eggs, room temperature
- 2 egg yolks, room temperature
- 1/4 cup all purpose flour
- 2 1/2 tablespoons lemon juice
- 1 tablespoon vanilla
- 1 1/2 cups fresh blackberries, cut into halves or quarters, depending on their size
For the Blackberry Compote
- 1 1/2 cups blackberries
- 2 tablespoons port wine
instructions:
How to cook Blackberry Cheesecake with a Blackberry Compote
- Mix the cookie crumbs and the melted butter in a bowl and press to the bottom of a 9 inch by 3 inch springform pan.
- Place the pan in the freezer.
- Heat the oven to 350 degrees F.
- In the bowl of a stand mixer or large mixing bowl, beat the cream cheese, sour cream, and sugar on medium-high for three minutes.
- Add the eggs and egg yolks, one at a time, mixing between each addition.
- Add the flour, lemon juice, and vanilla, and mix.
- Fold in the 1 1/2 cups of berries with a rubber spatula.
- Pour the mixture into the pan and smooth the top. Wrap the sides and bottom of the pan with heavy duty foil to prevent the water bath from leaking into the pan.
- Place the pan in a larger pan in the oven and pour hot water into the larger pan so that the water is about 1 to 1 1/2 inches high.
- Bake for 55 to 65 minutes, until the top is lightly golden and the center is slightly jiggly.
- Remove the pan from the water and cool the cheesecake on a wire rack for 2 hours. Cover and refrigerate for a minimum of 6 hours.
- When ready to serve, combine the rest of the berries with the port and serve with the cheesecake.
Karen's Kitchen Stories
Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers. We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream Recipes:
- Circus Animal Cookie Ice Cream from Fake Ginger
- No Churn Banana Pudding Ice Cream from Nik Snacks
- Orange Creamsicle Ice Cream Bon Bons from Cooking With Carlee
- Creamy Peach Pie Delight from Who Needs A Cape?
- Key Lime Coconut Pie from Doughmesstic
- Frozen Strawberry Yogurt Pie from Rants From My Crazy Kitchen
- Coconut Custard Almond Cake from The Food Hunter's Guide to Cuisine
- Strawberry Ice Cream Cake from The Beard and The Baker
- Fiesta Lime Cupcakes from My Baking Heart
- Nana's Strawberry Shortcake Cake from Daily Dish Recipes
- Ice Cream Cone Drip Cake from Hezzi-D's Books and Cooks
- Summer Berries Pavlova Cake from Home Sweet Homestead
- Buttermilk Chocolate Cake from Back To My Southern Roots
- Peanut Butter and Chocolate Charlotte A Kitchen Hoor's Adventures
- Mermaid Layer Cake from Love and Confections
- Vanilla Icebox Cake from Books n' Cooks
- Peach-Basil Coffee Cake from The Spiffy Cookie
- Strawberry Lemonade Cupcakes from Cookaholic Wife
- The Perfect Vanilla Cupcake from Our Good Life
- No Bake Lemon Chiffon Dessert from Miss in the Kitchen
- No Bake Berry Cheesecake from Desserts Required
- Pineapple Pretzel Fluff Salad from 4 Sons R Us
- Easy Raspberry Cream Cheese Dessert from Blogghetti
- Strawberry Pretzel Salad Dessert from Creative Southern Home
- Sea Shell Beach Cakesicles from Big Bear’s Wife
- Mermaid Splash Cookies from The Domestic Kitchen
- Blueberry Crumble Cheesecake from A Blender Mom
- Cruise Ship Strawberry Crepes from Southern From Scratch
- Blueberry Lemon Cheesecake from Eat Move Make
- Blackberry Roly Poly from Nancie's Table
- Strawberry Monkey Bread from The Bitter Side of Sweet
- Raspberry Custard Bars with Almond from My Sweet Zepol
- Caramel Corn Cheesecake from Sweet ReciPEAs
- Blackberry Cheesecake with Blackberry Compote from Karen's Kitchen Stories
- Sunflower Cookies from Cindy's Recipes and Writings
- Orange Creamsicle Chip Cookies from Palatable Pastime
- Viennese Whirls from Kudos Kitchen by Renee
Strawberry Shortcake
ReplyDeletethe height on that cheesecake is just so impressive!
ReplyDeleteOh my goodness this looks scrumptious. I would love a piece of it right now.
ReplyDeleteThank you!
DeleteOh wow, that blackberry flavor in a nice slice of cheesecake sounds so good. I need to make some!
ReplyDeleteDefinitely.
DeleteBlackberries have been gorgeous lately and now I know what I want to do with them!
ReplyDeleteThey are sooo my favorite.
DeleteI can't get over how perfect this cheesecake looks!
ReplyDeletexoxo.
DeleteThat cheesecake looks like it belongs in a bakery! Gorgeous.
ReplyDeleteThanks so much!
DeleteOh my gosh! This cheesecake looks amazing and so delicious!
ReplyDeleteThanks!!
DeleteSuch an impressive dessert. My husband keeps asking me to make more desserts with blackberries. Definitely need to try this cheesecake!
ReplyDeletei hope you love it too.
DeleteYour cheesecake looks perfectly cooked! I love the color on top and those beautful purple berries! Yum!
ReplyDeleteYour cheesecake looks so creamy and delicious. Our blackberry bushes are just starting to produce ripe berries, so some are definitely getting set aside for this beauty!
ReplyDeleteOh lucky you!!
DeleteThis cheesecake looks absolutely perfect!
ReplyDeleteI love blueberry cheesecake! One of my favorite flavors!
ReplyDeleteWell darn! This one is blackberry... just as tasty I think.
DeleteYour cheesecake looks perfect and I love that you added blackberries today! I need a piece right now.
ReplyDeleteYou'll love it!
DeleteThis is the best cheesecake! The crust is yummy. the cheesecake is moist and flavorful and the berry sauce, hello so good!
ReplyDeleteYour cheesecake turned out perfectly, and I can just imagine how delicious it was with that blackberry compote.
ReplyDeleteThanks April!
DeleteThis is a beautiful cheesecake and I love that it utilizes my favorite berry - the blackberry!!
ReplyDeleteIt's like a mile high!! That all cheesecake looks perfectly creamy and delicious.
ReplyDeleteThanks so much. It was one of my proudest baking moments.
DeleteMy husband loves both blackberries and cheesecake, so this is the perfect dessert for me to make him. Bookmarking for his birthday :-)
ReplyDeleteAwesome!
Delete