Unique Strategy to Making Blackberry Cheesecake Brownies Recipe in the House

Blackberry Cheesecake Brownies Recipe

Delicious crowd-pleaser blackberry cheesecake brownies!!! Nowadays you do not need to choose between cheesecake and brownies. This recipe offers you 2-in-1!!! Who can resist rich cream cheese with rich fudgy brownies?


For the brownies:

  • 3/4 cup cocoa powder
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 2 tsp vanilla extract
  • 1/2 teaspoon salt

For the blackberry puree:

  • 170g frozen or fresh blackberries
  • 1/4 cup granulated white sugar

For the cheesecake:

  • 1 large egg, room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon salt


  1. Cook blackberry puree by mixing all ingredients in a small saucepan over medium-high heat for 8-10 minutes. Use a whisk or spoon to help break down the blackberries. Once cooked, put a fine mesh strainer over a little bowl and, using a spatula, squeeze through each of the liquid and then dispose of the solids. Let cool to room temperature.
  2. Preheat oven to 160°C. Line a 20cm x 20cm baking dish with parchment paper and set aside. In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, and salt. Once combined, fold in cocoa powder and flour. Pour the brownie batter in the skillet, spreading evenly to the edges.
  3. Blend all cheesecake ingredients in a standing mixer fitted with a whisk attachment. Cream for 2-3 minutes on medium-high speed. Pour over brownie batter, spreading evenly to the edges. Drizzle the blackberry puree on top of the cheesecake batter and swirl by means of a fork, knife, or toothpick. Attempt to swirl only into the cheesecake batter, not the brownie batter.
  4. Bake for 1 hour, or until the cheesecake begins to turn golden and a knife inserted in the centre of the brownies comes out mostly clean. Put in fridge and allow cooling for at least 2 hours but up to overnight.
  5. Cut to 9 large squares. Store brownies in the fridge in an airtight container for up to 5 times.