These heart-shaped raspberry cheesecake brownies are a sweet treat that looks and tastes amazing! Imagine rich chocolate brownies topped with creamy raspberry cheesecake—yum!
They’re perfect for special occasions or just because you want something fun and delicious. I like to cut them into small bites and share them with friends, but let’s be honest: they disappear quickly! 🍫❤️
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the brownies. If you’re in a pinch, you can use margarine or coconut oil. Just know the flavor will be a bit different!
Cocoa Powder: Unsweetened cocoa powder gives the brownies their deep chocolate flavor. If you run out, you can substitute with Dutch-processed cocoa for a milder taste, but avoid sweetened cocoa as it will alter the sweetness of the brownies.
Granulated Sugar: Sugar sweetens the brownies and cheesecake. If you’re looking for a healthier option, you can use coconut sugar or a sugar substitute like Stevia, but adjust the quantity according to the product’s guidelines.
Cream Cheese: Softened cream cheese creates that rich cheesecake layer. For a lighter option, use Neufchâtel cheese or even a dairy-free cream cheese alternative if you’re avoiding dairy.
Raspberries: Fresh raspberries are delightful, but frozen ones work just as well. If you can’t find them, try using strawberries or blueberries for a different flavor!
How Do You Ensure a Smooth Cheesecake Layer?
A creamy cheesecake layer is key to these brownies. To achieve that, make sure your cream cheese is at room temperature—this helps it blend smoothly without lumps. Here’s a step-by-step process:
- Soften the cream cheese by leaving it out for at least 30 minutes before mixing.
- Beat the cream cheese alone first until it’s fluffy before adding other ingredients like sugar and egg.
- Mix until fully combined but avoid overmixing, which can add too much air and cause cracks.
By following these tips, you can achieve a velvety cheesecake layer that complements the fudgy brownies perfectly!
Heart-shaped Raspberry Cheesecake Brownies
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup (60g) chopped nuts (optional, walnuts or pecans)
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
For the Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time plus 35-40 minutes of baking time, and then you’ll need to chill it for at least 3 hours (or overnight for the best texture). So, plan for around 4 hours in total to enjoy these delicious brownies!
Step-by-Step Instructions:
1. Prepare the Raspberry Sauce:
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Once thickened, strain the raspberry sauce through a fine mesh sieve to remove any seeds. Set it aside to cool.
2. Make the Brownie Batter:
Preheat your oven to 325°F (160°C) and line an 8×8-inch square baking pan with parchment paper or lightly grease it. In a mixing bowl, combine the melted butter and sugar, stirring until smooth. Then, add the eggs and vanilla extract, mixing well. Sift in the cocoa powder, flour, salt, and baking powder. Gently fold these dry ingredients into the wet mixture until just combined. If you’re using nuts, stir them in now.
3. Prepare the Cheesecake Layer:
In another bowl, beat the softened cream cheese until it’s smooth. Add in the sugar, egg, and vanilla, mixing until fully combined and creamy. This will be the deliciously smooth layer that sits on top of the brownies.
4. Assemble the Layers:
Spread the brownie batter evenly into the prepared baking pan. Pour the cheesecake mixture over the brownie layer and smooth the surface. Next, spoon small dollops of the cooled raspberry sauce over the cheesecake layer. Use a toothpick or skewer to gently swirl the raspberry sauce into the cheesecake for a lovely marbled effect.
5. Bake:
Place the brownie pan in the oven and bake for about 35-40 minutes. The cheesecake layer should be set but still slightly jiggly in the center. You can test it with a toothpick—there should be moist crumbs from the brownie, but no wet batter.
6. Cut and Serve:
Once baked, remove them from the oven and let them cool completely at room temperature. Then refrigerate for at least 3 hours to help them set fully (or overnight for the best texture). When ready, lift the brownies out of the pan using the parchment paper. Use a heart-shaped cookie cutter to cut out adorable heart shapes. Serve chilled and enjoy these lovely treats!
These luscious heart-shaped raspberry cheesecake brownies combine a fudgy chocolate base with creamy cheesecake and bright raspberry swirls, making them perfect for gifts or celebrations!
Can I Use Different Berries for the Swirl?
Absolutely! While raspberries add a tart flavor, you can substitute with strawberries, blueberries, or blackberries if you prefer. Just adjust the sugar based on the sweetness of the berries used.
How Should I Store Leftover Brownies?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months—just wrap each brownie individually in plastic wrap and place them in a freezer bag!
Can I Make These Brownies Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend is suitable for baking and has a good rising agent included.
What Should I Do If the Cheesecake Layer Cracks?
If your cheesecake layer cracks, don’t worry! It still tastes delicious. To avoid cracking next time, make sure to not overmix the cheesecake batter and bake at a lower temperature to achieve a gentle bake.
