Blackberry Chocolate Cheesecake Bars

Beautiful marbled cake with juicy blackberry surprises

Blackberries meet chocolate..

​hope you are not bored yet hearing about our garden the whole summer season :D But you know, I am just so excited to be able to grow so many things from scratch. Since our garden has provided with so many beautiful and delicious things, I have also decided to use that as the inspiration for my recipes as far as I can. Todays recipe is exactly that. We were having a lovely summer barbeque with the family in the garden and afterwards I decided to go around and see what is ready to be picked. Among many other things I discovered we had a lot of fresh blackberries ripening up real fast and so I got myself a big bowl and started picking the ripe ones. I ended up with a big bowl full of delicious berries. Recipes had to be planned, obviously :) Yes, we did eat some just like that fresh, but then I also wanted to bake something with them and so I started thinking of a fitting recipe.

When I thought of what would match those juicy blackberries I instantlyy thought of chocolate. Maybe it is because I love chocolate or maybe because I think it is such a great combination to have a juicy fruit with chocolate. Anyway, it had to be something chocolatey :) The cheesecake part came in just because I miss having cheesecakes :D I haven't made any in a long time and I kind of thought I would be a perfect fit for this cake. Then in the process of making this cake I also realized I can make this beautiful marble effect with the cheesecake on top and it was so pretty!!! :) And you know I love things that look beautiful :)  

Now to some tips on how to store the cake. So whenever I make a recipe for the first time for a cake, I taste test it right on the day I made it and then I try to get some leftovers for a couple of days to see whether it changes at all. With some cakes there is no difference, with some however, it is like a whole new flavour world :) I tasted this one right on the day and it was super soft and pillowy and the cheesecake part was so creamy, I thought it is just what I want. Then I packed it up and stored in the fridge overnight and next day, oh my!! The chocolate cake part tasted fudgy like a brownie and the cheesecake creaminess was so perfect along it. I loved it! :) So it is really up to you what you like more, but I would go for the latter.

If you have no blackberries you can still make this cake just plain or use raspberries or blueberries instead. Any way you choose to make it, I hope you will enjoy it :)

Happy Baking Lovelies!

Step by Step Video


Blackberry Chocolate Cheesecake Bars

Beautiful marbled cake with juicy blackberry surprises


  • 130g (½ cup) soft butter

  • 200g (1 cup) brown sugar

  • 4 eggs

  • 200g (1 2/3 cup) all purpose flour

  • 60g (¾ cup) cocoa powder unsweetened

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • 200ml (¾ cup) kefir or buttermilk

  • 1 tsp vanilla paste or extract

  • 175g (6 oz or ¾ cup) cream cheese at room temperature

  • 1 egg or 2 yolks

  • 1tsp vanilla paste or extract

  • 1tbsp all purpose flour

  • 1tbsp sugar

  • 150g (about 1 cup) fresh blackberries


  1. Cream the softened butter with the sugar in a medium bowl for a couple of minutes with a hand mixer or a standing mixer until soft and pale.

  2. Add eggs one at a time, mixing for about 30 seconds in between each addition.

  3. In a medium bowl combine all dry ingredients.

  4. Add vanilla to the kefir.

  5. Sieve about 1/3 of the dry ingredient into the eggs and butter and beat shortly, then add about half of the kefir and beat again shortly. Repeat until you have used up everything. Once you have added the last part of the dry ingredients swap the mixer to a spatula and fold in the dry ingredients with a spatula just until combined. This will ensure you won't over mix the batter.

  6. To make the cheesecake topping, soften the cream cheese in a small bowl, then add the egg and the vanilla and mix just until combined. Once combined add the flour and the sugar and mix again until well combined.

  7. Spread the chocolate batter evenly into a square 25cm x 25cm baking form. With a tablespoon add dollops of the cream cheese topping and using a wooden skewer make the swirl/marble pattern. (See Video) Finally arrange the blackberries on top just lightly pressing them into the batter.

  8. Bake the cake in 175°C bottom top heat at the middle shelf of the oven for 25-30 minutes. Test with a wooden skewer before removing from the oven.

  9. Remove from the oven and allow to cool completely on a cooling rack before slicing the cake.

  10. To keep the cake soft and moist for longer store it in an airtight container in the fridge.

  11. Enjoy!

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