These mulberry cheesecake brownies might sound unexpected, but one bite of the fudgy chocolate, creamy cheesecake, and tangy mulberry swirl will completely win you over.

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About This Recipe

I’ll be honest—I was a little skeptical about baking with mulberries at first. We all know strawberries, raspberries, and blueberries are the go-to berries for desserts, but mulberries? Not so much. But after one bite of these brownies, I was completely convinced.

The base is deeply chocolatey and fudgy, the cheesecake layer is smooth and creamy, and the mulberry compote adds just the right amount of tartness and color. When baked together, the flavors balance each other out beautifully; the mulberries don’t overpower, they elevate.

Just look at that swirl—deep purple ribbons running through creamy cheesecake over a rich brownie base. It’s the kind of dessert that looks impressive but is actually so simple to make. Perfect for when you want something unique, aesthetic, and guaranteed to get people asking for the recipe.

What You Need To Make Mulberry Cheesecake Brownies

For the Brownie Base:

Butter – Adds richness and that classic fudgy texture.
Instant coffee – Enhances the chocolate flavor without making it taste like coffee. (Optional but recommended)
Dark chocolate – The main source of deep, intense chocolate flavor.
Unsweetened cocoa powder – Boosts the chocolate richness even more.
Granulated sugar – Sweetens and helps create that crackly top.
Brown sugar – Adds moisture and a slight caramel depth.
Salt – Balances sweetness and enhances flavor.
Vanilla extract
Eggs – Give structure and contribute to the fudgy texture.
All-purpose flour

For the Cheesecake Topping:

Cream cheese – Creates a rich, tangy, creamy layer. Use full-fat for the best results.
Granulated sugar – Sweetens the cheesecake.
Salt
Egg – Helps set the cheesecake layer.
Vanilla extract

For the Mulberry Compote:

Mulberries (fresh or frozen) – The star ingredient, adding a unique sweet-tart flavor.
Granulated sugar – Adjust to taste depending on how sweet your berries are.
Lemon juice – Brightens the flavor and balances sweetness.
Cornstarch slurry – Thickens the compote so it swirls beautifully without sinking.

Equipment For This Recipe

Mixing bowls
Electric hand mixer (Stand mixer also works)
Spatulas
8×8-inch square baking pan (a 6×6-inch pan will also work)
Parchment paper
Whisk
Small saucepan
Skewer
Kitchen scale (or measuring cups)
Measuring spoons

Pro Tips

Let the chocolate mixture cool slightly before adding it to the eggs to avoid scrambling.
Beat the eggs and sugar well; this helps create that signature glossy top.
Use room temperature cream cheese for a smooth, lump-free cheesecake layer.
Cool the compote completely before swirling, or it can melt into the batter.
Don’t overbake; a few moist crumbs on the toothpick = perfect fudgy texture.
Chill before slicing for clean, neat squares. This also allows the cheesecake layer to set.

Storage Instructions

Store in an airtight container in the refrigerator for up to 4–5 days. Serve chilled or let sit at room temperature for 10–15 minutes before eating.

You can freeze them for up to 2 months, just thaw overnight in the fridge.

FAQs

Can I use other berries instead of mulberries?

Yes! Blackberries or raspberries work well, but mulberries give a more subtle, unique flavor.

Can I skip the coffee in the brownie batter?

Yes, but it really enhances the chocolate flavor without being noticeable.

Why are my brownies too cakey?

You may have overmixed the batter or added too much flour.

Can I make mulberry cheesecake brownies ahead of time?

Absolutely! These taste even better the next day after chilling.

If you’re looking to try something a little different but still incredibly indulgent, these Mulberry Cheesecake Brownies are a must. They’re rich, creamy, slightly tangy, and beautifully unique.

And if you loved this recipe, make sure to check out my Blueberry Cream Cheese Danish Buns, Dubai Chocolate Cheesecake Brownies, Lemon Poppyseed Slab Cakes, and my Chocolate Hazelnut Layer Cake for an even more extravagant dessert spread!

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram or TikTok, I would love to see your creations and feature them in my stories!

Mulberry Cheesecake Brownies

These mulberry cheesecake brownies might sound unexpected, but one bite of the fudgy chocolate, creamy cheesecake, and tangy mulberry swirl will completely win you over.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 50

Chill Time 30

Total Time 1 50

Course Dessert

Cuisine American

Servings 10 servings

Calories 452 kcal

Equipment

1 Large bowl
1 Meidum-sized bowl
2 Spatulas
8×8-inch square baking pan a 6×6-inch pan will work too
Parchment paper
Whisk
1 small saucepan
Skewer
Electric hand/stand mixer

Ingredients

For the Brownie Batter

113 g butter (1/2 cup)
1/2 tbsp instant coffee
150 g dark chocolate (3/4 cup) chopped
40 g unsweetened cocoa powder (1/4 cup + 2 tbsp)
200 g granulated sugar (1 cup)
100 g brown sugar (1/2 cup)
1 tsp salt
1 tsp vanilla extract
3 eggs room temp
60 g all-purpose flour (1/2 cup)

For the Cheesecake Batter

226 g cream cheese (8 oz) room temp
35 g granulated sugar (3 tbsp)
1/4 tsp salt
1 large egg room temp
1/2 tsp vanilla extract

For the Mulberry Compote Swirl

200 g mulberries
1-2 tbsp granulated sugar depending on the sweetness of your mulberries
1 tsp lemon juice
1 tbsp cornstarch + splash of water

Instructions

Make the Mulberry Compote

In a small saucepan, add the mulberries, granulated sugar, and lemon juice. Give everything a mix using a spatula and place the saucepan over medium heat.
Cook while stirring occasionally until the mulberries break down and become soft and mushy. This should take a few minutes.
In a small bowl, mix the cornstarch with a splash of water to create a slurry.
Once the berries are fully softened, reduce the heat to low and slowly pour in the cornstarch slurry while stirring continuously. Continue cooking for another 1–2 minutes until the mixture thickens.
Remove from the heat and set aside to cool completely before using.

Make the Brownie Batter

Preheat your oven to 165°C / 330°F. Grease and line a 8×8-inch square baking pan with parchment paper and set aside.
In a small saucepan, melt the butter over low heat. Once melted and still hot, add the instant coffee, chopped dark chocolate, and 2 tablespoons of the cocoa powder.
Let it sit undisturbed for about 2 minutes to allow the chocolate to melt, then mix until smooth and fully combined. Set aside to cool slightly.
In a medium-sized bowl, add the granulated sugar, brown sugar, salt, and vanilla extract. Mix to combine.
Add the eggs, beat the mixture for 3–4 minutes, or until it becomes pale, thick, and slightly fluffy. You can use a whisk or an electric hand/stand mixer. If mixing by hand, this may take a bit longer.
While whisking, slowly pour in the melted chocolate and butter mixture until fully incorporated.
Sift in the all-purpose flour and the remaining cocoa powder. Gently fold everything together using a spatula until just combined. Be careful not to overmix.
Pour the batter into your prepared pan and spread it out evenly.

Make the Cheesecake Batter

In a medium-sized bowl, beat the cream cheese until completely smooth and lump-free. You can use a whisk or an electric mixer.
Add the granulated sugar, salt, and vanilla extract, and mix until well combined.
Add the egg and mix until smooth and fully incorporated. Do not overmix.
Pour the cheesecake batter over the brownie layer and gently spread it out evenly.

Swirl and Bake

Add spoonfuls (or blobs) of the fully cooled mulberry compote all over the cheesecake layer.
Using a skewer, toothpick, or knife, gently swirl the compote into the cheesecake layer to create a marbled effect. Don’t over-swirl—you want visible streaks.
Bake in the center of your preheated oven for 50–55 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Cool and Chill

Once baked, let the brownies cool in the pan for about 10–15 minutes.
Then carefully transfer them to a cooling rack and let them cool completely.
Once fully cooled, place them in the refrigerator and chill for at least 30 minutes before slicing. This helps the cheesecake layer fully set and gives you clean, neat slices.

Keyword brownies, chocolate, mulberry