Mulberry & Earl Grey Cheesecake

Posted on October 18, 2025

The Best Easy Mulberry & Earl Grey Cheesecake Recipe

Introduction

Ah, the joy of discovering a new recipe! It was one of those rainy evenings when the weather was as indecisive as my dinner plans. I found myself perched on the couch, wrapped in my favorite blanket, flipping through my cookbook collection. That’s when I stumbled upon a recipe for a Mulberry & Earl Grey Cheesecake. Honestly, I didn’t even know mulberries existed until I saw them at my local farmer’s market. They instantly reminded me of my childhood days when I spent summers at my grandparent’s house, foraging for wild berries and indulging in the simple pleasures of nature.

Let me tell you, the word “cheesecake” has a way of tugging at the heartstrings. The creamy richness, the balanced sweetness, and the hint of tartness – it’s like a cozy embrace in dessert form. This recipe has become a personal favorite simply because it combines two of my loves: cheesecake and the sophisticated flavor of Earl Grey tea. Seriously, it just feels cozy, like a warm hug on a chilly day.

So, gather around because I’m about to take you on a flavorful journey from the mixing bowl to the piping hot oven. The kitchen will fill with tantalizing aromas, and trust me, the whole process feels a bit therapeutic. Just imagine the warm, buttery smell of biscuits meeting the floral notes of Earl Grey. Ugh, it’s heavenly! Plus, can we talk about the vibrant purple topping of mulberries? You’ll want to dive right in as soon as it’s served—guaranteed.

Why You’ll Love This Recipe

Easy to whip up, even on a weeknight—seriously, it’s as relaxed as a Sunday afternoon!
The combination of creamy cheesecake, fragrant Earl Grey, and fresh mulberries makes it comfort food with an elegant twist.
You can prepare it ahead of time, and it makes impressive leftovers (if there are any left!).
Picky eaters or potential dessert skeptics will find it hard to resist this flavor explosion.
It’s the perfect excuse to cozy up with a good book or have a girls’ night in with your besties (a rom-com and a slice? Yes please!).
Not only is it delicious, but it also has that “look at my fabulous creation” flair to impress your guests!

What Makes This Recipe Special?

This Mulberry & Earl Grey Cheesecake is special because it dances between sophistication and cozy nostalgia. The Earl Grey tea adds a surprising depth to the cheesecake, while the fresh mulberries introduce a pop of color and brightness. If you’ve never baked with Earl Grey, prepare yourself—it adds a fragrant swirl to the creamy mixture. Combine that with the crunch of a buttery biscuit crust and you’ve got yourself a dessert that feels regal yet strangely familiar. Honestly, it’s just a delight.

Ingredients

1 ½ cups digestive biscuits, crushed: This is your crust base. I prefer using McVitie’s or a store-brand version. The crunch and buttery flavor give it that homemade feel. Don’t skimp on the crushing; a professional-looking crust requires a bit of elbow grease (but maybe not too much—I’ve ended up with biscuit dust more than once!).
½ cup unsalted butter, melted: This brings all that crumbly goodness together. Make sure it’s melted but not boiling—trust me, I’ve splashed in sizzling butter before; oops!
2 cups cream cheese, softened: We need this for the creaminess. Look for full-fat cream cheese for that luxurious texture.
1 cup powdered sugar: Sweetness is a must! It helps achieve that perfect balance of flavors, so no cutting corners here with substitutes.
1 teaspoon vanilla extract: Kind of the universal magic ingredient, right? It adds warmth to the cake.
2 large eggs: These help structure the cheesecake. Remember to add them one at a time, otherwise, you might create a scramble…not ideal for cheesecake!
1 cup heavy cream: This adds the luscious richness we crave in a cheesecake.
2 tablespoons Earl Grey tea leaves (or 2 teabags): The star of the show! Make sure to use a high-quality tea for the best infusion.
1 cup fresh mulberries: These little beauties burst with flavor and are perfect for topping!
¼ cup sugar (for the mulberry topping): This helps to bring out the sweetness of the berries.
1 tablespoon lemon juice: An indispensable addition that brightens up the topping and balances the sweetness.

Remember, baking is as much about the ingredients as it is about love. So choose well!

How to Make It Step-by-Step

Alright, let’s dive into the heart of the matter: baking this divine cheesecake.

Preheat the Oven: First things first, preheat your oven to 325°F (163°C). I always like to do this because, let’s be honest, waiting for the oven to heat up while you already have your mixture prepared is the most annoying thing ever.
Prepare the Crust: In a medium bowl, mix those crushed digestive biscuits with the melted butter. It should have a consistency that clumps together without falling apart completely—think sandy, but not dry. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. I have a tendency to get a little too enthusiastic and end up with biscuit chunks that don’t stick. Just a little reminder to press it down uniformly! Pop that crust in the oven and bake for about 10 minutes. While it’s baking, take a moment to enjoy the buttery aroma wafting through your kitchen—it’s a small preview of what’s to come.
Beat the Cream Cheese: Now, in a large mixing bowl, beat the softened cream cheese until it’s as smooth as a dream. I mean, if it’s lumpy, your cheesecake will never reach its full potential—so don’t skip this step!
Add the Sweetness: Gradually add the powdered sugar and vanilla. Mix until well combined. At this point, I usually find myself licking the spatula… oh, the joys of baking!
Incorporate the Eggs: Add your eggs in one at a time on low speed. The tricky part is not to overbeat them; you want to retain that creamy texture.
Pour in the Cream: Slowly pour in the heavy cream, mixing steadily until it’s all nicely combined. Just imagine how luscious that looks—it should be thick and dreamy.
Steep the Earl Grey: In a separate small bowl or cup, steep the Earl Grey tea leaves in a little warm water for about 5 minutes. Strain it to achieve that perfectly infused tea, and add it to your cream cheese mixture. Mix until just combined. It’s magical how the tea brings out the richness.
Fill the Crust: Carefully pour the creamy cheesecake filling over the hardened crust, smoothing it out with a spatula. Now takes a deep breath—you’re almost there!
Bake: Pop the cheesecake in the oven for 50-60 minutes. You want the edges to be set while the middle should still be a tad jiggly. You know, just like me when I try to do planks.
Cool and Chill: Once baked, let the cheesecake cool at room temperature. Then, cover and chill in the refrigerator for at least 4 hours—overnight is even better if you can wait!

Creating the Topping

Now for the pièce de résistance—the mulberry topping!

In a saucepan over medium heat, combine the fresh mulberries, sugar, and lemon juice. Cook until the berries start to soften and the mixture thickens a bit. You’ll hear them gently bursting open, releasing all their vibrant juices—such a satisfying sound!
Once your topping has cooled, pour it over the chilled cheesecake. Honestly, just look at those colors—the deep purple is a showstopper.

Tips for Best Results

Make sure all ingredients are at room temperature before starting, especially the cream cheese and eggs; this helps avoid a lumpy batter.
If you’re using a water bath for your cheesecake (more on that in the Common Mistakes section), wrap your springform pan well to avoid any water leaking in.
Ever tried swapping out mulberries? Blueberries work just as beautifully.

Ingredient Substitutions & Variations

If you’re feeling adventurous, here are a few swaps and variations to consider:

Swap the digestive biscuits for graham crackers if you prefer that flavor!
If fresh mulberries are not available, any berry works—blackberries, strawberries, or even a berry medley.
Want to cha-cha a bit with flavors? Try steeping citrus peels with your Earl Grey for a zesty twist.

Serving Suggestions

This cheesecake is delightful on its own but pair it with a cup of tea or a splash of sparkling water for a light finish. If you’re feeling extra lavish, serve it up with a dollop of freshly whipped cream on the side or even a scoop of vanilla ice cream.

You’ll be in total dessert bliss— I mean, cheesecake and a rom-com make for the ultimate cozy night in.

How to Store and Reheat Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for up to a week, but I doubt it’ll last that long! Just be sure if you make other meals, no one puts a fork into your cheesecake out of sheer curiosity… nobody wants a “surprise” bite of garlic mashed potatoes with their sweet delicacy!

Make-Ahead and Freezer Tips

You can certainly make this cheesecake ahead of time! Just keep it in the fridge, covered, until you’re ready to serve. If you want to freeze it, slice it individually and wrap the pieces in plastic wrap, then foil. Just remember to defrost in the refrigerator overnight before serving again.

Common Mistakes to Avoid

Not using room temperature ingredients can lead to lumps in your batter. You’ll have a much smoother result if you give your cream cheese time to warm up.
Forgetting to let your cheesecake cool gradually can cause cracks. I’m telling you from experience; they’re not pretty.
Make sure you don’t overbake it! If the center seems to be set more than a tiny jiggle, it might be time for a candlestick instead of light cheesecake perfection.

Frequently Asked Questions (FAQ)

Can I use a different flavor of tea?
Absolutely! Earl Grey adds a unique floral note, but other flavored teas like chai or lavender could be interesting substitutes.
What if I can’t find fresh mulberries?
No problem! Try using frozen ones or switch to another berry. Blueberries or raspberries would work great!
Is it necessary to chill the cheesecake overnight?
Well, it’s ideal for the flavors to ‘marry’ and develop fully, but if you’re in a rush, chilling for four hours is the minimum.
Can I make this gluten-free?
Absolutely! Swap out the digestive biscuits for gluten-free alternatives like almond or oat-based crusts.
Can I double this recipe?
For sure! Just be mindful that you may need a larger springform pan or to bake it a bit longer!

Cooking Tools You’ll Need

9-inch springform pan
Mixing bowls (various sizes)
Whisk or electric mixer
Spatula
Saucepan for the berry topping
Measuring cups and spoons

Final Thoughts

This Mulberry & Earl Grey Cheesecake has become more than just a recipe to me; it’s a delicious escape filled with memories and flavors. It’s an ode to the summer days spent foraging for berries and those cozy, rainy evenings at home. I hope you enjoy baking this as much as I did!

So, get in your kitchen, roll up those sleeves, and make this marvelous dessert. Don’t forget to snap a picture and let me know how it worked out for you. If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy baking!

Mulberry & Earl Grey Cheesecake

The Best Easy Mulberry & Earl Grey Cheesecake Recipe