Blackberry Cheesecake

  • Easy

Forage for these dark and delicious berries to create a delectable dessert

Slice of blackberry cheesecake on plate

Each blackberry comprises a tightly bound bundle of orbs known as drupes, or drupelets. They contain antioxidants – thought to lower the risk of cancers – along with a high level of tannins, which help reduce intestinal inflammation. Often found in hedgerows and alongside country lanes, these deep-purple fruits are best picked from late-summer to early autumn. But don’t leave it too late; cold, wet days promote mould growth, causing blackberries to spoil. Pick in the height of the season and freeze any excess by placing on a tray with a gap between each berry so they don’t stick together. 



  • Digestive biscuits 120g
  • Butter 60g, melted
  • Two of the following: Greek yoghurt; double/heavy cream. whipped; mascarpone cheese; cream cheese 8 tbsp
  • Blackberries 50g, chopped (leave a few whole, to decorate)


  • Step 1

    Bash the biscuits in a sealed bag with a rolling pin until they have turned to crumbs. Put the crumbs in a heatproof bowl and mix in the melted butter.

  • Step 2

    Press the butter and biscuit base down into four individual ramekins or one large 15cm flan dish. Once cool, chill in the fridge for at least 30 minutes.

  • Step 3

    Mix your two chosen dairy ingredients together in a bowl. Add the blackberries and stir to combine.

  • Step 4

    Add the creamy mix to the base and smooth the top down with the back of a spoon. Place a few blackberries and a sprig of mint on the top for decoration.

  • Step 5

    Put into the refrigerator for one hour before serving. 

Recipe from the book Family Foraging by David Hamilton