Berry Cheesecake Recipe

Name: Berry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz gingersnap cookies, coarsely chopped; 6 tbsp (3/4 stick) unsalted butter, melted; 1/2 tsp ground cinnamon; 2 pkg (8 oz each) cream cheese, softened; 1 cup granulated sugar; 3 None eggs, lightly beaten; 2 1/2 cups heavy cream; 1/4 cup Cointreau or Grand Marnier; 1 cup raspberries; None None Mixed berries, to serve; None None Powdered sugar, to dust

Servings: persons

8 oz gingersnap cookies, coarsely chopped
6 tbsp (3/4 stick) unsalted butter, melted
1/2 tsp ground cinnamon
2 pkg (8 oz each) cream cheese, softened
1 cup granulated sugar
3 None eggs, lightly beaten
2 1/2 cups heavy cream
1/4 cup Cointreau or Grand Marnier
1 cup raspberries
None None Mixed berries, to serve
None None Powdered sugar, to dust

1
Preheat the oven to 325u00b0F. Lightly grease a 9-inch springform pan. Line bottom and side with parchment paper.
2
Process cookies in a food processor until finely crushed. Add butter and cinnamon. Process to combine. Press mixture firmly and evenly into bottom of prepared pan. Refrigerate for 20 mins.
3
Beat cream cheese and sugar in a large bowl with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add 1 1/4 cups of the cream and liqueur, beating until smooth. Fold in berries. Pour mixture over cookie crust, smoothing surface.
4
Bake 45-50 mins, until just set and slightly wobbly in center. Turn oven off and allow cheesecake to cool with door ajar for 1 hour. Cover and refrigerate overnight.
5
Whip remaining 1 1/4 cups cream to soft peaks. Spoon over top of cheesecake and pile with fresh berries. Dust with powdered sugar to serve.

1353

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 oz gingersnap cookies, coarsely chopped, 6 tbsp (3/4 stick) unsalted butter, melted, 1/2 tsp ground cinnamon, 2 pkg (8 oz each) cream cheese, softened, and more.

Yes, Berry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions