Mulberry & Earl Grey Cheesecake

Hey y'all! Get ready for a cheesecake that's as show-stopping as it is scrumptious. Mulberry & Earl Grey cheesecake is the ultimate treat, blending the fragrant notes of Earl Grey tea with the sweet, jammy flavor of mulberries—all nestled in a buttery cookie crust. It’s elegant enough to wow your friends at a gathering, but simple enough for a cozy night in. Let’s get cooking!

Why You’ll Love This Mulberry & Earl Grey Cheesecake

• The combination of mulberries and Earl Grey tea creates a uniquely aromatic and fruity flavor.
• It’s creamy, decadent, and perfectly balanced—never too sweet or heavy.
• The vibrant mulberry swirl turns this cheesecake into a visual centerpiece for any table.
• Easy to prep ahead, so you’ll have a stress-free dessert for any occasion.
• Ideal for afternoon teas, family gatherings, or a celebratory treat.

Ingredients

• 1 ½ cups (150g) digestive biscuits or graham crackers, crushed
• 6 tablespoon (85g) unsalted butter, melted
• 24 oz (680g) cream cheese, room temperature
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• ⅔ cup (160ml) sour cream, room temperature
• ⅓ cup (80ml) heavy cream
• 2 tablespoon Earl Grey tea leaves (from about 3 tea bags)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups (200g) fresh or frozen mulberries
• 2 tablespoon powdered sugar (for the mulberry swirl)
• 1 tablespoon lemon juice

Directions

1. Prepare the Crust

1. Preheat your oven to 350°F (175°C). Mix the crushed digestive biscuits or graham crackers and melted butter until evenly combined.
2. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Bake for 10 minutes, then set aside to cool.

2. Infuse the Cream

3. In a small saucepan, heat the heavy cream to just simmering (do not boil). Remove from heat, add Earl Grey tea leaves, cover, and steep for 10 minutes. Strain to remove tea leaves and let the cream cool slightly.

3. Make the Mulberry Swirl

4. In a small saucepan over low heat, combine mulberries, powdered sugar, and lemon juice. Cook, stirring occasionally, until the berries break down and the mixture thickens (about 8 minutes). Mash lightly, cool, then strain if you prefer a smooth swirl.

4. Prepare the Cheesecake Filling

5. In a large mixing bowl, beat cream cheese and granulated sugar until smooth and fluffy, about 2 minutes.
6. Add eggs one at a time, beating just until combined after each addition.
7. Mix in sour cream, vanilla extract, salt, and the infused Earl Grey cream until just smooth. Do not overbeat.

5. Assemble and Bake

8. Pour half the cheesecake batter onto the cooled crust. Dot with half the mulberry mixture and swirl gently with a knife.
9. Add the remaining batter, dot with the rest of the mulberry mixture, and swirl again for a marbled effect.
10. Bake at 325°F (163°C) for 55-65 minutes, or until the center is just set but slightly wobbly.
11. Turn off oven, crack the oven door, and let cheesecake cool inside for 1 hour to prevent cracking.

6. Chill and Serve

12. Remove cheesecake from oven, run a knife around the edge, and let it cool to room temperature. Refrigerate for at least 4 hours (preferably overnight) before slicing and serving.

Notes

• Bring all ingredients to room temperature for a smoother filling.
• For easy removal, line the bottom of the pan with parchment paper.
• If fresh mulberries aren’t available, frozen ones work perfectly.

Variations

• Swap mulberries with blueberries or raspberries for different flavors.
• Add a hint of lemon zest to the crust for extra brightness.
• Make mini cheesecakes using muffin tins instead of a large pan.

Required Equipment

• 9-inch (23cm) springform pan
• Electric mixer or stand mixer
• Mixing bowls
• Small saucepan
• Fine-mesh strainer (for tea and mulberries)
• Rubber spatula

Storage Instructions

• Store cheesecake in the refrigerator, covered, for up to 5 days.
• For longer storage, freeze individual slices wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.

Serving Suggestions & Pairings

• Serve chilled with extra mulberries or a dusting of powdered sugar.
• Pair with a cup of Earl Grey or jasmine tea for a sophisticated treat.
• Top with whipped cream and a drizzle of mulberry syrup for extra indulgence.

Pro Tips for Perfect Mulberry & Earl Grey Cheesecake

• Don’t skip the slow cooling step—it helps prevent cracks in your cheesecake.
• Use a water bath if you want an ultra-silky texture (wrap the pan in foil first).
• Swirl the mulberry mixture gently—overmixing will make the colors muddy.

Frequently Asked Questions

Can I use dried mulberries?

Fresh or frozen are best for the swirl, but plump dried mulberries by soaking in hot water, then use as directed.

Can I make this cheesecake ahead of time?

Absolutely! It’s actually best after chilling overnight, so you can prep it a day in advance.

How do I prevent cracks?

Let the cheesecake cool slowly in a cracked oven with the heat off, and avoid overmixing the batter to keep the texture creamy.

★★★★★ 4.30 from 28 ratings

Mulberry & Earl Grey Cheesecake

yield: 10 servings

prep: 40 mins

cook: 20 mins

total: 50 mins

A luscious baked cheesecake infused with fragrant Earl Grey tea and swirled with a vibrant mulberry compote. This elegant dessert features a buttery cracker crust, creamy filling, and a stunning marbled mulberry swirl—perfect for special occasions or afternoon tea.

🖨️ Print Pin Recipe

Ingredients

• 1 ½ cups (150g) digestive biscuits or graham crackers, crushed
• 6 tablespoon (85g) unsalted butter, melted
• 24 oz (680g) cream cheese, room temperature
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• ⅔ cup (160ml) sour cream, room temperature
• ⅓ cup (80ml) heavy cream
• 2 tablespoon Earl Grey tea leaves (from about 3 tea bags)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups (200g) fresh or frozen mulberries
• 2 tablespoon powdered sugar (for the mulberry swirl)
• 1 tablespoon lemon juice

Instructions

1. 1
   Preheat your oven to 350°F (175°C). Mix the crushed digestive biscuits or graham crackers and melted butter until evenly combined.
2. 2
   Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Bake for 10 minutes, then set aside to cool.
3. 3
   In a small saucepan, heat the heavy cream to just simmering (do not boil). Remove from heat, add Earl Grey tea leaves, cover, and steep for 10 minutes. Strain to remove tea leaves and let the cream cool slightly.
4. 4
   In a small saucepan over low heat, combine mulberries, powdered sugar, and lemon juice. Cook, stirring occasionally, until the berries break down and the mixture thickens (about 8 minutes). Mash lightly, cool, then strain if you prefer a smooth swirl.
5. 5
   In a large mixing bowl, beat cream cheese and granulated sugar until smooth and fluffy, about 2 minutes.
6. 6
   Add eggs one at a time, beating just until combined after each addition.
7. 7
   Mix in sour cream, vanilla extract, salt, and the infused Earl Grey cream until just smooth. Do not overbeat.
8. 8
   Pour half the cheesecake batter onto the cooled crust. Dot with half the mulberry mixture and swirl gently with a knife.
9. 9
   Add the remaining batter, dot with the rest of the mulberry mixture, and swirl again for a marbled effect.
10. 10
    Bake at 325°F (163°C) for 55-65 minutes, or until the center is just set but slightly wobbly.
11. 11
    Turn off oven, crack the oven door, and let cheesecake cool inside for 1 hour to prevent cracking.
12. 12
    Remove cheesecake from oven, run a knife around the edge, and let it cool to room temperature. Refrigerate for at least 4 hours (preferably overnight) before slicing and serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 430 caloriescal

Protein: 7gg

Fat: 29gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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