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Decadent Heart Shaped Brownies with Raspberry Cheesecake Swirl

Create the ultimate romantic dessert with these Decadent Heart Shaped Brownies. This recipe perfectly blends a rich, fudgy chocolate base with a creamy cheesecake layer and a vibrant raspberry swirl. Perfect for Valentine's Day or any special occasion, these beautiful treats are easier to make than they look. If you love brownies with raspberry swirl & cheesecake, this will be your new favorite recipe.
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Course: Dessert, Snack, Valentine's Day
Cuisine: American
Keyword: Brownies with Raspberry Swirl & Cheesecake, cheesecake brownies, fudgy brownies, Heart Shaped Brownies, raspberry brownies, Valentine's Day dessert
Prep Time: 25 minutes
Cook Time: 35 minutes
Chilling Time: 2 hours
Total Time: 3 hours
Servings: 12 brownies
Calories: 435kcal

Ingredients 

For the Raspberry Sauce

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

For the Cheesecake Topping

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

For the Fudgy Brownie Batter

  • 1 cup all-purpose flour or a 1:1 gluten-free blend
  • 3/4 cup Dutch-process cocoa powder sifted for best results
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons refined coconut oil or other neutral vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs at room temperature

Instructions

  • Create the raspberry sauce by simmering the raspberries, sugar, and 1 teaspoon of vanilla extract in a small saucepan over medium heat. Cook for 5-8 minutes until the sauce has thickened enough to coat a spoon, then strain it through a fine-mesh sieve to remove the seeds and set aside to cool.
  • Prepare the cheesecake topping by beating the room-temperature cream cheese and 1/3 cup of sugar in a mixing bowl until smooth and creamy. Add the egg and 1/2 teaspoon of vanilla extract, mixing just until the ingredients are fully combined.
  • Mix the brownie batter by first whisking together the flour, sifted cocoa powder, and salt in a medium bowl. In a separate large bowl, whisk the oil, 1 1/2 cups of sugar, and 1 tablespoon of vanilla. Add the eggs one at a time, mixing well after each addition until the batter is glossy. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  • Assemble the brownies by spreading the batter evenly into a parchment-lined 8x8 inch baking pan. Carefully pour the cheesecake mixture over the brownie batter, followed by dollops of the cooled raspberry sauce. Use a knife or skewer to gently swirl the layers together to create a beautiful marbled effect.
  • Bake the brownies in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the center has a slight jiggle. Allow the pan to cool completely on a wire rack before transferring it to the refrigerator to chill for at least 2 hours. Once fully chilled and firm, use a heart-shaped cookie cutter to cut out the individual brownies and serve.

Equipment

  • Mixing bowls
  • Saucepan
  • Electric mixer
  • 8x8 baking pan
  • Parchment paper
  • Heart-shaped cookie cutter

Notes

For perfectly smooth cheesecake, ensure your cream cheese and eggs are at room temperature to avoid lumps. Straining the raspberry sauce is key for a velvety, seedless swirl. When mixing the brownie batter, stir only until the flour streaks disappear to maintain a fudgy texture. These brownies can be made ahead; store them in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual hearts in plastic wrap and freeze for up to 3 months.

Nutrition

Calories: 435kcal | Carbohydrates: 48g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 155mg | Potassium: 160mg | Fiber: 3g | Sugar: 35g | Vitamin A: 450IU | Vitamin C: 3.2mg | Calcium: 45mg | Iron: 2.1mg