Description
This Berry Cream Cheese Cake is a luscious, creamy dessert that combines a tangy cream cheese filling with a vibrant mix of fresh berries. It has a buttery graham cracker crust and is topped with a berry compote that perfectly complements the smoothness of the cream cheese. This easy-to-make cake is perfect for summer gatherings, holidays, or any occasion that calls for a deliciously decadent treat.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cream Cheese Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
For the Berry Topping:
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease or line a 9-inch springform pan with parchment paper.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture is well combined and resembles wet sand.
- Press the mixture into the bottom of the prepared pan to form an even crust.
- Bake the crust for 8-10 minutes, or until golden and slightly firm. Remove from the oven and set aside to cool.
- Prepare the Cream Cheese Filling:
- In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy, about 3 minutes.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
- Pour the cream cheese filling into the cooled crust, smoothing it out evenly.
- Make the Berry Topping:
- In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, or until the berries have softened and released their juices.
- Remove from heat and let the berry mixture cool to room temperature.
- Once the berry topping has cooled, spoon it evenly over the cream cheese filling.
- Chill the Cake:
- Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the filling to set.
- Serve:
- Once chilled, remove the cake from the springform pan. Slice into wedges and serve chilled. Enjoy the creamy, fruity goodness of this berry cream cheese cake!
Notes
- Berry Variations: You can use any combination of fresh berries that you like. Frozen berries can also be used, but be sure to thaw and drain them before using.
- No-Bake Option: This cake can be stored in the fridge for up to 2-3 days. It’s best served within 2 days for optimal freshness.
- Sweetness Adjustment: If you like your berry topping sweeter, feel free to adjust the sugar in the berry topping.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg