Here’s a Blackberry White Chocolate Marble Cheesecake recipe — creamy, swirled with tart blackberry, and studded with sweet white chocolate 🍫🫐
Blackberry White Chocolate Marble Cheesecake
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 4 oz white chocolate, melted and slightly cooled
Blackberry Swirl
- 1 cup fresh or frozen blackberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch (optional, for thicker swirl)
Instructions
- Prepare crust
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into a 9-inch springform pan.
- Bake 8–10 minutes; cool slightly.
- Make blackberry swirl
- In a small saucepan, combine blackberries, sugar, and lemon juice.
- Cook over medium heat until berries release juice (5 minutes).
- Optional: stir in cornstarch slurry to thicken.
- Puree and strain for smooth sauce; let cool.
- Prepare cheesecake filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then vanilla and sour cream.
- Stir in melted white chocolate until smooth.
- Assemble cheesecake
- Pour half the cheesecake batter over the crust.
- Spoon half the blackberry puree over batter.
- Pour remaining cheesecake batter on top.
- Drop remaining blackberry puree in spoonfuls and swirl with a knife for a marble effect.
- Bake
- Place pan on a baking sheet.
- Bake 50–60 minutes, until edges are set and center slightly jiggles.
- Turn off oven, crack door, and cool 1 hour in oven.
- Chill
- Refrigerate at least 4 hours or overnight.
Tips
- Use room temperature cream cheese for smooth batter.
- For extra flavor, add 1 tsp almond extract.
- Serve with fresh blackberries or whipped cream.
I can also give you a mini cheesecake version, a no-bake version, or a white chocolate ganache topping option if you want it extra decadent.
Do you want me to make one of those variations?
