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Heart-Shaped Fudgy Cheesecake Raspberry Swirl Brownies Recipe

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3.8 from 10 reviews

Rich, fudgy heart shaped brownies topped with a creamy cheesecake layer and a tangy raspberry swirl, perfect for Valentine’s Day or any romantic occasion. These indulgent treats combine the deep chocolate flavor of Dutch-process cocoa with a smooth cheesecake topping and a bright raspberry sauce, all baked into a delightful dessert that’s as beautiful as it is delicious.

Ingredients

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 tbsp cup 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 saucepan over medium heat, simmer the raspberries, sugar, and vanilla extract for 5 to 8 minutes until the mixture thickens. Strain through a fine mesh to remove seeds, then set aside to cool.
  2. Make Cheesecake Topping: Using an electric mixer, beat the cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, continuing to mix until fully incorporated and creamy.
  3. Mix Dry and Wet Ingredients for Brownies: In one bowl, whisk together the flour, sifted Dutch-process cocoa powder, and salt. In a separate large bowl, combine the coconut or neutral oil, sugar, and vanilla extract. Add the eggs one at a time to the wet mixture, beating well after each addition.
  4. Combine Batter: Gently fold the dry ingredients into the wet ingredients just until blended, taking care not to overmix.
  5. Assemble in Pan: Pour the brownie batter evenly into the prepared 8×8 inch baking pan lined with parchment paper. Spoon the cheesecake mixture on top of the brownie batter. Drop spoonfuls of the raspberry sauce over the cheesecake layer and swirl gently using a skewer or toothpick to create a marbled effect.
  6. Bake: Preheat oven to 350°F (175°C). Bake the assembled brownies for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  7. Cool and Chill: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to set the cheesecake topping thoroughly.
  8. Cut into Hearts and Serve: After chilling, use a heart-shaped cookie cutter to cut the brownies into heart shapes. Serve chilled or at room temperature for the best texture and flavor.

Notes

  • Use room-temperature cream cheese and eggs to ensure a smooth and creamy cheesecake topping without lumps.
  • Straining the raspberry sauce removes seeds, providing a silky texture that contrasts nicely with the fudgy brownies.
  • Chilling the brownies fully before cutting helps the cheesecake layer set firmly, preventing it from cracking or breaking during slicing.
  • If you don’t have a heart-shaped cookie cutter, you can use any other shape or simply cut the brownies into squares.

Find it online: https://bitezly.com/heart-shaped-fudgy-cheesecake-raspberry-swirl-brownies-recipe/