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Heart-Shaped Raspberry Cheesecake Brownies Recipe

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★★★★★

4.6 from 124 reviews

Delight in these decadent heart-shaped brownies featuring a rich, fudgy chocolate base swirled with creamy cheesecake and a vibrant raspberry sauce. Perfect for gifting or sharing on special occasions, these brownies offer a beautiful marbled presentation with luscious flavors that combine tart fruitiness, smooth cheesecake, and intense cocoa richness.

Ingredients

Scale

Raspberry Sauce

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

Cheesecake Swirl

  • 8 oz cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract

Brownie Batter

  • 1 cup all-purpose flour (or gluten-free blend)
  • 3/4 cup Dutch-process cocoa powder, sifted
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons refined coconut oil or neutral oil
  • 1 1/2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature

Instructions

  1. Prepare Raspberry Sauce: Place raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract in a small saucepan. Simmer over medium heat for 5-8 minutes until the fruit breaks down and the sauce thickens. Strain the mixture through a fine mesh sieve to remove seeds, pressing with the back of a spoon. Set the seedless sauce aside to cool.
  2. Make Cheesecake Mixture: Beat room-temperature cream cheese with 1/3 cup sugar until smooth. Add 1 large egg and 1/2 teaspoon vanilla extract, then mix until creamy and well combined.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 cup sifted Dutch-process cocoa powder, and 1/4 teaspoon salt.
  4. Make Brownie Batter: In a large bowl, whisk together 3/4 cup plus 2 tablespoons oil, 1 1/2 cups sugar, and 1 tablespoon vanilla extract. Add the 3 large eggs one at a time, whisking well after each addition until the mixture is glossy. Gently fold the dry ingredients into the wet mix until no streaks remain.
  5. Assemble: Line a baking pan with parchment paper. Spread the brownie batter into an even layer in the pan. Spoon dollops of the cheesecake mixture evenly over the brownie batter. Then drop spoonfuls of the cooled raspberry sauce over the cheesecake layer.
  6. Create Swirls: Use a knife or skewer to swirl the cheesecake and raspberry sauce gently into the brownie batter, forming marbled heart shapes.
  7. Bake: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes until the edges are set but the center is slightly soft.
  8. Cool and Chill: Remove from the oven and cool completely on a wire rack. Refrigerate the baked brownies for at least 2 hours to set firmly.
  9. Cut Heart Shapes: Once chilled, use a small heart-shaped cookie cutter to stamp neat heart-shaped brownies from the slab.

Notes

  • Thaw frozen raspberries fully before making the sauce for best flavor.
  • Room temperature ingredients help create a smooth cheesecake swirl and glossy brownie batter.
  • Be careful not to overbake the brownies to keep them fudgy and moist inside.
  • Use a fine mesh sieve to remove seeds from the raspberry sauce for a smooth texture.
  • Refrigeration after baking is essential for firm cutting of the heart shapes.

Keywords: heart-shaped brownies, cheesecake swirl brownies, raspberry sauce brownies, valentine brownies, chocolate cheesecake brownies

Find it online: https://amayaharis.com/heart-shaped-raspberry-cheesecake-brownies-recipe/