Introduction

These heart-shaped brownies combine rich chocolate, creamy cheesecake, and a vibrant raspberry swirl for a decadent treat. Perfect for special occasions or whenever you want to impress with a homemade dessert.

Heart-Shaped Raspberry Swirl Cheesecake Brownies Recipe - Recipe Image

Ingredients

1 cup raspberries (fresh or thawed frozen)
1 tablespoon granulated sugar
1 teaspoon vanilla extract
8 oz cream cheese, room temperature
⅓ cup granulated sugar
1 large egg, room temperature
½ teaspoon vanilla extract
1 cup all-purpose flour (or gluten-free blend)
¾ cup Dutch-process cocoa powder, sifted
¼ teaspoon salt
¾ + 2 tablespoons refined coconut oil or neutral oil
1 ½ cups granulated sugar
1 tablespoon vanilla extract
3 large eggs, room temperature

Instructions

Step 1: Simmer raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract over medium heat for 5 to 8 minutes until thickened. Strain to remove seeds and set aside.
Step 2: Beat cream cheese and ⅓ cup sugar until smooth. Add 1 egg and ½ teaspoon vanilla extract, then mix until creamy.
Step 3: Whisk flour, cocoa powder, and salt together in one bowl.
Step 4: In a separate bowl, mix ¾ cup oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract. Add eggs one at a time, beating well after each addition.
Step 5: Combine wet and dry mixtures just until blended.
Step 6: Spread brownie batter evenly in a lined baking pan. Pour cheesecake mixture on top.
Step 7: Spoon raspberry sauce over the cheesecake layer and gently swirl with a skewer to create a marbled effect.
Step 8: Bake at 350°F (175°C) for 30 to 35 minutes. Let cool completely, then chill in the refrigerator for 2 hours.
Step 9: Use heart-shaped cutters to cut brownies and serve.

Tips & Variations

Use room-temperature cream cheese and eggs for a smoother batter and even baking.
Straining the raspberry sauce helps create a smooth swirl without seeds.
For extra flavor, add a pinch of espresso powder to the brownie batter.
Substitute fresh raspberries with thawed frozen ones when out of season.
Try white chocolate chips in the batter for a sweeter twist.

Storage

Store brownies covered in the refrigerator for up to 4 days. This keeps the cheesecake layer fresh and the raspberry swirl vibrant. For best texture, warm brownies slightly at room temperature before serving. You can also freeze them for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the sauce?

Yes, frozen raspberries work well. Thaw them completely before simmering to help the sauce thicken evenly.

How do I prevent the cheesecake layer from cracking?

Ensure your cream cheese and eggs are at room temperature to avoid lumps. Bake just until set; overbaking can cause cracks. Chilling the brownies before cutting also helps maintain the cheesecake’s smooth appearance.

Heart-Shaped Raspberry Swirl Cheesecake Brownies Recipe

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★★★★★

4.6 from 60 reviews

Delight in these decadent Heart Shaped Brownies featuring a rich, fudgy cocoa base swirled with creamy cheesecake and luscious raspberry sauce. Perfect for special occasions like Valentine’s Day, this recipe combines the tangy sweetness of fresh raspberries with a smooth cream cheese layer, all baked to perfection and cut into charming heart shapes.

Author: zara
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 2 hours 55 minutes
Yield: 12 heart-shaped brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Raspberry Sauce

1 cup raspberries (fresh or thawed frozen)
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Cheesecake Layer

8 oz cream cheese, room temperature
⅓ cup granulated sugar
1 large egg, room temperature
½ teaspoon vanilla extract

Brownie Batter

1 cup all-purpose flour (or gluten-free blend)
¾ cup Dutch-process cocoa powder, sifted
¼ teaspoon salt
¾ cup + 2 tbsp refined coconut oil or neutral oil
1 ½ cups granulated sugar
1 tablespoon vanilla extract
3 large eggs, room temperature

Instructions

Prepare the Raspberry Sauce: In a small saucepan, combine raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Simmer over medium heat for 5 to 8 minutes until the mixture thickens. Remove from heat and strain through a fine sieve to remove seeds. Set aside the smooth sauce.
Make the Cheesecake Mixture: In a mixing bowl, beat the cream cheese and ⅓ cup sugar until smooth and creamy. Add the egg and ½ teaspoon vanilla extract, mixing until fully combined and creamy in texture.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, sifted cocoa powder, and salt until evenly combined.
Combine Wet Ingredients for Brownie Batter: In another bowl, mix the refined coconut oil (or neutral oil), 1 ½ cups granulated sugar, and 1 tablespoon vanilla extract. Add the eggs one at a time, beating well after each addition.
Form Brownie Batter: Slowly add the dry ingredients to the wet mixture, stirring just until blended to avoid overmixing.
Assemble: Line a baking pan with parchment paper and spread the brownie batter evenly. Pour the cheesecake mixture on top of the brownie batter. Spoon the prepared raspberry sauce over the cheesecake layer and gently swirl using a skewer or knife to create a marbled effect.
Bake: Preheat the oven to 350°F (175°C). Bake the assembled batter for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs.
Cool and Chill: Allow the brownies to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to firm up the cheesecake layer and raspberry swirl.
Cut and Serve: Once chilled, use a heart-shaped cookie cutter to cut the brownies into charming heart shapes. Serve chilled or at room temperature for best flavor and texture.

Notes

Ensure the cream cheese and eggs are at room temperature prior to mixing to achieve a smooth, lump-free cheesecake layer.
Straining the raspberry sauce is essential to remove seeds and create a velvety texture for the swirl.
Chilling the brownies thoroughly before cutting helps maintain clean edges and distinct layers.
Use Dutch-process cocoa for a richer chocolate flavor and less acidity.
If preferred, substitute all-purpose flour with a gluten-free blend for a gluten-free version.

Keywords: cheesecake brownies, heart shaped brownies, raspberry swirl brownies, Valentine’s Day brownies