There’s something magical about combining rich chocolate with tangy berries — and these blackberry cheesecake brownies bring that magic home. In this article, I’ll walk you through how to make them from scratch, whether you’re after the classic baked version or an easy no-bake alternative.
You’ll also find answers to common questions like how to make blackberry cheesecake bars or swap in Philadelphia cream cheese. This recipe is beginner-friendly, adaptable, and bursting with bold, jammy flavor. Let’s start with a little story from my kitchen.
A Love Letter to Blackberry Cheesecake Brownies
Where It All Began: A Summer Afternoon and a Batch of Brownies
Blackberry cheesecake brownies weren’t always in my baking repertoire. But one late July afternoon, while visiting a farmers’ market just outside Asheville, I stumbled upon a pint of blackberries that were so juicy and plump, they practically begged to be baked into something sweet. I’d been playing around with cheesecake fillings that week and had leftover brownie batter from a styling shoot — a perfect storm.
Back home, I swirled the tart blackberries into the creamy cheesecake layer, then layered it all over a rich chocolate base. The result? A dessert that tasted like summer, but felt cozy enough for fall. And just like that, blackberry cheesecake brownies became a seasonal favorite.
Nowadays, I make this recipe when I want something that feels special but isn’t fussy. It’s also a crowd-pleaser — the kind of bake that makes people stop mid-bite and say, “Wait…what is this?”
These brownies strike that perfect balance: the fudgy depth of chocolate, the creamy tang of cheesecake, and the burst of fresh berries. You can use homemade blackberry compote or even swirl in store-bought preserves when you’re short on time. That’s the beauty of this dessert — it’s adaptable.
If you love recipes that feel both nostalgic and new, you’ll also enjoy my chocolate espresso cake and blueberry lemon bars, which share the same balance of comfort and surprise.
How to Make Blackberry Cheesecake Brownies from Scratch
Ingredients that Make It Work
To create blackberry cheesecake brownies that are fudgy, rich, and balanced with just the right amount of berry brightness, it all starts with quality ingredients. Here’s what you’ll need:
For the Brownie Base:
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup melted dark chocolate (optional for extra fudginess)
For the Cheesecake Layer:
- 8 oz Philadelphia cream cheese, softened
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup sugar
- 1 large egg
- 1/2 tsp vanilla extract
For the Blackberry Swirl:
- 1/2 cup fresh or frozen blackberries
- 1 tbsp lemon juice
- 1 tbsp sugar
You can also sub in blackberry preserves if you’re making easy blackberry cheesecake brownies with fewer steps. Want a no-bake version? Bake just the brownie base, then chill it and top with a no-bake cream cheese filling and fresh blackberry compote.
These rich bars have all the flavor of classic cheesecake and fudge brownies — but with far less effort.
Step-by-Step Instructions (With Tips)
1. Make the blackberry sauce
In a small saucepan, cook blackberries, sugar, and lemon juice over medium heat until berries burst and the mixture thickens (about 5 minutes). Mash gently with a fork, then let cool. Strain if you want a smoother swirl.
2. Prepare the brownie layer
In a large bowl, whisk melted butter with sugars until smooth. Add eggs one at a time, then stir in vanilla. Sift in cocoa, flour, and salt. Mix until just combined. Stir in melted chocolate if using.
3. Make the cheesecake layer
In another bowl, beat cream cheese with sugar until creamy. Add egg, sour cream, and vanilla, and beat until smooth.
4. Layer and swirl
Pour brownie batter into a greased or parchment-lined 8×8 pan. Spread cheesecake mixture evenly over top. Dollop blackberry sauce over the cheesecake, then swirl with a knife or skewer.
5. Bake and cool
Bake at 325°F (163°C) for 35–40 minutes, or until the center is just set and edges are slightly puffed. Let cool completely before slicing — brownies are even better after a night in the fridge.
If you prefer a bar-style treat, simply slice into squares and serve chilled — just like these strawberry shortcake bars that are perfect for warmer months.
Delicious Blackberry Cheesecake Variations to Try
Chocolate Blackberry Cheesecake: A Lush, Layered Dream
If you’re craving something a bit more decadent than swirled brownies, turn this recipe into a full chocolate blackberry cheesecake. It’s just a matter of adjusting the base and adding a few layers.
Start with a chocolate cookie crust — crushed Oreos or chocolate graham crackers mixed with melted butter. Press it into the bottom of a springform pan and bake for 8–10 minutes at 350°F. Meanwhile, make a classic cheesecake batter using two blocks of cream cheese, sugar, eggs, and sour cream. Divide it in half.
Stir melted dark chocolate into one half of the cheesecake filling, and fresh blackberry purée into the other. Layer them over the cooled crust, starting with chocolate, followed by blackberry. Swirl gently and bake until just set. Let it cool completely, then chill overnight for the best texture.
The flavor? Rich, silky, slightly tart — everything you’d want in a chocolate-forward dessert with just enough fruity brightness.
If you want to skip the crust and go crustless, pour the filling directly into a buttered pan. It bakes beautifully and is easier to serve in square slices.
Blackberry Cheesecake Bars: The No-Fuss, Picnic-Perfect Version
Bars are the answer when you want cheesecake flavor without the formality of a full cheesecake. They’re portable, easy to slice, and bake faster too.
To make blackberry cheesecake bars, line a square pan with parchment. Create a simple graham cracker crust (1 1/2 cups crumbs + 6 tbsp butter), press it into the pan, and bake briefly. Then pour in the cheesecake batter and add your blackberry swirl — either fresh berry sauce or high-quality preserves like Bonne Maman for a shortcut.
Once baked, chill for 4 hours or overnight. These bars cut cleanly and pack well, making them perfect for summer gatherings, potlucks, or casual get-togethers.
For an even easier spin, try using my no-bake cheesecake base and layer it over a cookie crust. Then top with blackberry compote or jam before chilling.
Pro Tips for Perfect Blackberry Cheesecake Brownies Every Time
Getting that signature swirl and a perfectly creamy texture doesn’t require pro-level skills — just a few thoughtful details:
Use room-temperature cream cheese. Cold cream cheese can clump, which makes your swirl streaky instead of smooth. Let it sit out for 30–45 minutes before using.
Don’t overmix the batter. Mix brownie batter until just combined. Overmixing develops gluten, which can make your brownies tough instead of fudgy.
Chill before slicing. These brownies need at least 3 hours in the fridge to firm up, especially if you want clean, café-style slices. Overnight is even better.
Fresh or frozen berries both work. If using frozen, simmer them slightly longer when making your compote to reduce excess water.
Want it extra chocolatey? Stir a handful of dark chocolate chunks into the brownie batter before baking — it adds texture and richness.
You can use this same swirl method to riff on other treats like my raspberry swirl blondies or lemon cheesecake bars.
Serving Blackberry Cheesecake Brownies
There’s no wrong way to enjoy blackberry cheesecake brownies — but there is a way to make them unforgettable.
These brownies are best served chilled, especially if you want that perfect fudgy bite with creamy tang. Let them rest overnight in the fridge for neat, café-style squares that slice clean and taste even better the next day.
If you’re going for a more elevated presentation, serve each square with:
- A light dusting of powdered sugar
- A dollop of whipped cream or crème fraîche
- A few fresh blackberries and mint sprigs for garnish
Hosting a brunch or dessert party? Stack them on a cake stand or rustic wooden board for a bakery-style display. These also pair beautifully with espresso or a glass of cold milk. And because they’re portable, they’re also a great choice for potlucks, picnics, and holiday dessert tables.
Looking for an elegant berry dessert? Try my mini strawberry cheesecakes or blueberry swirl cheesecake next.
FAQ: Blackberry Cheesecake Brownies Edition
What’s the best way to make blackberry cheesecake brownies?
Start with a fudgy chocolate brownie base, add a creamy cheesecake layer, and swirl in homemade blackberry compote. Bake until just set and chill before serving.
Can I make easy blackberry cheesecake brownies without a compote?
Yes! Use blackberry preserves instead of making a sauce. Just dollop and swirl into the cheesecake layer before baking.
Can I use Philadelphia cream cheese in this recipe?
Absolutely. Philadelphia is ideal because it creates a silky texture and rich flavor, especially when softened properly before mixing.
4. Can I make a no-bake version?
For a no-bake spin, bake the brownie base only. Once cooled, top it with a no-bake cheesecake filling and a chilled blackberry sauce. Refrigerate until firm.
Are these the same as blackberry cheesecake bars?
They’re similar — the main difference is the brownie base vs. graham cracker crust. Bars are often lighter and made in layers, while brownies are denser and more chocolate-forward.
Are these like the Delish blackberry cheesecake brownies?
Yes, but this version is scratch-made with rich, whole ingredients, and can be customized with chocolate chunks, swirls, or even layered as cheesecake bars.
Can I freeze these brownies?
Yes, they freeze beautifully. Wrap slices tightly and store for up to 2 months. Thaw in the fridge before serving.
How should I serve them?
Serve cold or at room temperature with a dusting of powdered sugar, a dollop of whipped cream, or alongside fresh berries for an elegant finish.
For more berry-forward bakes, check out my blueberry swirl cheesecake or mini strawberry cheesecakes — both reader favorites.
Conclusion
Blackberry cheesecake brownies are a perfect mix of comfort and elegance — rich, creamy, and bursting with berry brightness. Whether you’re after a fuss-free dessert for a weekend treat or something decadent enough to impress guests, this recipe fits the bill. You can make it baked or no-bake, bar-style or swirled, chocolate-heavy or fruity — and it’ll always taste like something special.
And if you make these, don’t forget to share them with someone you love. That’s always the best part of baking, right?
For more colorful, health-forward creations and behind-the-scenes peeks into my test kitchen, connect with me on Facebook and see what’s brewing daily on Pinterest. Your next favorite recipe might just be a scroll away.
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Blackberry Cheesecake Brownies: A Fudgy, Fruity Twist You’ll Crave
- Total Time: 1 hr
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
These blackberry cheesecake brownies combine fudgy chocolate base, tangy cheesecake swirl, and juicy blackberry ribbons for a dessert that’s as gorgeous as it is delicious.
Ingredients
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/2 tsp salt
1 tsp vanilla extract
1/4 cup melted dark chocolate (optional)
8 oz Philadelphia cream cheese, softened
1/4 cup sour cream or Greek yogurt
1/4 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup fresh or frozen blackberries
1 tbsp lemon juice
1 tbsp sugar
Instructions
1. In a saucepan, simmer blackberries with sugar and lemon juice until thickened. Cool and strain if desired.
2. Whisk melted butter, sugars, eggs, and vanilla. Stir in cocoa, flour, and salt until just combined.
3. Beat cream cheese with sugar, then add egg, sour cream, and vanilla.
4. Pour brownie batter into a lined 8×8 pan. Spread cheesecake layer on top. Dollop blackberry sauce and swirl with a knife.
5. Bake at 325°F for 35–40 minutes or until set. Cool completely and chill before slicing.
6. Serve chilled or at room temperature. Store in the fridge.
Notes
Use blackberry preserves for a shortcut.
Let brownies chill overnight for clean slices.
Add chocolate chips for extra richness.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg