Introduction

Mulberry & Earl Grey Cheesecake offers a delicate balance of floral tea notes and sweet berry tang, making it a refreshing twist on classic cheesecake. This elegant dessert is perfect for tea lovers and those seeking something unique yet comforting.

A slice of cheesecake with three layers: the bottom layer is a thin, crumbly brown crust; the middle layer is thick, creamy, and light beige with small dark berry bits mixed inside; the top layer is a glossy, deep purple berry sauce that drips down one side onto the white plate. The slice sits slightly off-center on the white plate with a gold rim, next to a gold fork. The background is a white marbled surface with parts of a white cup and light beige cloth visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
2 (8 oz) blocks cream cheese, softened
¾ cup granulated sugar
1 tsp vanilla extract
2 Earl Grey tea bags (steeped in ¼ cup hot water, cooled)
½ cup sour cream
2 large eggs
1 ½ cups fresh or frozen mulberries
2 tbsp water
2 tbsp sugar
1 tsp lemon juice

Instructions

Step 1: Mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press evenly into the bottom of a greased 9-inch springform pan. Set aside.
Step 2: Steep the Earl Grey tea bags in ¼ cup hot water for 10 minutes. Remove the bags and let the tea cool completely.
Step 3: Beat the softened cream cheese and sugar with a hand or stand mixer until smooth and creamy. Add vanilla extract, cooled tea, and sour cream, mixing until combined. Beat in eggs one at a time until just blended, taking care not to overmix.
Step 4: Pour the cheesecake filling over the crust. Bake at 325°F (160°C) for 55–60 minutes, until the edges are set and the center is slightly jiggly.
Step 5: Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to fully set.
Step 6: For the mulberry sauce, simmer mulberries, water, sugar, and lemon juice in a small saucepan for 10–12 minutes until the mixture thickens into a jammy consistency. Strain through a fine mesh strainer for a smooth sauce or leave as is for texture.
Step 7: Spoon the cooled mulberry sauce over the chilled cheesecake. Slice and serve.

Tips & Variations

Let cream cheese come to room temperature for a smoother batter.
Steep Earl Grey tea strongly to ensure its flavor shines through.
Use a water bath during baking to prevent cracks, though it’s optional.
Substitute mulberries with blackberries, raspberries, or blueberries if unavailable.
Try chamomile or lavender tea instead of Earl Grey for a different flavor profile.
Replace sour cream with Greek yogurt for a slight tang variation.
Swap graham cracker crumbs with digestive biscuits or Biscoff crumbs.

Storage

Store leftover cheesecake in an airtight container in the fridge for up to 5 days. Freeze individual slices wrapped in parchment paper for up to 1 month; thaw overnight before serving. Keep the mulberry sauce refrigerated in a jar for up to 1 week.

How to Serve

A slice of cheesecake is shown with three clear layers: the bottom layer is a crumbly light brown crust, the thick middle layer is creamy white with small dark specks throughout, and the top layer is a glossy deep red berry sauce that drips down the side and pools on the white plate with gold rim underneath. A gold fork lies beside the slice on the plate, and the scene is set on a white marbled surface with a blurred cup and full cheesecake in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use decaf Earl Grey?

Yes, decaf Earl Grey is a great option if you prefer to avoid caffeine while still enjoying the distinctive flavor.

Do I need a water bath to bake this cheesecake?

No, this recipe is forgiving and doesn’t require a water bath. However, if you want to prevent cracks, using one can help keep the cheesecake smooth.

Mulberry & Earl Grey Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 508 reviews

This Mulberry & Earl Grey Cheesecake combines the rich creaminess of classic cheesecake with the fragrant notes of Earl Grey tea and the sweet-tart flavor of fresh mulberries. The graham cracker crust provides a buttery, crumbly base, while the mulberry sauce adds a vibrant, fruity topping, perfect for tea lovers and dessert enthusiasts seeking a unique twist.

Author: Ella
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 5 hours 25 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted

For the Cheesecake Filling:

2 (8 oz) blocks cream cheese, softened
¾ cup granulated sugar
1 tsp vanilla extract
2 Earl Grey tea bags (steeped in ¼ cup hot water, cooled)
½ cup sour cream
2 large eggs

For the Mulberry Sauce:

1 ½ cups fresh or frozen mulberries
2 tbsp water
2 tbsp sugar
1 tsp lemon juice

Instructions

Make the Crust: Mix graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust layer. Set aside while preparing the filling.
Steep the Tea: Steep 2 Earl Grey tea bags in ¼ cup hot water for 10 minutes. After steeping, remove the tea bags and allow the tea to cool completely to prevent cooking the eggs later.
Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar with a hand or stand mixer until very smooth and creamy. Add vanilla extract, cooled Earl Grey tea, and sour cream, mixing again until combined. Beat in the eggs one at a time, just until each is blended into the mixture without overmixing.
Bake It: Pour the cheesecake filling evenly over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for 55–60 minutes or until the edges are set and the center remains slightly jiggly to touch.
Cool Then Chill: Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Afterward, refrigerate the cheesecake for at least 4 hours or ideally overnight to allow it to fully set and develop flavor.
Make the Mulberry Sauce: In a small saucepan, combine mulberries, water, sugar, and lemon juice. Simmer over medium heat for 10–12 minutes until the mixture thickens to a jam-like consistency. For a smooth sauce, strain through a fine mesh; alternatively, leave it chunky if preferred. Allow the sauce to cool completely.
Top and Serve: Spoon the cooled mulberry sauce over the chilled cheesecake. Slice and serve with optional accompaniments like whipped cream, fresh berries, or a buttery cookie.

Notes

Allow the cream cheese to come to room temperature for a smooth filling.
Steep the Earl Grey tea strongly to ensure its flavor stands out in the cheesecake.
Use a water bath if you want to minimize cracking, though it is optional.
Be careful not to overbeat the batter to avoid cracks and air bubbles in the final cheesecake.
Let the cheesecake chill fully to get the ideal texture.
Fresh or frozen mulberries both work well for the sauce.
Mulberry sauce can be stored in the fridge for up to one week.
Freeze leftover cheesecake slices individually with parchment paper for up to one month.

Keywords: Mulberry cheesecake, Earl Grey cheesecake, tea-infused dessert, summer dessert, berry cheesecake, creamy cheesecake, homemade cheesecake