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Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping Recipe

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★★★★★

4.9 from 79 reviews

Delightfully rich and fudgy heart-shaped brownies with a luscious cheesecake topping and a vibrant raspberry swirl. This recipe combines the deep chocolate flavor of Dutch-process cocoa brownies with tangy cream cheese and fresh raspberry sauce for a perfect balance of sweetness and tartness, ideal for special occasions or anytime you want to impress.

Ingredients

Scale

Raspberry Sauce

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

Cheesecake Topping

  • 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 + 2 tablespoons refined coconut oil or neutral oil
  • 1 ½ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature

Instructions

  1. Prepare Raspberry Sauce: In a small saucepan over medium heat, combine raspberries, sugar, and vanilla extract. Simmer for 5–8 minutes until the mixture thickens and softens. Remove from heat and strain through a fine mesh sieve to remove seeds. Set the smooth sauce aside to cool.
  2. Make Cheesecake Topping: In a mixing bowl, beat the room-temperature cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, continuing to beat until the mixture is well combined and creamy.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, and salt until thoroughly combined.
  4. Mix Wet Ingredients for Brownie Batter: In another bowl, combine the refined coconut oil (or neutral oil), granulated sugar, and vanilla extract. Add the eggs one at a time, beating well after each addition to ensure incorporation.
  5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding gently just until blended to avoid overmixing.
  6. Assemble the Brownies: Line a baking pan with parchment paper and spread the brownie batter evenly on the bottom. Pour the cheesecake mixture on top of the batter. Drizzle the raspberry sauce over the cheesecake layer and use a skewer to swirl gently, creating a marbled effect.
  7. Bake: Preheat the oven to 350°F (177°C). Bake the assembled pan for 30–35 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  8. Cool and Chill: Remove from oven and allow the brownies to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to let the cheesecake set firmly.
  9. Cut and Serve: After chilling, use heart-shaped cookie cutters to cut the brownies into heart shapes. Serve chilled for the best flavor and texture.

Notes

  • Use room-temperature cream cheese and eggs to achieve a smooth and creamy texture in the cheesecake topping.
  • Strain the raspberry sauce to remove seeds for a silky, seed-free swirl in the brownies.
  • Chill the brownies completely before cutting to maintain the integrity of the cheesecake topping and clean heart-shaped cuts.

Keywords: heart shaped brownies, raspberry swirl brownies, cheesecake brownies, chocolate cheesecake, dessert, Valentine's Day dessert, fudge brownies, raspberry sauce

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