This Berry Cheesecake will be a hit with your family or guests. Creamy raspberry-flavored cheesecake with fresh berries and top it all off with homemade velvety whipped topping.
I haven’t looked in the grocery store for the boxed no-bake cheesecake for years, but apparently, they still make them. And yes, I am 100% guilty of using them in the past.
I always doubted that I could make the ‘real thing’ when it came to yummy cheesecake. People talk about how hard cheesecake is to make all the time. Well, you won’t think that’s true after trying this recipe!
This recipe walks you through step-by-step and gives you some super tips and tricks to remember while whipping up an uncomplicated yet DECADENT dessert.
Give it a try and see how long it lasts in your fridge. I bet it will be gone before you know it and your family will be BEGGING for more.
If you are looking for more cheesecake desserts to serve at small gatherings or family get-togethers, check out our Cheesecake Strawberry Poke Cake, No-Bake Berry Cheesecake Parfait, Instant Pot Mini Turtle Cheesecake Bites, or Pumpkin Cheesecake Bites.
Ingredients Needed for Berry Cheesecake
- Graham Cracker Crumbs – buy the boxed graham crackers crumbs or make our own in the food processor
- Brown Sugar
- Cream Cheese – make sure the cream cheese is at room temperature for a creamier batter
- Granulated Sugar
- All-purpose Flour
- Sour Cream
- Raspberry Extract – or use any flavor extract you wish
- Eggs – make sure the eggs are at room temperature as well
- Clear Vanilla Extract – you can use regular vanilla but the topping will not be as white as if you use clear extract
- Heavy Whipping Cream
- Fresh Raspberries – frozen berries will have more water/moisture in them so for this recipe fresh is best
- Fresh Blueberries
NOTE: For a complete list of ingredients (and amounts!) and directions, please check out the handy printable recipe card at the bottom of this post!
How to Make Berry Cheesecake
Just follow this process for some of the best, creamiest, most delicious red, white, and blue berry cheesecake!
First you will start by preparing the crust. Spray the sides and bottom of your cheesecake form with non-stick cooking spray. Combine the graham crackers crumbs, butter and brown sugar and mix well.
Once you have the graham cracker mixture pressed into the form, put it in the freezer while you make the filling.
Now onto the cheesecake filling. Mix the cream cheese and sugar together until light and fluffy. Add the sour cream, flour and extract mixing until smooth. Add each egg one at a time mixing well.
Take the cheesecake form out of the freezer and pour in the filling.
Now let’s get that Instant Pot fired up. Add water to the bottom. Put the cheesecake pan on a trivet or sling and place in the Instant Pot. Cook according to the recipe and cool on wire rack.
Let’s move on to the topping. You can prepare this while the cheesecake is cooking or right before serving the cheesecake. Remember the cheesecake will need to cool for a few hours.
Beat the heavy whipping cream to form stiff peaks. In a second bowl, you will mix the cream cheese, sugar, salt, and vanilla and mix well. It’s just that simple. 😁
Once the cheesecake has cooled, spread the topping mixture thickly on the top. Arrange your raspberries and blueberries in the shape of a star or any shape your desire.
Allow your berry cheesecake to chill again for a few hours so the topping has time to set up as well.
Serve and ENJOY!
Recipe Notes and Tips
Use these helpful tips to make sure your berry cheesecake turns out perfectly every time. Afterall, no one wants cheesecake that didn’t turn out well!
- For a creamier batter that won’t crack, make sure the cream cheese and eggs are at room temperature before mixing.
- If you are not using an Instant Pot, you might want to do a little extra research ahead of time regarding cooking time with your pressure cooker.
- Instead of raspberry extract, switch up your cheesecake with a different flavor extract.
Variations of Blueberry and Raspberry Cheesecake to Try
The sky’s the limit if you want to change up your berry cheesecake routine. You can change out the topping from fruit to almost anything. Check out these ideas for cheesecake and topping combinations:
- Peanut Butter Cheesecake with melted chocolate and peanut butter drizzled on top
- Pecan Pie Cheesecake with caramel and pecans
- Peppermint Cheesecake with chocolate drizzle and crushed candy canes sprinkled on top
- Cherry Cheesecake with cherry pie filling covering the top (one of my personal faves and super quick and easy)
- Lemon Cheesecake with blueberry sauce
You can use different shaped cheesecake pans as well. Try a heart-shaped cheesecake or use a mini cheesecake pan and decorate each one differently.
Given cheesecake’s reputation for being so hard to make, it’s understandable that you might have questions. Here are common questions for berry cheesecake and helpful answers.
Why did my cheesecake crack?
More than likely it was overmixed which created too much air in the batter. Once it is baked, the air bubbles will break and this causes the cheesecake to crack and fall.
Always make sure the cold ingredients are at room temperature. Otherwise the ingredients will not incorporate well and this is what leads to overmixing.
How long should the cheesecake chill before serving?
It is best to keep the cheesecake refrigerated at least 4 hours before serving. Overnight is best but we all know sometimes you just can’t wait that long to dig in. 😉
Does my cheesecake have to be refrigerated?
YES!!! You could leave it out for up to 4 – 6 hours but ultimately it needs to be stored in the refrigerator or it will spoil (and get too soft). Store it in an air-tight container in the fridge.
Can I freeze my cheesecake?
As a matter of fact, you can! It can be frozen for up to a month. You can freeze it whole or cut it up into pieces. It all depends on what works best for you.
When you are ready to take it out of the freezer, simply place it in the refrigerator overnight to thaw.
Does the texture of berry cheesecake change after freezing?
No it does not. However, you might be someone who enjoys eating half frozen cheesecake which will change the consistency and texture. I would also not suggest re-freezing the cheesecake as this may alter the flavor and texture.
Make this delicious, creamy berry cheesecake topped with fresh summer berries for any gathering or excuse to have dessert! Making cheesecake has never been so easy!
Check Out These Other Fresh Berry Recipes
If you love fresh fruit, you’ll also love these other ideas!
- Fruit Tacos with Fresh Berries
- Very Best Fresh Berry Chantilly Cake
- The Best Fresh Strawberry Bread
- Lip-Smacking 3-Ingredient Blueberry Popsicles
Pin This Berry Cheesecake For Later!
- 1 1/2 cup graham cracker crumbs
- 6 tbsp butter, melted
- 1/2 cup brown sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 1 tsp raspberry extract (or flavor of choice)
- 3 large eggs, room temperature
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1/8 tsp salt
- 1 tsp clear vanilla extract
- 1 1/2 cup heavy whipping cream
- 1 pint fresh raspberries
- 1/4 cup fresh blueberries
- Prepare 7-inch cheesecake pan by spraying bottom and sides with non-stick cooking spray.
- Mix graham cracker crumbs, butter and brown sugar together until mixed well.
- Press graham cracker mixture into bottom of cheesecake pan and about 1 inch up the sides of the pan as well.
- Put crust in freezer while preparing the filling.
- Mix cream cheese and granulated sugar together well until light and fluffy.
- Mix together sour cream, flour and raspberry extract until smooth.
- Adding one egg at a time, mix until well combined.
- Pour cheesecake mixture into prepared crust pan.
- Add 1 cup of water to the bottom of your Instant Pot or pressure cooker. Place cheesecake pan on trivet or sling and lower into pot.
- Seal and cook at high pressure for 45 minutes.
- Allow cheesecake to sit in Instant Pot or pressure cooker for 10 minutes then manually release.
- Cool on wire rack before removing from the pan.
- With mixer, beat heavy whipping cream until stiff peaks form.
- In a separate large bowl, mix cream cheese, sugar, salt and vanilla until smooth.
- Fold whipped cream into cream cheese mixture.
- Spread the mixture into a thick layer on the top of the cheesecake.
- Arrange the raspberries on the top of the cheesecake into the shape of a star or shape that you desire. (Use a toothpick to make an outline in the center of your shape so there is a space for the blueberries.)
- Place desired amount of blueberries in the center.
- Chill the cheesecake for a few hours prior to serving.