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Blackberry Cheesecake Brownies

Blackberry Cheesecake Brownies combine rich, fudgy chocolate brownie layers with creamy vanilla cheesecake swirled with a vibrant blackberry puree. They’re indulgent, elegant, and perfect for dessert lovers who want the best of both worlds.
Prep Time25 minutes
Cook Time35 minutes
1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Blackberry Cheesecake Brownies
Servings: 16
Calories: 290kcal
Author: Jill Bakes

Ingredients

For the Brownie Base:

  • ½ cup 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder

For the Cheesecake Layer:

  • 8 oz 225g cream cheese, softened
  • ¼ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla extract

For the Blackberry Swirl:

  • ½ cup fresh or frozen blackberries
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch

Instructions

Make the Blackberry Swirl:

  • In a small saucepan, combine blackberries, sugar, and lemon juice over medium heat.
  • Cook until berries break down, about 5 minutes.
  • Stir in cornstarch and simmer 1–2 minutes until thickened.
  • Remove from heat and set aside to cool.

Preheat Oven:

  • Preheat to 350°F (175°C).
  • Line an 8×8-inch baking pan with parchment paper or grease it well.

Prepare Brownie Batter:

  • In a medium bowl, whisk melted butter and sugar.
  • Add eggs and vanilla; mix until combined.
  • Stir in cocoa, flour, salt, and baking powder until smooth.
  • Spread ¾ of the brownie batter into the pan.

Make Cheesecake Mixture:

  • In another bowl, beat cream cheese, sugar, egg, and vanilla until creamy and smooth.
  • Gently pour over brownie layer in pan and smooth with a spatula.

Assemble Layers:

  • Dollop remaining brownie batter on top of the cheesecake layer.
  • Spoon blackberry mixture over the top.
  • Use a knife or skewer to swirl everything gently for a marbled effect.

Bake:

  • Bake for 35–40 minutes or until the center is just set.
  • Cool completely in the pan, then chill in the fridge for at least 1 hour for clean slicing.

Serve:

  • Cut into squares and serve chilled or at room temperature.

Notes

  • No blackberries? Substitute raspberries or blueberries.
  • More swirl: Double the blackberry mixture for a bolder fruit layer.
  • Storage: Keep in an airtight container in the fridge for up to 5 days.