Blackberry Chèvre Cheesecake


Blackberry Chevre Cheesecake

Summer is berry season and our area of Northern California is covered in wild blackberries, some people even consider them invasive. They might be invasive but they are so juicy and delicious! It wouldn’t be summer unless your hands are stained purple at some point from picking bucket loads.

With a large harvest from a neighbors vacant 40 acres and their huge wild blackberry bushes, and some of my homemade chèvre {goat cheese}...this combo made for one spectacular cheesecake! Mildly sweet from the berries with a hint of tang from the cheese, and of course that classic creamy texture. This recipe was adapted from Driscoll’s berries to better fit our palate.

Fresh wild blackberries

Blackberry Chèvre Cheesecake


  • 3 cups of graham cracker crumbs {1 standard size box of graham crackers}
  • 9 tbsp of salted butter, melted

Filling + Topping

1 cup of blackberries, extra to garnish

1 cup + 1 tsp sugar

8 ounces of cream cheese, at room temperature

16 ounces of plain chèvre {any grocery store should carry this}, at room temperature

1 tsp vanilla extract

1/2 cup sour cream

3 large eggs



 Preheat your oven to 350 degrees {F}, have your 9” spring-form pan ready.

Pulse gram crackers in a food processor until a semi-fine crumb forms. Once crumb has formed, drizzle melted butter while pulsing to mix and evenly distribute.

Press crumb mixture into the bottom and up the sides of the spring-form pan.

Bake crust about 13-15 minutes, or until firm.

Reduce oven temperature to 300 degrees {F} and cool crust completely while making your filling.

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