Blackberry Cheesecake Brownie Bars
Let me describe this gorgeous Blackberry Cheesecake Brownie Bars. Melt in your mouth cocoa brownies. I’m talking dark cocoa Not too sweet but not bitter. Just soft and cakey. Then add a layer of creamy, no-bake cheesecake. Again, soft but perfectly set. Then add freshly made blackberry jam on top with an easy to make and cute pattern. Boom. Blackberry Cheesecake Brownie Bars.
Nicks favourite thing…
My favourite thing about these Blackberry Cheesecake Brownie Bars is how melt in your mouth they are! The brownies are soft, moist, and cakey and the cheesecake is so creamy and delicious! Above all though, I love the blackberry sauce! More on that below.
What do Blackberry Cheesecake Brownie Bars taste like?
These brownies are just darling. I love the flavour combo, it makes these blackberry cheesecake bars something special.
Brownies – These brownies are made of cocoa instead of melted chocolate so they’re not overly sweet. Instead they’re just a chocolate flavour punch.
Cheesecake layer – This cheesecake layer is more creamy than sour. You can taste the cream cheese but it’s subtle because this layer is all about melting in your mouth! And can you believe it has no gelatine in it? It’s because the white chocolate, which helps sweeten it and the mascarpone are what help it set.
Blackberry sauce – so we’ve reached the star of the show. The blackberries in this recipe help form the sauce that is drizzled on top. The sauce is not too sweet. It’s sour and beautifully cuts through the creaminess of the dessert.
The ingredients you’ll need.
Blackberry Sauce
Blackberries – You can use fresh or frozen for the sauce.
Granulated sugar – Caster sugar is fine too.
Lemon – Always use fresh lemon juice! Makes all the difference.
Brownie Layer
Unsalted butter – Make sure the butter is melted and slightly cooled before using.
Cocoa powder – Use good quality, unsweetened cocoa powder.
Salt – I used fine sea salt for this recipe.
Baking powder – This will help your brownies rise slightly.
Eggs – Make sure your eggs are at room temperature.
Boiling water – This will help make your brownies fudgy and cakey at the same time.
Espresso powder – This will help bring out the chocolate flavour in the brownies. It’s optional but totally worth adding.
All-purpose flour – Also known as plain flour.
Cheesecake Layer
Cream cheese – Make sure your cream cheese is softened before using. It will result in a much creamier texture and help the mixture become smooth.
White chocolate – Melt your chocolate ahead of time and allow it to cool slightly before using for best results.
Heavy cream – This is the same cream you use for whipping cream. Also known as whipping cream.
Mascarpone cream – This will help your cheesecake set and add creaminess!
Vanilla extract – Always use good quality
Let’s go through each step.
Blackberry Sauce
- Add the blackberries, lemon juice and sugar to a medium sized saucepan.
- Use a wooden spoon to stir on medium heat, until the berries break down and the mixture begins to bubble, about 6-7 minutes.
- Take off the heat and run through a fine mesh sieve into a bowl. Set aside to cool down.
Brownie Layer
- Add the melted butter and sugar to a large mixing bowl and use a hand whisk to whisk until well combined.
- Next, add the cocoa powder, salt, baking powder and vanilla extract and use a spatula to mix until well combined.
- Then the eggs one at a time, mixing well each time.
- Lastly, add the boiling water, flour and espresso powder and mix until the batter is evenly mixed.
- Add to the prepared baking tin and spread evenly using a spatula. Bake for 30 minutes. Once baked, allow to cool completely at room temperature.
Cheesecake Layer
- Add the cream cheese to a large mixing bowl and use an electric hand mixer to whip until fluffy, about 3 minutes.
- Scrape down the bowl and add the melted white chocolate. Mix until well combined.
- To a separate large bowl add the cream, mascarpone, and vanilla extract. Whip to stiff peaks.
- Add the whipped cream to the cheesecake mixture and use a spatula to gently fold through until well combined.
- Add the mixture to the cooled down tin. Use a spatula to spread as evenly and flat as you can get it.
Let’s decorate!
- Add the blackberry sauce to a piping bag and pipe lines of it across the top of the cheesecake layer.
- Use a toothpick to create lines in the opposite direction of the lines. From one end to the other. Place in the fridge to set for 1-2 hours.
- Once set, take out of the baking tin using the excess baking paper. Slice into 3 x 3 squares. Serve
My Top Tips!
- Make sure you allow the white chocolate to cool slightly before adding it to the cheesecake filling.
- Make sure you allow the brownie layer to cool before adding the cheesecake layer.
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Other Recipes You Might Like!
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Blackberry Cheesecake Brownie Bars
Serves 9
Ingredients
Blackberry Sauce
- 2 cups / 300 g blackberries, frozen or fresh
- 2 tbsp granulated sugar
- 1 lemon, juiced
Brownie Layer
- 1/2 cup / 113 g unsalted butter
- 1 1/4 cups / 260 g caster sugar
- 1/2 cup / 50 g cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 3 eggs
- 1/4 cup / 60 ml boiling water
- 3/4 cups / 115 g all-purpose flour
- 1 tsp espresso powder
Cheesecake Layer
- 1 block / 250 g cream cheese, softened
- 1/2 cup / 100 g white chocolate, melted
- 1/2 cup / 125 ml heavy cream, 1/4
- 1/2 cup / 75 g mascarpone cheese
- 1 tsp vanilla extract
Learn How To Make it! [VIDEO]
Instructions
Blackberry Sauce
- Add the blackberries, lemon juice and sugar to a medium sized saucepan and use a wooden spoon to stir on medium heat, until the berries break down and the mixture begins to bubble, about 6-7 minutes. Take off the heat and run through a fine mesh sieve into a bowl. Set aside to cool down.
Brownie Layer
- Preheat your oven to 175°C / 350°F. Spray a 9 x 9-inch square baking tin with oil spray and line the bottom and sides with baking paper, letting some hand over the sides.
- Add the melted butter and sugar to a large mixing bowl and use a hand whisk to whisk until well combined. Add the cocoa powder, salt,baking powder and vanilla extract and use a spatula to mix until well combined. Add the eggs one at a time, mixing well each time. Lastly, add the boiling water, flour and espresso powder and mix until the batter is evenly mixed.
- Add to the prepared baking tin and spread evenly usinga spatula. Bake for 30 minutes. Once baked, allow to cool completely at room temperature.
Cheesecake layer
- Add the cream cheese to a large mixing bowl and use an electric hand mixer to whip until fluffy, about 3 minutes. Scrape down the bowl and add the melted white chocolate. Mix until well combined.
- To a separate large bowl add the cream, mascarpone, and vanilla extract. Whip to stiff peaks.
- Add the whipped cream to the cheesecake mixture and use a spatula to gently fold through until well combined.
- Add the mixture to the cooled down tin. Use a spatula to spread as evenly and flat as you can get it.
Let's Decorate!
- Add the blackberry sauce to a piping bag and pipe lines of it across the top of the cheesecake layer. Use a toothpick to create lines in the opposite direction of the lines. From one end to the other. Place in the fridge to set for 1-2 hours. Once set, take out of the baking tin using the excess baking paper. Slice into 3 x 3 squares. Serve
Notes
Nutrition
9 comments
I have made this 3 times now and it has been great each time (the first time was for my bday). Just a note to people that watch the video or read the recipe, the cocoa is listed wrong, it should be 50g= 1/2 cup, the 150g seems to be a typo. Also the written recipe does not include the instructions of the video where he states to whip the cream first, then add the mascarpone and vanilla.
Because all ovens are different, the brownie layer would be finished baking in 20 mins as well for me. I also tried baking this in a 8″/20cm square pan as well to better fit in my containers, so you would expect the brownie layer to cook longer.
I was surprised how well the sauce tasted to be honest, it was gold! I also cut the tip of the bag off to high so I was unable to make it look the same as the video so I went with swirls/marble 😛 the other times I would just pour it on top in spots and marble/swirl it. It also freezes really well~
Hi J0my! Sorry about the incorrect measurement. I’ve updated the recipe. Good tip on the brownie cooking time! N x
Hi Nick! Metric conversion for cocoa powder is wrong, should be 50g only. Figured out too late but was able to save the recipe somehow 😅
Hi Annie! I’m so sorry about that! Thanks so much for pointing it out. I’ve updated the recipe. Glad you made it work 🙂 N x
I love your recipes! I’ve read 3 cupcake recipes and looked at more I plan to write down soon as I purchase more index cards. Anyway, can say I’ve actually learned two major ingredients commonly used . Seems id known by now but haven’t. . Lol…wonder where my brains been? Ya know? I did not know their is a difference in just sugar and castor sugar. I read that in one your recipes. Also I did not know that Plain Flour is the same as aka …All Purpose Flour or aka… apf.. im so excited to see and read more so I’m off to the store for more index cards.
Till Then,
No comment yet, as I’m preparing to make this. Was wondering if there was a good alternative to the white chocolate (not a fan of white chocolate at all).
Hi Michelle! Thanks for checking in before making it. The white chocolate is not really there for flavour. It’s there to sweeten the cheesecake and help it set 🙂 N x
What can we substitute for the heavy cream please?
Hi Jude! Unfortunately I’ve only tested this recipe with cream. The cream helps give the cheesecake layer structure.