Few desserts feel as refined yet comforting as a well-made cheesecake. Creamy, rich, and endlessly versatile, cheesecake has earned its place as a timeless favorite across cultures. This Mulberry & Earl Grey Cheesecake elevates the classic by blending the delicate floral notes of Earl Grey tea with the deep, slightly tart sweetness of mulberries. The result is a dessert that feels luxurious, modern, and surprisingly approachable for home bakers.

Earl Grey tea, traditionally flavored with bergamot oil, brings a subtle citrusy aroma that cuts through the richness of the cream cheese. Mulberries, often overlooked in baking, provide a jewel-toned topping and a naturally balanced sweetness that pairs beautifully with tea-infused desserts. Together, they create a cheesecake that is visually stunning, deeply flavorful, and perfect for special occasions or elegant gatherings.

This recipe walks you through every step—from infusing cream with Earl Grey to creating a silky cheesecake filling and finishing with a glossy mulberry topping. Whether you’re baking for a dinner party, a celebration, or simply to treat yourself, this cheesecake delivers both beauty and flavor in every bite.

Why Mulberry and Earl Grey Work So Well Together

The pairing of fruit and tea is not new, but mulberry and Earl Grey is a combination that deserves more attention. Mulberries have a complex flavor profile: mildly sweet, gently tart, and slightly earthy. Earl Grey, with its bergamot-infused fragrance, adds brightness and depth without overpowering the fruit.

In a cheesecake, these flavors shine because the creamy base acts as a canvas. The tea subtly perfumes the filling, while the mulberry topping adds contrast in both color and taste. The balance is what makes this dessert memorable—nothing feels too heavy, too sweet, or too sharp.

Ingredients

For the Crust

Graham crackers or digestive biscuits, finely crushed
Unsalted butter, melted
Granulated sugar

For the Earl Grey Cheesecake Filling

Cream cheese, full-fat, softened
Granulated sugar
Sour cream or Greek yogurt
Heavy cream
Earl Grey tea bags or loose-leaf Earl Grey tea
Eggs, room temperature
Vanilla extract
Lemon zest
Pinch of salt

For the Mulberry Topping

Fresh or frozen mulberries
Granulated sugar
Lemon juice
Cornstarch (optional, for thickening)

Instructions

Prepare the crust: Preheat your oven to 325°F (160°C). Mix the crushed biscuits with melted butter and sugar until evenly combined. Press firmly into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
Infuse the cream: Gently heat the heavy cream until warm but not boiling. Add the Earl Grey tea and steep for 10–15 minutes. Strain and let cool completely.
Make the filling: Beat the cream cheese and sugar until smooth and creamy. Add sour cream, vanilla, lemon zest, and salt. Mix gently to avoid incorporating too much air.
Add eggs: Add eggs one at a time, mixing on low speed just until combined.
Incorporate tea cream: Slowly mix in the cooled Earl Grey–infused cream until smooth.
Bake the cheesecake: Pour the filling over the crust. Bake in a water bath for 55–65 minutes, until the edges are set and the center slightly wobbly.
Cool gradually: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
Prepare the mulberry topping: Simmer mulberries, sugar, and lemon juice until the fruit breaks down. Thicken slightly if needed, then cool completely.
Assemble: Spoon the mulberry topping over the chilled cheesecake before serving.

Tips for Cheesecake Success

Room temperature ingredients ensure a smooth, lump-free filling.
Low and slow baking prevents cracks and keeps the texture creamy.
Water bath baking adds moisture to the oven and helps the cheesecake cook evenly.
Chill thoroughly for clean slices and fully developed flavor.

Variations and Substitutions

No mulberries? Substitute blackberries, blueberries, or raspberries.
Gluten-free option: Use gluten-free biscuits for the crust.
Stronger tea flavor: Add an extra teaspoon of loose-leaf Earl Grey to the cream infusion.
Mini cheesecakes: Bake in a muffin tin for individual portions.

Serving Suggestions

Serve this Mulberry & Earl Grey Cheesecake chilled, with a cup of hot Earl Grey or a light floral tea. It pairs beautifully with fresh berries or a dusting of powdered sugar for an elegant finish. For entertaining, garnish with edible flowers or thin lemon zest curls.

Cultural & Culinary Inspiration

Tea-infused desserts are popular in British and European baking traditions, while mulberries have long been used in Middle Eastern and Mediterranean sweets. This cheesecake brings those influences together in a modern, American-style baked cheesecake—making it both familiar and exciting.

Final Thoughts

This Mulberry & Earl Grey Cheesecake is more than just a dessert—it’s an experience. From the fragrant tea-infused filling to the vibrant mulberry topping, every element is thoughtfully balanced. It’s a recipe that feels special without being intimidating, perfect for bakers who want to impress while still enjoying the process.

Once you taste the harmony of creamy cheesecake, floral tea, and juicy fruit, this recipe is sure to become a standout favorite in your dessert collection.