Heart-Shaped Raspberry Cheesecake Brownies Recipe
Delight in these charming Heart Shaped Brownies featuring a rich chocolate base marbled with creamy cheesecake and a vibrant raspberry swirl. This recipe combines a fudgy brownie batter with a smooth cream cheese layer and a tangy raspberry sauce, baked to perfection and chilled before cutting into adorable heart shapes, perfect for special occasions like Valentine’s Day or any sweet celebration.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 servings 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 tablespoons refined coconut oil or neutral oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Prepare Raspberry Sauce: Combine raspberries, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract in a saucepan. Simmer over medium heat for 5 to 8 minutes until thickened. Strain the mixture through a sieve to remove seeds, then set aside to cool.
- Make Cheesecake Mixture: Beat cream cheese and ⅓ cup sugar in a bowl until smooth and creamy. Add 1 large egg and ½ teaspoon vanilla extract, mixing until fully incorporated and silky.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, sifted cocoa powder, and salt to ensure even distribution.
- Combine Wet Ingredients: In another bowl, mix ¾ cup plus 2 tablespoons of oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract. Add the 3 large eggs one at a time, beating well after each addition.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just blended to prevent overmixing and maintain brownie texture.
- Assemble the Brownies: Spread the brownie batter evenly into a lined baking pan. Carefully pour the cheesecake mixture on top. Spoon dollops of the raspberry sauce over the cheesecake layer, then use a skewer or toothpick to gently swirl the raspberry into the cheesecake for a marbled effect.
- Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 30 to 35 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool and Chill: Allow the brownies to cool completely at room temperature, then refrigerate for at least 2 hours to firm up, which makes cutting into heart shapes easier.
- Cut and Serve: Use a heart-shaped cookie cutter to cut the chilled brownies into shapes. Serve chilled or at room temperature for best flavor.
Notes
- Use room-temperature cream cheese and eggs to ensure a smooth, creamy cheesecake layer without lumps.
- Strain the raspberry sauce thoroughly to remove seeds for a smooth swirl and pleasant texture in every bite.
- Chill the brownies completely before cutting to prevent crumbling and maintain the heart shape.
- You can substitute all-purpose flour with a gluten-free blend for a gluten-free version.
- For a richer flavor, use Dutch-process cocoa powder as specified.
Keywords: cheesecake brownies, heart shaped brownies, raspberry swirl brownies, Valentine’s Day brownies
