These heart-shaped raspberry cheesecake brownies are a perfect treat for any occasion! They’re rich, chocolatey, and topped with a creamy raspberry swirl that makes them extra special.
I love how the sweet and tangy raspberries balance the fudgy brownie base. Plus, serving them in heart shapes is just adorable! Who can resist these little cuties? 💖
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the saltiness of your brownies. If you’re dairy-free, you can substitute with coconut oil or a plant-based butter spread.
Chocolate: Semisweet chocolate gives a nice balance of sweetness. If you prefer dark chocolate, bittersweet would work too. Just remember, the richer the chocolate, the more intense the flavor!
Sweeteners: Granulated sugar and brown sugar add sweetness and moisture. You can use coconut sugar or a sugar alternative like monk fruit for a healthier option, but it may slightly change the texture.
Cream Cheese: Full-fat cream cheese is ideal for that rich cheesecake layer. Neufchâtel cheese is a lighter option but may not be as creamy. Vegan cream cheese also works well for a dairy-free treat.
Raspberries: Fresh raspberries provide a delightful tartness. If they’re out of season, frozen ones are a great substitute. Just ensure they are thawed and drained well before using.
How Do I Get the Perfect Raspberry Swirl?
The key to a beautiful raspberry swirl is to keep it simple! When layering the raspberry puree over the cheesecake mixture, don’t over-mix it. Here’s how:
- Start with dollops of puree on top of the cheesecake mix.
- Use a toothpick or skewer to gently swirl the puree through the cheesecake layer.
- Try not to mix all the way down to the brownie layer; you want those lovely marbled patterns!
This technique enhances the visual appeal and also ensures you get that delicious raspberry flavor in every bite. Enjoy your baking!
Heart-shaped Raspberry Cheesecake Brownies
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115 g) unsalted butter
- 8 oz (225 g) semisweet or bittersweet chocolate, chopped
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (30 g) unsweetened cocoa powder
- 1/2 tsp salt
For the Cheesecake Layer:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
For the Raspberry Swirl:
- 1/2 cup (120 g) fresh or frozen raspberries
- 1 tbsp granulated sugar
- Optional: 1 tsp lemon juice (to enhance raspberry flavor)
How Much Time Will You Need?
This delightful dessert takes about 15 minutes to prepare and then 35-40 minutes to bake. After baking, let it cool for about 2 hours to set properly. So, you’re looking at a total time of around 3 hours, including chilling!
Step-by-Step Instructions:
1. Prepare the Raspberry Puree:
In a small saucepan or microwave-safe bowl, combine the raspberries, sugar, and optional lemon juice. Cook over medium heat or microwave until the raspberries break down and soften (about 5 minutes). Strain the mixture through a fine mesh sieve to remove seeds, pressing with a spoon to extract as much puree as possible. Set the smooth raspberry puree aside to cool.
2. Make the Brownie Batter:
Preheat your oven to 325°F (163°C). Grease or line a square 8×8-inch (20×20 cm) baking pan with parchment paper. In a heatproof bowl, melt the butter and chocolate together over a double boiler or in the microwave. Stir until smooth. Add the granulated sugar and brown sugar, mixing well. Then, add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract. In a separate bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined. Pour the brownie batter into the prepared pan and spread it evenly.
3. Prepare the Cheesecake Mixture:
In a medium bowl, beat the softened cream cheese with sugar until smooth. Add in the egg and vanilla extract, mixing until creamy and fully combined.
4. Assemble the Brownies:
Dollop the cheesecake mixture evenly over the brownie layer. Spoon small amounts of raspberry puree on top of the cheesecake layer. Using a toothpick or skewer, gently swirl the raspberry puree into the cheesecake layer to create a marbled effect.
5. Bake:
Place the assembled brownies in the preheated oven and bake for 35-40 minutes. The cheesecake layer should be set, and a toothpick inserted into the brownie portion will come out with a few moist crumbs. Remember, less baking time keeps them fudgy!
6. Cool and Cut:
Allow the brownies to cool completely in the pan on a wire rack. Then, refrigerate for 1-2 hours to let the cheesecake layer set for easier cutting. Use a heart-shaped cookie cutter to carefully cut out heart-shaped brownies. Serve chilled or at room temperature and enjoy these sweet treats!
These Heart-shaped Raspberry Cheesecake Brownies are not just visually adorable, but they are also packed with delicious flavor—perfect for any occasion!
Can I Substitute the Raspberries?
Absolutely! If fresh raspberries aren’t available, you can use frozen raspberries instead. Just be sure to thaw them and drain any excess liquid before using. You can also try other berries like strawberries or blueberries for a different flavor twist.
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container in the refrigerator for up to 4 days. If you want them to last longer, you can freeze them! Wrap individually in plastic wrap and place in a freezer-safe container, where they’ll keep well for up to 3 months.
Can I Use a Different Pan Size?
Yes, you can use a different size pan, but keep in mind that this will affect baking time. If you use a larger pan, the brownies will bake faster, so check them a bit earlier. If using a smaller pan, they may take longer to set, so keep an eye on them!
How Do I Get Clean Cuts When Slicing?
To get clean cuts when slicing your brownies, make sure they are fully cooled and chilled in the refrigerator for at least an hour. Use a sharp knife, and wipe it clean between cuts for the best results! This will keep those heart shapes looking perfect.
