Go Back

Blueberry Brownie Cheesecake

A fudgy brownie base topped with creamy cheesecake and swirled with fresh blueberry sauce, perfect for dessert lovers.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: American, Bakery
Calories: 300
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup all purpose flour, leveled
  • 1/2 teaspoon fine salt
  • 1 teaspoon instant espresso powder, optional For deeper chocolate flavor
  • 1/2 cup chocolate chips, optional Highly recommended
Cheesecake Layer
  • 16 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/3 cup sour cream or Greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon cornstarch
Blueberry Swirl
  • 1 1/2 cups blueberries, fresh or frozen
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch mixed with 1 tablespoon water For thickening sauce

Method
 

Prepare Blueberry Sauce
  1. Simmer blueberries with sugar and lemon juice in a medium saucepan until juicy.
  2. Thicken with cornstarch slurry and set aside to cool.
Make Brownie Base
  1. Preheat the oven to 325°F (or 350°F, see tips for baking).
  2. In a mixing bowl, combine melted butter and granulated sugar.
  3. Add cocoa powder, eggs, vanilla, and stir until mixed.
  4. Fold in flour, salt, and optional espresso powder and chocolate chips just until incorporated.
  5. Spread the brownie batter into a lined 8 or 9 inch square baking pan.
Make Cheesecake Layer
  1. In another bowl, beat together softened cream cheese and granulated sugar until smooth.
  2. Add sour cream, egg, vanilla, lemon zest, and cornstarch and blend until creamy.
  3. Pour the cheesecake mixture over the brownie base.
Assemble & Bake
  1. Spoon blueberry sauce over the cheesecake and swirl with a toothpick.
  2. Bake in preheated oven until the cheesecake barely jiggles in the center, about 28-35 minutes.
  3. Cool fully then chill in the refrigerator for at least 2 hours before slicing.

Notes

For best results, let cool fully before slicing. Use room temperature cream cheese for creaminess and avoid overmixing the brownie batter.