These heart-shaped raspberry cheesecake brownies are both pretty and delicious! With a rich brownie base topped with a creamy raspberry cheesecake layer, they are a sweet treat for any occasion.
Perfect for a special day, these brownies will make your loved ones smile. Trust me, the mix of chocolate and tart raspberry is a match made in heaven! 🍫❤️
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal for controlling the salt content in your brownies. If you prefer, melted coconut oil makes a great dairy-free substitute that adds a slight coconut flavor!
Cocoa Powder: Using unsweetened cocoa powder gives the brownies a rich chocolate flavor. For a sweeter option or if you’re out of cocoa, you can use Dutch cocoa, but it may alter the taste slightly.
Raspberries: Fresh raspberries create a bright flavor, but frozen raspberries work just as well. If you have allergies or can’t find raspberries, try using strawberries or blueberries for a different taste!
Cream Cheese: Brick-style cream cheese gives the best texture. For a lighter option, you can use low-fat cream cheese or even Greek yogurt, but the texture might change slightly.
How Do I Create the Perfect Swirl in My Brownies?
Swirling the raspberry sauce into the cheesecake layer requires a gentle hand to create beautiful patterns. Here’s how to do it right:
- After spreading the cheesecake mixture over the brownie layer, drizzle the raspberry sauce in lines across the top.
- Use a knife or skewer to gently drag along the surface, creating a swirl pattern. Aim for a light touch to avoid mixing too much.
- Try to achieve a heart shape by dragging the skewer in the outline of a heart to make your brownies extra special!
Having fun while creating these treats adds a personal touch and makes them even more enjoyable. Happy baking!
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
For the Raspberry Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/3 cup (65g) granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries
- 1 tbsp granulated sugar (for raspberries)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and around 30–35 minutes to bake, followed by a cooling time for perfect brownies. Make sure to let them cool completely before cutting to keep those heart shapes nice!
Step-by-Step Instructions:
1. Prepare the Raspberry Sauce:
In a small saucepan, combine the raspberries and 1 tablespoon of sugar over medium heat. Cook while stirring occasionally until the raspberries break down and the sauce thickens slightly. This should take about 5 minutes. Once done, remove it from heat and strain the mixture through a fine mesh sieve to get rid of any seeds. Set the sauce aside to cool.
2. Preheat Oven and Prepare the Pan:
While your sauce is cooling, preheat the oven to 350°F (175°C). Take an 8×8-inch square baking pan and line it with parchment paper or lightly grease it to ensure easy removal of the brownies.
3. Make the Brownie Batter:
In a medium bowl, mix the melted butter with the granulated sugar. Stir in the eggs and vanilla extract until the mixture is smooth. In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually add this dry mix to the wet ingredients, stirring just until everything is combined (don’t overmix!).
4. Make the Cheesecake Mixture:
In another bowl, beat the softened cream cheese with the sugar until it’s nice and smooth. Add in the egg and vanilla extract, mixing until everything is well blended and creamy.
5. Assemble the Brownies:
Spread the brownie batter evenly in the bottom of the prepared pan. Then, drop spoonfuls of the cheesecake mixture over the brownie layer. Drizzle the cooled raspberry sauce over the cheesecake mixture; don’t worry about being perfect—it’s all going to blend together!
6. Create the Swirl:
Now for the fun part! Using a knife or a skewer, gently swirl the raspberry sauce and cheesecake together, creating a beautiful marbled effect in the brownie batter. Aim to make cute heart patterns as you go!
7. Bake:
Place your brownies in the oven and bake for about 30–35 minutes. You’ll know they are ready when the edges have set, and a toothpick inserted near the middle comes out mostly clean, with a few moist crumbs attached.
8. Cool and Cut:
Once baked, allow the brownies to cool completely in the pan on a wire rack. This cooling step is essential for cutting them into perfect heart shapes without crumbling. After they are cool, use a heart-shaped cookie cutter to cut out your brownies.
9. Serve:
Enjoy your brownies chilled or at room temperature! They’ll keep well in an airtight container in the refrigerator if you have any leftovers—though I doubt you will!
Enjoy your beautiful and delicious Heart-shaped Raspberry Cheesecake Brownies!
Can I Use Different Fruits in the Cheesecake Layer?
Absolutely! While raspberries add a delightful tartness, you can substitute with other fruits like strawberries, blueberries, or even blackberries. Just make sure to adjust the sugar based on the sweetness of the fruit you choose.
How Can I Make These Brownies Gluten-Free?
You can easily make these brownies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, like the baking powder, are also gluten-free to keep the recipe safe for those with gluten sensitivities.
What’s the Best Way to Store Leftover Brownies?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, you can also freeze them! Just wrap the brownies tightly in plastic wrap and then in aluminum foil, and they’ll last for about 3 months in the freezer. Let them thaw in the fridge before enjoying!
Can I Make the Brownie Layer Ahead of Time?
Yes, you can prepare the brownie layer ahead of time! Bake the brownies and let them cool completely, then cover them with plastic wrap and refrigerate for up to 2 days. When ready to complete the recipe, simply bring them to room temperature before adding the cheesecake layer.