Triple Berry Cheesecake Recipe

This triple berry cheesecake is the perfect refreshing dessert for any summer gathering.


I’ve got dessert duty and I’m sharing my Triple Berry Cheesecake Recipe. This is my little twist on my mother’s famous cheesecake recipe. She always made this whenever we went to dinner at someone’s house when I was young. I didn’t appreciate the deliciousness of it at that point of my life – I thought dessert should have chocolate and not cheese in it, but now I have seen the error of my ways.

My mom is a purist and prefers her cheesecake plain, but I love to add the brightness of fresh berries in the summer.

Delicious Triple Berry Cheesecake Recipe and Giveaway from www.thelilypadcottage.com

This is the perfect dessert to take for a backyard BBQ or to an elegant dinner party. It looks pretty and is a crowd pleaser. I love that this recipe is light and airy not dense like a New York style cheesecake.

A piece of cake on a plate, with Berry and CheesecakeI will warn you that it seems like there are a lot of steps, but I promise this isn’t complicated. The best part is it needs to refrigerate overnight so you can make it the day ahead.

Triple Berry Cheesecake

Triple Berry Cheesecake Recipe

Classic cheesecake recipe with triple berry sauce
Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 12
Calories 319 kcal


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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!
  • Notes
  • 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.


Serving: 1gCalories: 319kcalCarbohydrates: 29gProtein: 4gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 74mgSodium: 220mgPotassium: 137mgFiber: 1gSugar: 24gVitamin A: 781IUVitamin C: 5mgCalcium: 81mgIron: 1mg
Keyword triple berry cheesecake
Tried this recipe?Let us know how it was!

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