Blackberry Cheesecake Brownies are a rich, indulgent dessert that swirls fudgy chocolate brownie with creamy cheesecake and bright blackberry puree. Each bite offers a perfect harmony of deep cocoa, tangy cream cheese, and juicy berry flavor—an irresistible twist on classic brownies.

Why You’ll Love This Recipe

These brownies are decadent and show-stopping, with gorgeous swirls and a balance of bold chocolate and fruity sweetness. They’re easy to make, visually stunning, and perfect for sharing at gatherings or enjoying as a luxurious treat any time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the blackberry swirl:
fresh or frozen blackberriesgranulated sugarsqueeze of lemon juice

For the cheesecake layer:
cream cheese (softened)granulated sugareggvanilla extract

For the brownie base:
unsalted buttergranulated sugarsaltvanilla extracteggsunsweetened cocoa powderall-purpose floursemi-sweet chocolate chips (optional)

directions

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly grease.

In a small saucepan, cook blackberries, sugar, and lemon juice over medium heat until berries break down and mixture thickens, about 10 minutes. Strain to remove seeds and set aside to cool.

In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.

In another bowl, melt butter and stir in sugar, salt, and vanilla. Add eggs one at a time, whisking well.

Sift in cocoa powder and flour. Stir until just combined. Fold in chocolate chips if using.

Spread brownie batter evenly in prepared pan. Spoon cheesecake mixture over the top and spread gently.

Drop blackberry puree in small spoonfuls over the cheesecake layer and swirl with a knife or skewer.

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

Cool completely before slicing. Chill for cleaner cuts if desired.

Servings and timing

This recipe yields 16 brownies.Preparation time: 20 minutesCooking time: 35–40 minutesCooling time: 1 hourTotal time: 1 hour 40 minutes

Variations

Use raspberries or blueberries instead of blackberries.
Add a splash of Chambord or blackberry liqueur to the puree for depth.
Make them gluten-free with a 1:1 GF flour blend.
Sprinkle crushed nuts or chocolate chunks on top before baking.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Best served at room temperature or slightly chilled.Freeze tightly wrapped for up to 2 months—thaw in fridge before serving.

FAQs

Can I use store-bought blackberry jam?
Yes, just slightly warm it to loosen for swirling.

Do I have to strain the blackberry puree?
Straining gives a smoother texture, but it’s optional if you don’t mind seeds.

Are these brownies fudgy or cakey?
Fudgy, rich, and dense with a creamy top layer.

Can I double the recipe?
Yes, bake in a 9×13-inch pan and adjust baking time to 40–45 minutes.

Can I make these ahead?
Absolutely—they taste even better the next day after chilling.

Is the cheesecake layer too sweet?
No, it’s balanced by the tart berries and rich brownie base.

What’s the best way to swirl the layers?
Use a skewer or butter knife and gently drag through the surface in a figure-8 motion.

Do they need to be refrigerated?
Yes, due to the cheesecake layer.

Can I skip the cheesecake layer?
You can, but it’s what makes these brownies special.

Can I make them dairy-free?
Use plant-based butter and cream cheese alternatives for a dairy-free version.

Conclusion

Blackberry Cheesecake Brownies are a decadent fusion of rich chocolate, silky cheesecake, and vibrant fruit. Elegant and bold, they’re the kind of dessert that feels special yet is simple enough for any occasion. One pan, three layers of flavor, and endless compliments!