Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 32 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- For the Topping:
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- Whipped cream, for serving (optional)
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add vanilla extract and heavy cream; beat until combined.
- Layer the Filling: Divide the cheesecake filling into three equal portions.
- First Layer: In one bowl, gently fold in the blueberries. Spread this mixture evenly over the cooled crust.
- Second Layer: In another bowl, gently fold in the raspberries. Carefully spread this mixture over the blueberry layer.
- Third Layer: Leave the last portion of the filling plain. Gently spread this over the raspberry layer.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to set.
- Add Topping: Before serving, arrange sliced strawberries and fresh blueberries on top. Optionally, add dollops of whipped cream.
- Serve: Slice and serve chilled. Enjoy!
Notes
- For a smoother filling, make sure your cream cheese is completely softened.
- You can adjust the amount of fruit in the filling to your preference.
- Feel free to add a graham cracker crumb crust border around the edge of the cheesecake for extra decoration.
- Store any leftovers in the refrigerator.
- Prep Time: PT30M
- Cook Time: PT10M
- Category: Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g