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Blackberry Cheesecake Recipe

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★★★★★

4.6 from 125 reviews

This decadent Blackberry Cheesecake Brownie combines rich, fudgy brownies with a creamy cheesecake layer swirled with a vibrant homemade blackberry puree. Perfectly balanced between sweet and tangy, this dessert is baked to perfection and chilled to set, making it an irresistible treat for any occasion.

Ingredients

Scale

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

  1. Prepare the Blackberry Puree: In a small saucepan over medium-high heat, combine 6 ounces of blackberries, 1/4 cup granulated white sugar, and 1/4 cup water. Cook for 8-10 minutes, stirring occasionally and using a whisk or spoon to help break down the berries. Once cooked, strain the mixture through a fine mesh strainer into a bowl, pressing with a spatula to extract all the liquid and discard the solids. Let the puree cool to room temperature.
  2. Prepare the Brownie Base: Preheat the oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper and set aside. In a microwave-safe bowl, melt 12 tablespoons of unsalted butter. Stir in 1 1/2 cups sugar, 2 eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon salt until well combined. Fold in 3/4 cup cocoa powder and 1/2 cup all-purpose flour carefully to form a batter. Pour the brownie batter evenly into the prepared baking dish.
  3. Make the Cheesecake Layer: In a standing mixer fitted with a whisk attachment, combine 8 ounces softened cream cheese, 1/4 cup Greek yogurt, 1 large room-temperature egg, 1/4 cup sugar, and 1/2 teaspoon salt. Whip on medium-high speed for 2-3 minutes until smooth and creamy. Pour the cheesecake batter evenly over the brownie layer in the baking dish.
  4. Swirl the Blackberry Puree: Dollop the cooled blackberry puree evenly on top of the cheesecake layer. Using a fork, knife, or toothpick, gently swirl the puree into the cheesecake batter, being careful to avoid mixing it into the brownie layer beneath.
  5. Bake: Place the baking dish in the preheated oven and bake for 1 hour, or until the cheesecake is golden on top and a knife inserted into the center comes out mostly clean with only a few moist crumbs.
  6. Cool and Chill: Remove the brownies from the oven and let them cool to room temperature. Then refrigerate for at least 2 hours or preferably overnight to fully set the cheesecake layer.
  7. Serve and Store: Once chilled, cut the dessert into 9 large squares. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Use fresh or frozen blackberries interchangeably for the puree depending on availability.
  • For best results, ensure cream cheese is fully softened before mixing to avoid lumps in the cheesecake layer.
  • The swirl effect with the blackberry puree can be customized to your liking — be gentle to keep distinct patterns.
  • This dessert is best served chilled to maintain the texture of the cheesecake layer above the fudgy brownies.
  • If you prefer a more intense chocolate flavor, use Dutch-processed cocoa powder.

Keywords: Blackberry cheesecake brownies, cheesecake brownies, blackberry puree dessert, homemade brownies with cheesecake, swirl cheesecake brownies

Find it online: https://deliciousdishspot.com/blackberry-cheesecake-recipe/