Introduction

This Blackberry Cheesecake combines rich, fudgy brownies with a creamy cheesecake layer and a vibrant blackberry swirl. The perfect balance of sweet and tart makes it a delightful dessert for any occasion. Easy to make and impressive to serve, it’s sure to become a favorite.

The image shows several square pieces of a dessert with two layers, placed on crumpled brown parchment paper over a white marbled surface. The bottom layer is a light cream color with a smooth texture, while the top layer features a rich swirl of pink and purple shades with a marbled pattern that looks creamy and slightly glossy. Scattered around the dessert squares are fresh dark purple blackberries, adding a natural contrast to the bright colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare the blackberry puree by combining blackberries, sugar, and water in a small saucepan over medium-high heat. Cook for 8–10 minutes, whisking or stirring occasionally to break down the berries.
Step 2: Strain the mixture through a fine mesh sieve into a bowl, pressing with a spatula to extract the juice. Discard the solids. Let the puree cool to room temperature.
Step 3: Preheat your oven to 325°F (160°C). Line an 8″x8″ baking dish with parchment paper and set aside.
Step 4: Melt the butter in a microwave-safe bowl. Stir in sugar, eggs, vanilla extract, and salt until combined.
Step 5: Fold cocoa powder and flour into the wet mixture until just combined. Pour the brownie batter evenly into the prepared baking dish.
Step 6: In a standing mixer fitted with a whisk attachment, combine the cream cheese, Greek yogurt, egg, sugar, and salt. Beat on medium-high speed for 2–3 minutes until smooth and creamy.
Step 7: Pour the cheesecake batter evenly over the brownie layer.
Step 8: Drizzle dollops of the cooled blackberry puree on top of the cheesecake layer. Using a fork, knife, or toothpick, swirl the puree gently into the cheesecake layer without mixing into the brownie layer below.
Step 9: Bake for about 1 hour, or until the cheesecake is golden around the edges and a knife inserted into the center of the brownies comes out mostly clean.
Step 10: Let the dessert cool to room temperature, then refrigerate for at least 2 hours or overnight before cutting into 9 large squares.

Tips & Variations

Use fresh blackberries for a brighter flavor, or frozen if fresh aren’t available. Be sure to thaw frozen berries before making the puree.
For a nutty twist, add 1/2 cup chopped walnuts or pecans to the brownie batter before baking.
Swap Greek yogurt for sour cream if preferred; it will also add creaminess to the cheesecake layer.
Try raspberry or blueberry puree as an alternative swirl for different fruity flavors.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 5 days. To serve, bring them to room temperature or warm them slightly in the microwave for about 10 seconds to soften the cheesecake layer.

How to Serve

The image shows a stack of three square dessert bars with two distinct layers: a thick, dark brown moist brownie base on the bottom and a creamy white cheesecake layer on top, which is swirled with bright pink berry sauce creating a marbled effect. Around the stacked bars lie whole shiny blackberries and more dessert squares, all placed on a piece of parchment paper resting on a white marbled surface. The background is black, making the colors of the dessert and berries pop vividly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the puree?

Yes, frozen blackberries work well. Thaw them completely before cooking to ensure even heating and easy straining.

How do I know when the cheesecake brownies are fully baked?

The cheesecake layer should be lightly golden around the edges, and a knife or toothpick inserted into the center of the brownie layer should come out mostly clean with only a few moist crumbs attached.