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Blackberry Cheesecake Brownies

Blackberry Cheesecake Brownies: Indulge in Decadent Bliss

Indulge in these Blackberry Cheesecake Brownies that fuse rich, fudgy brownie and creamy cheesecake for a delightful treat.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blackberry Swirl
  • 2 cups Blackberries Fresh or frozen; can substitute with other berries.
  • 1/4 cup Granulated White Sugar Use honey for a natural sweetener.
  • 1/4 cup Water Apple or grape juice can be substituted.
For the Brownie Batter
  • 1/2 cup Unsalted Butter Coconut oil can be used for dairy-free version.
  • 1 cup Granulated Sugar Brown sugar can deepen flavor.
  • 2 large Eggs Flax eggs can be substituted for vegan option.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for best results.
  • 1/4 teaspoon Salt Adjust to taste.
  • 1/3 cup Cocoa Powder Ensure it’s unsweetened for best taste.
  • 1 cup All-Purpose Flour Can use gluten-free flour blend.
For the Cheesecake Layer
  • 8 ounces Cream Cheese Vegan cream cheese can be substituted.
  • 1/2 cup Greek Yogurt Sour cream can be used as alternative.
  • 1 large Egg Substitute with a flax egg for vegan version.
  • 1/4 cup Sugar Adjust to taste.

Equipment

  • Saucepan
  • Baking Dish
  • mixing bowl
  • fine mesh sieve

Method
 

Step‑by‑Step Instructions
  1. In a saucepan, combine blackberries, granulated sugar, and water. Cook over medium heat for 8–10 minutes until soft, then strain and cool.
  2. Preheat your oven to 325°F (160°C) and line an 8"x8" baking dish with parchment paper.
  3. Melt unsalted butter in a saucepan. Remove from heat and stir in granulated sugar, eggs, vanilla, and salt. Fold in cocoa and flour until smooth.
  4. Beat cream cheese, Greek yogurt, an egg, sugar, and salt until smooth. Spread over the brownie batter.
  5. Spoon cooled blackberry puree on top and swirl it into the cheesecake layer carefully.
  6. Bake in the oven for about 1 hour until cheesecake is golden and a toothpick comes out mostly clean.
  7. Allow cooling for 15–20 minutes, then refrigerate for at least 2 hours before slicing.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Use room temperature ingredients to ensure a smooth cheesecake filling. Avoid overmixing the blackberry puree to keep swirl patterns intact.

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