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Blueberry Brownie Cheesecake (1)

Blueberry Brownie Cheesecake | Chocolate & Fruit Dessert

This Blueberry Brownie Cheesecake combines a rich, fudgy chocolate brownie base with silky cream cheese frosting and fresh blueberries. Perfect for birthdays, gatherings, or as a stunning holiday dessert!
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Prep Time 30 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 4

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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