Mulberry & Earl Grey Cheesecake

An Elegant, Floral Cheesecake Infused with Tea-Time Sophistication

Refined, aromatic, and beautifully balanced, Mulberry & Earl Grey Cheesecake is a dessert designed for those who appreciate subtle luxury. This cheesecake blends the creamy richness of classic baked cheesecake with the floral citrus notes of Earl Grey tea and the deep, jammy sweetness of mulberries.

Earl Grey—traditionally infused with bergamot—adds a gentle perfume that elevates the cheesecake without overpowering it. Mulberries, whether fresh or preserved, bring natural sweetness and a slightly tart edge that cuts through the creaminess. Together, they create a dessert that feels artisanal, elegant, and unforgettable.

This cheesecake is ideal for special occasions, afternoon tea spreads, dinner parties, or moments when you want to serve something truly unique. It’s not loud or overly sweet—it’s graceful, balanced, and deeply satisfying.

What Makes This Cheesecake Special

• Tea-infused cream cheese filling for subtle flavor depth
• Mulberries add natural fruit richness and visual beauty
• Smooth, creamy texture with a buttery biscuit base
• Perfect for elegant gatherings and refined desserts
• A standout alternative to classic cheesecake flavors

This is a cheesecake meant to be savored slowly.

INGREDIENTS

Biscuit Base

• 2 cups digestive biscuits or graham crackers, crushed
• ½ cup unsalted butter, melted

Earl Grey Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup heavy cream
• 2 tablespoons loose Earl Grey tea (or 4 tea bags)
• 1 teaspoon vanilla extract

Mulberry Swirl & Topping

• 1 ½ cups mulberries (fresh or frozen)
• ¼ cup sugar
• 1 tablespoon lemon juice

INSTRUCTIONS

1. Preheat oven to 325°F (160°C) and line a 9-inch springform pan with parchment paper.
2. Mix crushed biscuits with melted butter and press firmly into the pan base. Chill 15 minutes.
3. Heat heavy cream until warm; steep Earl Grey tea for 10 minutes, then strain and cool.
4. Beat cream cheese and sugar until smooth and fluffy.
5. Add eggs one at a time, mixing gently.
6. Stir in vanilla extract and cooled Earl Grey–infused cream.
7. Simmer mulberries with sugar and lemon juice until thickened; cool slightly.
8. Pour cheesecake batter over crust. Swirl mulberry sauce gently through the top.
9. Bake for 55–65 minutes until edges are set and center slightly wobbly.
10. Cool completely, then refrigerate at least 4 hours before serving.

Flavor Pairings & Serving Ideas

• Serve with whipped mascarpone or crème fraîche
• Pair with Earl Grey tea or chamomile
• Garnish with fresh mulberries and lemon zest
• Perfect for afternoon tea tables or plated desserts

Storage & Make-Ahead Notes

• Refrigerate up to 4 days
• Best flavor develops after overnight chilling
• Do not freeze for optimal texture
• Mulberry topping can be made in advance

Mulberry & Earl Grey Cheesecake

A refined baked cheesecake infused with aromatic Earl Grey tea and swirled with sweet-tart mulberries for an elegant dessert experience.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 minute min

Servings: 10 slices

Course: Dessert

Cuisine: Fusion, Modern

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 2 cups crushed digestive biscuits
• 0.5 cup unsalted butter melted

Filling

• 24 oz cream cheese softened
• 1 cup granulated sugar
• 2 tbsp Earl Grey tea loose or bags
• 1.5 cups mulberries

Equipment

• Springform pan
• Mixing bowls
• Electric mixer

Method

 

1. Prepare crust and chill.
2. Infuse cream with Earl Grey tea.
3. Mix cheesecake filling until smooth.
4. Swirl mulberry sauce into batter.
5. Bake until set and chill thoroughly.

Notes

Best served chilled with tea.