Blackberry Crumble Cheesecake

c
Brandon Griffin (@cajuninthekitchen)

A delightful summertime dessert featuring a creamy cheesecake with a blackberry compote and a biscoff cookie crust.

Blackberry Crumble Cheesecake recipe
Prep Time
30min
Cook Time
20min
Total Time
50min

Ingredients

8 Servings
(1 serving = one slice)

Blackberry Compote

  • blackberries
    blackberries
    180g
  • sugar
    sugar
    75g
  • lemon juice
    lemon juice
    20g
  • vanilla
    vanilla
    12g
  • cornstarch
    cornstarch
    2g

Crust

  • biscoff cookies
    biscoff cookies
    175g
  • browned butter
    browned butter
    50g

Cream Cheese Filling

  • cream cheese
    cream cheese
    360g
  • sugar
    sugar
    120g
  • whole eggs
    whole eggs
    2
  • egg yolk
    egg yolk
    1
  • heavy cream
    heavy cream
    40g
  • vanilla
    vanilla
    15g
  • lemon zest
    lemon zest
    7g

How to make Blackberry Crumble Cheesecake

Blackberry Compote

  1. Step 1

    Add blackberries, sugar, lemon juice, vanilla, and cornstarch to a pot.

  2. Step 2

    Cook on medium heat for 15-20 minutes.

  3. Step 3

    Strain through a sieve to remove seeds.

Crust

  1. Step 1

    Add biscoff cookies and browned butter to a food processor.

  2. Step 2

    Pulse until crumbled.

  3. Step 3

    Press into the desired pan.

  4. Step 4

    Pre-bake at 170°C / 340°F for 8 minutes for a crunchier base.

Cream Cheese Filling

  1. Step 1

    In a stand mixer, cream together cream cheese and sugar.

  2. Step 2

    Turn off the mixer and scrape the sides of the bowl.

  3. Step 3

    While on low speed, add eggs one by one.

  4. Step 4

    Add lemon zest, heavy cream, and vanilla.

Assemble the Cheesecake

  1. Step 1

    Pour half the cream cheese filling into the crust.

  2. Step 2

    Drizzle or spoon a layer of blackberry compote over it.

  3. Step 3

    Add the rest of the cream cheese filling.

  4. Step 4

    Swirl more blackberry compote on top

Bake the Cheesecake

  1. Step 1

    Bake at 150°C (300°F) for 50–60 minutes, or until edges are set but center jiggles slightly.

  2. Step 2

    Turn off the oven, crack the door, and let it cool for an hour.

  3. Step 3

    Top with reserved blackberry compote or fresh blackberries.

Nutrition (per serving)

Calories

291.4kcal (14.57%)

Protein

4.6g (9.14%)

Carbs

29.6g (10.76%)

Sugars

22.5g (45.08%)

Healthy Fat

5.5g

Unhealthy Fat

11.6g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the cream cheese is at room temperature for a smoother filling.

  2. For a more intense flavor, let the blackberry compote cool before adding to the cheesecake.

FAQS

  1. Can I use frozen blackberries?

    Yes, you can use frozen blackberries. Just make sure to thaw them before cooking.

  2. How do I prevent the cheesecake from cracking?

    Avoid over-mixing the batter and bake at a consistent temperature.

  3. Can I substitute biscoff cookies?

    Yes, graham crackers or digestive biscuits can be used as a substitute.

  4. How long should I chill the cheesecake?

    Chill the cheesecake for at least 4 hours or overnight for best results.

  5. Can I make this cheesecake ahead of time?

    Yes, you can prepare it a day in advance and store it in the refrigerator.

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Brandon Griffin

(@cajuninthekitchen)

Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊...

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