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Triple Berry Cheesecake

The bright flavors of berries nestled on a creamy cheesecake base make this Triple Berry Cheesecake such a wonderful, delicious treat!

Top shot of triple berry cheesecake bars.

Add berries on top and it will look pretty. This is my mantra. In our family, (except for that one daughter), we love berries over our oatmeal and pancakes. Heck, we can eat a big tub of blueberries in instant!

Today, we make something even more special- Triple Berry Cheesecake. My other daughter’s eyes widened upon hearing this.

Sliced triple berry cheesecake.

Triple Berry Cheesecake

  • This is a simple recipe that begins with making a graham crust. The berries are simply placed on top of the cheesecake batter and together they bake beautifully with the prettiest color on top.
  • Note that the berries I used are frozen, and they must be thawed before using them in the recipe.
  • This cheesecake is baked on a 9x 13 inch pan, yielding a thin sheet of cheesecake which I love. I find wedge slices of a round cheesecake too hard to demolish.
  • But thin slices, or bars if you will, are my type, just the perfect size each time. The perfect ratio of crust to filling.
The ingredients for the cheesecake batter.

Let’s Make It!

The Graham Crust

Line a 9x 13 inch pan with parchment paper. Spray the pan first, then place the parchment so that it lays flat.

Combine melted butter, brown sugar, and graham crumbs in a bowl. Mix until the powders are moistened.

Making the graham crust.

Scrape this into the prepared pan. Press the mixture well in the bottom so that they are well packed and tight.

The graham crust on a 9x 13 baking pan.

The Cheesecake Batter

With an electric mixer, Beat the cream cheese and sugar until the mixture is creamy. Add and beat in the lemon juice and vanilla extract.

Beat in the eggs one at a time.

Mixing the cheesecake batter.

Add the whipping cream and the flour, and beat until the mixture is smooth. Pour and scrape the batter over the graham crust in the pan. Smooth and level the batter using an angled spatula.

Pouring the cheesecake batter into the pan.

Gently place the berries on top of the batter. If there are big pieces, simply chop them. Bake the berry cheesecake at 300 F for 25 minutes.

The freshly baked triple berry cheesecake.

How to Tell If My Cheesecake is Done?

  • The cheesecake is done if the cheesecake is set but there is a very small and slight juggle in the middle. With an oven mitt, shake the pan very gently to see how the middle jiggles. If the cheesecake is very visibly jiggly, as in wavy jiggly, you need to bake it more.
  • If the edges and outer center are still and a small part of the center jiggles a bit, it is done. The residual heat will set the center as it cools.
The sliced cheesecake bars.

Serving and Storing the Cheesecake

  • Note that you need to let the cheesecake cool completely. Then chill it further before slicing them. If you rush this process, you the cheesecake will not slice very well.
  • I cool the cheesecake for 1 hour at room temperature, then chill it in the fridge for at least 4 hours. Patience is a virtue!
  • Store leftovers in a tightly covered container in the fridge for up to 4 days or freeze them for up to 2 weeks.

Also try:

Top shot of triple berry cheesecake bars.

Triple Berry Cheesecake

Yield: 20
Prep Time: 25 minutes
Cook Time: 30 minutes
Additional Time: 4 hours
Total Time: 4 hours 55 minutes

The bright flavors of berries nestled on a creamy cheesecake base make this Triple Berry Cheesecake such a wonderful, delicious treat!


For the Graham Crust

  • 2 cups Graham Crust (300 grams)
  • ½ cup butter, melted (113 grams)
  • ¼ cup brown sugar ( 55 grams)

For the Cheesecake Batter

  • 2 ( 250 grams) blocks of cream cheese, softened
  • ½ cup sugar ( 100 grams)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/3 cup whipping cream
  • 2 tbsp all-purpose flour
  • 2 cups mixed frozen berries ( blueberries. raspberries, blackberries / strawberries)


Make the Graham Crust

  1. Line a 9x13-inch baking pan with parchment paper. In a mixing bowl, combine melted butter, brown sugar, and the graham crumbs. Mix everything together until the crumbs are moist.
  2. Scrape the mixture into the prepared pan. Press the crumbs into the pan so that the entire bottom is covered with the mixture. Pack and press the crumbs in place using the bottom of a floured measuring cup. Chill this in the fridge for about an hour.

Make the Cheesecake Batter

  1. Preheat oven to 300 F. Using an electric mixer, beat the cream cheese and sugar in a mixing bowl until the mixture is creamy and smooth. Beat in the lemon juice ad vanilla extract.
  2. Beat the eggs one at a time, until combined. Add the flour, and whipping cream and beat the mixture until is smooth.
  3. Pour the batter over the graham crust in the pan. Spread evenly. Gently place thawed berries over the batter, spacing them all across. You can skip very large pieces of berries if you prefer ( I skipped big pieces of strawberries), or chop them .
  4. Bake the cheesecake at 300 F for 25 minutes, or until the cheesecake is set, except for a very slight and small jiggle in the center. Let it cool for an hour, then refrigerate to chill for at least 4 hours.
  5. Slice into squares and enjoy!


To store leftovers, place them in a covered container and keep in the fridge for up to 4 days, or freeze them for up to 2 weeks.

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Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 89mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 2g

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  1. These delicious recipes of yours are keeping me busy in the kitchen and family deliciously satisfied!!
    Thank you for sharing them, I always know I can trust your recipes…so thank you for this!

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