Decadent Blueberry Brownie Cheesecake

WHY YOU’LL LOVE THIS RECIPE

• Rich brownie layer with tangy cheesecake center.

• Sweet fresh blueberries add bright juicy pops.

• Try related cookie tips blueberry cheesecake cookies.

QUICK OVERVIEW

• Prep time: 20 minutes

• Cook time: 40–45 minutes

• Total time: About 2 hours 30 minutes (includes chilling)

• Yield/servings: 8–10 servings

• Difficulty: Medium

INGREDIENTS

• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 cup granulated sugar

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking powder

• 1 cup blueberries

• 8 oz cream cheese

• 1/2 cup powdered sugar

STEP-BY-STEP INSTRUCTIONS

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Mix together the flour, cocoa powder, granulated sugar, and baking powder in a bowl.
3. Whisk the melted butter, eggs, and vanilla extract in another bowl until combined.
4. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
5. Fold in the blueberries gently.
6. Pour half of the brownie batter into the prepared pan and spread it out evenly.
7. Beat the cream cheese and powdered sugar until smooth, then spread this cheesecake layer over the brownie layer.
8. Pour the remaining brownie batter on top of the cheese layer.
9. Bake for 40–45 minutes, or until a toothpick comes out mostly clean.
10. Allow to cool before removing from the pan. Refrigerate for a couple of hours before serving.

SERVING IDEAS

• Serve with a scoop of vanilla ice cream.

• Top with extra fresh blueberries and a dusting of powdered sugar.

• Pair with blueberry cheesecake swirl cookies blueberry cheesecake swirl cookies.

• Cut into small squares for a party platter.

HOW TO STORE

• Fridge: Cover and chill up to 4 days.

• Freezer: Wrap well and freeze up to 2 months.

• Reheat/serve: Thaw in fridge overnight; serve chilled or at room temp.

TROUBLESHOOTING

• Use room-temp cream cheese for a smooth layer.

• Avoid overmixing batter to keep it tender.

• Fold berries gently to prevent color bleed.

• Check center with a toothpick for doneness.

• Chill fully before slicing for clean cuts.

FAQ

• Q: Can I use frozen blueberries?
A: Yes. Thaw and drain them first to reduce bleed.

• Q: Can I make this ahead?
A: Yes. Bake, then chill overnight for best flavor.

• Q: How do I avoid cracks in the cheesecake layer?
A: Beat cream cheese smooth and don’t overbake.

• Find a similar blueberry brownie idea at a blueberry brownies recipe by i am baker.

• See a blackberry cheesecake brownie twist at Blackberry Cheesecake Brownies – The Hungry Lyoness.

Print

Blueberry Cheesecake Brownies

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• Author: miamcook
• Total Time: 150 minutes
• Yield: 8-10 servings 1x
• Diet: Vegetarian

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Description

Delicious brownies with a rich cheesecake layer and fresh blueberries for a burst of flavor.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1 cup blueberries
• 8 oz cream cheese
• 1/2 cup powdered sugar

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Mix together the flour, cocoa powder, granulated sugar, and baking powder in a bowl.
3. Whisk the melted butter, eggs, and vanilla extract in another bowl until combined.
4. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
5. Fold in the blueberries gently.
6. Pour half of the brownie batter into the prepared pan and spread it out evenly.
7. Beat the cream cheese and powdered sugar until smooth, then spread this cheesecake layer over the brownie layer.
8. Pour the remaining brownie batter on top of the cheese layer.
9. Bake for 40–45 minutes, or until a toothpick comes out mostly clean.
10. Allow to cool before removing from the pan. Refrigerate for a couple of hours before serving.

Notes

Serve with vanilla ice cream or extra fresh blueberries for added flavor. Store in the fridge for up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 24g
• Sodium: 250mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 50mg