Lemon and Blackberry Cheesecake

A square slice of berry dessert with a crumb crust, creamy middle layer, and berry topping, garnished with lime wedges, sits on a white plate next to a fork and knife.

Lemon and Blackberry Cheesecake

This blackberry lemon cheesecake combines bright citrus flavor with rich blackberry notes in every slice. A nutty crust, creamy filling, and thick blackberry topping create a dessert that looks impressive and tastes even better.

Course Cakes, Dessert, Desserts

Cuisine American, International

Keyword blackberry, blackberry cheesecake, blackberry lemon, blackberry lemon cheesecake, cheesecake, cheesecake filling, cream cheese, crust, lemon, lemon blackberry, lemon blackberry cheesecake, lemon cheesecake, lemon juice, lemon zest

Prep Time 30

Cook Time 15

Chill Time 2 30

Total Time 3 15

Servings Slices

Calories 262kcal

Author Zuzana Paar

Equipment

1 Food Processor
1 Baking Tray 20x30cm (8x12 inch)
1 Small Bowl
1 Small Saucepan
1 Spatula

Ingredients

For the Crust

1 Cup Almonds
½ Cup Pecans
¼ Cup Pumpkin Seeds
1 Tablespoon Sweetener
1 teaspoon Cinnamon
2 Tablespoons Refined Coconut Oil

For the Cheesecake Filling

4 Envelopes Knox Gelatin
¾ Cup Boiling Water
8 Ounces Cream Cheese
¾ Cup Sour Cream
5 Tablespoons Lemon Juice
1 Piece Zest of Llime
2 Tablespoons Sweetener
¾ Cup Heavy Cream
2 Cups Blackberries fresh or frozen

For the Blackberry Sauce

4 Cups Blackberries fresh or frozen
3 Tablespoons Lemon Juice
2 Cups Water
2 Tablespoons Sweetener
2 Tablespoons Chia Seeds

US Customary - Metric

Instructions

Measure all ingredients and have your blender, baking tray, bowl, and saucepan ready.
Blend the crust ingredients and press into the tray. Dissolve gelatin in boiling water, then blend the filling ingredients until smooth and mix in the gelatin.
Spread blackberries over the crust, pour the filling on top, and refrigerate for 2 hours until set.
Simmer the sauce ingredients until thickened, cool completely, then pour over the cheesecake before slicing and serving.

Notes

Use refined coconut oil rather than unrefined in the crust so the coconut flavor does not compete with the lemon and blackberry in the filling.
Run a sharp knife under warm water before slicing for clean cuts that do not drag through the blackberry sauce on top.
If the sauce thickens more than expected as it cools, stir in a teaspoon of water before pouring to restore its pourable consistency.
Press the crust firmly into the corners of the tray, not just the center, so every slice holds together cleanly from edge to edge.

Nutrition