Triple Berry Cheesecake
Triple Berry Cheesecake is THE dessert of the summer! Creamy, light, and lemony cheesecake is topped with a triple berry puree, then decorated with a bunch of fresh berries. Plus it can be made ahead of time!
Happy summer friends!
With it being Fourth of July weekend and all, I thought it would be fitting to bust out this triple berry cheesecake!
You get the red, white, and blue all in one dessert that is highly addictive… and not cheesy.
While I love getting in a theme for cooking, I am not so much into artificial colors and usually you see a bunch of those being whipped out this holiday weekend.
Instead, get your favorite colors from red berries, blue berries, and a creamy lemon cheesecake.
This cheesecake is the absolute best. Period. It’s creamy, a little tart, and just the right amount of sweetness! I love the triple berry combination for the puree because it brings a lot of flavor and really feels like a slice of summer.
You can also make the cheesecake and the topping up to 3 days ahead of time, storing them separately until you are ready to serve.
Other yummy cheesecake recipes: Pecan Pie Cheesecake | Instant Pot Eggnog Cheesecake | No-Bake Pumpkin Spice Cheesecakes | Raspberry Lemon Ricotta Cheesecake
this recipe’s must-haves
A 9-inch springform pan is just the pan to make this delightful lemon cheesecake in!
For the cheesecake filling, I use my favorite stand mixer with the paddle attachment.
let’s make yummy triple berry cheesecake!
For the topping, all you have to do is combine berries, sugar, and lemon juice in a saucepan. Let it all simmer together until the berries are soft. Use a stick blender to blend it all together (or add it to your blender and puree until smooth)!
Mix together all the ingredients for the crust and press it into the prepared springform pan. Be firm in pressing the crust into the pan and up the sides about 2 inches.
Bake it for about 10 minutes or so until the crust in golden brown. Be sure to cool the crust completely before you add the filling in.
The filling comes together in a stand mixer! Beat together the cream cheese, flour, and salt until it’s all smooth and fluffy. It takes about 5 minutes so let it keep going until there are no lumps.
Add in sugar, vanilla, and lemon zest, beating until combined. Beat in the eggs one at a time, making sure each gets incorporated before adding in the next.
Bake and Chill
Pour the filling into the crust and bake it until it’s puffed and the center jiggles a little like Jell-o in the center. This will take about 55 to 65 minutes.
Let the cheesecake cool on a wire rack, then place in the refrigerator for 8 hours and up to 3 days.
When you are ready to serve, top the cake with the berry puree and decorate with all the berries!
Need some more inspiration for dessert? Check out my desserts recipe page!
do you need a waterbath?
No need for a waterbath with this recipe! There are other recipes that require it and it can help eliminate cracks, but I’ve found that this recipe doesn’t result in cracks at all. I love it because it eliminates the need for a waterbath which is kind of an annoying step, in my opinion LOL.
how long does cheesecake last?
When stored in an airtight container or wrapped tightly in foil, cheesecake will last 5 days in the refrigerator.
- 2 oz raspberries
- 3 oz strawberries, quartered
- 3 oz blueberries
- 1/3 cup granulated sugar
- 1/2 tsp lemon juice
- 8 oz graham cracker crumbs (2 cups)
- 3 Tbsp brown sugar
- 7 Tbsp unsalted butter, melted
- 4 8oz cream cheese packages
- 2 Tbsp all-purpose flour
- Pinch of salt
- 1 1/4 cups granulated sugar
- 1 Tbsp vanilla extract
- 1 Tbsp lemon zest
- 4 large eggs, room temp
- 4 oz raspberries
- 6 oz strawberries
- 6 oz blueberries
- Add berries for the topping to a saucepan with sugar and lemon juice. Bring mixture to a simmer and cook for 15 minutes, stirring occasionally. Use a stick blender to puree in the pan, or add the mixture to a high-speed blender. Cover and cool until ready to use. This topping can be made up to 3 days ahead.
- Preheat the oven to 375˚F. Line the bottom of a 10-inch springform pan with parchement paper. Spray the bottom and sides with cooking spray.
- In a medium bowl, stir together ingredients for the crust until well combined. Add the mixture to the prepared pan, pressing into the bottom and up the sides about 2 inches.
- Bake the crust for 9 to 12 minutes, until golden and fragrant. Let cool completely.
- Lower oven temperature to 300˚F.
- In a stand mixer fitted with a paddle, beat cream cheese, flour, and salt until the mixture is smooth and fluffy. This will take about 5 minutes. There should not be any lumps in the mixture.
- Add sugar and blend until combined. Add vanilla and lemon zest, stirring until combined.
- Beat in eggs, one at a time, until just combined after each.
- Pour filling into cooled crust and smooth the top.
- Bake for 55 to 65 minutes until puffed and the center jiggles a bit, like Jell-O.
- Cool on a wire rack until cooled completely. Place in the refrigerator for at least 8 hours, up to 3 days.
- Before serving, top cheesecake with berry puree. Gently spread it over the top with a spatula in an even layer. Top with fresh berries, decorating however you like.
- Release cheesecake from springform pan and serve.
If you are making this in advance, store the cheesecake and topping separately. Top the cheesecake with the topping and fresh berries just before serving.
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