Blackberry Cheesecake Brownies Recipe – Easy Homemade Dessert to Share

Name: Blackberry Cheesecake Brownies
Prep time: 25 min
Cook time: 40 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 cup (150g) fresh or thawed blackberries; 2 tablespoons (25g) granulated sugar (for blackberry swirl); 1 teaspoon (5ml) fresh lemon juice; 1/2 cup (115g) unsalted butter; 4 oz (115g) semisweet chocolate (chips or baking bar); 3/4 cup (150g) granulated sugar (for brownie batter); 1/4 cup (50g) brown sugar; 2 large eggs (room temperature); 1 teaspoon (5ml) vanilla extract (for brownie batter); 1/2 cup (60g) all-purpose flour; 1/4 cup (25g) unsweetened cocoa powder; 1/4 teaspoon (1g) sea salt; 8 oz (225g) cream cheese (softened); 1/3 cup (65g) granulated sugar (for cheesecake layer); 1 large egg (for cheesecake layer); 1/2 teaspoon (2.5ml) vanilla extract (for cheesecake layer)

Posted on August 14, 2025

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If you’re searching for a show-stopping dessert that combines the best of rich chocolate, tangy berries, and creamy cheesecake, you’ve found it—this blackberry cheesecake brownies recipe is simply irresistible. Picture this: fudgy brownies layered with velvety cheesecake and rippled with fresh blackberry swirls. It’s not just a treat for the taste buds but a feast for the eyes—perfect for sharing at potlucks, family gatherings, or just a cozy night in. Whenever I bake these, the kitchen fills with the scent of chocolate and sweet berries, and before I know it, the pan’s half gone. Honestly, who can resist that gorgeous marbled look and that perfect mix of flavors?

What I love about these blackberry cheesecake brownies is how they combine classic comfort with a little gourmet flair. You get that deep cocoa flavor, the creamy tang of cheesecake, and the bright, juicy bursts from the blackberries in every bite. Did you know brownies were first invented in the late 19th century, probably in Chicago, while cheesecake has roots going all the way back to ancient Greece? Bringing them together feels like a delicious culinary time machine—one that’s so worth the ride!

Whether you’re a seasoned baker or just starting out, this recipe is super doable. The swirls look fancy but are actually really easy to make (and they never have to be perfect—trust me, a little imperfection makes every batch unique). If you love desserts that wow both on the plate and on Pinterest, you’ll adore these blackberry cheesecake brownies. Let’s dive in and make some kitchen magic!

Why You Will Love This Recipe

Let’s talk about why these blackberry cheesecake brownies deserve a spot in your dessert lineup. First, there’s something kind of magical about the marriage of brownies and cheesecake. Both have deep culinary roots—brownies are an American classic, while cheesecake’s been beloved since ancient times. This recipe brings them together with a fresh twist, thanks to that beautiful blackberry swirl.

Blackberries themselves have an intriguing history. Native to both North America and Europe, they’ve been enjoyed for centuries, often foraged wild in late summer. I remember picking blackberries with my grandma every August, our fingers stained purple and our baskets overflowing. Those memories inspired me to try swirling fresh blackberry puree into a batch of cheesecake brownies one summer. The result? A dessert that tasted like nostalgia and looked so pretty I almost didn’t want to slice it (almost).

Over time, I’ve tweaked this recipe, sometimes using frozen berries in the winter or adding a splash of fresh lemon for brightness. The cheesecake layer makes the brownies extra decadent—perfect for special occasions or as a sweet surprise after dinner. And let’s face it, the jewel-toned blackberry ribbons make these brownies super photogenic, ideal for sharing snaps online or impressing friends at a bake sale.

Since blackberries are at their peak in late summer, this recipe really shines during berry season. But it’s flexible—swap in frozen berries when fresh aren’t available, and you’ll still get that pop of flavor. The combo of chocolate, cheesecake, and berries is always in style. Whether you’re baking for your family, for a party, or just to treat yourself, these brownies check all the boxes: gorgeous, delicious, and totally shareable.

Ingredient Discussion

What makes these blackberry cheesecake brownies so special? Let’s break down the key ingredients, and I’ll share some tips I’ve learned along the way.

Blackberries: Fresh is best when they’re in season—look for plump, shiny berries with deep color (avoid mushy or dull ones). Out of season, frozen blackberries work well; just thaw and drain them first. If you’re feeling adventurous, try wild blackberries for extra flavor. Store berries in the fridge and use within a couple of days for best results.
Cream Cheese: Full-fat cream cheese gives the creamiest texture. I always let it soften at room temp for easier mixing. For a lighter option, you can use Neufchâtel or a reputable light cream cheese, but avoid fat-free—it just doesn’t taste right here. Keep cream cheese sealed in the fridge until needed.
Chocolate: The brownie base thrives on good-quality chocolate. I use semisweet chocolate chips or baking bars (around 60% cacao). Dark chocolate brings a more intense flavor, while milk chocolate makes it sweeter—choose what you love! If you only have cocoa powder, add a bit more butter to balance the dryness.
Cocoa Powder: Unsweetened Dutch-process cocoa powder gives a rich, deep chocolate flavor. Natural cocoa works too, but it’s a bit tangier. I’m partial to brands like Ghirardelli or Valrhona, but even store brands can work in a pinch.
Butter: Unsalted butter is the way to go—you can control the salt that way. Make sure it’s fully melted for the brownie batter. Substitute with plant-based butter for a dairy-free version (honestly, it’s pretty good!)
Sugar: Both granulated sugar and brown sugar are used. Brown sugar adds moisture and a hint of caramel flavor. You could use coconut sugar for a slightly healthier twist, though the color will be darker.
Eggs: Large eggs hold everything together. Bring them to room temp so they blend smoothly. For egg-free brownies, try flax eggs—just know the texture will be a bit denser.
Vanilla Extract: Real vanilla makes a difference. I love Nielsen-Massey, but homemade vanilla’s lovely, too. Adds warmth and depth to both brownie and cheesecake layers.
All-Purpose Flour: Regular flour works best here. For gluten-free brownies, use a 1:1 gluten-free flour blend (I like King Arthur’s). Sift flour for extra lightness if you want, but it’s not strictly necessary.
Salt: A pinch of salt sharpens all the flavors. Sea salt or kosher salt is perfect—skip table salt if you can.
Lemon Juice: Optional but recommended for the blackberry swirl—it brightens up the berry flavor. Fresh-squeezed is best, but bottled works in a pinch.

If you’re avoiding dairy, there are some good vegan cream cheese brands nowadays, and plant-based butter subs in nicely. For a nutty twist, swirl in a spoonful of almond butter. Most ingredients are easy to find, but for the best berries, check your local farmers’ market in summer. If you spot organic, grab them—they’re worth the splurge for this dessert.

Equipment Needed

Making blackberry cheesecake brownies doesn’t require a fancy kitchen, but a few tools make the process a breeze.

8×8-inch (20×20 cm) Baking Pan: The classic size for thick, fudgy brownies. You can use a 9×9-inch (23×23 cm) pan, but your brownies will be a bit thinner—just reduce the baking time a little.
Mixing Bowls: At least two—one for brownie batter, one for cheesecake filling. Glass or stainless steel are both great.
Hand Mixer or Stand Mixer: For whipping up the cheesecake layer. A sturdy whisk works in a pinch if you don’t mind a little elbow grease.
Small Saucepan: For melting butter and chocolate together. If you’re careful, the microwave works too—just melt in short bursts.
Spatulas and Spoons: A silicone spatula is my go-to for scraping every last bit of batter. A spoon or small offset spatula helps swirl the layers beautifully.
Parchment Paper: Makes lifting the brownies out of the pan so much easier. If you don’t have any, grease the pan well and dust with cocoa powder.

Honestly, I’ve made these brownies with just a bowl and a wooden spoon before—old school, but it works! If you bake a lot, investing in a good hand mixer is worth it. Just remember to clean your beaters between the brownie and cheesecake layers to keep colors and textures distinct. And don’t forget to line your pan; it’s a real game-changer for neat slicing and easy cleanup.

How to Make Blackberry Cheesecake Brownies

Prepare the Blackberry Swirl:
- In a small saucepan, combine 1 cup (150g) fresh or thawed blackberries, 2 tablespoons (25g) sugar, and 1 teaspoon (5ml) fresh lemon juice.
- Simmer over medium heat for 6-8 minutes, mashing berries gently, until thick and jammy.
- Strain through a fine mesh sieve to remove seeds. Let cool. (If it looks runny, simmer a bit longer! The swirl should be like thick syrup.)
Make the Brownie Batter:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment, leaving an overhang for easy lifting.
- Melt 1/2 cup (115g) unsalted butter and 4 oz (115g) semisweet chocolate in a medium saucepan over low heat, stirring until smooth. Remove from heat and cool for 5 minutes.
- Whisk in 3/4 cup (150g) granulated sugar and 1/4 cup (50g) brown sugar.
- Add 2 large eggs (room temperature) and 1 teaspoon (5ml) vanilla extract. Whisk until glossy and thick.
- Stir in 1/2 cup (60g) all-purpose flour, 1/4 cup (25g) unsweetened cocoa powder, and 1/4 teaspoon (1g) sea salt until just combined. Don’t overmix—the batter should be dense and fudgy.
Make the Cheesecake Layer:
- In another bowl, beat 8 oz (225g) cream cheese (softened) until smooth and creamy.
- Add 1/3 cup (65g) granulated sugar, 1 large egg, and 1/2 teaspoon (2.5ml) vanilla extract. Beat until silky and lump-free.
Assemble:
- Pour about 2/3 of the brownie batter into your prepared pan. Spread into corners evenly.
- Gently layer the cheesecake mixture over the brownie base, smoothing with a spatula.
- Dollop the remaining brownie batter in spoonfuls across the cheesecake layer.
- Spoon blackberry puree in small pools on top. Using a knife or skewer, swirl gently—don’t overdo it! You want pretty ribbons, not a muddy mix.
Bake:
- Bake at 350°F (175°C) for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. (A toothpick should come out with a few moist crumbs—don’t wait for it to be dry, or you’ll lose the fudgy texture.)
- If the top browns too fast, tent loosely with foil for the last 10 minutes.
Cool and Slice:
- Let brownies cool in the pan for at least 1 hour, then chill in the fridge for another hour for neat slicing.
- Lift out using the parchment, and cut into 16 squares. (Wipe your knife between cuts for perfect edges!)

If your swirl sinks, don’t worry—the flavors still shine. The hardest part is waiting for them to cool, but trust me, it’s worth it. If you’re short on time, pop the pan in the freezer for 30 minutes before slicing. And if your brownies crack a little on top? All part of the homemade charm!

Cooking Tips & Techniques

As someone who’s made her share of brownie mishaps, I’ve learned a few tricks for blackberry cheesecake brownies that really make a difference.

Don’t overmix the brownie batter. Once you add the flour and cocoa, stir just until combined. Overmixing leads to cakey brownies—fudgy is what we want!
Room temp ingredients matter. Cold cream cheese or eggs give you lumps. I set everything out 30 minutes before starting (or microwave cream cheese in 10-second bursts if you forget—happens to the best of us).
Swirl gently. The first time I made these, I over-swirled and got a purple-brown muddle. Less is more—just a few figure-eights with a knife does the trick.
Use parchment for easy removal. I’ve tried greasing the pan, but parchment makes for much cleaner slices and no sticking. Don’t skip it!
Chill before slicing. Warm brownies are delicious, but for pretty squares, cooling is key. If you’re in a hurry, a short freezer stint works wonders.
Watch the bake time. Ovens can run hot or cold, so check at 35 minutes. The center should jiggle just slightly—overbaked brownies lose their fudgy texture.

If your cheesecake layer cracks a bit, don’t stress—it happens, and the blackberry swirl covers most imperfections