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Heart Shaped Brownies with Raspberry Swirl & Cheesecake Recipe

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★★★★★

5 from 107 reviews

These Heart Shaped Brownies with Raspberry Swirl & Cheesecake combine rich, fudgy chocolate brownies with a creamy cheesecake layer and a vibrant raspberry swirl. Perfect for special occasions, their beautiful marbled effect and decadent flavors create a stunning dessert that’s both delicious and visually impressive.

Ingredients

Scale

For the Brownie Layer:

  • 1/2 cup (115g) unsalted butter, melted
  • 8 oz (225g) semi-sweet or dark chocolate, chopped
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 tsp salt

For the Cheesecake Layer:

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Raspberry Swirl:

  • 1/2 cup fresh or frozen raspberries
  • 1–2 tbsp granulated sugar
  • 1 tsp lemon juice (optional)

Instructions

  1. Make the Raspberry Sauce: Combine raspberries, sugar, and optional lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until the raspberries break down and the sauce slightly thickens. Strain through a fine sieve to remove seeds and set aside to cool.
  2. Prepare Your Oven and Pan: Preheat oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving extra hanging over the sides to lift out the brownies easily after baking.
  3. Make the Brownie Batter: Melt butter and chopped chocolate together using a double boiler or heatproof bowl over simmering water. Stir until smooth then remove from heat. Stir in sugar, then add eggs one at a time, mixing well after each addition. Add vanilla extract. Sift in flour, cocoa powder, and salt, folding gently until just combined, avoiding overmixing.
  4. Prepare the Cheesecake Mixture: In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy. Add egg and vanilla extract, stirring until thoroughly combined.
  5. Layer the Brownie and Cheesecake: Pour brownie batter evenly into the prepared pan. Spoon dollops of cheesecake mixture over the brownie layer. Then drop small spoonfuls of raspberry sauce over the cheesecake dollops.
  6. Create the Swirl: Use a toothpick or skewer to gently swirl the raspberry sauce through the cheesecake layer, creating pretty marbled patterns without overmixing to keep layers distinct.
  7. Bake the Brownies: Bake for 35-40 minutes until the cheesecake layer is set and edges start pulling away from the pan. The center should be slightly soft with moist crumbs when tested with a toothpick.
  8. Cool and Cut: Allow brownies to cool completely in the pan on a wire rack. Chill in the fridge for at least 2 hours to fully set. Use a heart-shaped cookie cutter to cut into heart shapes when ready to serve.
  9. Serve and Enjoy: Serve chilled or at room temperature and enjoy the rich chocolate, creamy cheesecake, and tart raspberry swirls in each bite.

Notes

  • Use good quality semi-sweet or dark chocolate for the best brownie flavor. High-quality cocoa powder is an option if chocolate is unavailable.
  • Softened full-fat cream cheese gives the best texture, but Neufchâtel can be used for a lighter option.
  • Frozen raspberries should be thawed before making the raspberry sauce for even cooking and smooth texture.
  • Do not over swirl the raspberry and cheesecake layers; a few gentle swipes create the perfect marbled look.
  • Brownies can be baked a day ahead and stored in the refrigerator for up to 4-5 days in an airtight container.
  • Add chopped nuts or white chocolate chips into the brownie batter for extra crunch and sweetness.
  • If you don’t have a heart-shaped cookie cutter, cut the brownies into squares or other fun shapes.

Keywords: brownies, raspberry swirl, cheesecake, heart-shaped brownies, chocolate dessert, raspberry sauce

Find it online: https://messykitchenmagic.com/heart-shaped-brownies-with-raspberry-swirl-and-cheesecake-recipe/