This berry swirl cheesecake is a luscious blend of creamy indulgence and bright berry brilliance. The base is silky and dense, with just the right amount of tang, its ivory surface marbled with swirls of vibrant berry jam. Top the cake with stars of sweetened cream cheese, berry compote, and fresh berries for a beautiful spring dessert. We love to make our cheesecake with a combination of goat cheese and cream cheese, but if you’re not a goat cheese fan, you can stick to simple cream cheese.
We love a dense, creamy, New York-style cheesecake, so rich, that you really should only have one piece and save the rest for another day. It holds up really well in the refrigerator for up to a week, but after that, the crust begins to get a bit soggy, so don’t wait too long for that second serving!
It’s best to make this cheesecake the day before you plan to serve it, so it can properly chill. Once that happens, serve away! You can also make your compote a day or two ahead of time and refrigerate it until you’re ready to serve dessert.
This cake is elegant but homey, familiar yet striking—like summer memories wrapped in cream. On top, a glossy berry compote spills luxuriously over the edges—a jewel-toned mix of whole berries and syrupy reduction, adding a fresh, slightly tart contrast to the sweetness of the cake. The graham cracker crust is buttery and golden, with just enough salt to ground the richness.
Berry Swirl Cheesecake with Your Favorite Berry Compote
Ingredients
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs You can also substitute Lotus Biscoff Cookie crumbs
- 1 tbsp. granulated sugar
- 1 sticks butter, melted 4 oz. Or 1/2 cup)
Goat Cheese Cheesecake Filling
- 8 oz. goat cheese, softened to room temperature (or substitute for just cream cheese)
- 8 oz. cream cheese, softened to room temperature
- 4 tbsp. granulated sugar
- 2 eggs, at room temperature can substitute 1/2 cup eggbeaters
- 1/2 cup plain nonfat Greek yogurt
- 1 tbsp. vanilla extract
- 1/2 cup mixed blackberry, blueberry, raspberry jam
Topping Layer
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup granulated sugar
- 2 tsp. vanilla extract
Berry Compote
- 2 cups berries – blackberries, huckleberries, raspberries, or your favorite seasonal berry
- 4 tbsp. honey or agave syrup
- 2 tbsp. light brown sugar
- 1 tsp. vanilla extract
Sweetened Cream Cheese for Decorations
- 1 8 oz. package cream cheese, softened to room temp
- 2 tbsp. powdered sugar, sifted
Fresh Berries for Top of Cake
- 1 cup fresh blueberries
Instructions
Graham Cracker Crust
- Generously butter or grease a 9-inch pie dish or a 9-inch spring form pan. Note – I butter and PAM the dish to make it easier to remove the cheesecake slices.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter and mix well.
- Pat the graham cracker mixture into the bottom and sides of the prepared pie dish. Set aside.
Cheesecake Filling
- Preheat oven to 350°F.
- In a large mixing bowl, beat cream cheese, (goat cheese – if using) and sugar with an electric mixer or beater until creamy.
- Add eggs, one at a time, band beat on the slow speed on the mixer until incorporated.
- Stir in vanilla and yogurt.
- Pour filling into prepared pie shell and spread out evenly.
- Spoon jam in 8 pr 10 places on top of the batter and using a knife, gently swirl into cake.
- Bake for 30 minutes,s or until the center is barely jiggly. Note – this time may vary slightly from oven to oven.
- Remove cheesecake from the oven for 10 minutes. Increase oven temp to 400°F.
Topping Layer
- Meanwhile, mix 1/2 cup plain yogurt with 1/4 cup sugar and 1 tablespoon vanilla in a small bowl.
- After the cake has been out for 10 minutes, carefully spread the topping mixture over the cheesecake.
- Return to the oven and bake the cheesecake for 6-8 minutes longer.
- Remove from oven. Cool completely and then refrigerate for at least 2 hours or longer, until cold and firm.
Sweetened Cream Cheese
- While cake is baking, beat cream cheese and powdered sugar with an electric beater, until blended. Don’t over beat.
- Using a pastry bag fitted with a large star tip, fill the sweetened cream cheese into the bag and make your pattern of the sweetened cream cheese around the edges of the chilled cake before spooning the compote over the top.
- Serve cheesecake cold and spoon compote over each serving.
Berry Compote
- Serve fresh berries on top of compote if you like some fresh berries too.
- Place clean berries and all other ingredients in a saucepan. Cook over medium heat until slightly thickened, approximately 15 minutes. Remove from stove and cool to room temperature. Refrigerate until ready to serve.
