This Blueberry Brownie Cheesecake brings together a fudgy chocolate brownie base, a silky cream cheese topping, and bursts of fresh blueberry flavor. It’s indulgent yet refreshing, making it a stunning dessert for gatherings, gifts, or simply treating yourself.
Blueberry Brownie Cheesecake
I’ve always loved baking brownies, and over time I’ve shared some of my absolute favorites like My Double Chocolate Brownies and My Decadent Chocolate Brownie Cheesecake.
Brownies have this way of feeling indulgent yet comforting, and I never get tired of experimenting with new twists.
Recently, after making a batch of Blueberry Cheesecake Mochi Bites, I had a handful of fresh blueberries left over.
Instead of letting them go to waste, I thought, why not bring them into another dessert I love? That’s how this Blueberry Brownie Cheesecake came about.
This recipe combines two of my personal favorites: the fudgy richness of a classic brownie and the bright freshness of blueberries.
It’s also extra special to me because my little girl adores blueberries, so adding them into this cake felt like the perfect way to make a treat we’d both enjoy.
Why you‘ll love this recipe
- Perfect balance of rich chocolate and refreshing fruit flavors.
- Silky smooth cream cheese frosting that pairs beautifully with the brownie base.
- Impressive presentation for birthdays, gatherings, or even as a festive edible gift.
- Beginner-friendly steps with detailed notes to help you succeed.
Ingredients
Blueberry Chocolate Brownie (Cake Base)
- 80g dark chocolate (50%–70% cocoa, chopped into 1cm cubes for quick melting)
- 50g unsalted butter (softened at room temperature, not melted)
- 2 eggs (at room temperature, cracked into a bowl in advance)
- 40g granulated sugar
- 80g cake flour (or 70g all-purpose flour + 10g cornstarch substitute)
- 10g cocoa powder (unsweetened, not hot cocoa mix)
- 4g baking powder (optional, improves fluffiness)
- 100g whole milk (room temperature; can use coconut milk for a light coconut note)
- 100g fresh blueberries (or thawed frozen, divided: half for batter, half for decoration)
Cream Cheese Frosting (Topping)
- 60g cream cheese (softened at room temperature or lightly microwaved 10 sec)
- 15g granulated sugar (or powdered sugar for smoother texture; can reduce to 10g)
- 120g heavy cream (30%+ fat, chilled for at least 8 hours)
- 30g fresh blueberries (for decoration)
- 2–3 fresh mint leaves (optional garnish)
Instructions
Make the Blueberry Chocolate Brownie
Melt chocolate and butter: Place chocolate and butter in a bowl. Melt over a water bath, stirring until smooth. Let cool to room temperature to avoid cooking the eggs.
Combine eggs and chocolate mixture: In a large clean, dry bowl, whisk 2 eggs with 40g sugar for 1 minute until smooth. Slowly pour in the cooled chocolate-butter mixture, blending until fully combined.
Mix the batter: Sift in the flour, cocoa powder, and baking powder. Add milk and stir until smooth and thick with no dry flour.
Add blueberries and bake: Preheat oven to 180°C (350°F). Line cake pan with parchment. Pour half the batter, spread evenly, and add some blueberries. Pour in the remaining batter, smooth, and tap pan to release bubbles. Bake for 40 minutes in the middle rack. Test with a toothpick: moist crumbs are fine; wet batter needs 2–3 more minutes. Cool on a rack.
Make Frosting and Decorate
Prepare frosting: Beat softened cream cheese with sugar for 30 seconds until smooth. Add chilled cream and whip on medium speed until stiff peaks form (avoid overwhipping).
Decorate cake: Remove cooled brownie from pan. Pipe cream cheese frosting on top (dots, swirls, or stripes). Garnish with fresh blueberries and mint leaves.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! Bake the brownie one day ahead, store it covered at room temperature. Frosting should be made fresh, but you can refrigerate it up to 24 hours before piping.
Q: Can I use frozen blueberries?
Yes, but thaw completely and pat dry with paper towels to avoid excess water in the batter.
Q: What if I don‘t have cake flour?
Use 70g all-purpose flour plus 10g cornstarch for a similar texture.
Q: How should I store it?
Keep refrigerated in an airtight container. Best enjoyed within 2–3 days.
Blueberry Brownie Cheesecake | Chocolate & Fruit Dessert
Ingredients
Blueberry Chocolate Brownie (Cake Base)
- 80 g dark chocolate 50%–70% cocoa, chopped into 1cm cubes for quick melting
- 50 g unsalted butter softened at room temperature, not melted
- 2 eggs at room temperature, cracked into a bowl in advance
- 40 g granulated sugar
- 80 g cake flour or 70g all-purpose flour + 10g cornstarch substitute
- 10 g cocoa powder unsweetened, not hot cocoa mix
- 4 g baking powder optional, improves fluffiness
- 100 g whole milk room temperature; can use coconut milk for a light coconut note
- 100 g fresh blueberries or thawed frozen, divided: half for batter, half for decoration
Cream Cheese Frosting (Topping)
- 60 g cream cheese softened at room temperature or lightly microwaved 10 sec
- 15 g granulated sugar or powdered sugar for smoother texture; can reduce to 10g
- 120 g heavy cream 30%+ fat, chilled for at least 8 hours
- 30 g fresh blueberries for decoration
- 2 –3 fresh mint leaves optional garnish
Instructions
Make the Blueberry Chocolate Brownie
- Melt chocolate and butter: Place chocolate and butter in a bowl. Melt over a water bath, stirring until smooth. Let cool to room temperature to avoid cooking the eggs.
- Combine eggs and chocolate mixture: In a large clean, dry bowl, whisk 2 eggs with 40g sugar for 1 minute until smooth. Slowly pour in the cooled chocolate-butter mixture, blending until fully combined.
- Mix the batter: Sift in the flour, cocoa powder, and baking powder. Add milk and stir until smooth and thick with no dry flour.
- Add blueberries and bake: Preheat oven to 180°C (350°F). Line cake pan with parchment. Pour half the batter, spread evenly, and add some blueberries. Pour in the remaining batter, smooth, and tap pan to release bubbles. Bake for 40 minutes in the middle rack. Test with a toothpick: moist crumbs are fine; wet batter needs 2–3 more minutes. Cool on a rack.
Make Frosting and Decorate
- Prepare frosting: Beat softened cream cheese with sugar for 30 seconds until smooth. Add chilled cream and whip on medium speed until stiff peaks form (avoid overwhipping).
- Decorate cake: Remove cooled brownie from pan. Pipe cream cheese frosting on top (dots, swirls, or stripes). Garnish with fresh blueberries and mint leaves.
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