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Blackberry Cheesecake Brownies


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  • Author: Recipes Tasteful
  • Total Time: 0 hours
  • Yield: 9 large brownies 1x
  • Diet: Vegetarian

Description

These blackberry cheesecake brownies combine a rich, fudgy chocolate brownie base, a creamy cheesecake layer, and a sweet-tart blackberry swirl for a beautiful and decadent dessert.


Ingredients

Scale

Blackberry Puree

  • 6 oz fresh or frozen blackberries
  • 1/4 cup granulated white sugar
  • 1/4 cup water

Brownies

  • 12 tbsp unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 3/4 cup cocoa powder
  • 1/2 cup all-purpose flour

Cheesecake

  • 8 oz cream cheese, softened
  • 1/4 cup Greek yogurt
  • 1 large egg, room temperature
  • 1/4 cup granulated sugar
  • 1/2 tsp salt

Instructions

  • Blackberry Puree:
    • In a small saucepan, combine the blackberries, sugar, and water over medium-high heat. Stir occasionally, breaking down the blackberries as they cook for about 8-10 minutes.
    • Pour the mixture through a fine-mesh strainer into a bowl, pressing to release all the liquid. Discard the solids and let the puree cool.
  • Brownies:
    • Preheat the oven to 325°F (165°C). Line an 8″x8″ baking dish with parchment paper.
    • In a microwave-safe bowl, melt the butter. Stir in the sugar, eggs, vanilla extract, and salt until well combined.
    • Fold in the cocoa powder and flour until just mixed.
    • Pour the brownie batter into the prepared baking dish, spreading it evenly.
  • Cheesecake:
    • In a mixing bowl, combine the softened cream cheese, Greek yogurt, egg, sugar, and salt. Mix with a hand mixer until smooth and creamy.
    • Pour the cheesecake mixture over the brownie batter and spread it to the edges.
  • Assemble and Bake:
    • Add dollops of the blackberry puree on top of the cheesecake layer. Using a toothpick or knife, swirl the puree into the cheesecake layer without reaching the brownie batter below.
    • Bake in the preheated oven for 1 hour, or until the cheesecake starts to turn golden and a knife inserted in the center comes out mostly clean.
    • Allow the brownies to cool, then refrigerate for at least 2 hours or overnight.
  • Serve:
    • Cut into 9 large squares and serve. Store leftovers in the refrigerator for up to 5 days.

Notes

For a smooth swirl, create dollops of the blackberry puree in a grid pattern on top of the cheesecake and gently drag through with a toothpick or knife for an elegant design.

  • Prep Time: 15 minutes
  • Cook Time: 1 hr
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie
  • Calories: 300
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 40mg