It’s blackberry season, and this cheesecake is the ultimate fall dessert! 🍂🤎 With a buttery, nutty biscuit base, a creamy hazelnut filling, and swirls of blackberry, this cheesecake is topped with a luscious blackberry compote. It’s indulgent, creamy, and perfectly balanced with a tart, buttery flavor.
Blackberry and Hazelnut Cheesecake
It’s blackberry season, and this cheesecake is the ultimate fall dessert! 🍂🤎 With a buttery, nutty biscuit base, a creamy hazelnut filling, and swirls of blackberry, this cheesecake is topped with a luscious blackberry compote. It's indulgent, creamy, and perfectly balanced with a tart, buttery flavor.
Ingredients
Base
- 2 cups biscuits ground into fine crumbs
- 1 cup ground hazelnuts
- ½ cup melted butter use dairy-free or regular
Cheesecake Filling
- 2 cups cream cheese dairy-free or regular
- ⅔ cup powdered sugar
- 1 cup heavy cream dairy-free or regular
- ½ cup melted white chocolate dairy-free or regular
- ⅓ cup hazelnut butter
Blackberry Filling / Topping
- 14 oz blackberries fresh or frozen
- ¼ cup water
- 1 tbsp cornstarch
- ¼ cup sugar
Instructions
Make the Blackberry Filling:
- In a small saucepan, combine blackberries, water, and sugar. Bring to a simmer, gently crushing the blackberries as they soften. Stir in the cornstarch and let it simmer for about 10 minutes until thickened. Remove from heat and refrigerate to cool.
Prepare the Base:
- Lightly grease an 8-inch springform pan. Crush the biscuits into fine crumbs using a food processor. Mix in the ground hazelnuts. Pour melted butter over the crumb mixture and stir until combined. Press the mixture firmly into the base of the pan. Refrigerate to set.
Make the Filling:
- In a large bowl, whip the heavy cream until stiff peaks form, being careful not to overwhip. Add the cream cheese, powdered sugar, hazelnut butter, and melted white chocolate, and whisk until smooth.
Assemble the Cheesecake:
- Spread half of the cheesecake filling over the chilled biscuit base. Swirl some of the cooled blackberry filling through the mixture. Top with the remaining cheesecake mixture, smoothing the surface. Refrigerate overnight to set.
Finish with Blackberry Compote:
- Once the cheesecake is fully set, spread the remaining blackberry compote on top before serving.