Berry Custard Cake

Macrayla Evans


You may mistake this for a cheesecake. Although similar, this refreshing berry dessert has a lighter texture and is much easier to whip up! Found this recipe on a cooking blog awhile ago.


★★★★★ 1 vote


Add to Grocery List


  • 1 1/2 c
    finely ground graham cracker crumbs (about 10-12 crackers)
  • 1 Tbsp
  • 6 Tbsp
    unsalted butter, melted

  • 3 can(s)
    (14oz) cans sweetened condensed milk
  • 1 1/4 c
    heavy whipping cream
  • 4 large
    egg yolks
  • 1 tsp
    vanilla extract
  • 1/2 c
    freshly squeezed lemon juice (about 3 lemons)
  • 2 Tbsp
    grated lemon zest (about 3 lemons)
  • 6 oz
    fresh raspberries
  • 6 oz
    fresh blueberries
  • 6 oz
    fresh blackberries

How to Make Berry Custard Cake


  1. Preheat oven to 350 degrees with rack in the center.
  2. Combine graham cracker crumbs, sugar and melted butter in a medium sized bowl until moistened. Pour inside the spring form pan and evenly spread throughout bottom of the pan and about 1-inch up the sides pressing gently using your hands. Place in the oven and bake for 10 minutes. Remove and set aside to cool.
  3. Combine and rinse raspberries, blueberries, and blackberries in a colander and set aside to drain completely. Gently pat dry if needed. (Do not crush berries) Set aside. NOTE: If you are a berry lover and want to enjoy a mouthful of berries in every bite, you may add up to 24 ounces total. However, it may not look as pretty because the berries will start to run. If you don’t mind a little imperfection, feel free to take this route.
  4. Whisk sweetened condensed milk, egg yolks, heavy whipping cream and vanilla in a medium mixing bowl. Whisk in lemon juice and lemon zest until well combined.
  5. Pour 1/3 of the filling onto the cooled crust. Sprinkle half of the mixed berries to cover. Pour another 1/3 of the custard filling, sprinkle the remaining berries then top with the remaining third of the filling. Gently spread the filling to cover the top or move pan from side to side to distribute evenly if needed. Bake for 30-35 minutes until just set.
  6. Remove from oven and cool to room temperature. Cover and refrigerate until completely cold, about 3-4 hours or overnight. Carefully run a hot knife around the cake to remove from the spring form pan. Leave the bottom of the spring form pan attached to serve or carefully transfer to a serving platter if preferred. Slice and serve.

Printable Recipe Card

About Berry Custard Cake

Course/Dish: Cakes, Fruit Desserts

Leave a Comment

15 Coffee Break-worthy Coffee Cake Recipes

15 Coffee Break-worthy Coffee Cake Recipes

Kitchen Crew @JustaPinch

Acceptable as a breakfast treat or a light dessert, no one can pass up a piece of coffee cake. Brew an extra pot of coffee today, because we've found 15...

Strawberry Recipes You Need To Make This Summer

Strawberry Recipes You Need to Make This Summer

Kitchen Crew

There are many surprising health benefits of strawberries . They are loaded with Vitamin C which helps support a healthy immune system. Their anti-inflammatory and antioxidant benefits can help protect...

Tips And Tricks For Baking A Bundt Cake Recipe

Tips and Tricks for Baking a Bundt Cake

Kitchen Crew @JustaPinch

A Bundt cake can be any type of cake. What makes it a Bundt cake is the pan that's used - the Bundt pan. H. David Dalquist, the owner of...