Why You’ll Love This Recipe

I love how the deep chocolate flavor of the brownies balances with the smooth cheesecake and the bright tartness of blackberries. It’s a show-stopping dessert that’s simple enough to make at home and perfect for gatherings or cozy evenings in. Plus, the swirl adds a gourmet flair without extra effort—I find they always impress!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Blackberry puree: blackberries (fresh or frozen), granulated sugar, water, lemon juice
Brownie layer: unsalted butter, granulated sugar, eggs, vanilla extract, salt, unsweetened cocoa powder, all‑purpose flour
Cheesecake layer: cream cheese (softened), Greek yogurt, egg, granulated sugar, pinch of salt

Measurements and full ingredient list are in the recipe card.

directions

Make the blackberry puree: In a small saucepan over medium-high heat, I cook the berries with sugar, water, and a squeeze of lemon juice for about 8–10 minutes until broken down. I strain it to remove seeds and let it cool
Prep brownies: I preheat the oven to 325°F (or 350°F depending on recipe version) and line an 8 × 8 in pan. I melt butter, whisk in sugar, eggs, vanilla, and salt, then fold in cocoa and flour. I pour it into the pan
Cheesecake layer: I beat cream cheese, Greek yogurt, sugar, salt, and an egg until smooth, then pour it over the brownie batter
Swirl: I drop spoonfuls of cooled blackberry puree on top and use a knife or toothpick to create a marbled swirl without piercing the brownie layer
Bake: Bake for 55–60 minutes at 350°F, until the cheesecake is set and begins to golden on top (or ~1 hour at 325°F depending on recipe) reddit.com.
Cool & chill: I let it cool to room temperature, then chill in the fridge at least 2 hours or overnight for cleaner slices .

Servings and timing

Servings: about 9 large squares (or 16 smaller bars)
Prep time: ~15–25 minutes
Bake time: 55–60 minutes
Chill time: at least 2 hours, ideally overnight

Variations

Use frozen blackberries or switch to raspberries or blueberries for a different fruit swirl.
Skip the Greek yogurt in cheesecake and add a tablespoon of sour cream or omit entirely.
Fold in a teaspoon of instant espresso powder into the brownie layer to deepen the chocolate flavor
Spread the mixture into a 9 × 13 pan (double the recipe) using similar bake time, checking around 1 hour

storage/reheating

I keep these brownies in an airtight container in the fridge for up to 5 days. They’re best served chilled or at room temperature. Reheat briefly in the microwave if I want them warm—about 10 seconds per square.

FAQs

Can I make these ahead of time?

Absolutely. I often bake them the night before and chill overnight—this helps the layers set and makes slicing neat.

Can I use store‑bought blackberry jam instead of puree?

Yes, but I thin it with a tablespoon or two of water before swirling so it marbles well

Why do some recipes use Greek yogurt in the cheesecake layer?

Greek yogurt adds tanginess and lightness, balancing the richness without thinning the mixture like sour cream might.

Can I use frozen blackberries?

Yes—just thaw and drain them before cooking the puree, or skip thawing and strain after cooking.

Can these brownies be frozen?

You can wrap individual squares tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Conclusion

These blackberry cheesecake brownies are one of my favorite go‑to desserts—they’re rich yet fruity, creamy yet fudgy, and always get compliments. I love that I can make them ahead and they look impressive without much extra work. They’re definitely destined to be a dessert staple for any occasion!