Heart-Shaped Raspberry Swirl Cheesecake Brownies Recipe
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.
- 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
