This Milk Cheesecake with Mixed Berries is a rich, creamy dessert with a buttery graham cracker crust, smooth cheesecake filling, and a fresh berry topping. Lightly dusted with powdered sugar, this elegant yet simple cheesecake is perfect for any occasion, from casual gatherings to special celebrations.

Why You’ll Love This Recipe

Rich and Creamy Texture – The perfect balance of dense yet smooth cheesecake with a velvety finish.
Easy to Make – Simple ingredients and clear steps make this recipe accessible for all skill levels.
Classic Flavor Combination – The tangy cream cheese pairs beautifully with the buttery crust and fresh berries.
Perfect for Any Occasion – This cheesecake is an excellent choice for birthdays, holidays, or just a special treat.
Make-Ahead Friendly – Best when chilled, this dessert can be prepared in advance for convenience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Filling:

24 oz cream cheese, softened
¾ cup granulated sugar
3 eggs
1 teaspoon vanilla extract
½ cup sour cream
¼ cup heavy cream

For the Topping:

1 cup mixed berries (raspberries, blueberries, strawberries)
2 tablespoons powdered sugar

Directions

Preheat and Prepare the Pan: Preheat the oven to 325°F (160°C). Grease a springform pan or line it with parchment paper.
Make the Crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
Add the Eggs: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until fully incorporated.
Bake the Cheesecake: Pour the filling over the cooled crust. Bake for 50-55 minutes, or until the center is set but slightly jiggly.
Cool and Chill: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours (preferably overnight) to set.
Add Toppings: Before serving, top with fresh mixed berries and dust with powdered sugar.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 55 minutes
Chilling Time: 4 hours
Total Time: 5 hours
Servings: 10 slices
Calories per slice: 320 kcal

Variations

Chocolate Drizzle: Drizzle melted dark or white chocolate over the berries for extra richness.
Citrus Twist: Add lemon or orange zest to the filling for a bright, tangy flavor.
Different Crust Options: Use crushed digestive biscuits, vanilla wafers, or chocolate cookies instead of graham crackers.
Berry Sauce Topping: Instead of fresh berries, make a berry compote by simmering the berries with a little sugar and lemon juice.
Nutty Crust: Mix finely chopped almonds or pecans into the crust for a nutty crunch.

Storage/Reheating

Refrigeration: Store the cheesecake in an airtight container in the fridge for up to 5 days.
Freezing: Wrap slices individually in plastic wrap and place them in an airtight container. Freeze for up to 3 months. Thaw in the fridge before serving.
Reheating: Cheesecake is best served chilled, but if you prefer a softer texture, let it sit at room temperature for 10-15 minutes before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is best when chilled for several hours, making it a great make-ahead dessert.

What type of cream cheese should I use?

Use full-fat cream cheese for the creamiest texture. Avoid using whipped or spreadable cream cheese.

How do I prevent cracks in my cheesecake?

Bake at a lower temperature and avoid over-mixing the batter. Let the cheesecake cool gradually to prevent sudden temperature changes.

Can I use frozen berries?

Yes, but thaw and drain them well before adding to prevent excess moisture.

Why is my cheesecake batter lumpy?

Ensure your cream cheese is softened to room temperature before mixing for a smooth consistency.

Do I need a water bath for this cheesecake?

A water bath can help prevent cracks, but it is not necessary for this recipe. If using one, wrap the pan in foil and place it in a larger pan with hot water.

How do I know when the cheesecake is done baking?

The edges should be set, and the center should have a slight jiggle when gently shaken.

Can I use a different crust?

Yes, you can substitute graham crackers with digestive biscuits, Oreos, or even a shortbread crust.

How long should I chill the cheesecake before serving?

For the best texture, chill for at least 4 hours, but overnight is ideal.

Can I skip the sour cream?

Sour cream adds a slight tang and creaminess. If substituting, use Greek yogurt or an extra ¼ cup of heavy cream.

Conclusion

Milk Cheesecake with Mixed Berries is a classic, creamy dessert with a buttery crust and a fresh, fruity topping. This easy-to-make cheesecake is perfect for any occasion, offering a luxurious texture and rich flavor in every bite. Whether enjoyed plain or with variations, this cheesecake is sure to impress. Make it ahead, store it well, and enjoy a slice of homemade indulgence!

Milk Cheesecake with Mixed Berries