Heart Shaped Raspberry Cheesecake Brownies Recipe
Delight in these luscious Heart Shaped Brownies featuring a rich chocolate base combined with creamy cheesecake and a vibrant raspberry swirl. This decadent dessert blends a fudgy brownie with a tangy cream cheese layer and fresh raspberry sauce, perfect for special occasions or a romantic treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 heart-shaped brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 the raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Simmer for 5 to 8 minutes until the mixture thickens. Strain through a fine mesh sieve to remove seeds, then set aside to cool completely.
- Make Cheesecake Mixture: In a mixing bowl, beat the cream cheese and ⅓ cup sugar together until smooth and creamy. Add the egg and ½ teaspoon vanilla extract, then continue mixing until fully combined and smooth.
- Mix Dry Ingredients for Brownies: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, and salt ensuring even distribution.
- Mix Wet Ingredients for Brownies: In another bowl, combine the refined coconut or neutral oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract. Add eggs one at a time, beating thoroughly after each addition.
- Combine Brownie Batter: Gradually fold the dry ingredient mixture into the wet ingredients, stirring just until blended and no lumps remain; avoid overmixing to keep brownies tender.
- Assemble in Pan: Line a baking pan with parchment paper and spread the brownie batter evenly across the bottom. Carefully pour the cheesecake mixture over the brownie batter in an even layer. Spoon dollops of the raspberry sauce over the top, then use a skewer or toothpick to gently swirl the cheesecake and raspberry layers, creating a marbled effect.
- Bake: Preheat the oven to 350°F (175°C). Bake the brownies for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
- Cool and Chill: Remove the brownies from the oven and allow them to cool completely at room temperature. Once cooled, place the pan in the refrigerator and chill for at least 2 hours to set the cheesecake layer fully.
- Cut into Heart Shapes: Once chilled and firm, use a heart-shaped cookie cutter to cut the brownies into charming heart shapes. Serve chilled or at room temperature for the best flavor and texture.
Notes
- Use room temperature ingredients for better mixing and texture.
- For a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
- Make sure not to overmix the batter to keep brownies tender and fudgy.
- Chilling is crucial to set the cheesecake layer before cutting shapes.
- If fresh raspberries aren’t available, frozen raspberries thawed completely work well.
- Use a fine mesh strainer to remove seeds from the raspberry sauce for a smooth finish.
Keywords: heart shaped brownies, cheesecake brownies, raspberry swirl brownies, chocolate brownies, dessert, Valentine's Day dessert
