Blackberry Cheesecake Brownies Recipe

Get ready to fall head over heels for Blackberry Cheesecake Brownies, a dreamy dessert that marries gooey chocolate brownies with creamy cheesecake and vibrant blackberry swirls. Imagine layers of rich cocoa, silky smooth cream cheese, and luscious fruit swirling together in every bite. This recipe brings a bakery-quality treat right into your own kitchen, turning an ordinary day into something special. Whether you’re sharing these at a family picnic or keeping them all to yourself (no judgment here!), Blackberry Cheesecake Brownies are a sure way to make dessert memorable.

Ingredients You’ll Need

Believe it or not, these crave-worthy Blackberry Cheesecake Brownies come together with just a handful of simple, everyday ingredients. Each component is chosen to deliver the perfect texture, flavor, and eye-catching swirl, so don’t skip a thing!

• Unsalted butter (1/2 cup, melted): Adds richness and moisture to ensure a fudgy brownie base.
• Granulated sugar (1 cup for brownies, 1/4 cup for cheesecake): Sweetens both layers and balances the tang of the cream cheese and tartness of the blackberries.
• Large eggs (2 for brownies, 1 for cheesecake): Bind the batter and cheesecake layer, making the brownies tender and creamy.
• Vanilla extract (1 teaspoon for brownies, 1/2 teaspoon for cheesecake): Elevates both the chocolate and cheesecake with warm, aromatic undertones.
• Unsweetened cocoa powder (1/3 cup): Delivers a deep, chocolatey flavor and that signature brownie color.
• All-purpose flour (1/2 cup): Provides structure but keeps the brownie layer soft and melt-in-your-mouth.
• Salt (1/4 teaspoon): Just a pinch to enhance all the flavors and counteract the sweetness.
• Baking powder (1/4 teaspoon): Gives a slight lift, ensuring that perfect brownie crumb.
• Cream cheese (8 ounces, softened): Forms the luscious, tangy cheesecake layer on top of the brownies.
• Blackberry preserves (1/4 cup): Brings a fruity sweetness and gorgeous color for the signature swirl.
• Fresh blackberries (optional, for garnish): Add a burst of freshness and a pop of jewel-toned color to your finished brownies.

How to Make Blackberry Cheesecake Brownies

Step 1: Prepare the Pan and Preheat

Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal, or lightly grease it with butter or nonstick spray. Preheat your oven to 350°F (175°C) so it’s perfectly hot by the time your batter is ready.

Step 2: Whip Up the Brownie Layer

In a medium mixing bowl, stir together the melted butter, 1 cup of sugar, 2 eggs, and 1 teaspoon vanilla. Mix until smooth and only just combined. Sift in the cocoa powder, flour, salt, and baking powder, then fold gently until there are no dry streaks. Don’t overmix—trust me, this step is key for ultra-fudgy Blackberry Cheesecake Brownies.

Step 3: Make the Cheesecake Batter

Grab another bowl and beat the softened cream cheese with 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract. Whisk until the mixture is creamy and lump-free, as this will give you that gorgeously smooth cheesecake layer in your brownies.

Step 4: Assemble the Layers

Pour the brownie batter into your prepared pan, using a spatula to smooth it into every corner. Spoon generous dollops of the cheesecake batter over the brownie base. Now, gently swirl the two together with a butter knife—just a few artful figure-eights will create those beautiful marbled ripples that make Blackberry Cheesecake Brownies so eye-catching.

Step 5: Swirl in the Blackberry Goodness

Pop your blackberry preserves in the microwave for about 10-15 seconds to loosen them up. Drizzle the warm preserves over the top of your cheesecake layer, then use your knife again to swirl the berry goodness into both layers. This little extra step delivers big flavor and knockout visual appeal.

Step 6: Bake to Perfection

Slide the pan into your preheated oven and bake for 30-35 minutes. You’ll know your Blackberry Cheesecake Brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. Let them cool completely in the pan before slicing—if you can wait, that is!

Step 7: Garnish and Savor

If you’d like, touch things up with a scattering of fresh blackberries on top. Not only do they make your brownies look like they’re straight out of a bakery display, but they add a bright, juicy note that’s downright irresistible.

How to Serve Blackberry Cheesecake Brownies

Garnishes

For a picture-perfect finish, sprinkle a handful of fresh blackberries over the cooled brownies. You can also dust the tops with powdered sugar or drizzle on a little extra warmed blackberry preserves for an extra pop of color and fruity flavor. A few mint leaves can add visual flair, but the combo of chocolate, cheesecake, and berries really steals the show.

Side Dishes

Pair these brownies with a scoop of vanilla bean ice cream or a generous dollop of whipped cream to cut the richness and add a creamy contrast. For a light touch, serve alongside a hot cup of coffee or a cold glass of milk—both highlight the chocolate and berry flavors beautifully.

Creative Ways to Present

Cut your Blackberry Cheesecake Brownies into neat squares and stack them high on a cake stand for a rustic dessert buffet. For special occasions, turn them into brownie sundaes by layering chunks of brownie, ice cream, and extra berries in parfait glasses. Or, use cookie cutters to make fun shapes—a heart, a star—for festive events and kids’ parties.

Make Ahead and Storage

Storing Leftovers

Store any uneaten Blackberry Cheesecake Brownies in an airtight container in the refrigerator. They’ll stay moist and fudgy for up to four days, and the cheesecake layer actually improves in flavor as it chills. Just be sure to let them come to room temperature before serving for best taste.

Freezing

These brownies freeze beautifully! Arrange squares in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. For the freshest flavor, enjoy within two months. Thaw overnight in the fridge or at room temperature before diving in.

Reheating

If you prefer your Blackberry Cheesecake Brownies slightly warm, pop a square in the microwave for just 10-15 seconds. This softens the brownie and cheesecake just enough. If you’re reheating from frozen, let them thaw before microwaving for the best texture.

FAQs

Can I use frozen blackberries instead of preserves for the swirl?

You can, but blackberry preserves create the most dramatic swirl and the perfect touch of sweetness. If using frozen berries, cook them down with a little sugar to reach a thick, jammy consistency similar to preserves before swirling them in.

Can I double the recipe for a 9×13 pan?

Yes, simply double all the ingredient amounts and bake in a 9×13-inch pan. You may need to increase the baking time slightly—start checking at the 35-minute mark and bake until a toothpick comes out with moist crumbs.

How do I get the perfect swirl on top?

For the signature marbled look of Blackberry Cheesecake Brownies, always warm your preserves first and use a thin-bladed knife to drag swirls through both the cheesecake and brownie layers. Avoid over-mixing, as you want to see distinct swaths of color.

Can I make this recipe gluten-free?

Absolutely! Replace the all-purpose flour with your favorite 1-to-1 gluten-free flour blend. The results are just as rich and gooey, though baking times may vary by a few minutes.

Are Blackberry Cheesecake Brownies better served chilled or at room temperature?

They’re delicious both ways, but room temperature really lets the flavors bloom and the texture soften. If you’re serving for a party, let them sit out for 20-30 minutes after refrigerating for the best taste and mouthfeel.

Final Thoughts

If you’ve ever wished for the ultimate crowd-pleasing dessert, these Blackberry Cheesecake Brownies are it! Their combination of deep chocolate, creamy cheesecake, and a burst of bright berry is pure magic. Give this recipe a try and don’t be surprised if it quickly becomes a favorite in your own home—because once you’ve had them, there’s no turning back!

Print