Blackberry Swirl Cheesecake

Marbled wisps of blackberry sauce complement a creamy cheesecake base and Oreo cookie crust in this blackberry swirl cheesecake recipe.

Why this recipe works

This blackberry swirl cheesecake is quite the looker and will definitely be a complement-getter! It begins with an Oreo cookie crust that’s topped with a classic cream cheese base followed by the easy blackberry sauce that’s swirled throughout.

This recipe highlights fresh or frozen blackberries, which are highly underrated in our opinion. They’re sweet, plump, and ever so slightly tart which pairs well against the rich cheesecake. Realistically you can make this recipe with just about any kind of fruit you want, or hop over to our strawberry swirl cheesecake for a different variation.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRUST – You will need about 30 Oreo cookies or 3 cups of Oreo cookie crumbs to make the crust. You can substitute with a graham cracker crust if preferred.

CHEESECAKE – Bring the cream cheese to room temperature before beginning. To do so, slice it into cubes and allow it to rest on the counter for 30-45 minutes. This will prevent lumps in your batter.

SAUCE – You can use fresh or frozen blackberries to make the sauce. We will mix them with sugar and fruit nectar in a saucepan to reduce. You can substitute the fruit nectar with fruit juice.

How to Make Blackberry Swirl Cheesecake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Combine the blackberries, sugar, and fruit nectar in a saucepan. Bring to simmer on medium heat, and cook for 10 minutes, stirring often and crushing the berries with a large fork. Cook the mixture down until it has thickened. Strain the thickened blackberry sauce through a wire sieve into a bowl, pressing the pulp with the back of a spoon. Discard solids and chill the sauce.
2. If it’s too thin, make a small slurry of cornstarch and water, and blend the slurry into the blackberry sauce as it cooks for an extra few minutes.
3. Preheat the oven to 350°F, and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to about 2 inches around the cheesecake pan.
4. Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 layers of foil, to ensure no water leaks into the cheesecake as it bakes in the water bath.
5. In a food processor, pulse the Oreo Cookies to crumbs (or smash in a plastic bag). Place in a small bowl. Stir in the melted butter. Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan using a glass or measuring cup. Be careful to get an even layer of crust.
6. Bake crust for 10 minutes. Set aside and allow crust to cool completely.
7. In a mixing bowl (with paddles if available), combine the cream cheese and sugar. Beat together at low speed until smooth and creamy, scraping the sides of the bowl.
8. Add in the yogurt, flour, cornstarch, vanilla extract, and eggs (one egg at a time). Beat at low speed, scraping the bowl until combined.

Assembling the cheesecake

1. Pour half of the batter into the cooled crust. Sprinkle half of the blackberry sauce over the batter in small droplets. Swirl with a toothpick until the surface is marbled.
2. Pour remaining batter slowly onto the surface of the cheesecake. Sprinkle the remaining blackberry mixture over the batter in small droplets. Swirl with a toothpick until the surface is marbled.
3. Place your wrapped springform pan filled with cheesecake mixture in the water bath pan in the oven. The hot water should be around 2 inches deep.
4. Bake for 60 to 70 minutes. Begin checking the cheesecake at the 1-hour point to check its consistency. A slight jiggle of the pan (while still in the oven) will tell you if it’s ready, or needs more time. The cheesecake should be jiggly, but not liquid when done baking. If it seems a little liquid in the center, check it again in 10 to 15 minutes.
5. When the blackberry swirl cheesecake is set, yet jiggly, turn the oven off, but leave the cheesecake in the oven for another hour, until the oven has cooled. Do not open the oven during this time, but put a wooden spoon in the oven door to keep it open a half inch or so. This allows the cheesecake to cool slowly as the oven cools, and prevents cracking.
6. Remove from the oven when cooled. Carefully remove the foil lining from the springform pan. Chill in the fridge for at least 5 hours.
7. Run a knife around the edge of the pan to ensure an easy release when the springform is removed. Garnish with remaining fresh blackberries, mint leaves, and whipped cream.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve blackberry swirl cheesecake with a garnish of whipped cream and fresh blackberries. Optionally add mint leaves and enjoy chilled.

More Cheesecake Recipes

• Cherry Cheesecake
• Baileys Cheesecake
• Tiramisu Cheesecake
• Salted Caramel Cheesecake

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Blackberry Swirl Cheesecake

A fruity ribbon of pureed blackberries adds a touch of sweetness to the rich, creamy base in this decadent cheesecake. It's great for year-round parties using fresh or frozen blackberries!

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 10 servings (1 cheesecake)

2 hours hrs 35 minutes mins

Calories: 771

Author: Amanda Davis

Ingredients

Blackberry Sauce

• ▢ 2 cups blackberries fresh or frozen, plus extra for garnish
• ▢ ½ cup granulated sugar
• ▢ 4 Tablespoons fruit nectar or fruit juice
• ▢ ¼ cup water optional
• ▢ 1 Tablespoon cornstarch optional

Oreo Crust

• ▢ 3 cups crushed Oreo cookie crumbs 30 Oreo cookies
• ▢ 6 Tablespoons unsalted butter melted

Cheesecake Filling

• ▢ 32 ounces cream cheese at room temperature. Four 8 ounce packages
• ▢ 1 cup granulated sugar
• ▢ 5 ounces Greek yogurt
• ▢ 1 Tablespoon all purpose flour
• ▢ 1 Tablespoon cornstarch
• ▢ 1 teaspoon vanilla extract
• ▢ 3 large eggs at room temperature

Things You’ll Need

• ▢
  Sieve
• ▢
  Food processor
• ▢
  9 inch springform pan
• ▢
  Stand mixer or hand mixer

Before You Begin

• Bring the eggs and the cream cheese to room temperature before beginning. Slice the cream cheese into cubes and allow it to rest on the counter for 30-45 minutes. This will prevent lumps in your batter.
• You can substitute the fruit nectar with fruit juice. Good options for fruit nectar include Kern’s, Jumex, and Goya in your favorite flavor.
• You will need about 30 Oreo cookies or 3 cups of Oreo cookie crumbs to make the crust. You can substitute with a graham cracker crust if preferred.

Instructions

To Make the Blackberry Sauce

• Combine the blackberries, sugar, and fruit nectar in a saucepan. Bring to simmer on medium heat, and cook for 10 minutes, stirring often and crushing the berries with a large fork. Cook the mixture down until it has thickened. Strain the thickened blackberry sauce through a wire sieve into a bowl, pressing the pulp with the back of a spoon. Discard solids and chill the sauce.
• If it’s too thin, make a small slurry of cornstarch and water, and blend the slurry into the blackberry sauce as it cooks for an extra few minutes.
• Preheat the oven to 350°F, and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to about 2 inches around the cheesecake pan.
• Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 layers of foil, to ensure no water leaks into the cheesecake as it bakes in the water bath.

For the Crust

• In a food processor, pulse the Oreo Cookies to crumbs (or smash in a plastic bag). Place in a small bowl. Stir in the melted Butter. Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan using a glass or measuring cup. Be careful to get an even layer of crust.
• Bake crust for 10 minutes. Set aside and allow crust to cool completely.

For the Cheesecake Filling

• In a mixing bowl (with paddles if available), combine the cream cheese and sugar. Beat together at low speed until smooth and creamy, scraping the sides of the bowl.
• Add in the yogurt, flour, cornstarch, vanilla extract, and eggs (one egg at a time). Beat at low speed, scraping the bowl until combined.

Assembling the Cheesecake

• Pour half of the batter into the cooled crust. Sprinkle half of the blackberry sauce over the batter in small droplets. Swirl with a toothpick until the surface is marbled.
• Pour remaining batter slowly onto the surface of the cheesecake. Sprinkle the remaining blackberry mixture over the batter in small droplets. Swirl with a toothpick until the surface is marbled.
• Place your wrapped springform pan filled with cheesecake mixture in the water bath pan in the oven. The hot water should be around 2 inches deep.
• Bake for 60 to 70 minutes. Begin checking the cheesecake at the 1-hour point to check its consistency. A slight jiggle of the pan (while still in the oven) will tell you if it’s ready, or needs more time. The cheesecake should be jiggly, but not liquid when done baking. If it seems a little liquid in the center, check it again in 10 to 15 minutes.
• When the cheesecake is set, yet jiggly, turn the oven off, but leave the cheesecake in the oven for another hour, until the oven has cooled. Do not open the oven during this time, but put a wooden spoon in the oven door to keep it open a half inch or so. This allows the cheesecake to cool slowly as the oven cools, and prevents cracking.
• Remove from the oven when cooled. Carefully remove the foil lining from the springform pan. Chill in the fridge for at least 5 hours.
• Run a knife around the edge of the pan to ensure an easy release when the springform is removed. Garnish with remaining fresh blackberries, mint leaves, and whipped cream.

Expert Tips & FAQs

• Store the cheesecake covered with plastic wrap or in an air-tight container kept in the refrigerator for up to 5 days.
• Freezing – After the cheesecake has chilled in the refrigerator, wrap it in a couple layers of plastic wrap followed by a layer of aluminum foil (you can do this with or without the pan). Freeze for up to 3 months. Thaw in the refrigerator overnight. 

Nutrition

Serving: 1slice | Calories: 771cal | Carbohydrates: 75g | Protein: 12g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 166mg | Sodium: 500mg | Potassium: 330mg | Fiber: 3g | Sugar: 55g | Vitamin A: 1572IU | Vitamin C: 6mg | Calcium: 134mg | Iron: 6mg

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