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Decadent Raspberry-Blackberry Cheesecake Slice

A luscious cheesecake featuring velvety cream cheese layered with fresh raspberries and blackberries, all on a crumbly graham cracker crust.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs preferably from a box
  • ⅓ cup melted butter
  • ¼ cup granulated sugar
For the Cheesecake Filling
  • 2 packages cream cheese, softened (8-ounce packages for creamy goodness)
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract because vanilla makes everything nice
  • 2 large eggs
  • 1 cup fresh raspberries (or frozen, if you prefer)
  • 1 cup fresh blackberries

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until resembling wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for about 10 minutes. Set aside to cool.
Mixing the Filling
  1. In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth (about 2-3 minutes).
  2. Mix in the vanilla extract, then add the eggs one at a time, mixing gently until just combined.
  3. Gently fold in the raspberries and blackberries.
Baking
  1. Spread the cheesecake filling evenly over the cooled crust. Tap the pan lightly on the counter to remove air bubbles.
  2. Bake for 50-60 minutes, or until edges are set but the center is still slightly jiggly.
  3. Remove from oven and allow to cool at room temperature. Refrigerate for at least 4 hours (or overnight for best results).

Notes

For best results, use fresh berries for vibrant flavor. Ensure the cream cheese is very soft to avoid lumps. If a springform pan isn't available, a regular cake pan can be used with caution during removal.