By Blueberry Brownie Cheesecake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Blueberry Brownie Cheesecake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Blueberry Brownie Cheesecake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
Brownie Layer:
1 box brownie mix (plus ingredients per package instructions)
1 cup fresh or frozen blueberries
Cheesecake Layer:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
Blueberry Topping:
1 cup fresh or frozen blueberries
¼ cup sugar
1 tbsp lemon juice
PREPARATION STEPS
Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. Prepare the brownie mix according to the package instructions and fold in 1 cup of blueberries. Pour the brownie batter into the pan and bake for 20 minutes.
While the brownie layer is baking, prepare the cheesecake layer. In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream until well combined.
Once the brownie layer is baked, let it cool slightly. Pour the cheesecake mixture over the brownie layer and bake for another 40-45 minutes, or until the cheesecake is set but slightly jiggly in the center. Let it cool completely.
For the blueberry topping, heat the blueberries, sugar, and lemon juice in a saucepan over medium heat until the mixture thickens (about 5-7 minutes). Let the topping cool.
Once the cheesecake has cooled, spread the blueberry topping over the cheesecake. Refrigerate for at least 4 hours before serving.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
