Blueberry Cheesecake Brownies

It’s funny how family traditions get started sometimes without you even realising it. Something you do one year that works, or the kids remember and talk about and decide to do it again and before you know it you’ve been doing it every year for the last five years and Easter/Christmas/Sundays, just wouldn’t be the same without it.

This recipe has been a tradition in Leigh’s house for at least the last ten years. Every Christmas Eve, Leigh’s in the kitchen with a glass of champagne making this brownie, which is her husband’s absolute favourite. It keeps well, so is good to have on hand over the holidays for unexpected visitors or to serve for dessert with a dollop of yoghurt or cream.

Blueberry Cheesecake Brownie

While this brownie can be made with frozen berries it’s better with fresh and as blueberry season comes to an end, we thought we’d better hurry up and post this recipe! A quick Google search will show there are loads of chocolate and raspberry recipes around, but  we think blueberries are equally delicious with chocolate. Perhaps it’s the sharpness of the blueberry that compliments the richness of the chocolate and adding a creamy cheesecake layer – that goes well with everything!

Blueberry Cheesecake Brownie

There are no tricks to this recipe, just remember to be gentle when you spread the cream cheese over the uncooked base. As with any brownie, it’s important not to over cook it.  A slight wobble in the center and it’s time to take the brownie out of the oven.

Blueberry Cheesecake Brownies



Blueberry Cheesecake Brownie

125 grams butter

200g dark chocolate

1 cup caster sugar

3 eggs

3/4 cup flour

1 teaspoons vanilla

Cheesecake Topping:

250g cream cheese softened

1/2 cup sugar

2 tablespoons lemon juice

1 large egg

1/2 vanilla

1/4 salt

2 tablespoon flour

1 1/2 cups blueberries (fresh or frozen)

Preheat your oven to 180 degrees. Lightly line and grease a brownie tin.

Melt the chocolate and butter in the microwave on medium power, stirring every minute. Mix in the sugar followed by the eggs, mixing after each addition, then the vanilla. Lastly gently stir in the flour until everything is just combined. Spread the brownie mix over the base of the prepared pan.

Prepare the cheesecake filling by beating the softened cream cheese and sugar until fluffy. Add lemon juice, egg, vanilla and salt. Beat in the two tablespoons flour and carefully spread the cheesecake filling over the brownie mixture.

Scatter the blueberries over the top and sprinkle with a little extra sugar. Bake for 30 minutes or until the top puffs up and is a pale golden colour – do not overcook! Cool brownie in the pan, then cover and chill for at least four hours, preferably overnight, before dusting with icing sugar and cutting up.  Store in the fridge.


Recipe from Annabelle White

Blueberry Cheesecake Brownie





Published by

I Bake, You Cook

We are Abby and Leigh, two friends in the kitchen. After years of feeding family and friends, the odd school fundraiser and numerous requests for recipes, we decided it was time to share some of our favourites.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s