Mulberry & Earl Grey Cheesecake – A Lush, Elegant Tea-Infused Dessert

There is something undeniably magical about a dessert that marries the delicate perfume of tea with the deep, jewel-toned sweetness of mulberries. This mulberry & earl grey cheesecake tastes like a countryside garden tea party brought into your kitchen—creamy, floral, sweet, and surprisingly sophisticated. Whether you’re hosting a special brunch, treating guests to a refined afternoon dessert, or simply crafting something beautiful for yourself, this cheesecake is the kind of recipe that feels luxurious without being fussy.

Picture this: a buttery graham cracker crust, lightly crisp and just the right level of sweet. A velvety cheesecake filling infused with the citrusy, bergamot-kissed aroma of Earl Grey tea. And to finish it all, a luscious mulberry compote that drapes over the top like a glossy purple ribbon. This dessert hits every note—creamy, fruity, fragrant, and refreshing.

The beauty of pairing mulberries with Earl Grey lies in contrast. Mulberries have a rich, earthy berry flavor—naturally sweet but less tart than blackberries. Earl Grey contributes brightness and depth, with an aroma that gently lifts the cheesecake filling and adds complexity. Together, they create a dessert that feels like a secret garden afternoon: serene, enchanting, and effortlessly elegant.

And while it looks like something you’d find at an upscale patisserie, this cheesecake is wonderfully approachable. You don’t need special equipment, advanced pastry skills, or even an oven if you choose the no-bake variation (included in the tips!). Just patience, good quality ingredients, and a love for flavors that feel both classic and unexpected.

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Ingredients

Ingredients:

• 2 cups graham cracker crumbs
• 6 tablespoons melted unsalted butter
• 3 tablespoons granulated sugar (for crust)
• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar (for filling)
• 1 cup heavy cream
• 2 teaspoons vanilla extract
• 3 bags Earl Grey tea or 2 tablespoons loose leaf
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• 2 cups fresh or frozen mulberries
• ¼ cup granulated sugar (for compote)
• 2 tablespoons water
• Optional garnish: mulberries, edible flowers, lemon zest

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Instructions

Instructions:

1. In a mixing bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Mix until the texture resembles damp sand.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
3. Heat the heavy cream in a saucepan over low heat until steaming (do not boil). Add Earl Grey tea bags and steep for 10 minutes. Squeeze out the bags and let the cream cool completely.
4. Beat the softened cream cheese and 1 cup of sugar together until smooth and fluffy.
5. Add vanilla and lemon juice, mixing until incorporated.
6. Slowly stream in the cooled Earl Grey–infused cream while mixing.
7. Pour the filling over the chilled crust and smooth the top. Refrigerate at least 6 hours or overnight for best results.
8. To make the mulberry topping, combine mulberries, ¼ cup sugar, cornstarch, and water in a small pot.
9. Cook over medium heat for 6–8 minutes, stirring occasionally, until thickened.
10. Allow compote to cool completely before pouring it over the set cheesecake.
11. Garnish with extra mulberries or lemon zest before serving.

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Tips & Tricks

• Steep the Earl Grey long enough for flavor but not so much that it becomes bitter—10 to 12 minutes is ideal.
• For a no-bake variation, add 1 tablespoon of gelatin dissolved in warm water to stabilize the filling.
• Use full-fat cream cheese for the smoothest, richest texture.
• Mulberries can be replaced with blackberries, blueberries, or a mix of berries.
• If your cheesecake cracks (for the baked version), don’t worry—mulberry compote covers everything beautifully.

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Variations

• Lavender Earl Grey Cheesecake: Add ½ teaspoon culinary lavender to the cream during steeping.
• Lemon Mulberry Cheesecake: Add extra lemon zest to both filling and topping for a bright citrus twist.
• Swirled Cheesecake: Pour half the filling into the crust, spoon in Mulberry compote, then finish with the remaining filling and swirl gently.

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Serving Suggestions

This cheesecake is best served slightly chilled with:

• Hot Earl Grey tea for a flavor-matched pairing
• Sparkling lemonade for a fresh, citrusy contrast
• Fresh mulberries or strawberries on the side
• Edible flowers for a beautiful tea-party presentation

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Storage Information

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze whole or sliced for up to 2 months.
• Mulberry topping: Store separately for 1 week in the refrigerator.

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FAQ

Can I use frozen mulberries?
Absolutely! Frozen mulberries work wonderfully—they cook down beautifully in the compote.

Can I bake this cheesecake instead?
Yes. Bake at 325°F (165°C) for 45–55 minutes, then cool completely before adding topping.

Can I substitute other tea?
Yes! Earl Grey is classic, but jasmine, chamomile, or English breakfast also work well.

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History / Fun Facts

Mulberries have been enjoyed since ancient times and were once considered a delicacy of royalty. Their deep purple juice was even used historically as a fabric dye. Earl Grey tea, named after British Prime Minister Charles Grey, became popular due to its distinctive bergamot flavor—a heart-lifting citrus essence that pairs beautifully with creamy desserts. Together, these two ingredients create a dessert rooted in history yet modern in elegance.