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Heart-shaped brownies with cheesecake and raspberry swirl dessert

Heart-Shaped Brownies with Cheesecake and Raspberry Swirl

Deliciously rich chocolate brownies infused with a creamy cheesecake swirl and bright raspberry sauce, perfect for sharing at gatherings.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 heart brownies
Course: Baked Goods, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Raspberry Sauce
  • 1 cup 1 cup raspberries (fresh or frozen, defrosted)
  • 1 tablespoon 1 tablespoon granulated sugar for sweetness
  • 1 teaspoon 1 teaspoon vanilla extract adds flavor
Cheesecake Filling
  • 8 ounces 8 ounces cream cheese room temperature for easy mixing
  • 1/3 cup 1/3 cup granulated sugar sweetener for the cheesecake
  • 1 large 1 large egg room temperature
  • 1/2 teaspoon 1/2 teaspoon vanilla extract for flavor
Brownie Batter
  • 1 cup 1 cup flour all-purpose or gluten-free as per preference
  • 3/4 cup 3/4 cup cocoa powder sifted for a smooth texture
  • 1/4 teaspoon 1/4 teaspoon salt to enhance flavors
  • 3/4 cup 3/4 cup + 2 tablespoons oil vegetable or melted coconut oil for moisture
  • 1 1/2 cups 1 1/2 cups granulated sugar for sweetness
  • 1 tablespoon 1 tablespoon vanilla extract adds flavor
  • 3 large 3 large eggs room temperature for richness

Method
 

Preparation
  1. In a small saucepan, simmer raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla until thick and jammy, about 6–8 minutes. Strain if desired.
  2. In a bowl, beat cream cheese with 1/3 cup sugar, 1 egg, and 1/2 teaspoon vanilla until smooth and glossy.
  3. Preheat oven to 350°F (175°C). Grease a 9x9 pan and line with parchment, leaving an overhang.
  4. Sift flour, cocoa, and salt into a bowl.
Mixing and Baking
  1. In a large bowl, whisk together oil, 1 1/2 cups sugar, 1 tablespoon vanilla, and 3 eggs until slightly thickened and shiny.
  2. Fold in the dry ingredients until just combined to avoid overmixing.
  3. Pour half of the brownie batter into the prepared pan, dollop the cheesecake mixture on top, and drizzle half of the raspberry sauce over.
  4. Spread the remaining brownie batter gently on top.
  5. Use a skewer to swirl through the batter, creating distinct ribbons.
  6. Bake for 30–35 minutes until the edges are set; a toothpick inserted in the center should come out with moist crumbs.
  7. Cool fully before cutting heart shapes with a cookie cutter.
  8. Warm reserved raspberry sauce for serving.

Notes

Use room temperature ingredients for a smoother mix. For added flavor, consider stirring a pinch of cinnamon into the raspberry sauce.