Description
Okay, so picture this: you take the rich, velvety elegance of classic red velvet cake, combine it with the creamy decadence of New York-style cheesecake, then top it all with fresh blackberries that add this gorgeous pop of color and tart sweetness. This Blackberry Red Velvet Cheesecake is basically what happens when three of the most beloved desserts in the world decide to have a party and create something absolutely stunning. We’re talking about a chocolate cookie crust, a silky red velvet cheesecake filling that’s perfectly sweet with just a hint of cocoa, and fresh blackberries that make it look like it belongs in a fancy bakery window. It’s the kind of dessert that stops conversations and has people taking photos before they even think about eating it. Plus, it’s surprisingly doable at home with a little patience and love.
Ingredients
For the Chocolate Cookie Crust:
- 2 cups chocolate wafer cookies, finely crushed (like Oreos without filling)
- 1/4 cup granulated sugar
- 6 tbsp butter, melted
- Pinch of salt
For the Red Velvet Cheesecake Filling:
- 32 oz cream cheese, softened (that’s 4 blocks — don’t skimp!)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 4 large eggs, room temperature
- 1/4 cup heavy cream
- 2 tbsp unsweetened cocoa powder
- 1 tbsp red food coloring (gel works best)
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1/4 tsp salt
For the Blackberry Topping:
- 2 cups fresh blackberries
- 1/4 cup granulated sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 1/4 cup water
For Assembly:
- Extra fresh blackberries for garnish
- Powdered sugar for dusting (optional)
- Fresh mint leaves for color contrast
- Whipped cream for serving (optional)
Instructions
Preheat your oven to 325°F.
Grease a 9-inch springform pan and wrap the bottom with foil (trust me on this).
Place a large roasting pan on the bottom oven rack and fill halfway with hot water — this creates steam for a crack-free cheesecake.
Mix crushed cookies, sugar, melted butter, and salt until it looks like wet sand.
Press firmly into the bottom of your springform pan and slightly up the sides.
Bake for 10 minutes, then set aside to cool while you make the filling.
In a large bowl, beat softened cream cheese until smooth and fluffy — this takes about 3-4 minutes.
Gradually add sugar, beating until well combined.
Add sour cream, then eggs one at a time, beating just until incorporated after each addition.
Beat in heavy cream, cocoa powder, food coloring, vanilla, vinegar, and salt until smooth and evenly colored.
Pour the filling over the prepared crust and smooth the top.
Place the pan on the middle rack (above the water pan).
Bake for 55-65 minutes until the center is almost set but still slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Remove from oven and run a knife around the edges to prevent cracking.
Cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
This patience will be rewarded — trust the process.
In a small saucepan, combine blackberries, sugar, lemon juice, cornstarch, and water.
Cook over medium heat, stirring gently, until berries release their juices and mixture thickens, about 8-10 minutes.
Let cool completely before using — you can make this up to 2 days ahead.
Carefully remove the sides of the springform pan.
Spoon the blackberry topping over the chilled cheesecake.
Arrange extra fresh blackberries on top for that bakery-perfect look.
Dust with powdered sugar and add mint leaves if you’re feeling fancy.
Notes
Slice with a sharp knife dipped in warm water and wiped clean between cuts.
Serve with a dollop of whipped cream or a drizzle of berry coulis.
Perfect with coffee, dessert wine, or champagne for celebrations.
Let slices sit at room temperature for 10-15 minutes before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: ~385 kcal
- Carbohydrates: ~32g
- Protein: ~7g