Blackberry Cheesecake Brownies

In the late 1970’s, a cheesecake recipe was posted to a mail-order food bulletin board in Oregon. The craze peaked and then faded just as quickly when people realized how long it took to bake one. But this famous dessert has endured its popularity ever since, transforming into dozens of variations on the original theme–including some that are vegan and gluten free, among other unique offerings all their own!

The “blackberry brownies” are a recipe that can be found on the website of the Blackberry Cheesecake Brownies. The recipe is for a base of blackberries, cheesecake, and brown sugar.

Loves, have a wonderful Thursday! I hope everyone is having a good week. I’ve been feeling a little under the weather, so this weekend I’m going to take it easy and make a big pot of chicken noodle soup.

In the meanwhile, huge things are happening: I’m guest writing over at Oh Sweet Basil today! I thought brownies were the only choice when Carrian asked me to come up with a fantastic dessert for OSB. Brownies are virtually in my bloodstream. So I came up with this Blackberry Cheesecake Brownie recipe. 

Think rich, fudgy brownies with swirling tart blackberries and tangy cheesecake on top. Even in my bedridden position, simply thinking about them makes me hungry. Furthermore, how summery are they? I’m in desperate need of some sunlight right now. These brownies, thankfully, bring a few sunshine into my life, or at least into my tongue.


Brownies with blackberries and cheesecake

These cheesecake brownies simply take a few simple ingredients that you probably already have on hand. Make the blackberry puree that will be swirled on top of the cheesecake layer before combining together the brownie batter. Simply cook fresh or frozen blackberries, sugar, and water on the stove until the berries are broken down. Set aside to cool after straining the mixture through a strainer.

Then it’s time to get down to business (aka, the brownie batter). I’m sure you’ve baked brownies a million times, so I won’t go into too much detail here.

After that, prepare the cheesecake layer by pouring the brownie batter into a baking dish. To make the cheesecake more tangy and tasty, I used both cream cheese and Greek yogurt in this recipe. Spread the cheesecake on top of the brownie batter with extreme caution. You don’t want to use too much pressure while spreading the cheesecake ingredients, otherwise the two layers will mix together.

To swirl the blackberry puree into the cheesecake, pour the mixture over the cheesecake and swirl it around with a toothpick or knife.


How should these cheesecake brownies be stored?

You may keep these newborns in the refrigerator for up to five days or freeze them for up to three months. Keep in mind that when cheesecake is taken out of the freezer, it has a propensity to sweat. Your brownies will still be delicious, but the top will be a touch moist.



Please visit Oh Sweet Basil for the whole article and recipe! Also, please let me know if you have any fantastic ideas about how to create the finest chicken noodle soup ever.

I wish you everyone a wonderful weekend. I’m looking forward to sharing my Monday post with you!



To make brownies

  • a third of a cup of cocoa powder
  • 12 pound sugar
  • 2 eggs
  • 12 tblsp butter (unsalted)
  • vanilla extract (two tablespoons)
  • a quarter teaspoon of salt

For the pureed blackberries

  • 6 ounces blackberries, fresh or frozen
  • 14 cup white granulated sugar
  • 14 cup of water

To make the cheesecake:

  • 8 oz. softened cream cheese
  • a quarter-cup of greek yogurt
  • 1 big room-temperature egg
  • 14 cup of sugar
  • a quarter teaspoon of salt


  1. To make blackberry puree, combine all ingredients in a small saucepan and cook for 8-10 minutes over medium-high heat. To help break down the blackberries, use a whisk or a spoon. Place a fine mesh strainer over a small bowl and press through all of the liquid with a spatula, discarding the particles. Allow to cool to room temperature before serving.
  2. Preheat the oven to 325 degrees Fahrenheit. Set aside an 8′′x8′′ baking dish lined with parchment paper. Melt the butter in a microwave-safe mixing bowl. Combine the sugar, eggs, vanilla extract, and salt in a mixing bowl. Fold in the cocoa powder and flour after everything is well blended. Spread the brownie batter evenly to the sides of the baking dish.
  3. In a standing mixer equipped with a whisk attachment, combine all cheesecake ingredients. On medium-high speed, cream for 2-3 minutes. Pour the brownie batter over the top and distribute evenly to the borders. Using a fork, knife, or toothpick, swirl the blackberry puree on top of the cheesecake batter. Make sure you just swirl the cheesecake batter and not the brownie batter.
  4. Bake for 1 hour, or until a knife inserted in the middle of the brownies comes out largely clean. Allow it chill in the refrigerator for at least 2 hours, but up to overnight. Make 9 big squares out of the dough. Refrigerate brownies for up to 5 days in an airtight container.

More cheesecake recipes may be found at:

How to Make the Perfect Cheesecake (with pictures!)

Vanilla Bean Cheesecake is a classic dessert. 

Bars of Honey Walnut Fig Cheesecake

Cheesecake with Peanut Butter Cups

Pumpkin Spice Cheesecakes in Miniature


The “blackberry cheesecake bars” are a delicious dessert that will satisfy the sweet tooth of any brownie lover. The recipe is very easy to make and can be adjusted to your own liking.

Related Tags

  • marbled cheesecake brownies
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  • blackberry desserts
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  • cheesecake brownies for two

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