Blackberry Cheesecake Brownies Recipe
There’s something truly special about combining two classic desserts into one magnificent bake. We’re not just making brownies, and we’re not just making cheesecake. We are creating a rich, fudgy, and decadent brownie base, topped with a smooth, tangy cream cheese layer, and then studded with jammy pockets of sharp, fresh blackberries. The contrast is simply stunning: the deep, dark chocolate against the bright white cheesecake, with gorgeous purple swirls running through it. It’s a bake that looks as impressive as it tastes.
This Blackberry Cheesecake Brownies recipe has become a staple in my kitchen, especially during late summer when blackberries are at their peak. My kids absolutely devour this every time I make it, and their little faces, smeared with chocolate and blackberry juice, are the best review I could ever ask for. The beauty of this recipe is that it delivers a really sophisticated flavour profile but is built on straightforward baking principles. It’s the kind of treat that works beautifully for a weekend project, a contribution to a potluck, or simply as a delightful partner to your afternoon cuppa.
Whether you’re an experienced baker or just starting your journey, I’m confident you’ll find joy in making this. We’ll walk through each step together, ensuring you get that perfect fudgy brownie texture and a silky, crack-free cheesecake topping. Let’s get our aprons on and start baking!
Recipe Overview
This recipe brings together the best of both worlds. We start with a deeply chocolatey, chewy brownie batter that forms the perfect foundation. On top, we spread a luscious, slightly tangy cheesecake filling. The final flourish comes from fresh blackberries, which we press into the cheesecake layer, creating beautiful purple bursts of flavour as they bake. I’ve tested this with both fresh and frozen berries, and while fresh are my favourite, I’ve included a tip for using frozen ones if that’s what you have on hand.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 5 minutes (plus cooling)
- Servings: 16 squares
- Difficulty: Medium
Why You’ll Love This Blackberry Cheesecake Brownies Recipe
- Rich & Balanced Flavour: The intense flavour of the 70% dark chocolate brownie is beautifully balanced by the light, tangy cream cheese. The blackberries add a sharp, fruity note that cuts through the richness, preventing it from being overly sweet.
- Ready for the Oven in Under 30 Minutes: The process is streamlined into two main parts—the brownie base and the cheesecake topping—which come together quite efficiently.
- Flexible Recipe: No blackberries? No problem. This recipe works wonderfully with raspberries, cherries, or even a swirl of blackcurrant jam. You can also add chopped walnuts or pecans to the brownie batter for extra crunch.
- Great for Gatherings: These are ideal when you need an impressive dessert for a barbecue, a picnic, or a family get-together. They travel well and can be made a day in advance. If you’re looking for another dessert that’s great for sharing, my Peach Crumb Cheesecake is always a hit.
- Family Tested: This is one of those bakes that disappears from the tin almost instantly in my house. It has the fudgy chocolate that kids love, with a touch of elegance that adults really appreciate.
Ingredients You’ll Need
For the best results, I always recommend using good-quality ingredients, especially the chocolate and cream cheese. A high-cocoa-solids chocolate (at least 70%) provides a deep, less-sweet flavour that is essential for the brownie base. For the cheesecake layer, always use full-fat block cream cheese, like Philadelphia; the spreadable kind in a tub has too much water and won’t set properly.
- For the Brownie Layer:
- 150g unsalted butter, cubed
- 150g dark chocolate (70% cocoa solids), chopped
- 3 large free-range eggs, at room temperature
- 225g caster sugar
- 1 tsp vanilla extract
- 100g plain flour
- 25g cocoa powder
- ¼ tsp salt
- For the Cheesecake Layer:
- 300g full-fat cream cheese, at room temperature
- 75g caster sugar
- 1 large free-range egg, at room temperature
- ½ tsp vanilla extract
- 150g fresh blackberries
Sophia’s Tip: Make sure your eggs and cream cheese are genuinely at room temperature. Cold ingredients are the primary cause of a lumpy cheesecake mixture. I take mine out of the fridge at least an hour before I plan to start baking.
How to Make Blackberry Cheesecake Brownies
The process is all about creating two distinct, delicious layers and then bringing them together. We’ll make the brownie batter first, pour most of it into our prepared tin, then whip up the cheesecake filling. It’s an assembly job that looks far more complicated than it actually is.
- Preheat and Prepare: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm (8-inch) square baking tin with baking parchment, leaving an overhang on two sides to make it easier to lift out later.
- Melt the Chocolate and Butter: In a heatproof bowl set over a saucepan of barely simmering water (a bain-marie), melt the butter and dark chocolate together. Stir occasionally until smooth and glossy. You can also do this in the microwave in 30-second bursts. For a detailed guide on this process, BBC Good Food has an excellent tutorial. Set aside to cool slightly.
- Make the Brownie Batter: In a large bowl, using an electric mixer or a whisk, beat the 3 eggs and 225g of caster sugar together for 3-4 minutes until pale, thick, and voluminous. This step incorporates air, which gives the brownies a lovely light crust. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Pour the slightly cooled chocolate mixture into the egg mixture and gently fold it in. Sift the plain flour, cocoa powder, and salt over the bowl and fold again until just combined. I used to struggle with dry brownies until I discovered this technique: be careful not to over-mix at this stage, as it can make the final result tough. Stop as soon as you no longer see streaks of flour.
- Assemble the Brownie Base: Pour about two-thirds of the brownie batter into your prepared tin and spread it out evenly with a spatula. Keep the remaining third for later.
- Create the Cheesecake Filling: In a separate bowl, beat the room-temperature cream cheese and 75g of caster sugar with an electric mixer until smooth and creamy. Add the egg and vanilla extract and beat again until just combined. Don’t over-beat it.
- Layer and Swirl: Gently spoon the cheesecake mixture over the brownie base and spread it carefully to the edges. Dollop the remaining brownie batter in small spoonfuls over the cheesecake layer. Use a skewer or the tip of a knife to gently swirl the brownie batter into the cheesecake, creating a marbled effect. Be careful not to mix them together completely.
- Add Blackberries and Bake: Gently press the fresh blackberries into the top of the mixture. Bake in the preheated oven for 35-40 minutes. The edges should be set, but the centre should still have a slight wobble. A skewer inserted into the brownie part should come out with moist, fudgy crumbs attached, not wet batter.
- Cool Completely: This is the hardest part! You must let the brownies cool completely in the tin, first on a wire rack and then for at least 2-3 hours (or preferably overnight) in the fridge. This allows the cheesecake layer to set fully, ensuring clean, neat slices. Once chilled, use the parchment paper overhang to lift the slab out of the tin and cut into 16 squares.
Tips From My Kitchen
- Temperature Control is Key: For the smoothest cheesecake layer, your cream cheese and eggs must be at room temperature. If they are too cold, the cream cheese won’t blend properly, and you’ll end up with a lumpy texture.
- The Secret to a Fudgy Brownie: I learned that the secret to a perfectly fudgy brownie base (rather than a cakey one) is to avoid over-mixing the batter once the flour is added. Developing too much gluten will make them tough. Fold until just combined.
- Make-Ahead Magic: These are a brilliant make-ahead dessert. In fact, they taste even better the next day as the flavours have time to meld together. You can bake them a day or two in advance and keep them covered in the fridge.
- Storage: Because of the cheesecake layer, these brownies must be stored in an airtight container in the fridge. They will keep well for up to 5 days. You can also freeze them for up to 3 months. To do so, slice them first and wrap each square individually.
Equipment You’ll Need
- Electric stand mixer or hand mixer
- 20cm (8-inch) square baking tin
- Baking parchment
- Heatproof bowl and saucepan (or microwave)
- Spatula
- Wire cooling rack
Delicious Variations to Try
One of the best things about baking is making a recipe your own. This one is quite adaptable. For other fun, sweet treats, why not try my Biscoff Truffles or these fantastic Oatmeal Dark Chocolate Cookies?
- Different Fruit: Swap the blackberries for fresh raspberries for a slightly sharper tang, or use pitted and halved fresh cherries. A high-quality raspberry or blackcurrant jam can also be swirled through the cheesecake layer instead of fresh fruit.
- A Touch of Spice: Add a ¼ teaspoon of cinnamon or a tiny pinch of chilli powder to the brownie batter’s dry ingredients. It adds a subtle warmth that pairs beautifully with the dark chocolate.
- Nutty Addition: For extra texture, fold 75g of roughly chopped walnuts, pecans, or hazelnuts into the brownie batter just before pouring it into the tin.
What to Serve With Blackberry Cheesecake Brownies
These brownies are wonderfully rich and complete on their own, but if you want to turn them into a more elaborate dessert, here are a few ideas:
- Clotted Cream or Ice Cream: A generous dollop of thick clotted cream or a scoop of high-quality vanilla bean ice cream provides a creamy contrast to the dense brownie.
- Fresh Berry Coulis: A simple, sharp coulis made from blitzed raspberries or extra blackberries adds another layer of fruity freshness.
- Coffee or Tea: For an afternoon treat, they are perfectly matched with a strong cup of coffee or a classic English breakfast tea.
Frequently Asked Questions
Blackberry Cheesecake Brownies
Ingredients
Method
- Preheat and Prepare: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm (8-inch) square baking tin with baking parchment, leaving an overhang on two sides to make it easier to lift out later.
- Melt the Chocolate and Butter: In a heatproof bowl set over a saucepan of barely simmering water (a bain-marie), melt the butter and dark chocolate together. Stir occasionally until smooth and glossy. You can also do this in the microwave in 30-second bursts. For a detailed guide on this process, BBC Good Food has an excellent tutorial. Set aside to cool slightly.
- Make the Brownie Batter: In a large bowl, using an electric mixer or a whisk, beat the 3 eggs and 225g of caster sugar together for 3-4 minutes until pale, thick, and voluminous. This step incorporates air, which gives the brownies a lovely light crust. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Pour the slightly cooled chocolate mixture into the egg mixture and gently fold it in. Sift the plain flour, cocoa powder, and salt over the bowl and fold again until just combined. I used to struggle with dry brownies until I discovered this technique: be careful not to over-mix at this stage, as it can make the final result tough. Stop as soon as you no longer see streaks of flour.
- Assemble the Brownie Base: Pour about two-thirds of the brownie batter into your prepared tin and spread it out evenly with a spatula. Keep the remaining third for later.
- Create the Cheesecake Filling: In a separate bowl, beat the room-temperature cream cheese and 75g of caster sugar with an electric mixer until smooth and creamy. Add the egg and vanilla extract and beat again until just combined. Don't over-beat it.
- Layer and Swirl: Gently spoon the cheesecake mixture over the brownie base and spread it carefully to the edges. Dollop the remaining brownie batter in small spoonfuls over the cheesecake layer. Use a skewer or the tip of a knife to gently swirl the brownie batter into the cheesecake, creating a marbled effect. Be careful not to mix them together completely.
- Add Blackberries and Bake: Gently press the fresh blackberries into the top of the mixture. Bake in the preheated oven for 35-40 minutes. The edges should be set, but the centre should still have a slight wobble. A skewer inserted into the brownie part should come out with moist, fudgy crumbs attached, not wet batter.
- Cool Completely: This is the hardest part! You must let the brownies cool completely in the tin, first on a wire rack and then for at least 2-3 hours (or preferably overnight) in the fridge. This allows the cheesecake layer to set fully, ensuring clean, neat slices. Once chilled, use the parchment paper overhang to lift the slab out of the tin and cut into 16 squares.
Notes
I do hope you give this Blackberry Cheesecake Brownies recipe a go. It’s such a rewarding bake that brings together so many wonderful textures and flavours. It’s a true showstopper that always gets compliments in my home, and I’m sure it will in yours, too. If you try it, please let me know how it turned out in the comments below. I love hearing about your baking adventures!
Happy Baking,
Sophia
