Blueberry Cheesecake Brownies
Blueberry Cheesecake Brownies with brownie mix are decadent gooey, fudgy brownies topped with a creamy cheesecake layer and a blueberry jam swirl. These easy blueberry brownies look impressive and taste like a million bucks!
For more brownie cheesecake recipes, be sure to try Red Velvet Brownies and Strawberry Brownies next!
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You're Going to Love These
- The blueberry cheesecake swirl looks impressive, but couldn't be easier to do!
- Easy recipe for fudgy cheesecake brownies made from simple ingredients
- The flavor combo of rich chocolate brownie, luscious cheesecake, and sweet blueberries is out of this world
Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
Boxed brownie mix. You'll need one 18 oz. box of brownie mix -- I love Ghirardelli Double Chocolate. Use your favorite brand or a homemade brownie recipe you love.
Coffee. For more intense chocolate flavor, substitute the water in the box mix ingredients with coffee. Or just use water.
Cream cheese. Use full-fat block-style cream cheese that has been softened to room temperature.
Blueberry jam or preserves. Bonne Maman blueberry preserves are delicious in this recipe -- use what you can find and love.
Variations
- Swap out the jam with your favorite flavor like strawberry, raspberry, blackberry, cherry, or even orange marmalade (yum!)
- Any kind of chocolate chips will do -- mini, regular-sized, milk chocolate, dark chocolate, or white chocolate.
How to Make Blueberry Cheesecake Brownies
Step 1: Prepare brownie mix with oil, egg, and water (or coffee) on package and vanilla extract. Set aside 2 tablespoons of brownie batter. Pour brownie batter into 9x9 or 7x11 pan lined with parchment paper.
Step 2: In a large mixing bowl, mix cream cheese, sugar, egg, and vanilla with a stand or hand mixer at medium speed until smooth and creamy.
Step 3: Dollop the cream cheese over the brownie layer. Use a knife or offset spatula to spread the cheesecake mixture over the layer of brownie batter.
Step 4: Drop spoonfuls of blueberry jam on top of the cheesecake batter, followed by the reserved brownie batter.
Step 5: Use a butter knife or small offset spatula to swirl the blueberry jam and brownie batter into the cheesecake topping. Be careful not to swirl into the brownie layer below.
Step 6: Sprinkle chocolate chips on top of the cheesecake layer.
Step 7: Bake in preheated oven at 350 for 40 minutes until the edges are set and a knife or toothpick inserted into the center comes out clean or with a few moist crumbs. Cool at room temperature, then chill.
Step 8: Lift the blueberry brownies out of the baking pan with the parchment paper and cut brownies into small squares.
Expert Tips
- Swapping out coffee for the water in a brownie mix intensifies the chocolate flavor.
- Use a softened block of cream cheese for the smoothest, creamiest cream cheese filling. The kind in a tub is softer and likely won't set up the same.
- Chill blueberry brownies in the fridge for 2-3 hours for the easiest and neatest cutting.
FAQs
Store blueberry brownies in an airtight container in the refrigerator for up to one week.
Yes! Cheesecake blueberry brownies freeze well. Freeze them in single layers between sheets of parchment paper. Wrap in a double layer of plastic wrap and again in foil or in freezer-safe containers. Thaw in the refrigerator.
You bet! Strawberry, raspberry, cherry -- even orange marmalade -- pair well with chocolate and would be delicious swirled into the cheesecake layer.
More Easy Brownie Recipe Ideas
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📖 Recipe
Easy Blueberry Cheesecake Brownies
Ingredients
- 1 box brownie mix (18 oz) + ingredients listed on box (oil, egg, and coffee instead of water, optional) I use Ghirardelli Double Chocolate
- 2 teaspoons vanilla, divided
- ¼ cup blueberry jam
- 8 ounces softened cream cheese
- ¼ cup sugar
- 1 egg
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350. Line 9x9 or 7x11 pan with parchment paper.
- In a large bowl, stir brownie mix, oil, egg, and water (or coffee) as directed on the box, and 1 teaspoon vanilla until just combined. Reserve 2 tablespoons of batter for the cheesecake layer.
- In a medium bowl, mix cream cheese, sugar, egg, and 1 teaspoon vanilla with a mixer until smooth and creamy.
- Pour brownie batter into pan. Dollop cream cheese over the brownie batter and spread into an even layer.
- Drop spoonfuls of blueberry jam about 1 inch apart on top of the cream cheese layer. Add the reserved brownie batter in small spoonfuls between the jam. Swirl the jam and brownie batter into the cheesecake layer with a butter knife. Be careful not to swirl into the brownie layer. Sprinkle chocolate chips on top.
- Bake for 40 minutes until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. If necessary, tent with foil to prevent from getting too brown. Cool on a wire rack for about an hour, then chill in the refrigerator for 2 hours.
- Lift the brownies out of the pan using the parchment paper. Cut into squares. Store in an airtight container in the refrigerator for up to one week.
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Notes
- Swapping out coffee for the water in a brownie mix intensifies the chocolate flavor.
- Use a softened block of cream cheese for the smoothest, creamiest cream cheese filling. The kind in a tub is softer and likely won't set up the same.
- Freeze brownies in single layers between sheets of parchment paper. Wrap in a double layer of plastic wrap and again in foil or in freezer-safe containers. Thaw in the refrigerator.
Recipe is great! I'm going to make it again, but wondering if I could use pie filling, Nutella or peanut butter instead of jam? Thanks!!
Hi, Linda, I'm so glad you enjoyed the brownies! I haven't tried either of those, but I don't see why not. You'll probably have to melt the Nutella and peanut butter in the microwave first so it's easy to swirl. Let me know how it goes, sounds yummy! Cara
These are fantastic. I just wish I could stop getting them on my shirt as I eat them.