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Heart Shaped Brownies with Raspberry Swirl & Cheesecake

Heart Shaped Brownies with Raspberry Swirl & Cheesecake
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These Heart Shaped Brownies with Raspberry Swirl & Cheesecake combine rich, fudgy chocolate brownies with a vibrant raspberry swirl and a creamy cheesecake layer, creating a visually stunning and decadently delicious dessert perfect for special occasions or everyday indulgence.

Ingredients

Scale

Brownie Batter Ingredients

  • 1/2 cup (115g) butter, melted
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup (95g) all-purpose flour (or gluten-free 1:1 baking blend with xanthan gum)

Cheesecake Swirl Ingredients

  • 8 oz (225g) cream cheese, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60g) sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Raspberry Swirl

  • 1 cup (125g) fresh or frozen raspberries, thawed if frozen

Instructions

  1. Prepare the Brownie Batter: Melt the butter and mix in the cocoa powder and sugar until smooth and glossy. Beat in eggs one at a time, then add vanilla extract and salt. Gradually fold in the flour carefully to create a thick, smooth batter that will bake into rich brownies.
  2. Make the Cheesecake Swirl: In a separate bowl, combine the cream cheese, granulated sugar, sour cream, egg, and vanilla extract. Beat until silky smooth and lump-free for a creamy cheesecake mixture that contrasts perfectly with the brownie base.
  3. Create the Raspberry Swirl: Lightly smash fresh or thawed raspberries with a fork to release juices but keep some texture, making a natural raspberry puree that adds vibrant color and tartness.
  4. Assemble Layers in the Pan: Spoon half of the brownie batter into a greased heart-shaped or square baking pan. Evenly drop spoonfuls of the cheesecake mixture over it, then add dots of raspberry puree. Top with the remaining brownie batter and repeat spoonfuls of cheesecake and raspberry to create a marbled effect. Use a skewer or knife to gently swirl the layers together.
  5. Bake and Cool: Bake in a preheated oven at 350°F (175°C) for 35–40 minutes until the edges are set but the center remains slightly soft. Let the brownies cool completely, then chill in the refrigerator for about an hour to firm up. Carefully cut into heart shapes using cookie cutters or cut freehand.

Notes

  • Use room temperature cream cheese and eggs for smooth blending of the cheesecake mixture.
  • Fold the flour gently to keep brownies dense and fudgy, do not overmix.
  • Fresh raspberries provide the best color and tart flavor for the swirl.
  • Check for doneness at around 35 minutes using a toothpick to avoid overbaking.
  • Chill brownies before cutting for clean and easy heart-shaped slices.
  • You can add chopped nuts like walnuts or pecans for extra crunch.
  • To make vegan, substitute eggs with flax eggs and use dairy-free cream cheese and butter.
  • For gluten-free brownies, use a 1:1 gluten-free baking flour with xanthan gum.

Nutrition

Keywords: heart shaped brownies, raspberry swirl, cheesecake brownies, raspberry cheesecake brownies, fudgy chocolate brownies, dessert, gluten free dessert

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