Blackberry cheesecake brownies on a cutting board

Happy Thursday, loves! Hope everyone’s weeks are going well. I’ve been feeling a bit under the weather, and am planning on taking it easy this weekend and making a ton of chicken noodle soup.

Meanwhile, big things are happening: today I’m guest blogging over at Oh Sweet Basil! When Carrian asked me to come up with a delicious dessert for OSB, I knew brownies were the only option. Brownies practically run through my veins. So I concocted this recipe for Blackberry Cheesecake Brownies. 

Think dense, fudgy brownies topped with tangy cheesecake and swirled tart blackberries. Even in my bed-ridden state I’m getting hungry just thinking about them. Plus, how summery are they? I need a little sunshine right now. Thankfully these brownies bring a few rays into my life, or at least onto my tastebuds.

Blackberry cheesecake brownies with a fork

How to make blackberry cheesecake brownies

These cheesecake brownies require only basic ingredients you already have in your pantry. Before mixing together the brownie batter, you first need to make the blackberry puree that’ll be swirled on top of the cheesecake layer. Simply heat blackberries (fresh or frozen) on the stove with some sugar and water until the berries are broken down. Pass the mixture through a strainer and set aside to cool.

Then, it’s on to the good stuff (aka, the brownie batter). I’m sure you’ve made brownies a million times before, so I won’t bore you with the details here.

Pour the brownie batter into a baking dish, and then prep the cheesecake layer. I’ve used both cream cheese and Greek yogurt in this recipe to make the cheesecake extra tangy and flavorful. Be extra careful when spreading the cheesecake on top of the brownie batter. You don’t want to use too much pressure when distributing the cheesecake mixture, or you run the risk of mixing the two layers together.

To swirl the blackberry puree into the cheesecake, dollop the mixture onto the cheesecake and then use a toothpick or knife to create a nice pattern.

Blackberry cheesecake brownies sliced on parchment paper

How to store these cheesecake brownies

These babies can be stored in the fridge for up to five days, or you can freeze them for up to three months. Just keep in mind that cheesecake has a tendency to sweat when it’s removed from the freezer. Your brownies will still taste delish, but they’ll be a little damp on top.

Blackberry cheesecake brownies in a stack


Be sure to head on over to Oh Sweet Basil for the full post and recipe! And if you have any stellar suggestions for how to make the best chicken noodle soup ever, do let me know.

Hope you all have fabulous weekends. Can’t wait to share my Monday post with you!


Blackberry Cheesecake Brownies

  • Author: Sarah Fennel
  • Yield: 9 large brownies 1x


For the brownies

  • ¾ cup cocoa powder
  • 1½ cups sugar
  • 2 eggs
  • 12 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt

For the blackberry puree

  • 6 oz fresh or frozen blackberries
  • ¼ cup granulated white sugar
  • ¼ cup water

For the cheesecake

  • 8 ounces cream cheese, softened
  • ¼ cup greek yogurt
  • 1 large eggs, room temperature
  • ¼ cup sugar
  • ½ teaspoon salt


  1. Cook blackberry puree by combining 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, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids. Let cool to room temperature.
  2. Preheat oven to 325°F. Line an 8″x8″ 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 into the baking dish, spreading evenly to the edges.
  3. Combine 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 using a fork, knife, or toothpick. Try 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 center of the brownies comes out mostly clean. Place in fridge and allow to cool for at least 2 hours but up to overnight. Cut into 9 large squares. Store brownies in the fridge in an airtight container for up to 5 days.

More cheesecake recipes from Broma Bakery:

How to Make the Perfect Cheesecake (a step-by-step guide!)

Classic Vanilla Bean Cheesecake 

Honey Walnut Fig Cheesecake Bars

Peanut Butter Cup Cheesecake

Mini Pumpkin Spice Cheesecakes

cheesecake brownies with blackberries


Liz @ Floating Kitchen

These are gorgeous! That COLOR! I hope you feel better love. Hugs!

Gayle @ Pumpkin 'N Spice

I hope you feel better, Sarah! And thanks for sharing my soup, hope you love it if you try it! These cheesecake brownies are so beautiful! I can’t stop staring at that pretty purple color. And I’m loving the mashup of cheesecake and brownies. Sounds amazing!


What a flavor combination — and they look so moist! Hope your chicken soup turned out as well!

Medha @ Whisk & Shout

These look to die for! I hope you feel better, if not, then just eat all of these? That would cheer me up ASAP.

Jen @ Baked by an Introvert

Feel better soon, Sarah! These bars are absolutely swoon-worthy!

Christina @ Bake with Christina

Wow that blackberry gives those bars such a beautiful color!! And I bet they taste absolutely amazing too!! Pinned 🙂

Lily Lau

Can’t believe these work of art are food! 😀

Ashley | The Recipe Rebel

Between the chicken noodle soup and the brownies, I know I’d be feeling better! These are totally gorgeous!

Traci | Vanilla And Bean

Oh Sarah, I’m so sorry you’re feeling crappy. I can see why you’d want to whip out something so beautiful and sunny. Blackberries grow wild around here so we pick copious amounts of them come late summer. Now I have another way to use them! These are so pretty. I love the contrasting black then white backgrounds you used to showcase these beauties. I know that taste amazing! So excited to check out your guest post! How fun! Take care and feel better! (PS – looking forward to Monday’s post! 😀 )

Manali @ CookWithManali

What gorgeous color! LOVE!

Jocelyn (Grandbaby cakes)

I can’t even STAND how gorgeous these are! Seriously I will be pinning these all over!


Such beautiful colors! I’m mesmerized by these tiny, bright squares. Such an inspiring recipe. Cannot wait for fresh berries in the summer – vibrant, beautiful berries.

Shashi at RunninSrilankan

These bars are intoxicatingly mouthwatering! YUM! So glad to have stumbled by!

linda nelson

Wow! Absolutely delicious looking!


I love when brownies are so fudgy they look wet! (no cake brownies for me)
I will eat mine straight 🙂 Some women I know love their chocolate in any form (esp. certain times of the month or feeling down), but if I want chocolate, 9 times out of ten I want fudge (and walnuts preferably) brownies (the other time I want something milk chocolate and hazelnut).
These are next up on my to try list – thanks for sharing!

PS – since over a month has gone by I hope you are feeling better now.

Sarah | Broma Bakery

I am feeling better, and thank you so much for asking. All of your comments are making my day. Enjoy the recipes and happy baking!


I can’t find the recipe for this blackberry cheesecake brownies

Sarah | Broma Bakery

Hi Cheryl! There is a link to the recipe at the bottom of this post. Just click on where it says “Oh Sweet Basil” !


I can’t find the recipe for the blackberry cheesecake brownies. I know I am missing something, but we really want to try it.

Sarah | Broma Bakery

Hi Deana! I did this recipe as a guest post on, meaning instead of putting the recipe on my site, I put it on hers! The link to the full recipe is here.


I am confused, I thought there was a recipe for these…did I miss it?

Sarah | Broma Bakery

Hi Craig! I did this recipe as a guest post on, meaning instead of putting the recipe on my site, I put it on hers! The link to the full recipe is here.

Cecilia Ralson

I followed the recipe as written but my brownies were not fudgy they were raw, and in my attempt to cook them longer I lost the beautiful blackberry cheesecake coloring. Any tips for the next time I try and attempt? Thanks!

Sarah | Broma Bakery

Hi Cecilia! I’m sorry to hear that happened. My guess is that your oven temperature was probably a bit off. My suggestion for next time is to pour the brownies into the pan, cook them for 15 minutes, then take them out and carefully pour the cheesecake mixture on top and swirl it. This will allow the brownies to get more cooked without overcooking the cheesecake layer. Hope this helps and happy baking!

Eden Passante

So pretty! Love that color!

Sarah | Broma Bakery

Thank you!!

Eden Passante

So pretty! Love the color from the blackberries! These look so good!

Flora C

Can this be done in a brownie pan or cupcake type pan, if so what would the cooking time be please. I so want to try these they look amazing.

Sarah | Broma Bakery

These are made in a brownie pan– time should be the same!


These look most delicious and I would love to try them; can you do them with raspberries, too?

I don’t suppose you could estimate how much a cup would be in measurements, would you – say if you were using scales? I’m British. 😛 Look forward to trying this; thankyou so much for sharing.

Sarah | Broma Bakery

Hi Ellie! Yes, you can absolutely use raspberries! As for cups, it will vary by ingredient. There are many calculators online that will convert these things for you. Sorry to say I don’t know of them offhand!

Hope you enjoy!


OMG this looks amazing! I just have a question: if you are using cocoa powder (I´ve done it) how can the brownies be so dark? Every time I bake brownies using cocoa instead of melted chocolate they turn light brown, they never get this dark rich color you have in your pics…

Sarah | Broma Bakery

Hi Daniela! There are different types of cocoa powder, and they greatly range in terms of color. I highly recommend Rodelle’s cocoa. It’s the only cocoa I bake with!

Lena Bentz

This sounds very good and I want to try it for my aunts birthday this week.
Could you tell me how high the bars will be? I’m afraid they won’t fit in the backing dish I have.

Greetings from Germany

Sarah | Broma Bakery

Hi Lena! They will be pretty high.. about an inch and a half, maybe? You will need a deeper baking dish, but not too deep!


Gorgeous! I love your photos. Can’t wait to bake a batch of these 🙂


Just made the brownies. I think they require to much sugar. The brownie part got burnt at the bottom by the time the cheesecake layer got cooked through. The colour is still here and is very pretty though

Emily @ Emily's Tasty Adventures

These look beyond amazing! Your photos are beautiful!!!


Hello! So I just made these cheesecake brownies and they are so amazing. However, to help settle the cheesecake and not mix it with the brownies, I threw the brownies in the oven for about 5 minutes and then let them cool while I made everything else. It really helped create a more stable base for the cheesecake and I was comfortable marbling the purée in deeper to the cheesecake. Also, has anyone tried to add a little bit of lemon to the cheesecake? I’m a sucker for lemon-blackberry desserts. 😀

All and all this is an amazing recipe. My husband just said this cheesecake was the best thing he’s ever eaten (not an easy feat to accomplish) and I am now planning on stockpiling blackberries so I can make this all the time. Thank you for the wonderful recipe!


This was so delicious. I fed 13 people and they eat in a lot of smart places, and they all said it was the best dessert they had had for ages. The combo of fruit.chocolate sounds odd but it was perfect. I made it with gluten free flour mix, worked well.

Leaf Yohn

Can I substitute anything for the yogurt? I don’t have any on hand and the closest store is an hour away!

Sofi | Broma Bakery

Hey Leaf! You could substitute sour cream!

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