If you’re looking for a decadent, show-stopping dessert, this Blackberry Cheesecake Brownies recipe is the ultimate indulgence. Imagine a rich, chewy chocolate brownie base layered with creamy, tangy cheesecake and swirled with a vibrant, homemade blackberry sauce. Each bite offers a harmony of textures and flavors: the fudgy chocolate brownie, the silky cheesecake, and the fruity sweetness of blackberries. Perfect for entertaining, holidays, or a sweet weekend treat, these bars are a feast for both the eyes and the palate.
The best part about this dessert is that while it looks sophisticated, it’s entirely achievable at home. With a little planning, you can make these Blackberry Cheesecake Brownies ahead of time and let them chill in the fridge, creating a perfectly set and deliciously rich treat that slices beautifully into 16 bars.
Ingredients
For the Blackberry Sauce:
- 1 ½ cups frozen blackberries
- ¼ cup white sugar (adjust to taste depending on sweetness of berries)
- 1 tablespoon fresh lemon juice
- ¼ teaspoon freshly grated lemon zest (optional, for brightness)
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Brownie Layer:
- ½ cup unsalted butter, melted
- 1 cup firmly packed light brown sugar
- ½ teaspoon salt
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
For the Cheesecake Layer:
- 8 ounces full-fat cream cheese, at room temperature
- ⅓ cup white sugar
- 1 pinch salt
- 1 pinch ground nutmeg
- 1 large egg white, at room temperature
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream, at room temperature
Topping :
dark Chocolate (optional)
Equipment Needed
- Small saucepan for blackberry sauce
- Fine mesh sieve for straining berries
- Wooden spoon or spatula
- 8×8-inch square baking pan
- Parchment paper
- Large mixing bowls
- Electric mixer or hand mixer
- Knife for swirling and cutting
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Prepare the Blackberry Sauce
Start by making the homemade blackberry sauce, which will provide a tangy and fruity contrast to the rich cheesecake and chocolate layers. In a small saucepan, combine 1 ½ cups frozen blackberries, ¼ cup sugar, 1 tablespoon lemon juice, and ¼ teaspoon lemon zest.
Place the saucepan over medium-low heat and cook, stirring frequently, until the berries break down and release their juices. This should take about 8 to 10 minutes.
Once the berries are softened, pour the mixture into a fine mesh sieve over a bowl. Use the back of a spoon or spatula to press the juice through, discarding the seeds. This will leave you with a smooth, vibrant sauce.
Return the strained sauce to the saucepan. In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Stir this into the sauce and cook for 1–2 more minutes over low heat, stirring constantly, until slightly thickened. Remove from heat and allow to cool completely. For faster cooling, refrigerate the sauce.
Step 2: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal of the brownies later. This step ensures that your brownies will come out cleanly and slice neatly.
Step 3: Make the Brownie Layer
In a large mixing bowl, whisk together ½ cup melted butter, 1 cup packed light brown sugar, and ½ teaspoon salt until smooth and well combined. Add the egg and egg yolk, one at a time, mixing thoroughly. Stir in 2 teaspoons vanilla extract.
Next, sift in ½ cup cocoa powder, ½ cup all-purpose flour, and ¼ teaspoon baking soda. Stir gently until just combined. The batter will be thick and fudgy. Spread this brownie batter evenly into the prepared baking pan, smoothing the top with a spatula.
Step 4: Prepare the Cheesecake Layer
In a clean mixing bowl, beat 8 ounces of room-temperature cream cheese with ⅓ cup sugar, a pinch of salt, and a pinch of nutmeg using an electric mixer until smooth and creamy.
Add 1 large egg white, 2 teaspoons fresh lemon juice, and 1 teaspoon vanilla extract. Mix until well incorporated. Gradually pour in ¾ cup heavy whipping cream and mix until the cheesecake batter is silky and homogenous. Pour this mixture over the brownie layer and smooth into an even layer with a spatula.
Step 5: Swirl the Blackberry Sauce
Once the cheesecake layer is in place, drop spoonfuls of the cooled blackberry sauce across the top. Using a knife or skewer, gently swirl the sauce into the cheesecake layer to create a marbled effect. Be careful not to cut into the brownie layer; you want the swirls to stay primarily in the cheesecake. Adjust the number of swirls to your liking for a visually appealing result.
Step 6: Bake the Brownies
Place the baking pan in the preheated oven. Bake for 55 to 60 minutes until the center of the cheesecake layer is mostly set and puffed slightly. The edges may rise a little higher than the center and develop a golden brown color.
Once baked, remove the pan from the oven and allow the brownies to cool completely at room temperature. This prevents the cheesecake layer from cracking when chilled.
Step 7: Chill the Brownies
After cooling to room temperature, cover the brownies with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for the best results. Chilling allows the layers to firm up, making the brownies easier to cut and giving the flavors time to meld beautifully.
Step 8: Slice and Serve
Lift the brownies out of the pan using the parchment paper overhang. Place on a cutting board and slice into 16 even squares. Serve the Blackberry Cheesecake Brownies chilled, or at room temperature if desired. These bars can be enjoyed as a luxurious dessert after dinner or as an indulgent afternoon treat.
Tips for Perfect Blackberry Cheesecake Brownies
- Use fresh or frozen blackberries – Frozen berries work well if fresh ones are out of season. Make sure they are sweet and flavorful.
- Room temperature ingredients – Ensure eggs, cream cheese, and cream are at room temperature for smoother batter and even baking.
- Swirling technique – For an attractive marbled effect, swirl lightly and slowly; avoid overmixing the layers.
- Chilling is key – Refrigeration helps the cheesecake layer set, making cutting easier and enhancing flavor.
- Make ahead – These brownies can be prepared the day before and stored in the fridge until serving.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap individual squares in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Variations
- Add chocolate chips or chunks to the brownie layer for extra chocolate indulgence.
- Use raspberries instead of blackberries for a slightly different fruity flavor.
- Add a layer of almond or hazelnut spread between brownie and cheesecake for a nutty twist.
- For a lower sugar version, substitute white sugar with coconut sugar or a sugar substitute.
