There’s something incredibly magical about baking that brings a sense of warmth and comfort into any kitchen. Blackberry Cheesecake Brownies are one of those special treats that seem to wrap you in a hug with every bite. I first stumbled across this delightful combination on a rainy afternoon, when all I wanted was something rich, fruity, and deeply satisfying.
Brownies have always been a go-to dessert for celebrations and cozy nights alike, but pairing them with creamy cheesecake and the vibrant tang of blackberries elevates them into something truly extraordinary. This dessert captures the best of both worlds—the deep, fudgy richness of a brownie and the light, creamy brightness of cheesecake, with blackberries adding little bursts of sweet-tart surprise throughout.
This recipe also carries a sense of tradition. In many families, blackberries are harvested in late summer, woven into pies, jams, and, yes, desserts like this one. Even if you don’t have a berry patch nearby, using fresh or frozen blackberries can bring a little piece of that countryside magic into your own kitchen.
So let’s dive in and create a treat that’s not only stunning to look at but utterly unforgettable to taste!
Why You’ll Love This Recipe:
- Combines two classic desserts into one indulgent treat
- Beautiful marbled effect that’s impressive and easy to achieve
- Perfect balance of fudgy, creamy, and fruity flavors
- Great for gatherings, gifts, or a special “just because” treat
- Easy to make ahead and freezer-friendly
Ingredients You’ll Need:
For the Brownie Layer:
- ½ cup (115g) unsalted butter
- ¾ cup (150g) granulated sugar
- ⅓ cup (40g) unsweetened cocoa powder
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup (65g) all-purpose flour
- ¼ teaspoon salt
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Blackberry Swirl:
- ⅓ cup (100g) blackberry jam
- ½ cup (75g) fresh blackberries
How to Make Blackberry Cheesecake Brownies:
Step-by-Step Instructions:
Start by setting the scene: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. Leave a little overhang on the sides—this will make it much easier to lift the brownies out later.
1. Make the Brownie Batter:
Melt the butter in a medium saucepan over low heat. Once melted, remove from heat and whisk in the sugar and cocoa powder until well combined. The mixture should look glossy and thick, like melted chocolate bars.
Let it cool slightly, then stir in the eggs one at a time, making sure each one is fully incorporated before adding the next. Add the vanilla extract.
Finally, gently fold in the flour and salt until just combined. Be careful not to overmix—the goal is tender, fudgy brownies, not cake!
2. Make the Cheesecake Batter:
In a medium bowl, beat the cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, mixing until just combined. The texture should be velvety and soft.
3. Assemble the Layers:
Pour about two-thirds of the brownie batter into the prepared pan and spread it evenly with a spatula.
Gently pour the cheesecake mixture over the brownie layer, smoothing it out carefully.
Dollop the remaining brownie batter over the top in spoonfuls.
4. Add the Blackberry Swirl:
Spoon the blackberry jam in small dollops across the top of the cheesecake layer. Scatter the fresh blackberries around as well.
Use a skewer or a butter knife to gently swirl the brownie, cheesecake, and blackberry layers together. You’re aiming for a marbled look, so a few graceful figure-eights will do.
5. Bake:
Pop the pan into the oven and bake for about 35–40 minutes, or until the center is just set and a toothpick inserted into the middle comes out with a few moist crumbs (not wet batter).
6. Cool and Chill:
Let the brownies cool completely in the pan on a wire rack. Once cool, refrigerate for at least 2 hours before slicing. This step helps them set up perfectly and makes cutting clean squares much easier.
Helpful Tips:
- For the cleanest cuts, dip a sharp knife into hot water and wipe it dry between slices.
- Don’t over-swirl the batter—fewer swirls create a prettier marbled effect.
- You can use seedless blackberry jam if you prefer a smoother texture.
- If using frozen blackberries, thaw and drain them well before adding to avoid extra moisture.
Details:
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: About 3 hours (including cooling)
- Yield: 16 small squares or 9 generous squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- Room temperature ingredients for the cheesecake layer blend more smoothly.
- You can substitute other berries, like raspberries or blueberries, for a twist on the flavor.
Nutritional Information (per serving):
(Estimated for 1 of 16 servings)
- Calories: 210
- Fat: 12g
- Carbohydrates: 24g
- Protein: 3g
- Sugar: 16g
- Fiber: 1g
Frequently Asked Questions:
Can I make these brownies ahead of time?
Absolutely! They actually taste even better the next day once the flavors have had time to meld.
Can I freeze Blackberry Cheesecake Brownies?
Yes! Wrap individual squares tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
What if I don’t have blackberry jam?
You can substitute any berry jam you like, or even make a quick compote with fresh berries and a little sugar.
Storage Instructions:
Store the brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze as mentioned above.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other fruity and chocolatey treats:
- No Bake Strawberry Jello Lasagna
- Gordon Ramsay’s Carrot Cake
- Red Velvet Oreo Cheesecake
- Apple Crumble Ice Cream Cake: A Cozy Fusion of Flavors
Conclusion
Blackberry Cheesecake Brownies are more than just a dessert—they’re a celebration of textures and flavors that dance together in every bite. Whether you’re baking for a party, gifting a homemade treat, or simply indulging in a little self-care, these brownies promise to deliver smiles and satisfaction. Cozy up with a cup of coffee, a warm blanket, and a plate of these beauties—you absolutely deserve it.
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Blackberry Cheesecake Brownies
Description
There’s something incredibly magical about baking that brings a sense of warmth and comfort into any kitchen. Blackberry Cheesecake Brownies are one of those special treats that seem to wrap you in a hug with every bite. I first stumbled across this delightful combination on a rainy afternoon, when all I wanted was something rich, fruity, and deeply satisfying.
Brownies have always been a go-to dessert for celebrations and cozy nights alike, but pairing them with creamy cheesecake and the vibrant tang of blackberries elevates them into something truly extraordinary. This dessert captures the best of both worlds—the deep, fudgy richness of a brownie and the light, creamy brightness of cheesecake, with blackberries adding little bursts of sweet-tart surprise throughout.
This recipe also carries a sense of tradition. In many families, blackberries are harvested in late summer, woven into pies, jams, and, yes, desserts like this one. Even if you don’t have a berry patch nearby, using fresh or frozen blackberries can bring a little piece of that countryside magic into your own kitchen.
So let’s dive in and create a treat that’s not only stunning to look at but utterly unforgettable to taste!
Ingredients
For the Brownie Layer:
½ cup (115g) unsalted butter
¾ cup (150g) granulated sugar
⅓ cup (40g) unsweetened cocoa powder
2 large eggs
½ teaspoon vanilla extract
½ cup (65g) all-purpose flour
¼ teaspoon salt
For the Cheesecake Layer:
8 oz (225g) cream cheese, softened
¼ cup (50g) granulated sugar
1 large egg
½ teaspoon vanilla extract
For the Blackberry Swirl:
⅓ cup (100g) blackberry jam
½ cup (75g) fresh blackberries
Instructions
1. Make the Brownie Batter:
Melt the butter in a medium saucepan over low heat. Once melted, remove from heat and whisk in the sugar and cocoa powder until well combined. The mixture should look glossy and thick, like melted chocolate bars.
Let it cool slightly, then stir in the eggs one at a time, making sure each one is fully incorporated before adding the next. Add the vanilla extract.
Finally, gently fold in the flour and salt until just combined. Be careful not to overmix—the goal is tender, fudgy brownies, not cake!
2. Make the Cheesecake Batter:
In a medium bowl, beat the cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, mixing until just combined. The texture should be velvety and soft.
3. Assemble the Layers:
Pour about two-thirds of the brownie batter into the prepared pan and spread it evenly with a spatula.
Gently pour the cheesecake mixture over the brownie layer, smoothing it out carefully.
Dollop the remaining brownie batter over the top in spoonfuls.
4. Add the Blackberry Swirl:
Spoon the blackberry jam in small dollops across the top of the cheesecake layer. Scatter the fresh blackberries around as well.
Use a skewer or a butter knife to gently swirl the brownie, cheesecake, and blackberry layers together. You’re aiming for a marbled look, so a few graceful figure-eights will do.
5. Bake:
Pop the pan into the oven and bake for about 35–40 minutes, or until the center is just set and a toothpick inserted into the middle comes out with a few moist crumbs (not wet batter).
6. Cool and Chill:
Let the brownies cool completely in the pan on a wire rack. Once cool, refrigerate for at least 2 hours before slicing. This step helps them set up perfectly and makes cutting clean squares much easier.
Notes
-
Room temperature ingredients for the cheesecake layer blend more smoothly.
-
You can substitute other berries, like raspberries or blueberries, for a twist on the flavor.