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Mulberry & Earl Grey Cheesecake

A silky no-bake cheesecake infused with Earl Grey tea and topped with a vibrant mulberry compote.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 6 hours
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups crushed graham crackers
  • 6 tbsp unsalted butter melted
  • 2 tbsp sugar
Filling
  • 3 cups cream cheese softened
  • 1.25 cups sugar
  • 1 cup heavy cream
  • 3 Earl Grey tea bags
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 tsp gelatin
  • 3 tbsp hot water for blooming gelatin
Mulberry Topping
  • 2.5 cups mulberries fresh or frozen
  • 0.33 cup sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with water

Equipment

  • Mixing bowls
  • Saucepan
  • Hand mixer or stand mixer
  • Springform pan

Method
 

  1. Mix crushed biscuits, sugar, and melted butter; press into springform pan and chill.
  2. Heat heavy cream and steep Earl Grey tea bags for 10 minutes; cool completely.
  3. Beat cream cheese and sugar until smooth; add vanilla, lemon juice, and infused cream.
  4. Bloom gelatin in hot water; mix into filling until smooth.
  5. Pour filling over crust and refrigerate at least 6 hours.
  6. Simmer mulberries with sugar and lemon juice; thicken with cornstarch mixture and cool.
  7. Spread mulberry topping over cheesecake, chill, slice, and serve.

Notes

Let cheesecake chill overnight for the cleanest slices.