Heart Shaped Raspberry Cheesecake Brownies Recipe
Delight in these luscious Heart Shaped Brownies featuring rich cocoa brownie layers topped with creamy cheesecake and a vibrant raspberry swirl. Perfectly balanced with sweet and tart flavors, these decadent treats are baked to perfection and chilled for a refreshing finish, making them ideal for special occasions or romantic celebrations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12-16 heart-shaped brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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: In a saucepan over medium heat, combine raspberries, sugar, and vanilla extract. Simmer for 5 to 8 minutes, stirring occasionally, until the mixture thickens. Remove from heat, strain through a sieve to remove seeds, then set aside to cool.
- Make Cheesecake Mixture: Beat cream cheese and sugar together in a mixing bowl until smooth and creamy. Add the egg and vanilla extract, then mix again until fully blended and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, mix the refined coconut or neutral oil with sugar and vanilla extract. Add the eggs one at a time, whisking well after each addition.
- Blend Batter: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the brownies tender.
- Assemble Brownies: Line a baking pan with parchment paper. Spread the brownie batter evenly on the bottom. Pour the cheesecake mixture over the brownie batter. Spoon the raspberry sauce on top and gently swirl it using a skewer or knife to create a marbled effect.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled brownies for 30 to 35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
- Cool and Chill: Remove from the oven and allow the brownies to cool completely at room temperature. Then chill in the refrigerator for at least 2 hours to set the cheesecake layer.
- Serve: Once chilled, cut the brownies into heart shapes using a cookie cutter. Serve chilled or at room temperature for a delightful treat.
Notes
- Use room temperature ingredients for better mixing and texture.
- Ensure the cheesecake layer is fully chilled before cutting to prevent cracking.
- Substitute raspberry sauce with other fruit sauces for variation.
- Use a non-stick or parchment-lined pan for easy removal.
- Store brownies in the refrigerator for up to 5 days.
Keywords: heart shaped brownies, raspberry cheesecake brownies, chocolate brownies, dessert, valentine's day dessert, raspberry swirl brownies
