This cheesecake is cozy, floral, and fruity—Earl Grey brings a warm, tea-scented note while the mulberry topping adds tart sweetness and a beautiful deep purple swirl.
It’s smooth, rich, and baked to perfection. The flavor is subtle and elegant, with just the right balance of creamy and tangy.
Why I Love This Recipe
This cheesecake was inspired by a fall tea party I hosted with friends. I wanted a dessert that felt like something you’d serve with tea—refined, but still comforting. This one hit all the right notes. Everyone wanted seconds and the recipe!
- Earl Grey gives a floral lift without being overpowering
- Mulberry sauce adds sweet-tart flavor and gorgeous color
- It’s a baked cheesecake with a super smooth texture
- Tastes even better the next day after chilling
- Slices cleanly with no mess
Servings: 8
Total Time: 1 hour 20 minutes (+ chilling time)
Bake Time: 50 minutes
What You’ll Need
For the crust
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
For the cheesecake filling
- 3 (8 oz) blocks full-fat cream cheese, softened
- 1 cup sour cream
- ½ cup heavy cream
- ¾ cup granulated sugar
- 2 large eggs
- 3 Earl Grey tea bags
- ½ cup whole milk
For the mulberry sauce
- 1 ½ cups fresh or frozen mulberries
- 2 tbsp granulated sugar
- 2 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (mixed into slurry)
Pro Tips
- Always soften your cream cheese fully for a smooth batter
- Steep the tea in milk and cool it before mixing
- Bake the cheesecake in a water bath to prevent cracks
- Let it cool completely before chilling
- You can make the mulberry sauce ahead of time
Tools Required
- 9” springform pan
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Small saucepan
- Measuring cups and spoons
- Baking tray (for water bath)
- Parchment paper
Substitutions & Variations
- No mulberries? Use blackberries or blueberries
- Swap Earl Grey for chamomile if you want it less floral
- Gluten-free graham crackers work great for the crust
- Reduce sugar to ⅔ cup in filling for less sweetness
Make Ahead Tips
- Cheesecake can be baked a day ahead and chilled overnight
- Mulberry sauce keeps well in the fridge for 3 days
How to Make It
Step 1: Brew the Earl Grey Milk
Heat ½ cup whole milk in a small saucepan until steaming, not boiling. Add 3 Earl Grey tea bags, steep for 10 minutes, then remove tea bags and let milk cool completely.
Step 2: Make the Crust
In a bowl, mix 1½ cups graham cracker crumbs, 6 tbsp melted butter, and 3 tbsp sugar until it looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill while you prepare the filling.
Step 3: Make the Cheesecake Batter
In a large bowl, beat 3 blocks softened cream cheese until smooth and fluffy. Add ¾ cup sugar and beat until fully combined. Mix in 1 cup sour cream, ½ cup heavy cream, and the cooled Earl Grey milk. Add 2 eggs, one at a time, mixing gently between each addition. Do not overmix.
Step 4: Bake the Cheesecake
Pour the batter into the prepared crust. Tap the pan gently on the counter to release any air bubbles. Place the pan in a baking tray filled with hot water (water bath), and bake at 325°F (160°C) for 50 minutes. The edges should be set, and the center slightly jiggly. Turn off the oven, crack the door, and let it cool inside for 1 hour.
Step 5: Make the Mulberry Sauce
In a small saucepan, combine 1½ cups mulberries, 2 tbsp sugar, and 2 tsp lemon juice. Cook over medium heat until soft and bubbling, about 5–7 minutes. Stir in 1 tsp cornstarch mixed with 1 tbsp water and simmer 1–2 minutes until thickened. Let cool completely.
Step 6: Chill & Top the Cheesecake
Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight for best texture. Just before serving, spoon the cooled mulberry sauce on top.
Macros (Per Serving)
Based on 8 slices
- Calories: ~430
- Protein: 6g
- Fat: 30g
- Carbs: 35g
- Fiber: 1g
- Sugar: 22g
Why This Recipe Works (Quick Science)
The combination of cream cheese, sour cream, and eggs gives this cheesecake its silky, dense texture. Steeping the Earl Grey in warm milk allows the tea’s essential oils (especially bergamot) to release and blend into the filling without turning bitter. The water bath keeps the oven temperature gentle and steady, which helps avoid cracks and ensures a creamy bake.
Common Mistakes
- Skipping the water bath — results in cracked tops
- Using cold cream cheese — makes a lumpy batter
- Overbeating — adds too much air, causing the cake to puff and fall
- Not cooling the tea milk — can melt the cheese or scramble eggs
What to Serve With
- A hot cup of Earl Grey or English Breakfast
- Lightly sweetened whipped cream
- Fresh berries
- Glass of milk or oat milk
FAQ
Can I use dried mulberries?
No, fresh or frozen work best. Dried ones don’t break down for sauce.
Can I skip the Earl Grey?
Yes! Just use the milk without steeping for a plain vanilla cheesecake.
Do I need a springform pan?
Yes. It makes it way easier to release the cheesecake cleanly.
Can I freeze leftovers?
Definitely. Slice, wrap tightly, and freeze. Thaw in the fridge overnight.
Final Thoughts
This Mulberry & Earl Grey Cheesecake is one of those desserts that always turns heads. It’s elegant but comforting, with a swirl of color and flavor that makes it extra special. Perfect for tea time, celebrations, or just because you deserve a treat. If you make it, I’d love to hear how it turned out—drop a comment or question below!
