Introduction

These heart-shaped brownies combine rich chocolate, creamy cheesecake, and a bright raspberry swirl for a delightful treat. Perfect for special occasions or when you want to impress with a homemade dessert that’s as beautiful as it is delicious.

Four heart-shaped cheesecake brownies sit on white parchment paper over a gold cooling rack, placed on a white marbled surface. Each brownie has two distinct layers: a rich dark brown chocolate brownie base and a creamy ivory cheesecake layer on top, which is swirled with bright red raspberry sauce creating a marbled effect. Fresh whole raspberries are scattered around the cooling rack and on the white marbled background, adding bright red pops of color to the scene. 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
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 tablespoons refined coconut oil or neutral oil
1 ½ cups granulated sugar
1 tablespoon vanilla extract
3 large eggs, room temperature

Instructions

Step 1: In a small saucepan over medium heat, combine raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Simmer for 5–8 minutes until the mixture thickens. Strain through a fine mesh sieve to remove seeds, then set the raspberry sauce aside.
Step 2: In a mixing bowl, 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.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, and salt. In another large bowl, combine ¾ cup plus 2 tablespoons oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract. Add the 3 eggs one at a time, mixing well after each addition.
Step 4: Gradually fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing to keep the brownies tender.
Step 5: Line a baking pan with parchment paper and spread the brownie batter evenly. Spoon the cream cheese mixture over the batter, then dollop the raspberry sauce on top.
Step 6: Use a skewer or toothpick to gently swirl the cheesecake and raspberry layers into the brownie batter to create a marbled effect.
Step 7: Bake in a preheated oven at 350°F (175°C) for 30–35 minutes, until a toothpick inserted near the center comes out with moist crumbs.
Step 8: Allow the brownies to cool completely, then chill in the refrigerator for at least 2 hours to set the cheesecake layer.
Step 9: Once chilled, use a heart-shaped cookie cutter to cut the brownies into charming heart shapes. Serve and enjoy!

Tips & Variations

For a nutty twist, sprinkle chopped walnuts or pecans into the brownie batter before baking.
Use fresh raspberries in season for the best flavor, or frozen raspberries that have been thawed completely.
Swap the raspberries for strawberries, blueberries, or a mixed berry compote for different fruit swirls.
Make ahead and freeze the brownies after cutting; thaw in the refrigerator before serving.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. The cheesecake layer makes them best kept chilled. To reheat, bring to room temperature or warm briefly in the microwave, but avoid overheating to keep the texture intact.

How to Serve

Four heart-shaped brownies sit on white parchment paper over a gold cooling rack, all placed on a white marbled surface. Each brownie has two visible layers: a dark brown, smooth brownie base and a swirled top layer of creamy white cheesecake with bright red raspberry sauce creating thick, curly patterns. Around the brownies, fresh red raspberries are scattered, adding a fresh, fruity contrast to the dessert’s rich colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

You can use a dairy-free cream cheese substitute and coconut oil as suggested, but be sure to select a non-dairy cream cheese that holds up well when baked.

How do I prevent the cheesecake layer from cracking?

Make sure the cream cheese is at room temperature before mixing and avoid overbaking. Cooling completely and chilling before cutting helps the layers set nicely without cracking.