Description
Delight in these heart-shaped raspberry swirl cheesecake brownies, perfect for Valentine’s Day or any special occasion. The rich, fudgy brownie base is enhanced with a creamy cheesecake layer and a vibrant raspberry sauce swirl, creating a luscious combination of flavors and textures that’s both beautiful and delicious.
Ingredients
Scale
Raspberry Sauce
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Layer
- 8 oz cream cheese, room temperature
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
Brownie Batter
- 1 cup all-purpose flour (or gluten-free blend)
- ¾ cup Dutch-process cocoa powder, sifted
- ¼ teaspoon salt
- ¾ + 2 tbsp cup refined coconut oil or neutral oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Prepare the Raspberry Sauce: Simmer the raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract over medium heat for 8 minutes until thickened. Then strain the sauce to remove seeds and set it aside to cool.
- Make the Cheesecake Mixture: Beat the cream cheese and ⅓ cup sugar together until smooth and creamy. Add the egg and ½ teaspoon vanilla extract, then mix until fully combined and creamy.
- Mix the Dry Ingredients: In a bowl, whisk together the flour, sifted cocoa powder, and salt until evenly combined.
- Combine the Wet Ingredients: In a separate bowl, mix the coconut or neutral oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract. Add the eggs one by one, beating well after each addition until the mixture is smooth.
- Bring Batter Together: Gradually add the dry ingredients to the wet ingredients, mixing gently just until blended to form the brownie batter. Avoid overmixing to keep brownies tender.
- Layer the Batter and Cheesecake: Line a pan with parchment paper and spread the brownie batter evenly in the pan. Pour the cheesecake mixture over the brownie layer.
- Add Raspberry Sauce Swirl: Spoon the raspberry sauce on top of the cheesecake layer and swirl gently using a skewer or knife to create a marbled effect.
- Bake the Brownies: Preheat your oven to 350°F (175°C). Bake the brownies for 35 minutes or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Cool and Chill: Allow the brownies to cool completely at room temperature, then transfer to the refrigerator and chill for 2 hours to set fully.
- Cut into Heart Shapes: Once chilled, use heart-shaped cookie cutters to cut the brownies into 9 heart shapes. Serve and enjoy your festive dessert.
Notes
- Use room-temperature cream cheese and eggs to ensure a smooth and creamy cheesecake layer without lumps.
- Strain the raspberry sauce to remove seeds for the best smooth texture and mouthfeel.
- Chill the brownies completely before cutting to prevent crumbling and to maintain clean heart shapes.
- If you prefer, substitute all-purpose flour with a gluten-free blend to make the brownies gluten free.
- You can swap coconut oil with any neutral oil like vegetable or canola oil for similar results.
Nutrition
- Serving Size: 1 heart
- Calories: 350 kcal
- Sugar: 40 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 55 mg
