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Berry Bliss Cheesecake

A creamy, rich cheesecake topped with a burst of fresh mixed berries, perfect for any occasion.
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Prep Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • ⅓ cup ⅓ cup granulated sugar
  • ½ cup ½ cup unsalted butter, melted
For the filling
  • 24 oz 24 oz cream cheese, softened Make sure it is at room temperature.
  • 1 cup 1 cup powdered sugar
  • 1 tsp 1 tsp vanilla extract
  • 1 cup 1 cup heavy whipping cream
For the berry topping
  • 2 cups 2 cups mixed berries (strawberries, blueberries, raspberries) Can substitute with other berries as desired.
  • 2 tbsp 2 tbsp honey or maple syrup Use honey or maple syrup for sweetness.
  • Optional: mint leaves for garnish

Method
 

Preparation
  1. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  2. Press this mixture into the bottom of a 9-inch springform pan to form a solid crust.
  3. In another bowl, beat the softened cream cheese until creamy and smooth. Gradually add in the powdered sugar and vanilla extract, continuing to beat until fully incorporated.
  4. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold this whipped cream into the cream cheese mixture until fully blended.
  5. Pour the cream cheese filling over the crust in the springform pan, smoothing it out evenly. Cover the cheesecake with plastic wrap and refrigerate for a minimum of 4 hours or until set overnight for best results.
  6. In a small bowl, combine the mixed berries and honey (or maple syrup). Let sit for about 10 minutes to allow the flavors to meld.
  7. Once the cheesecake is set, top it with the berry mixture. If desired, garnish with fresh mint leaves before slicing and serving.

Notes

Make sure your cream cheese is at room temperature; this helps it blend smoothly without lumps. If you want a firmer cheesecake, allow it to chill overnight. Store leftovers in an airtight container for 3 to 5 days.