Blackberry Cheesecake Brownies are the ultimate mashup of desserts. It combines two classic desserts into one tasty treat—rich, fudgy brownies with creamy cheesecake and swirls of blackberry preserves. Each bite is perfectly balanced with chocolate, cheesecake, and pockets of berry flavor. It’s a simple pantry-friendly dessert that is a definite crowd pleaser for all occasions.
To create this delectable dessert, you will need just a few ingredients.
Brownie Mix: Betty Crocker™ brownie mix is the foundation to create these delicious rich and fudgy brownies.
Cream Cheese: The main component in cheesecake, it brings a tangy and creamy texture that balances well with the chocolate and blackberry preserves.
Eggs: These provide extra moisture and creaminess in the cheesecake while acting as a binding agent for the brownies.
Blackberry Preserves: Bright, fruity, with a subtle tartness that cuts through the rich brownies. With each swirl, it adds flavor, texture, and a beautiful appeal.
Other Ingredients You’ll Need: Vegetable oil, sugar, and vanilla extract.
Here is an overview of how to make Blackberry Cheesecake Brownies. Check out the recipe below for complete instructions.
Utilizing Betty Crocker™ Supreme Original Brownie Mix makes this step easy while still getting a rich fudgy brownie foundation dessert lovers dream of.
Having a smooth cheesecake texture is super important in this step to allow the dessert to evenly bake in the oven. Whether using a hand mixer or stand mixer with the paddle attachment, make sure you whip it on high right before you’re done to make sure there are no lumps.
We do not recommend using cold preserves to swirl into the brownies. Warming the preserves slightly allows the juices to release and creates a beautiful, juicy swirl.
Here are some helpful tips on how to store leftover Blackberry Cheesecake Brownies.
Store these brownies in the refrigerator. Place cooled brownies in an airtight container and place in the refrigerator for up to 1 week. The brownies can be enjoyed straight from the fridge or placed in the microwave for 5 to 10 seconds to warm slightly.
Wrap each brownie individually in plastic wrap and store in freezer-safe food storage bags or airtight containers for up to 3 months. To enjoy, thaw overnight in the refrigerator or place in the microwave for 20 to 30 seconds.
Heat oven to 325°F. Spray an 8-inch square pan with cooking spray and line with cooking parchment paper, allowing some to extend over the edges of the pan for easy removal.
Make the brownie batter as directed on the box for cakelike brownies. Spread in the pan; set aside.
In a large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in flour, egg, and vanilla until mixed.
Spoon the cream cheese mixture by tablespoonful dollops evenly onto the batter, making 4 rows by 4 rows.
In a small microwavable bowl, microwave preserves uncovered on High for 10 seconds. Continue heating in 5-second increments, stirring after each, until slightly thinned. Spoon a generous 1/2 teaspoon of preserves on top of each cream cheese dollop. Lightly swirl the cream cheese mixture and preserves using the tip of a knife or toothpick, without going all the way to the bottom.
Bake 38 to 42 minutes or until the filling is set at least 2 inches from the edge of the pan, but the center still jiggles slightly when moved. (The cheesecake layer will become firm during refrigeration.) Cool 30 minutes on a cooling rack. Refrigerate at least 2 hours or until cooled completely. Cut into 4 rows by 4 rows.
Lining the pan with parchment paper after greasing it will help with removing the brownies from the pan.
Blackberry preserves work well in this recipe, but you can also use raspberry, strawberry, or apricot instead.
To create a beautiful swirl, drag a knife or toothpick up and down each row horizontally and vertically.
Be careful not to overbake the brownies. It is okay if the cheesecake swirl is still a bit jiggly in the center. It will set up as the brownies cool.
