Name: Heart-Shaped Fudgy Cheesecake Raspberry Swirl Brownies Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup raspberries (fresh or thawed frozen); 1 tablespoon granulated sugar; 1 teaspoon vanilla extract; 8 oz cream cheese, room temperature; ⅓ cup granulated sugar; 1 large egg, room temperature; ½ teaspoon vanilla extract; 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

Introduction

These rich, fudgy heart shaped brownies feature a creamy cheesecake topping swirled with tangy raspberry sauce, making them a perfect dessert for Valentine’s Day or any romantic occasion. The combination of chocolate, cheesecake, and raspberry flavors creates a delightful treat that’s as beautiful as it is delicious.

The image shows four heart-shaped desserts on a sheet of parchment paper placed over a golden baking rack, all set on a white marbled surface. Each dessert has two main layers: a thick dark brown base that looks like chocolate, topped with a creamy light yellow layer swirled with bright red raspberry sauce, creating a marbled pattern on top. Scattered around the desserts are fresh red raspberries, and in one corner, a small clear bowl filled with more raspberries is partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup raspberries (fresh or thawed frozen)

1 tablespoon granulated sugar

1 teaspoon vanilla extract (for raspberry sauce)

8 oz cream cheese, room temperature

⅓ cup granulated sugar (for cheesecake)

1 large egg, room temperature (for cheesecake)

½ teaspoon vanilla extract (for cheesecake)

1 cup all-purpose flour (or gluten-free blend)

¾ cup Dutch-process cocoa powder, sifted

¼ teaspoon salt

¾ cup + 2 tbsp refined coconut oil or neutral oil

1 ½ cups granulated sugar (for brownie batter)

1 tablespoon vanilla extract (for brownie batter)

3 large eggs, room temperature (for brownie batter)

Instructions

Step 1: In a saucepan over medium heat, simmer raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract for 5 to 8 minutes until the mixture thickens. Strain through a fine mesh sieve to remove seeds and set the raspberry sauce aside.

Step 2: Using an electric mixer, beat the cream cheese and ⅓ cup sugar until smooth. Add 1 egg and ½ teaspoon vanilla extract, then mix until creamy and well combined. Set aside.

Step 3: In a bowl, whisk together flour, cocoa powder, and salt. In a separate bowl, mix the oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract. Add eggs to the wet mixture one at a time, mixing well after each addition.

Step 4: Gently combine the wet and dry ingredients, mixing just until blended. Avoid overmixing to keep the brownies fudgy.

Step 5: Spread the brownie batter evenly in an 8×8-inch pan lined with parchment paper. Pour the cheesecake mixture over the top. Spoon dollops of raspberry sauce onto the cheesecake layer and swirl gently with a skewer to create a marbled effect.

Step 6: Bake at 350°F (175°C) for 30 to 35 minutes, until the edges are set but the center is still slightly soft. Allow to cool completely in the pan.

Step 7: Chill the brownies in the refrigerator for at least 2 hours to firm up the cheesecake layer and make cutting easier.

Step 8: Once chilled, use a heart-shaped cookie cutter to cut the brownies into hearts. Serve and enjoy!

Tips & Variations

Use room-temperature cream cheese and eggs to ensure a smooth cheesecake layer without lumps.

Straining the raspberry sauce removes seeds, creating a silky texture that blends beautifully with the cheesecake.

For extra festive presentation, dust the hearts with powdered sugar or drizzle with melted white chocolate.

Try substituting raspberries with strawberries or cherries for a different fruity swirl.

To make gluten-free brownies, use your favorite gluten-free flour blend in place of all-purpose flour.

FAQs

Can I use frozen raspberries for the sauce?

Yes, frozen raspberries work well. Just thaw them completely before simmering with sugar and vanilla to make the sauce.

How do I know when the brownies are done baking?

The edges of the brownies should be set and may slightly pull away from the pan. The center will still be a bit soft but not liquid. A toothpick inserted near the center should come out with a few moist crumbs but not wet batter.