Blackberry Cheesecake Brownies

These Blackberry Cheesecake Brownies combine rich fudgy chocolate, creamy tangy cheesecake, and vibrant blackberry swirls into a show-stopping dessert. With a beautiful marbled top and texture, they’re perfect for any occasion.

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Course: Dessert

Cuisine: American

Keyword: Best blackberry cheesecake brownies, Blackberry Cheesecake Brownies, Blackberry Cheesecake Recipe, Delish Blackberry Cheesecake Brownies, Easy blackberry cheesecake brownies, No bake blackberry cheesecake brownies

Prep Time: 15

Cook Time: 50

Cooling & Chilling: 3

Total Time: 4 5

Servings: brownies

Calories: 290kcal

Cost: $13

Equipment

9x13-inch baking pan (Lined with parchment paper)
Parchment paper (For easy lifting and clean edges)
Mixing bowls (One large, one medium)
Electric mixer (Hand or stand mixer)
Whisk (For mixing batter)
Rubber spatula (For folding and spreading)
Small bowl (For mashing blackberries)
Fork (For mashing blackberries)
Knife or skewer (For swirling the cheesecake layers)
Measuring cups & spoons (For accuracy)
Wire cooling rack (For proper cooling)

Ingredients

For the Fudgy Brownie Base:

1 cup Unsalted butter - 2 sticks
2 cups Granulated sugar
4 Large eggs - Room temperature
1 tablespoon Vanilla extract
1 cup All-purpose flour
¾ cup Unsweetened cocoa powder
½ teaspoon Salt
1 cup Semi-sweet chocolate chips

For the Blackberry Cheesecake Swirl:

16 oz Cream cheese - 2 blocks, softened
⅔ cup Granulated sugar
2 Large eggs - Room temperature
1 teaspoon Vanilla extract
2 cups Fresh blackberries - Divided
2 tablespoon Lemon juice - Fresh
2 tablespoon Cornstarch

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang.
Melt butter in a large microwave-safe bowl in 30-second intervals.
Whisk sugar into melted butter. Add eggs one at a time, then stir in vanilla.
In a separate bowl, sift flour, cocoa powder, and salt.
Fold dry ingredients into wet. Stir in chocolate chips.
Spread brownie batter evenly in prepared pan.
Beat cream cheese until smooth. Add sugar, then eggs one at a time, and vanilla.
Mash 1 cup of blackberries. Stir in lemon juice and cornstarch.
Mix mashed berries into ⅔ of cheesecake batter. Pour plain cheesecake over brownies, dollop berry cheesecake on top, and swirl.
Press remaining whole blackberries gently into the top.
Bake for 45–55 minutes until edges are set and center slightly jiggly.
Cool in pan for 1 hour, then chill in fridge at least 2 hours or overnight.
Lift with parchment, slice with sharp knife (wipe between cuts). Garnish if desired.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition