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Blackberry cheesecake brownies that will have everyone begging for seconds. A rich brownie base, tangy cheesecake and sweet blackberry swirl!
Brownies are perfect in every way. Fudgy, moist, chocolatey, and oh-so-satisfying. I’ve loved brownies ever since I was a little girl. I had to share these blackberry cheesecake brownies with you all.
These brownies look gourmet and no one will know that you actually made these babies in your PJs! That beautiful purple swirl in the white creamy cheesecake is just stunning!
Table of Contents
Blackberry Cheesecake Brownies
These blackberry cheesecake brownies are perfect: a rich chocolate brownie base topped with tangy cheesecake, all swirled with tart blackberries. Here are the ingredients you will need for each component:
Blackberry Puree
- Blackberries: frozen or fresh blackberries work fine
- Sugar: regular white granulated sugar
- Water: helps thin out the puree
Brownies
- Butter: adds flavor, richness, and all the fat you need for moist tender brownies
- Sugar: adds sweetness to balance out the bitterness of the cocoa
- Eggs: gives structure to the brownies
- Vanilla Extract: adds flavor
- Salt: enhances all the flavors
- Cocoa Powder: gives all the rich chocolatey flavor
- Flour: regular all-purpose flour is all you need
Cheesecake
- Cream Cheese: make sure it’s softened to room temperature
- Greek Yogurt: adds creaminess and tang to the cheesecake layer
- Egg: adds structure to the cheesecake
- Sugar: adds sweetness
- Salt: enhances all the flavors
The measurements and details for all the ingredients can be found in the recipe card at the end of this post.
How to Make Cheesecake Brownies from Scratch
To make cheesecake brownies from scratch you only need basic ingredients like butter, sugar, eggs, flour, cocoa, etc. for the brownies. You’ll also need a few ingredients for the blackberry puree and cream cheese layers. Here are the step-by-step instructions:
Blackberry Puree
- Combine: add all the ingredients to a saucepan and place over medium-high heat stirring occasionally to break down the blackberries.
- Strain: pour the puree into a fine mesh strainer over a small bowl and push the blackberries through with a spatula preserving all the liquid and dispose of the solids.
- Cool: allow the strained puree to cool to room temperature.
Brownies
- Prep: preheat the oven to 325°F and line a square baking dish with parchment paper.
- Melt: add the butter to a microwave safe bowl and melt the butter in 30 second increments until completely melted.
- Stir: add the sugar, eggs, vanilla and salt and stir to combine.
- Fold: add in the cocoa powder and flour and fold in until combined then pour the batter into the prepared baking pan.
Cheesecake
- Mix: add all the ingredients for the cheesecake to a stand mixer and whisk until combined thoroughly.
- Pour: pour the cream cheese over the brownie batter and spread to the edges of the dish.
- Swirl: add dollops of the blackberry puree to the top of the of the cream cheese layer and swirl with a knife or toothpick being careful to not get down to the brownie batter layer.
- Bake: place in the preheated oven and bake for 1 hours or until the cheesecake starts to turn golden.
- Cool: allow the brownies to cool and place in the fridge to cool for at least 2 hours or overnight.
- Serve: cut into 9 large squares and serve.
All of these instructions can also be found in the recipe card at the end of the post.
How to Swirl Cheesecake Brownies
Swirling brownies doesn’t take a lot of talent but you should know how to do it properly otherwise the swirls just disappear or you end up with holes in your batter.
Place your swirl batter in a window pattern as dollops on top of the cheesecake batter. For example, if you have three dollops in a row, the next row would have two dollops in the spaces between the first dollops.
Now take a toothpick or small knife and place it down in the center of a dollop and drag the mixture through more dollops. Resist the urge to keep swirling, stop once a nice pattern has been created and you can see both the cheesecake and the blackberry.
Are Wild Blackberries Safe to Eat?
There are many, many types of wild edible berries. Wild black berries are safe to eat and provide a delicious late summer treat! Just beware of the thorns on the blackberry bushes, they can be brutal!
Can Blackberries Be Frozen?
Most berries, including blackberries freeze well and can be used frozen for smoothies or thawed for use in baking and sauces.
How to Store Cheesecake Brownies
Do Cheesecake Brownies need to be refrigerated? That’s often the first question we get about how to store cheesecake brownies. Technically it’s best to refrigerate cheesecake, but sugar actually acts as a stabilizer so these cheesecake brownies do not need to be refrigerated. In fact, refrigeration can often dry out brownies.
To store cheesecake brownies, merely cover the pan with aluminum foil or place the brownies in an airtight container on the counter for up to 3 days.
Can Cheesecake Brownies be Frozen?
Brownies can be frozen successfully, though we are a little hesitant on freezing cheesecake brownies as they can sometimes “sweat” a little upon thawing. You can still eat them, they will just be a little moist on top. You can freeze the brownies for up to 3 months, making sure that they are wrapped tightly with plastic wrap and foil to reduce the risk of freezer burn.
Indulge your sweet tooth with these delectable blackberry cheesecake brownies. The perfect combination of rich chocolate, creamy cheesecake, and tangy blackberries, these brownies will satisfy all your dessert cravings.
More Brownie Recipes to Try:
- Caramel Brownies from Scratch
- Ina Garten’s Outrageous Brownies
- S’mores Brownies
- Cookies & Cream Brownies
- Cosmic Brownies Copycat
- Hot Cocoa Mug Brownie
- Snickers Caramel Brownies
Blackberry Cheesecake Brownies
Ingredients
For the Blackberry Puree
- 6 Ounces Blackberries, fresh or frozen
- 1/4 Cup Granulated White Sugar
- 1/4 Cup Water
For the Brownies
- 12 Tablespoons Unsalted Butter
- 1 1/2 Cups Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
- 3/4 Cup Cocoa Powder
- 1/2 Cup All-Purpose Flour
For the Cheesecake
- 8 Ounces Cream Cheese, softened
- 1/4 Cup Greek Yogurt
- 1 Large Egg, room temperature
- 1/4 Cup Sugar
- 1/2 teaspoon Salt
Instructions
For the Blackberry Puree
- Cook blackberry puree by combining all ingredients in a small saucepan over medium-high heat for 8-10 minutes.6 Ounces Blackberries, 1/4 Cup Granulated White Sugar, 1/4 Cup Water
- Use a whisk or spoon to help break down the blackberries.
- Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids.
- Let cool to room temperature.
For the Brownies
- Preheat oven to 325°F.
- Line an 8″x8″ baking dish with parchment paper and set aside.
- In a microwave-safe mixing bowl, melt the butter.12 Tablespoons Unsalted Butter
- Stir in sugar, eggs, vanilla extract, and salt.1 1/2 Cups Sugar, 2 Eggs, 2 teaspoons Vanilla Extract, 1/2 teaspoon Salt
- Once combined, fold in cocoa powder and flour.3/4 Cup Cocoa Powder, 1/2 Cup All-Purpose Flour
- Pour the brownie batter into the baking dish, spreading evenly to the edges.
For the Cheesecake
- Combine all cheesecake ingredients in a standing mixer fitted with a whisk attachment.8 Ounces Cream Cheese, 1/4 Cup Greek Yogurt, 1 Large Egg, 1/4 Cup Sugar, 1/2 teaspoon Salt
- Cream for 2-3 minutes on medium-high speed.
- Pour over brownie batter, spreading evenly to the edges.
- Drizzle the blackberry puree on top of the cheesecake in dollops and swirl using a fork, knife, or toothpick.
- Try to swirl only into the cheesecake batter, not the brownie batter.
- Bake for 1 hour, or until the cheesecake begins to turn golden and a knife inserted in the center of the brownies comes out mostly clean.
- Place in fridge and allow to cool for at least 2 hours but up to overnight.
- Cut into 9 large squares.
- Store brownies in the fridge in an airtight container for up to 5 days.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally posted by Sarah from Broma Bakery.
More chocolate deliciousness:
I would encourage you to study food safety. Your recipe looks amazing, but it is not safe to be left out on the counter. In order for sugar to stabilize dairy products, you would need a 3 to 1 ratio of sugar to dairy. I had to study this for my Licensed Home Bakery.
Hi Laurel! Thank you so much for the feedback! This was guest post by another blogger. I should revisit the recipe and see about reworking it. Thanks again!
Instead of making the blackberry mixture I was thinking os using store bought jam. Any reason this wouldn’t work?
Hi Judy! I’ve found that jam is just a little too thick. If you want to thin it out a little, a store bought jam will work great.
What’s the metric measurement for 12tbsp of unsalted butter?
Hello! I’m so sorry about that. It hadn’t converted in our conversion tool properly. It will be 168g of butter. The recipe card should be correct now. Enjoy!
I used a lil bit of low fat sour cream in place of the yogurt, and my berry syrup was kinda thin. But they turned out deliciously amazing.
Thank you so much for the tip!
The blackberry cheesecake bars are amazing.
Thank you so much Diane!
Turned out amazing! I used a Giradehli brownie mix and raspberries in place of blackberries. Baked for 55 minutes at 325.
Yummmm! That sounds amazing! Why are Ghiradelli brownies so dang good?! I’m so glad you enjoyed this recipe!
I’m actually in the process of making this recipe. The blackberry purée is very thin. I’m proceeding but there is no way I’ll be able to “dollop” the purée. I’ll drizzle and see what happens.
Should the purée be thin? Thanks!!
Hi Melodie! The puree will be more like the thickness of a syrup than a jam. A drizzle will work great! How did they turn out?
I made these using a box of triple chocolate brownie mix because I have had a very difficult time finding a comparable scratch recipe.
The cheesecake layer was delicious, but it still wasn’t as set as I’d like, so I wonder if it was due to the fact that I had O% fat vanilla yogurt (the flavor was great!) and needed some yogurt with a higher fat content. I added some sour cream to it to help thicken it up just a little bit, which helped.
All in all, they disappeared magically at the dinner for which I’d made them, and I will definitely be making them again!!
Hi Ashley! I bet having more fat in the cheesecake layer would definitely help! I’m so glad you enjoyed them! Thank you for the feedback!
Is there really supposed to be salt in the cream cheese layer? I’m pretty sure I put in the correct amount but it was soooo salty.
Hi Carter! Yes, the recipe is correct as written. You can always reduce the salt if you want. We like how the 1/2 teaspoon of salt enhances the sweetness of the brownies.
Thanks. I doubled the recipe and must have added a Tablespoon of salt instead of a teaspoon.
Also, the blackberry puree was pretty runny. Do I just need to cook it longer? It was so runny that there was no way to use it all if I wanted it to look swirled. I assume it is supposed to be pretty thick in order to “dollop” it.
Yes, it should be pretty thick…almost like a jam. It sounds like you need to cook it a little longer so it reduces more.
Hi, just tried this recipe and we’re pretty confused about how it came out. The brownie is over cooked yet at the same time the cheesecake never set. The brownie also came out very light and airy rather than fudgey as described. We were wondering what we might have done wrong, been struggling with brownies lately and trying to break the streak.
Yikes! I have no clue how this could have happened! I’m sorry it didn’t turn out well!