If you’re looking for a cheesecake that’s a little out of the ordinary but absolutely drool-worthy, you’ve got to try this Mulberry & Earl Grey Cheesecake Recipe. It strikes that perfect balance between floral, fruity, and creamy — a combo I didn’t know I needed until the very first bite. Stick with me, and I’ll walk you through every little step to nail this dessert, even if cheesecake feels a bit intimidating right now.

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Why This Recipe Works

Unique Flavor Combo: The subtle bergamot notes from Earl Grey tea blend beautifully with the tartness of mulberries for a refreshing twist on classic cheesecake.
Creamy Texture: Using full-fat cream cheese and sour cream ensures the cheesecake stays rich and velvety every time.
Simple Yet Elegant: The mulberry sauce doubles as a gorgeous garnish and a burst of fruity sweetness.
Perfect for Any Occasion: Whether it’s a casual weeknight treat or a fancy dessert, this recipe delivers wow factor without fuss.

Mulberry & Earl Grey Cheesecake, Earl Grey cheesecake, Mulberry dessert, floral fruity cheesecake, creamy fruit cheesecake - A slice of cheesecake sits on a white plate with gold trim. The cheesecake has three layers: a golden brown crumbly crust at the bottom, a thick creamy beige middle layer with dark small specks inside, and a smooth, glossy dark purple berry sauce on top that drips down the sides. Next to the slice is a gold fork resting on the plate. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has its role in building flavor and texture. I love how the Earl Grey tea infuses the filling with a subtle floral note that keeps the richness from ever feeling heavy. And the mulberry sauce? Fresh if you can get them, and it brings just the right tart contrast.

Mulberry & Earl Grey Cheesecake, Earl Grey cheesecake, Mulberry dessert, floral fruity cheesecake, creamy fruit cheesecake - Flat lay of a small mound of golden graham cracker crumbs, a small white bowl of granulated sugar, a small white bowl with melted butter glistening, two blocks of smooth cream cheese, a small white bowl of granulated sugar, a small white bowl with clear cooled Earl Grey tea, a small white bowl of thick sour cream, two whole brown eggs with clean shells, a small white bowl filled with dark purple fresh mulberries, a small white bowl of clear water, a small white bowl of granulated sugar, and a small white bowl with fresh lemon juice, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Graham cracker crumbs: They give a buttery, crunchy base that’s perfectly sturdy yet melts in your mouth.
Granulated sugar: Balances sweetness in both crust and filling without overshooting.
Unsalted butter: Melted and mixed into crust for richness and binding.
Cream cheese: Full-fat, softened — this is your cheesecake’s creamy foundation.
Vanilla extract: Adds warmth and rounds out the flavor.
Earl Grey tea bags: Steeped to flavor the filling thoughtfully with citrusy bergamot.
Sour cream: Adds a little tang and silky texture, preventing the filling from becoming too dense.
Eggs: They set the cheesecake during baking and give it structure.
Mulberries: Fresh or frozen — this fruit creates a vibrant, slightly tart sauce that complements the creamy filling.
Lemon juice: Brightens the mulberry sauce, balancing the sweetness perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m a big fan of tweaking this Mulberry & Earl Grey Cheesecake Recipe for different seasons or tastes—after all, the best recipes are the ones you feel inspired to make your own. Feel free to switch up the fruit topping or adjust the tea strength to your mood.

Stronger Earl Grey flavor: I usually steep the tea bags for 15 minutes instead of 10 when I want the bergamot notes to really pop.
Fruit variations: Blueberries or blackberries work great if mulberries aren’t available, though mulberries have that unique sweetness I love.
Dietary swaps: For gluten-free, I swap graham crackers for gluten-free crumb alternatives without any hiccups.
Sweetness level: Tinker with sugar amounts in the sauce or filling depending on how tangy or sweet you like your cheesecake.

Step-by-Step: How I Make Mulberry & Earl Grey Cheesecake Recipe

Step 1: Creating That Perfect Crust

Start by mixing your graham cracker crumbs, sugar, and the melted butter until it looks like wet sand—this texture lets you press the crust down easily without it falling apart. I always press mine firmly into the bottom of a greased springform pan, making that crust nice and compact. It helps to use the flat bottom of a glass or measuring cup for an even surface. Then, just set it aside while you move on to the filling.

Step 2: Steeping the Earl Grey Tea

This is where the magic starts! Steep two Earl Grey tea bags in just a quarter cup of hot water for about 10 minutes to extract those lovely bergamot flavors. I like to let them cool completely before adding to the batter so the eggs don’t start cooking prematurely. Patience here really pays off with that subtle floral note throughout the cheesecake.

Step 3: Whipping Up the Creamy Filling

Beat your softened cream cheese and sugar until smooth and lump-free—that smoothness is critical for a dreamy cheesecake. Then add vanilla, cooled Earl Grey tea, and sour cream, mixing well between each addition. Finally, add the eggs one by one, beating just until blended—overmixing can lead to cracks later. Trust me on this; I’ve learned the hard way!

Step 4: Bake to Perfection

Pour the filling over your crust, smooth it out, and bake at 325°F (160°C) for about an hour. You’re looking for the edges to be set but the center still a little wobbly—this jiggly center is what keeps your cheesecake creamy rather than dry or rubbery. A trick I swear by is to bake in a water bath or place a pan of water beneath to prevent cracking, but if you’re in a rush, just keep an eye on it!

Step 5: Cool & Chill

After baking, let your cheesecake cool at room temp for about an hour. Then pop it in the fridge for at least 4 hours, though overnight is ideal. This chilling step lends the cheesecake that dense, luscious texture that melts in your mouth—do not skip it!

Step 6: Mulberry Sauce Magic

Simmer mulberries with water, sugar, and a touch of lemon juice for about 12 minutes until it thickens up like jam. Want it smooth? Strain out the seeds. Prefer a rustic vibe? Leave it chunky. I’ve done both depending on my mood. Let the sauce cool before spooning generously over the cheesecake.

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Tips from My Kitchen

Melted Butter Matters: Always use melted unsalted butter for the crust to get that perfect crunch with no overpowering salt.
Don’t Skip Cooling The Tea: Adding hot liquid can scramble your eggs, so cool your steeped tea completely before mixing.
Gentle Egg Folding: Beat eggs in one at a time and blend gently to keep the texture ultra-smooth and crack-free.
Water Bath Trick: If you want a flawless top without cracks, bake your cheesecake in a water bath or place a baking pan filled with water on the rack below it.

How to Serve Mulberry & Earl Grey Cheesecake Recipe

Garnishes

I love topping this cheesecake with a few fresh mulberries or even candied lemon peel for a pop of color and extra zing. A dollop of whipped cream is optional but always makes it feel extra special when serving guests.

Side Dishes

This cheesecake pairs beautifully with a light herbal tea or a bubbly glass of Prosecco. If you’re making a full dessert spread, simple shortbread cookies or lemon sorbet work well to keep the focus on the cheesecake’s unique flavors.

Creative Ways to Present

For a party, I sometimes serve the mulberry sauce in a small pitcher alongside the cheesecake, letting guests pour their own. For a rustic look, a dusting of powdered sugar and edible flowers on top adds charm. If you want to get fancy, individual mini cheesecakes in jars with layered sauce look delightful.

Make Ahead and Storage

Storing Leftovers

After serving, cover the leftover cheesecake tightly with plastic wrap or store it in an airtight container in the fridge. I find it keeps its creamy texture and flavor beautifully for up to 4 days, so you get several delicious snack moments to enjoy.

Freezing

I’ve frozen this cheesecake a couple of times with great success. Just freeze it without the mulberry sauce, wrapped tightly in foil and plastic wrap. When you’re ready to eat, thaw overnight in the fridge and add fresh mulberry sauce before serving for that just-made taste.

Reheating

Cheesecake is best served chilled, so I don’t recommend reheating. If it came out too cold for your taste, letting slices sit at room temperature for 10-15 minutes does the trick to soften it up without losing its creamy texture.

FAQs

Can I use different teas instead of Earl Grey in this cheesecake?

Absolutely! While Earl Grey’s bergamot flavor is signature in this recipe, you can experiment with other teas like chamomile, jasmine, or even chai for unique twists. Just make sure to steep the tea strong enough for noticeable flavor without overpowering the cheesecake’s delicate balance.
How do I prevent cracks on the cheesecake surface?

To avoid cracks, avoid overmixing the batter, bake in a water bath or place a pan of water in the oven during baking, and ensure you cool the cheesecake slowly—letting it rest at room temperature before chilling helps prevent sudden temperature changes that cause cracks.
Can I use frozen mulberries for the sauce?

Yes, frozen mulberries work perfectly fine. Just thaw them completely before simmering with sugar and lemon juice, and adjust the cooking time slightly if they release extra water. The flavor remains vibrant and delicious.
Is it necessary to chill the cheesecake overnight?

While chilling for at least 4 hours is needed for firmness, overnight chilling truly develops the flavors and ensures a perfect slice. If you’re in a hurry, 4 hours works, but I highly recommend patience for the best results.

Final Thoughts

This Mulberry & Earl Grey Cheesecake Recipe holds a special place in my dessert rotation because it’s unexpected and sophisticated without being difficult. Every time I make it, I’m reminded how a few simple ingredients, treated right, can come together to create something really memorable. Seriously, if you enjoy a cheesecake that’s creamy, fragrant, and bursting with fresh flavors, you’ll love making this one your own. Grab those mulberries and brew some tea — your kitchen’s about to get wonderfully cozy.