Go Back
–+ servings
Nine square dessert bars with white icing and red berry swirl designs are arranged on a white surface; one bar is lifted by a hand, showing a chocolate cake layer underneath.

Blackberry Cheesecake Brownie Bars

Picture this. Melt inyour mouth cocoa brownies. I’m talking dark cocoa. Not too sweet but notbitter. 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 withan easy to make and cute pattern. Boom. Blackberry Cheesecake Bars.
Author: Nick Makrides
5 from 4 votes
Print Recipe Pin Recipe
Prep 20 minutes
Cook 45 minutes
Total 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 9
Calories 416 kcal

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

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

Video

Notes

Storage
Cheesecake bar can be stored in an airtight container for up to three days.

Nutrition

Calories:416kcal | Carbohydrates:27g | Protein:6g | Fat:26g | Saturated Fat:15g | Polyunsaturated Fat:1g | Monounsaturated Fat:6g | Trans Fat:1g | Cholesterol:114mg | Sodium:198mg | Potassium:255mg | Fiber:4g | Sugar:13g | Vitamin A:839IU | Vitamin C:13mg | Calcium:89mg | Iron:2mg
Keyword Blackberry, Brownies, Cheesecake
Have you tried this recipe?Tag me on instagram @thescranline!