Blackberry Cheesecake Brownies

Blackberry Cheesecake Brownies are the perfect combination of rich, fudgy chocolate and creamy, tangy cheesecake swirled with vibrant blackberry flavor. Every bite has a bold contrast of deep cocoa and bright berry, making this dessert as beautiful as it is indulgent. I love how the fruity swirls cut through the richness, adding balance and a touch of elegance.

Why You’ll Love This Recipe

I love this recipe because it merges two classics—brownies and cheesecake—into one gorgeous, flavor-packed treat. The brownie layer is dense and chocolaty, the cheesecake layer is smooth and creamy, and the blackberry swirl gives it a tart lift and a stunning marbled look. It’s perfect for dinner parties, potlucks, or anytime I want to wow with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

• Unsalted butter

• Granulated sugar

• Cocoa powder

• Eggs

• Vanilla extract

• All-purpose flour

• Salt

For the cheesecake layer:

• Cream cheese, softened

• Sugar

• Egg

• Vanilla extract

For the blackberry swirl:

• Fresh or frozen blackberries

• Sugar

• Lemon juice

• Cornstarch (optional, for thickening)

Directions

1. I preheat the oven to 350°F (175°C) and line a square baking pan with parchment paper.

2. For the blackberry swirl, I simmer the berries with sugar and lemon juice until soft and syrupy. I mash or blend them, strain out seeds if I want a smooth swirl, and set aside to cool.

3. I melt butter and mix in the sugar and cocoa powder, then whisk in eggs and vanilla. I stir in flour and salt until just combined and spread the brownie batter into the pan.

4. In another bowl, I beat the cream cheese with sugar, egg, and vanilla until smooth. I pour it over the brownie layer and smooth it out gently.

5. I spoon the blackberry mixture over the top and use a knife to swirl it into the cheesecake layer.

6. I bake for 35–40 minutes, or until the center is just set and a toothpick comes out with moist crumbs.

7. I cool the brownies completely before slicing and refrigerate for cleaner cuts and the best texture.

Servings and timing

This recipe makes about 16 bars and takes 1 hour total—20 minutes of prep, 35–40 minutes of baking, plus cooling time.

Variations

• I use raspberries or blueberries for a twist on the fruit swirl.

• A dash of espresso powder in the brownie layer enhances the chocolate flavor.

• I swirl in some blackberry preserves if I don’t have fresh berries.

• For an extra indulgent version, I add chocolate chips to the brownie batter.

• I sometimes top the cooled brownies with a thin layer of ganache for extra decadence.

storage/reheating

I store these brownies in an airtight container in the fridge for up to 5 days. They’re best served chilled or at room temperature. They also freeze well—I wrap individual squares and thaw them as needed. I don’t reheat them, since they’re meant to be enjoyed cool.

FAQs

Can I use boxed brownie mix?

Yes, I use a good-quality boxed mix to save time. I prepare it as directed and continue with the cheesecake and blackberry layers.

How do I make the swirl look nice?

I drop spoonfuls of blackberry mixture evenly and use a skewer or butter knife to gently drag swirls through the top without overmixing.

Can I make these gluten-free?

Yes, I substitute the flour with a 1:1 gluten-free flour blend and make sure all other ingredients are gluten-free.

Are frozen blackberries okay?

Absolutely. I thaw and drain them first, then cook down as I would with fresh berries.

Do I need to strain the blackberry sauce?

Not necessarily. I sometimes leave the seeds in for texture, but I strain it if I want a smoother, cleaner swirl.

Conclusion

Blackberry Cheesecake Brownies are a stunning and delicious twist on a classic dessert. I love how the rich chocolate, creamy cheesecake, and bright blackberry swirl come together in every bite. Whether I’m baking for a celebration or just craving something special, these brownies never fail to impress and satisfy.

Blackberry Cheesecake Brownies

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour plus cooling
• Yield: 16 brownies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Blackberry Cheesecake Brownies combine rich, fudgy chocolate brownies with creamy cheesecake and a vibrant blackberry swirl. This indulgent yet balanced dessert is visually stunning and packed with bold, contrasting flavors.

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Ingredients

• For the brownie layer:
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• For the cheesecake layer:
• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• For the blackberry swirl:
• 1 cup fresh or frozen blackberries
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. For the blackberry swirl, simmer blackberries, sugar, and lemon juice until soft. Blend and strain to remove seeds if desired. Stir in cornstarch to thicken if needed. Cool.
3. For the brownie layer, mix melted butter, sugar, and cocoa powder. Add eggs and vanilla. Stir in flour and salt until just combined. Spread into the prepared pan.
4. For the cheesecake layer, beat cream cheese, sugar, egg, and vanilla until smooth. Pour over brownie layer and smooth.
5. Spoon blackberry mixture over the cheesecake layer and swirl gently with a knife or skewer.
6. Bake for 35–40 minutes, or until the center is set. Cool completely, then refrigerate before slicing for clean cuts.

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Notes

• Use raspberries or blueberries as a variation.
• Add espresso powder to enhance the chocolate flavor.
• Blackberry preserves can substitute fresh berries.
• Top with ganache for extra indulgence.
• For a gluten-free version, use a 1:1 gluten-free flour blend.

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Nutrition

• Serving Size: 1 brownie
• Calories: 210
• Sugar: 18g
• Sodium: 95mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg