These heart-shaped raspberry cheesecake brownies are a sweet treat that’s perfect for any occasion! The chocolatey brownie base pairs wonderfully with creamy raspberry cheesecake.
They not only look cute but taste amazing too! Whenever I make these, I can’t help but smile at their adorable shape. Who wouldn’t want a piece of love like this? 💕
Making these brownies is a breeze, and they’re sure to impress anyone you share them with. I love cutting them out and watching people light up when they see them!
Key Ingredients & Substitutions
Butter: Unsalted butter is a must for the rich brownie layer. If you’re looking for a healthier option, you can substitute with coconut oil or even a plant-based butter.
Cocoa Powder: Unsweetened cocoa powder adds intense chocolate flavor. If you have dark cocoa powder, feel free to use that for a richer taste!
Granulated Sugar: Normal granulated sugar works perfectly. For a less sweet option, you can swap half of it with coconut sugar or use a sweetener like Stevia, keeping in mind to adjust measurements accordingly.
Raspberries: Fresh raspberries are ideal, but frozen work just as well! If you need a different flavor, consider using strawberries or blueberries for a unique twist.
How Do You Get Perfect Swirls in Your Cheesecake Brownies?
The key to beautiful swirls is to be gentle! After you add the raspberry sauce, use a knife or toothpick to make small movements through the top layer. Don’t overdo it; you want to see distinct layers.
- Start by drizzling raspberry sauce over the cheesecake layer.
- Use a toothpick or knife to gently make swirling motions without mixing completely.
- Lift the knife from the surface after each swirl to keep the layers clear. Aim for a few gentle swirls for a striking look!
Taking your time with this step pays off, resulting in eye-catching brownies that taste amazing!
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
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
- 1 tbsp granulated sugar
- 1 tsp lemon juice
How Much Time Will You Need?
This delightful recipe takes about 20 minutes for preparation and approximately 35-40 minutes for baking. After that, it’s best to chill the brownies for at least 2 hours, which allows the flavors to meld beautifully. So, you’re looking at a total of about 3 hours, but most of that time is hands-off while they chill!
Step-by-Step Instructions:
1. Prepare the Raspberry Sauce:
Start by combining raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for about 5 minutes, stirring occasionally until the raspberries break down and the mixture thickens a bit. Once done, strain it through a fine mesh sieve to remove the seeds. Set the raspberry sauce aside to cool.
2. Prepare the Brownie Batter:
While the raspberry mixture cools, preheat your oven to 325°F (160°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, making sure to leave some overhang for easy removal later. In a mixing bowl, whisk together the melted butter and sugar until well combined. Then, add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract. Sift in the cocoa powder, flour, salt, and baking powder, folding gently until everything is just combined.
3. Prepare the Cheesecake Mixture:
In another mixing bowl, beat the softened cream cheese until it’s nice and smooth. Add the granulated sugar, egg, and vanilla extract, blending until creamy and well combined.
4. Assemble Everything:
Spread the brownie batter evenly into the prepared pan. Then, dollop the cheesecake mixture on top in spoonfuls. Finally, add small spoonfuls of the raspberry sauce over the cheesecake layer, creating a pretty pattern.
5. Create the Swirl:
Take a knife or a toothpick and gently swirl the raspberry sauce into the cheesecake layer. This should create a lovely marbled effect without mixing the layers completely. Be gentle to keep the beautiful separation!
6. Bake:
Place the pan in the preheated oven and bake for 35-40 minutes. The edges will set while the center remains slightly jiggly. Once baked, remove the brownies from the oven and allow them to cool to room temperature. After cooling, chill in the refrigerator for at least 2 hours to let them set perfectly.
7. Cut into Hearts:
When ready, lift the brownies out of the pan using the parchment overhang. Use a heart-shaped cookie cutter to cut out heart shapes. If you prefer, you can cut them into squares and then simply trim corners to create hearts.
8. Serve:
Arrange the beautiful heart-shaped brownies on a serving platter and garnish with fresh raspberries if desired. They’re ready to impress!
Enjoy your delicious heart-shaped raspberry cheesecake brownies!
Can I Use Other Fruits for the Swirl Instead of Raspberries?
Absolutely! You can substitute raspberries with strawberries, blueberries, or even blackberries. Just be sure to adjust the sugar content if you’re using sweeter fruits or those that are less tart.
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week or freeze for up to 3 months. Just make sure to wrap them tightly!
Can I Make These Brownies Gluten-Free?
Yes! To make them gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend, ensuring it contains xanthan gum for better texture.
How Do I Know When the Brownies Are Done Baking?
The brownies are done when the edges look set and start to pull away from the sides of the pan, and the center will still have a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter.
