Introduction

These heart-shaped brownies with raspberry swirl and cheesecake layer combine rich chocolate, creamy cheesecake, and bright raspberry flavor into one delightful treat. Perfect for special occasions or anytime you want to impress with a delicious, eye-catching dessert.

Heart Shaped Raspberry Swirl Cheesecake Brownies Recipe - Recipe Image

Ingredients

1/2 cup (115g) unsalted butter, melted
8 oz (225g) semi-sweet or dark chocolate, chopped
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup (95g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
1/4 tsp salt
8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup fresh or frozen raspberries
1-2 tbsp granulated sugar
1 tsp lemon juice (optional)

Instructions

Step 1: Make the raspberry sauce by combining raspberries, sugar, and optional lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until the raspberries break down and the sauce thickens slightly. Strain through a fine sieve to remove seeds and set aside to cool.
Step 2: Preheat your oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment paper, leaving extra on the sides for easy removal.
Step 3: Melt the butter and chopped chocolate together using a double boiler or heatproof bowl over simmering water. Stir until smooth, then remove from heat. Stir in sugar, add eggs one at a time mixing well, and then add vanilla extract. Sift in flour, cocoa powder, and salt, folding gently until just combined. Avoid overmixing.
Step 4: In a separate bowl, beat the softened cream cheese with sugar until smooth. Add the egg and vanilla extract and mix well.
Step 5: Pour the brownie batter evenly into the prepared pan. Spoon dollops of the cheesecake mixture over the brownie layer, then drop small spoonfuls of the raspberry sauce on top.
Step 6: Use a toothpick or skewer to gently swirl the raspberry sauce through the cheesecake, creating marbled patterns. Be careful not to over swirl so layers stay distinct.
Step 7: Bake for 35-40 minutes until the cheesecake layer is set and brownie edges start to pull away from the pan. The center should remain slightly soft and moist.
Step 8: Let the brownies cool completely in the pan on a wire rack, then chill in the refrigerator for at least 2 hours to set fully.
Step 9: Once chilled, optionally use a heart-shaped cookie cutter to cut the brownies into hearts. Serve chilled or at room temperature and enjoy!

Tips & Variations

Use dark or milk chocolate to adjust richness and sweetness.
Add chopped pecans or walnuts to the batter for extra crunch.
Try swirling in blueberry or strawberry purée instead of raspberry.
Mix white chocolate chips or caramel bits into the brownie batter for added texture.
If you don’t have a heart-shaped cutter, cut brownies into squares or rectangles; they’ll still be delicious.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 4-5 days to keep the cheesecake layer fresh. Reheat briefly at room temperature or enjoy chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the raspberry swirl?

Yes, frozen raspberries work great. Just thaw them before cooking the sauce to ensure smooth blending and even cooking.

How should I store leftover brownies?

Keep leftovers in an airtight container in the refrigerator for up to 4-5 days. The cheesecake layer means refrigeration is important to prevent spoilage and maintain texture.

Heart Shaped Raspberry Swirl Cheesecake Brownies Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

Indulge in these decadent Heart Shaped Brownies with Raspberry Swirl & Cheesecake, featuring a rich chocolate brownie base topped with creamy cheesecake and a vibrant raspberry sauce swirl. Perfect as a romantic treat or special dessert, these brownies combine luscious flavors and beautiful marbled patterns for a stunning and delicious presentation.

Author: zara
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 2 hours 55 minutes (including chilling time)
Yield: 16 heart-shaped brownies (depending on size) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Brownie Layer:

1/2 cup (115g) unsalted butter, melted
8 oz (225g) semi-sweet or dark chocolate, chopped
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup (95g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
1/4 tsp salt

For the Cheesecake Layer:

8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg
1 tsp vanilla extract

For the Raspberry Swirl:

1/2 cup fresh or frozen raspberries
1–2 tbsp granulated sugar
1 tsp lemon juice (optional)

Instructions

Make the Raspberry Sauce: Put raspberries, sugar, and optional lemon juice in a small saucepan over medium heat. Cook for about 5-7 minutes until the raspberries break down and the sauce thickens lightly. Strain through a fine sieve to remove seeds and set aside to cool.
Prepare Your Oven and Pan: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving some extra on the sides to lift the brownies out easily after baking.
Make the Brownie Batter: Use a double boiler or place a heatproof bowl over simmering water to melt the butter and chopped chocolate together. Stir until smooth and remove from heat. Stir in sugar, then add eggs one at a time, mixing well after each. Add vanilla extract. Sift in flour, cocoa powder, and salt, then fold gently until just combined. Be careful not to overmix.
Prepare the Cheesecake Mixture: In a separate bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the egg and vanilla extract and mix well.
Layer the Brownie and Cheesecake: Pour the brownie batter into your prepared pan and spread evenly. Spoon dollops of the cheesecake mixture over the brownie layer. Then drop small spoonfuls of the raspberry sauce on top of the cheesecake dollops.
Create the Swirl: Use a toothpick or skewer to swirl the raspberry sauce through the cheesecake mixture gently, making pretty marbled patterns. Avoid over swirling so the layers stay distinct.
Bake the Brownies: Bake for 35-40 minutes. The cheesecake layer should be set, and the edges of the brownies should start pulling away from the pan. The center should still be slightly soft with moist crumbs when you insert a toothpick into the brownie part.
Cool and Cut: Let brownies cool completely in the pan on a wire rack. Then chill them in the fridge for at least 2 hours to set fully. When ready, use a heart-shaped cookie cutter to cut the brownies into fun heart shapes.
Serve and Enjoy: Serve the brownies chilled or at room temperature. Enjoy each bite filled with rich chocolate, creamy cheesecake, and bright raspberry swirls!

Notes

Frozen raspberries work perfectly for the raspberry sauce; just thaw before cooking.
Store leftover brownies in an airtight container in the refrigerator for up to 4-5 days to maintain freshness and texture.
You can bake the brownies a day ahead; refrigerate after cooling for best results.
If you don’t have a heart-shaped cookie cutter, cut the brownies into squares or rectangles instead.
Use high-quality chocolate or cocoa powder for a richer brownie flavor.
Do not overmix the batter or swirl to keep the layers distinct and the texture tender.

Keywords: heart shaped brownies, raspberry swirl brownies, cheesecake brownies, chocolate brownies, berry swirl dessert, marbled brownies, chocolate cheesecake dessert