These heart-shaped raspberry cheesecake brownies are a sweet treat that will make anyone smile! With a rich chocolate brownie base and creamy raspberry cheesecake on top, they are both pretty and delicious.
Seriously, these brownies are perfect for sharing with that special someone—or just for you! I love cutting them into heart shapes; it’s a fun way to brighten up dessert time. ❤️
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the brownies. If you have salted butter, just reduce the added salt in the recipe. Coconut oil can also be a dairy-free alternative.
Granulated Sugar: Essential for sweetness! You can substitute it with brown sugar for a deeper flavor or coconut sugar for a healthier option.
Cream Cheese: Key for that creamy layer! You can use Neufchâtel for a lighter version or dairy-free cream cheese if you need a vegan option.
Fresh Raspberries: They bring freshness and brightness to the recipe. Frozen raspberries work great too—just thaw and drain moisture before using. You might also swap them for strawberries!
How Do I Get the Perfect Swirl Effect?
The swirl adds a beautiful touch to these brownies! To get it right:
- Don’t overmix the cheesecake and raspberry puree on top—gently drop spoonfuls.
- Use a toothpick or skewer to swirl lightly through the mixtures. Less is more here!
- Ensure the brownie layer isn’t too hot to avoid mixing too much when you add the other layers.
With these tips, your brownies will look as good as they taste! Enjoy!
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
- 1/3 cup (65g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1/2 cup fresh raspberries (plus extra for garnish)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
How Much Time Will You Need?
This delightful treat takes about 15 minutes to prep and then 35-40 minutes to bake, with some additional cooling time. Allow yourself about an hour for everything—perfect for a fun afternoon in the kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it. This will help your brownies come out easily later!
2. Make the Brownie Batter:
In a medium bowl, mix together the melted butter, sugar, eggs, and vanilla extract until everything is smooth. In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually mix the dry ingredients into the wet mixture until just combined. Don’t overmix; we want yummy brownies!
3. Prepare Raspberry Puree:
In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook them over medium heat, gently mashing the berries with a spoon until the mixture becomes syrupy and thickened, about 5 minutes. Once done, strain it through a fine sieve to get rid of the seeds, and then let it cool.
4. Prepare Cheesecake Mixture:
In a bowl, beat the softened cream cheese until it’s smooth. Add in the sugar, egg, and vanilla extract, beating until everything is well blended and creamy.
5. Assemble the Brownie and Cheesecake Layers:
Pour the brownie batter into your prepared pan and spread it out evenly. Next, drop spoonfuls of the cheesecake mixture over the brownie batter. Finally, add small spoonfuls of the cooled raspberry puree on top of the cheesecake layer.
6. Create the Swirl Effect:
Take a toothpick or skewer, and gently swirl the cheesecake and raspberry puree together into the brownie layer to create a pretty marbled effect. Don’t overdo it; just a light swirl will do!
7. Bake:
Bake your brownies for about 35-40 minutes. They’ll be done when the cheesecake is set and a toothpick inserted into the brownies comes out with moist crumbs (not wet batter).
8. Cool and Cut into Hearts:
Once baked, let the brownies cool completely in the pan on a wire rack. After they’ve cooled, carefully remove them from the pan and use a heart-shaped cookie cutter to cut out heart shapes.
9. Serve and Garnish:
Serve your beautiful heart-shaped brownies with fresh raspberries on the side or on top for a lovely garnish. Enjoy your delightful creation!
These heart-shaped raspberry cheesecake brownies are a sweet treat for any occasion. Perfect for sharing with friends or just enjoying yourself! 🍓❤️
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Frozen raspberries work well; just make sure to thaw them and drain off any excess moisture before using. This will help maintain the texture and avoid a watery puree.
How Can I Make These Brownies Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend, making sure it includes xanthan gum for texture. There are also many 1:1 gluten-free flour options available that work great in brownie recipes!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. Just make sure to wrap them well in plastic wrap and foil before placing them in a freezer bag.
Can I Double This Recipe?
Yes, you can double the ingredients to make a larger batch! Just use a 9×13 inch pan and watch the baking time, as it may take a little longer to cook through. Check for doneness by inserting a toothpick in the center!
