These heart-shaped raspberry cheesecake brownies are a sweet delight! With a rich brownie base and creamy raspberry cheesecake swirl, they look as good as they taste.
Perfect for sharing, or maybe just keeping all to yourself, I won’t judge! 😊 They’re easy to cut into hearts, making them a fun treat for special occasions or just because.
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the brownie. If you don’t have unsalted butter, you can use salted butter, but just skip adding extra salt in the recipe.
Cocoa Powder: Use unsweetened cocoa for the best flavor. If you’re out, you can replace it with Dutch-processed cocoa for a deeper chocolate taste.
Chocolate Chips: I love adding chocolate chips for extra texture. If you’re looking for dairy-free options, try using dairy-free chocolate chips or chopped nuts instead.
Raspberries: Fresh raspberries work best, but if they’re out of season, frozen raspberries are a great substitute. Just make sure to thaw and drain excess moisture.
Cream Cheese: Softened cream cheese is key for a smooth cheesecake layer. If you’re avoiding dairy, try using vegan cream cheese, which can work well in this recipe.
How Do You Achieve a Marbled Effect with the Raspberry Swirl?
The raspberry swirl not only adds flavor but also looks beautiful! To get that marbled look, you’ll want to carefully drop spoonfuls of the raspberry sauce onto the cheesecake layer.
- Use a skewer or knife to gently swirl the raspberry through the cheesecake layer. Make sure to not mix too much, or you’ll lose the swirl effect.
- For an extra tip: swirl in one direction for a cleaner design!
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 (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup (90g) chocolate chips or chopped nuts (optional)
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/3 cup (65g) granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
For the Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
How Much Time Will You Need?
This delightful recipe will take about 20 minutes to prepare and an additional 40-45 minutes to bake. Afterward, let your brownies cool and chill in the refrigerator for at least 2 hours before cutting. So, expect to spend a total of about 3 hours before you can enjoy your sweet creation!
Step-by-Step Instructions:
1. Prepare Raspberry Sauce:
In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens slightly, about 5 minutes. Once thickened, strain the raspberry mixture through a fine mesh sieve to remove the seeds and set it aside to cool.
2. Make Brownie Batter:
Preheat your oven to 325°F (160°C). Grease or line an 8×8 inch baking pan with parchment paper. In a large bowl, mix the melted butter and granulated sugar together until combined. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually sift in the cocoa powder, flour, salt, and baking powder, folding them gently until just combined. If you like, stir in chocolate chips or nuts for extra texture. Spread the brownie batter evenly into the prepared pan.
3. Prepare Cheesecake Mixture:
In a medium bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until smooth. Add in the egg and vanilla extract, beating until everything is well combined. Carefully pour the cheesecake batter over the brownie layer, spreading it evenly to cover.
4. Create Raspberry Swirl:
Now for the fun part! Drop spoonfuls of the cooled raspberry sauce over the cheesecake layer. Take a skewer or knife and gently swirl the raspberry sauce through the cheesecake batter, creating a beautiful marbled effect. Be careful not to mix it too much; you want to keep those lovely swirls visible!
5. Bake:
Bake your brownies in the preheated oven for 40–45 minutes, or until the cheesecake layer is set and the edges of the brownies start to pull away from the pan. Once baked, let them cool completely at room temperature.
6. Cut and Serve:
After cooling, refrigerate the brownies for at least 2 hours until they are fully chilled and set. When you’re ready to serve, gently lift the brownies from the pan using the parchment paper. Use a heart-shaped cookie cutter to cut out cute heart shapes. For an extra touch, serve with fresh raspberries on the side.
Enjoy your luscious, festive Heart-shaped Raspberry Cheesecake Brownies!
Can I Use Different Types of Berries for the Swirl?
Absolutely! Feel free to substitute raspberries with strawberries, blueberries, or blackberries. Just adjust the sugar and lemon juice to taste, as some berries may be sweeter or more tart than raspberries.
How Can I Make These Brownies Gluten-Free?
For gluten-free brownies, simply swap the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the label to ensure it’s suitable for baking, and omit any additional gluten-containing ingredients.
Can I Make These Brownies Vegan?
Yes! To make vegan brownies, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use a plant-based butter and vegan cream cheese for the cheesecake layer. Adjust baking times as needed.
What’s the Best Way to Store Leftovers?
Store any leftover brownies in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze them wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw in the fridge before serving.
