Mulberry & Earl Grey Cheesecake

Okay, imagine a cheesecake that tastes like a cozy bookshop on a rainy afternoon—bright mulberries meet the floral, bergamot zing of Earl Grey. I tried this combo on a lazy Sunday and then quietly took credit for making it “fancy” at brunch. Want a dessert that feels special but doesn’t demand a Michelin-level effort? You’re in the right place.

I’ll walk you through the whole thing—what makes it sing, the exact ingredients, and step-by-step baking directions so you don’t panic when the oven pings. Also, if you like playful mashups, you might enjoy my take on small cheesecakes like these apple crisp cheesecake bites I fussed with last winter. Curious? Cool—you’ll love this one too.

Why You’ll Love This Recipe

• Unique flavor pairing: Earl Grey adds a sophisticated citrusy note that elevates the classic creamy cheesecake.
• Seasonal pop: Fresh mulberries give a burst of color and tart-sweet contrast that feels seasonal and bright.
• Approachable technique: No fancy equipment required—if you own a springform pan and an oven, you’re a hero.
• Make-ahead friendly: You can bake this the day before and relax. Yes, I actually recommend that.
• Crowd-pleaser: It looks like you spent all day on it; your guests will assume you did. (Lie gently.)

Ingredients You’ll Need

• 1 1/2 cups crushed graham crackers
• 1/2 cup melted butter
• 1 cup cream cheese (softened)
• 1/2 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1 tablespoon Earl Grey tea leaves (loose-leaf or crushed bag contents)
• 1/2 cup fresh mulberries
• 1/4 cup sugar (for topping)

Yes, the ingredient list reads like a tiny shopping list, not a hostage note. You can scale easily if you need a larger cheesecake.

How to Make (Step-by-Step)

STEP 1

Preheat the oven to 325°F (163°C). I always preheat early so the oven mercifully reaches the right temp instead of acting stubborn.

STEP 2

In a bowl, combine the crushed graham crackers and melted butter. Press this mixture into the bottom of a springform pan to form the crust. Press firmly so the crust holds when you slice it.

STEP 3

In another bowl, beat the cream cheese until smooth. Gradually add 1/2 cup sugar and mix well. Scrape the sides so you don’t end up with lumps or a sad cheesecake.

STEP 4

Add eggs one at a time, mixing well after each addition. Stir in 1/2 cup sour cream and 1 tablespoon Earl Grey tea leaves until well combined. The tea infuses that floral note—don’t skip it.

STEP 5

Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula and give it a light tap to remove air bubbles.

STEP 6

Bake for 45–50 minutes or until the center is set and slightly jiggly. I peek at 40 minutes and then trust the jiggle test—yes, it’s a thing.

STEP 7

Allow to cool, then refrigerate for at least 4 hours or overnight. Chilling helps the cheesecake set and taste better—patience pays in dessert.

STEP 8

For the topping, combine fresh mulberries and 1/4 cup sugar in a saucepan. Cook on medium heat until the berries break down and create a topping. Smash slightly with a spoon for texture.

STEP 9

Pour the mulberry topping over the cheesecake before serving. Garnish with a few whole berries or a twist of lemon zest if you’re feeling extra.

Pro Tips for the Best Results

• Bring cream cheese to room temp for a smooth, lump-free filling. Cold cream cheese equals angry mixing and a sad texture.
• Crush the tea leaves finely so they disperse nicely; use a mortar and pestle or pulse quickly in a spice grinder.
• Avoid overbaking. Remove when the center still jiggles a bit. The cheesecake will finish cooking while it cools.
• Use a hot water bath only if you are nervous about cracks; I skip it most times and just rotate the pan halfway through baking.
• Chill overnight for the cleanest slices—plus, it tastes dramatically better the next day. Trust me.
• FYI: For a cleaner crust release, run a knife around the pan before unlatching the springform.

Fun Variations & Topping Ideas

Variations:

• Add a lemon zest to the filling for extra brightness.
• Swap graham crackers for cookies (like shortbread) for a richer crust.
• Stir in a tablespoon of honey for a natural sweetness boost.

Toppings:

• Mulberry compote (the original plan) with a few whole berries on top.
• A drizzle of white chocolate if you want to be decadent.
• Fresh herbs like mint for a surprising fresh note. (Yes, it works.)

If you ever want a denser, creamier style, check my experiments with a crustless, rustic style—this loaf technique reminded me of that time I tried a Basque cheesecake loaf pan trick and actually succeeded.

Storing and Reheating

Store leftover cheesecake in the fridge, covered, for up to 4 days. I keep slices in an airtight container to prevent fridge smells from crashing the berry party.

Reheat? Don’t. Heat wrecks the texture. If you want a slightly softer slice, let it sit at room temperature for 15–20 minutes before serving. That warms the flavors without turning it into a sad, creamy puddle.

Leftover ideas

• Make parfaits: layer cubes of cheesecake with yogurt and extra mulberry compote.
• Turn slices into quick trifle cups for guests—fancy in five minutes.
• Crumble the leftover crust as a topping for ice cream or yogurt.

Frequently Asked Questions (FAQ)

How strong will the Earl Grey flavor be?

You should taste a gentle bergamot note—not perfume-level floral. If you love Earl Grey, add an extra teaspoon; if you fear floral tyranny, reduce to a half teaspoon.

Can I use frozen mulberries?

Yes, but thaw and drain them first. Frozen berries release more water, so reduce cooking liquid time to concentrate the compote.

Do I need to strain the mulberry topping?

No, you can leave it chunky for texture. Strain only if you want a smooth glaze.

Can I make this gluten-free?

Absolutely. Swap the graham crackers for gluten-free cookies and use the same ratio. You’ll get the same buttery base without the gluten.

Conclusion

So, why make this Mulberry & Earl Grey Cheesecake? Because it gives you a simple crust, a creamy filling with a floral twist, and a vibrant berry topping that looks like effort but tastes effortless. I genuinely think this recipe strikes that sweet spot between approachable and memorable—perfect for weekend baking or a special brunch.

If you want a slightly different riff or want to compare the original inspiration, check this tasty online version at Mulberry & Earl Grey Cheesecake Recipe – FionaFeasts for another take on the concept. Leave a comment and a rating if you try this—I get weirdly excited when people tell me their cheesecake survived the first cut.