Berry streusel cheesecake is the perfect combination of two classic desserts: cheesecake and crumb cake. This creamy and smooth cheesecake is topped with a layer of juicy berries and a sweet and buttery streusel. It’s an easy way to enjoy two desserts in one!
Berry Streusel Cheesecake
Quite possibly one of the best parts about summer is the fresh berries, and this cheesecake is the perfect way to enjoy them! Topped with a layer of your favorite berries, and buttery streusel, this luscious cheesecake surely won’t disappoint. I can guarantee that no one will be able to resist the mouthwatering two in one dessert combo!
Ingredients for Berry Streusel Cheesecake
Let’s go over the ingredients you will need for this berry streusel cheesecake recipe. Using high-quality ingredients is key to producing the best berry streusel cheesecake!
- Graham crackers: I love using honey graham crackers for the crust.
- Sugar: Use your favorite granulated or organic cane sugar!
- Cinnamon: Cinnamon adds the perfect touch of flavor to the crust.
- Butter: I always bake with salted butter because it does not have any added flavorings. If you use unsalted butter, add ½ tsp of salt to the batter.
- Eggs: Room temperature eggs will give you the best results.
- Cream Cheese: Use regular, full-fat cream cheese for a truly rich and decadent cheesecake. Make sure the cream cheese is room temperature or else you’ll end up with a lumpy cheesecake filling.
- Sour Cream: Softens the cheese and adds moisture, it also adds a nice tangy flavor to the cheesecake.
- Vanilla: Always use pure vanilla extract (not imitation) for the best tasting baked treats!
- Lemon: Makes the cheesecake taste better by balancing out the fatty taste of the cream cheese.
- Semolina: Adds structure to the cheesecake.
- Heavy Cream: Along with sour cream, heavy cream helps to soften the texture and adds moisture.
- Flour: I always use unbleached all-purpose flour in my baking. You can also use pastry flour or all-purpose gluten free flour with great results as well!
- Brown Sugar: Use your favorite brand of brown sugar. This is the one that I use in all of my baking.
- Almonds: Chop the almonds according to your preference.
- Berries: Use your favorite combination of fresh berries.
How to Make Berry Streusel Cheesecake
- Make the crust. Pulse the graham crackers, sugar, cinnamon and butter in a food processor.
- Bake the crust. Press the crust into a springform pan and bake for 10 minutes.
- Blend the eggs and sugar. Using a mixer, beat the eggs and sugar until creamy.
- Add in the remaining ingredients. Add the cream cheese, sour cream, vanilla, lemon zest, lemon juice, and semolina. Beat until smooth.
- Whip the heavy cream. Using a mixer, whip the heavy cream until thickened. Fold into the cream cheese mixture and spread into the springform pan.
- Prepare the topping. Mix the flour, brown sugar, and almonds in a small bowl. Add the melted butter. Stir in berries. Sprinkle the topping over the cheesecake filling.
- Bake the cheesecake. Bake for 75-90 minutes, until the top is golden brown. Turn the oven off and leave the door ajar. Let the cheesecake cool in the oven. Refrigerate the cheesecake for at least 4 hours, but preferably overnight.
Can You Make Cheesecake without a Springform Pan?
Any cake pan or pie plate can be used as a substitute for a springform pan. If you want to be able to remove the cake from the pan after baking it, line the pan with foil or parchment paper.
How Long Does Cheesecake Last?
Cheesecake will last up to three to four days in the refrigerator when tightly wrapped in plastic wrap.
More Berry Recipes You’ll Love
- Blackberry Oat Crumb Bars
- Strawberry Crumble Cookies with Vanilla Bean Glaze
- Fresh Strawberry Cake
- Blackberry Almond Thumbprint Cookies
- Strawberry Swirl Fudge Brownies
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Berry Streusel Cheesecake
- 2 cups 10 oz/280 g graham crackers
- 2 tbsp sugar
- ½ tsp cinnamon
- ½ cup 113 g butter, melted
- 2 eggs
- ¾ cup 150 g sugar
- 1 ½ packages cream cheese 12 oz/340 g
- 1 cup sour cream 226 g
- 1 tbsp vanilla
- Zest from 1 lemon
- 1 tbsp lemon juice
- 2 tbsp semolina 22 g
- ½ cup 120 ml heavy cream
- ¾ cup 94 g all-purpose flour
- ⅓ cup 75 g light brown sugar, packed
- ¾ cup 90 g almonds, roughly chopped
- ½ cup 113 g butter, melted
- 9 oz 255 g mixed berries (raspberries, blueberries, blackberries, pitted cherries, etc.)
- Crust: Preheat oven to 350°F. Grease and line the sides of a 9-in springform pan. Add graham crackers, sugar, and cinnamon to the bowl of a food processor and process until crumbs. Mix in the melted butter until the crumbs are evenly moistened. Transfer the crumb mixture to the springform pan and press it evenly into the bottom and sides of the pan. Bake for 10 minutes. Remove from the oven and set aside.
- Filling: Reduce the oven temperature to 325°F. In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl using a hand mixer, beat the eggs with the sugar until creamy.
- Add the cream cheese, sour cream, vanilla, lemon zest, lemon juice, and semolina. Beat until smooth.
- In a clean bowl, whip the heavy cream until thickened using a stand mixer fitted with the whisk attachment or a hand mixer. Fold the whipped cream into the cream cheese mixture. Pour the filling into the springform pan and spread evenly over the base.
- Topping: To prepare the topping, mix the flour, brown sugar, and almonds in a small bowl. Add the melted butter and stir with a fork until the mixture comes together in small lumps. Stir in berries. Sprinkle the streusel topping over the cheesecake filling.
- Bake for 75-90 minutes, until the top is golden brown and there is a slight jiggle when you gently shake the pan. Turn the oven off and leave the door ajar. Let the cheesecake cool in the oven for 1 hour to set. Refrigerate the cheesecake for at least 4 hours but preferably overnight.
- Once the cheesecake has completely set, carefully remove from pan and transfer to serving plate. Slice and enjoy! Store any leftovers covered in the refrigerator for up to 3 days.
- Can You Make Cheesecake without a Springform Pan?
- Any cake pan or pie plate can be used as a substitute for a springform pan. If you want to be able to remove the cake from the pan after baking it, line the pan with foil or parchment paper.
- How Long Does Cheesecake Last?
- Cheesecake will last up to three to four days in the refrigerator when tightly wrapped in plastic wrap.