Velvety Vanilla Berry Cheesecake with Fresh Mixed Berries is a creamy, bakery-style dessert featuring a buttery graham crust, smooth vanilla filling, and a glossy topping of strawberries, blueberries, and raspberries. Perfect for holidays, parties, or any celebration.
Ingredients
Scale
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
½ cup heavy cream
1 cup strawberries, halved
¾ cup blueberries
¾ cup raspberries
½ cup berry preserves (raspberry, strawberry, or mixed)
1 tablespoon lemon juice
Powdered sugar (optional)
Fresh mint leaves (for garnish)
Instructions
Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
Combine graham cracker crumbs, sugar, and melted butter until well blended. Press the mixture evenly into the bottom of the pan to form a firm crust. Bake for 10 minutes, then cool completely.
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing until just combined.
Blend in vanilla extract, sour cream, and heavy cream until silky. Pour the mixture over the cooled crust.
Bake for 40–45 minutes or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Transfer to the refrigerator and chill for at least 4 hours or overnight until fully set.
In a small saucepan, gently heat berry preserves and lemon juice until smooth. Let cool slightly, then spoon over the chilled cheesecake.
Arrange fresh strawberries, blueberries, and raspberries on top. Garnish with mint leaves and dust lightly with powdered sugar before serving.
Notes
Ensure cream cheese is at room temperature for a smooth texture.
Avoid overmixing the batter to prevent cracks.
Use a water bath while baking for extra creaminess.
