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Triple Berry Cheesecake


Delicious and creamy berry swirled cheesecake topped with fresh berries. Perfect summer dessert!

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Rate this recipe 4.3/5 (34 Votes)


  • triple berry cheesecake
  • 1/3 C blueberries
  • 1/3 C raspberries
  • 1/3 C chopped strawberries
  • 2 tbs orange juice
  • 2 tbs sugar
  • Additional strawberries, blueberries and raspberries to top the cake with.
  • 1 1/4 C graham cracker crumbs
  • 1/4 C sugar
  • 1/4 C melted butter
  • 2 8 oz packages softened cream cheese
  • 2 eggs
  • 1/2 C sugar
  • 1 tsp vanilla
  • 1 pint sour cream
  • 1/4 C sugar
  • 1 tsp vanilla


Servings 10


Step 1


1 Berry sauce: combine berries, sugar and orange juice in small saucepan cook over med/high heat until the berries break down and thicken. Puree in a blender and strain. Refrigerate until ready to use.
2 Crust: Mix graham cracker crumbs, sugar and melted butter in the bottom of a 9 in spring form pan. Gently press the crumb mixture up the sides of the pan and over the bottom of the pan to form a crust. Refrigerate until ready to use.
3 Filling: Pre-heat oven to 375. Mix softened cream cheese, eggs, sugar, and vanilla with a mixer until smooth. Gently pour filling into the graham cracker crust. Drizzle half of the berry sauce over top and gently swirl in with a knife being careful not to ruin the crust. Bake for 20 minutes. Remove from oven. Let sit for 15 minutes. Increase oven temperature to 475.
4 Sour Cream Topping: Mix sour cream, sugar and vanilla. After the baked cheesecake has sat out of the oven for 15 minutes gently top with the sour cream topping and bake additional 10 minutes at 475.
5 Let cool, refrigerate overnight. Just before you are ready to serve, toss the additional fresh berries in the remaining berry sauce. Gently top the cheesecake with the berry mixture. Enjoy!


It's very important to let the cheesecake sit for 15 minutes before putting the sour cream topping on - if you don't the topping will sink right to the bottom.


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