Mixed Berry Cheesecake has an Oreo crust and the combination of flavors is simply tasty. The berries provide the sweetness and the cheesecake is rich and creamy. It is a dessert worth making for any guests or for your family dinner!
This Mixed Berry Cheesecake is perfect for any season, any Holiday and any occasion. It is creamy, rich, easy to make and the taste is perfection. The sweet blend of berries form a sauce on top of the cheesecake and trust me when I say, it is all yum.
The crust is an Oreo crust and that adds a layer of crunch and depth to this cheesecake. Some cheesecake recipes like this Turtle Cheesecake use a graham cracker crust, but this one uses an Oreo crust like in the Grasshopper Dessert.
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Ingredients
- Philadelphia Cream Cheese - this brand is the best and makes the tastiest cheesecakes
- sugar
- vanilla
- eggs
- sour cream - any brand will work
- cornstarch
- OREO Cookies - I prefer the double stuff Oreos for this
- margarine - or butter
- mixed berries - fresh or frozen blueberries, strawberries, blackberries, raspberries
Making the Oreo crust
The Oreo crust is made the same way you would make a graham cracker crust except no sugar would be added as the Oreos are sweet enough.
If you don't have a food processor, a plastic bag and a rolling pin work well.
The Oreo crumbs would then have the melted margarine stirred in and the crust placed on the bottom of a greased springform pan. A springform pan is one where the sides can be removed so the cheesecake can be taken out easily from the pan. It works beautifully.
Making the mixed berry sauce
To make the mixed berry sauce, start with fresh or frozen berries. I personally used frozen berries because it was winter and fresh wasn't as abundant, but either would work. The berries will be placed in a small sauce pan with a little bit of water. Then they will need to be cooked on medium low until they start to break down. The berries will then be crushed.
To thicken the sauce, I used a little bit of cornstarch. That is optional, but I wanted the berry sauce to be a bit thicker than what it was.
Bake
The mixed berry cheesecake will need to be baked at 325 degrees for 45-50 minutes or until the center is almost set.
Some cheesecake making tips
- To prevent cracking on top of your cheesecake, make sure you don't check on the cheesecake too much. Keep the oven door closed!
- Don't overbake your cheesecake.
- The best way to cool a cheesecake is to turn off of the oven and open the oven door. Let the cheesecake cool in the oven for 20 minutes before placing it in the fridge.
- Make sure the cream cheese is room temperature. That will help the cheesecake to be smooth and creamy, with no lumps.
- Philadelphia cream cheese is expensive, but it is the best. It has the most flavor. Use it.
The cheesecake will need to cool completely for best results.
Leftovers
Leftovers need to be stored in a refrigerator for up to 72 hours. Cover the cheesecake or place slices in an airtight container. The berry sauce is best drizzled fresh. The leftover sauce can be placed covered in the refrigerator, then warmed up to serve on the cheesecake, if desired.
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📖 Recipe
Mixed Berry Cheesecake
Print PinEquipment
Ingredients
- 32 oz Philadelphia Cream Cheese room temperature
- ¾ cups white sugar
- 2 teaspoon vanilla
- ½ cup sour cream
- 4 eggs
For The Berry Topping
- ½ cup mixed berries fresh or frozen, blueberries, raspberries, strawberries, blackberries
- 2 teaspoon cornstarch
For The Crust
- 25 OREO Cookies
- ¼ cup margarine or butter
Instructions
- Preheat oven to 325*
For The Crust
- In a food processor, crush cookies into crumbs.
- Pulse in melted butter.
- Spread the Oreo crumbs on the bottom and up the sides of a greased 9 inch springform pan.
For The Cheesecake
- Mix cream cheese and sugar in a Stand Mixer or with a hand mixer until blended well.
- Add in vanilla and sour cream. Blend well.
- Beat in eggs, one at a time, just until mixed. Very important not to overmix.
- Pour cream cheese batter on top of OREO crust.
- Bake for 50 minutes or until cheesecake is almost completely set in the middle.
- Turn off oven and open door to let cheesecake cool in oven slowly for about 20 minutes.
- Remove from oven and place in refrigerator for at least four hours.
Mixed Berry Topping
- Place in a small saucepan. Cook on medium heat until it starts to bubble, stirring often. Mix cornstarch with water. Pour in fruit mixture and stir until mixture starts to thicken and berries break down.
- Mix the cornstarch with 2 tablespoons of water. Add the cornstarch mixture to the berries. Cook until the mixture starts to thicken.
- Drizzle over cooled cheesecake and serve.
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