These heart-shaped raspberry cheesecake brownies are a sweet treat to impress anyone! Rich chocolate pairs perfectly with creamy cheesecake and fruity raspberries for a delightful bite.
I love how they look so cute and special, perfect for sharing (or not!). Just slice, serve and watch everyone smile with joy—no baking skills needed! ❤️
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the saltiness in your brownies. If you’re in a pinch, you can swap it with an equal amount of vegetable oil, though the brownies may be a bit less rich.
Cocoa Powder: Unsweetened cocoa powder gives that deep chocolate flavor. If you prefer a sweeter option, you can use Dutch-process cocoa for a smoother taste. Just note that it might be less intense.
Cream Cheese: For the cheesecake layer, full-fat cream cheese works best for a creamy texture. If you’re looking for a lighter alternative, you can use Neufchâtel cheese, but it may not be as rich.
Raspberries: Fresh raspberries add brightness, but frozen ones work just as well—just ensure they’re thawed and drained. For a different flavor, you could use strawberries or blueberries instead.
How Do You Get a Perfect Raspberry Swirl?
The raspberry swirl adds a beautiful finish to your brownies but requires a bit of technique. To achieve that marbled effect without losing the shape, follow these tips:
- Gently mash the raspberries instead of pureeing them to retain some texture.
- When you drop the raspberry mixture onto the cheesecake layer, place it in clusters rather than spreading it all over.
- Use a knife or toothpick to swirl just lightly, so the raspberry doesn’t completely blend in, ensuring a lovely marbled effect.
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 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
How Much Time Will You Need?
This delightful treat will take about 15 minutes for prep and around 35-40 minutes for baking. Don’t forget to chill the brownies for at least 2 hours after baking for the best texture. In total, plan for about 3 hours, including chilling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Prepare an 8×8 inch baking pan by greasing it or lining it with parchment paper for easy removal later.
2. Make the Brownie Layer:
In a medium bowl, mix the melted butter, granulated sugar, eggs, and vanilla extract until well combined. In another bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually mix the dry ingredients into the wet mixture until just combined. Pour this brownie batter into your prepared pan, spreading it evenly.
3. Prepare the Cheesecake Layer:
In a separate bowl, beat the softened cream cheese until it’s smooth. Add in the granulated sugar, egg, and vanilla extract, and continue mixing until everything is well combined and creamy.
4. Make the Raspberry Swirl:
In a small bowl, mash together the raspberries with sugar and lemon juice until you have a pulpy mixture. This will give your brownies that lovely raspberry flavor and color.
5. Assemble the Layers:
Now, take the cheesecake batter and spoon it evenly over the brownie layer in the pan. Next, drop spoonfuls of the raspberry mixture on top of the cheesecake layer. Use a knife or toothpick to gently swirl the raspberry into the cheesecake, creating a nice marbled pattern.
6. Bake:
Place the pan in the oven and bake for 35-40 minutes. You’ll know they’re done when the cheesecake layer is set and the edges of the brownies feel firm. A toothpick inserted into the center should come out mostly clean with a few moist crumbs clinging to it.
7. Cool and Chill:
Let the brownies cool completely in the pan on a wire rack. Once they’re cool, pop them into the refrigerator for at least 2 hours to let the cheesecake layer set properly.
8. Cut into Heart Shapes:
Once chilled, use a heart-shaped cookie cutter to cut the brownies into adorable heart shapes. Gently press down and twist to get the perfect hearts.
9. Serve and Enjoy:
Serve these beautiful brownies to your friends and family, or keep them all to yourself! They’re perfect for any occasion. Store any leftovers in an airtight container in the refrigerator.
These heart-shaped raspberry cheesecake brownies are rich and fudgy, layered with a creamy cheesecake and a sweet raspberry swirl—perfect for a special treat or a delightful dessert! Enjoy!
Can I Use Substitute Ingredients for This Recipe?
Definitely! If you don’t have unsalted butter, you can use an equal amount of vegetable oil. For cream cheese, Neufchâtel cheese works as a lighter option. Just keep in mind that it may affect the richness slightly.
What If I Don’t Have Raspberries?
No worries! You can replace raspberries with other berries like strawberries or blueberries. If you’re using strawberries, make sure to chop them up for an even better blend. Pureed fruit can also work well for a different flavor profile.
Can I Make These Brownies in Advance?
Absolutely! You can make the brownies up to 2 days ahead. Just bake, cool, and store them in an airtight container in the fridge. Before serving, let them sit at room temperature for a few minutes for the best texture.
How Long Do Leftovers Last?
Your delightful brownies will last in the refrigerator for up to 3 days when stored in an airtight container. If you want to keep them longer, consider freezing them for up to a month—just thaw them in the fridge overnight when you’re ready to indulge!
