Introduction

These heart-shaped brownies with raspberry swirl and cheesecake layers are a delightful treat combining rich chocolate, creamy cheesecake, and tangy raspberry. Perfect for special occasions or a sweet indulgence, they look as beautiful as they taste.

Heart Shaped Raspberry Swirl Cheesecake Brownies Recipe - Recipe Image

Ingredients

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
8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup fresh or frozen raspberries
1-2 tbsp granulated sugar
1 tsp lemon juice (optional)

Instructions

Step 1: Make the raspberry sauce by combining raspberries, sugar, and optional lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until raspberries break down and the sauce thickens slightly. Strain through a fine sieve to remove seeds and set aside to cool.
Step 2: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving extra on the sides for easy removal.
Step 3: Melt the butter and chopped chocolate together using a double boiler or a heatproof bowl over simmering water. Stir until smooth and 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, and fold gently until just combined. Avoid overmixing.
Step 4: In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, mixing well.
Step 5: Pour the brownie batter evenly into the prepared pan. Spoon dollops of the cheesecake mixture over the brownie layer. Then add small spoonfuls of the cooled raspberry sauce on top of the cheesecake dollops.
Step 6: Use a toothpick or skewer to gently swirl the raspberry sauce through the cheesecake mixture, creating marbled patterns. Do not over swirl to keep layers distinct.
Step 7: Bake for 35-40 minutes, until the cheesecake layer is set and the edges pull away slightly from the pan. The center should remain slightly soft and moist.
Step 8: Let the brownies cool completely in the pan on a wire rack. Chill in the refrigerator for at least 2 hours to set fully.
Step 9: Once chilled, use a heart-shaped cookie cutter to cut the brownies into hearts, or cut into squares if preferred. Serve chilled or at room temperature.

Tips & Variations

Use high-quality semi-sweet or dark chocolate for the best rich flavor.
Swap fresh raspberries with frozen (thawed) raspberries or try strawberry or blackberry puree for the swirl.
Add chopped nuts like pecans or walnuts to the brownie batter for added crunch.
Try mixing in white chocolate chips or caramel bits for extra sweetness and texture.
Dark or milk chocolate can be used to adjust sweetness and intensity to your preference.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 4-5 days. Keeping them chilled preserves the cheesecake layer and maintains the best texture. Reheat gently at room temperature before serving, or enjoy them cold for a firmer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the raspberry swirl?

Yes, frozen raspberries work well. Just thaw them before cooking the sauce to ensure even cooking and a smooth blend into the swirl.

How should I store leftover brownies?

Store them in an airtight container in the refrigerator for up to 4-5 days to keep the cheesecake layer fresh and prevent spoilage.

Can I make these brownies ahead of time?

Definitely! They can be baked a day in advance. Chill them after baking and cutting for the best flavor and presentation.

What if I don’t have a heart-shaped cookie cutter?

No problem! You can simply cut the brownies into squares or rectangles. The raspberry swirl and cheesecake marbling will still make them special and delicious.

Heart Shaped Raspberry Swirl Cheesecake Brownies Recipe

Print Recipe

★★★★★

4.7 from 117 reviews

Delight in these decadent Heart Shaped Brownies featuring a luscious raspberry swirl and creamy cheesecake layer. Made with rich semi-sweet chocolate and swirled with fresh raspberry sauce, these brownies offer a perfect balance of chocolatey indulgence and fruity brightness, finished with a smooth cheesecake marbling that adds a creamy texture and eye-catching design.

Author: Marco
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 3 hours (including at least 2 hours chill time)
Yield: 16 heart-shaped brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Make the Raspberry Sauce: Place the raspberries, sugar, and optional lemon juice in a small saucepan over medium heat. Cook for about 5-7 minutes until the raspberries break down and the sauce thickens lightly. Strain through a fine sieve to remove seeds, then set aside to cool.
Prepare Your Oven and Pan: Preheat the oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on the sides to easily lift the brownies out after baking.
Make the Brownie Batter: Using a double boiler or a heatproof bowl set over simmering water, melt the butter and chopped chocolate together, stirring until smooth. Remove from heat. Stir in the granulated sugar, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Sift in the flour, cocoa powder, and salt; fold gently until just combined to avoid overmixing.
Prepare the Cheesecake Mixture: In a separate bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the egg and vanilla extract, mixing well until fully incorporated.
Layer the Brownie and Cheesecake: Pour brownie batter evenly into the prepared pan. Spoon dollops of the cheesecake mixture over the brownie batter, followed by small spoonfuls of cooled raspberry sauce on top of each cheesecake dollop.
Create the Swirl: Use a toothpick or skewer to gently swirl the raspberry sauce through the cheesecake layer, creating a beautiful marbled pattern without overmixing to keep layers distinct.
Bake the Brownies: Bake for 35-40 minutes until the cheesecake layer is set and the edges of the brownies start to pull away from the pan. The center should be slightly moist with crumbs but not wet when tested with a toothpick in the brownie portion.
Cool and Cut: Let the brownies cool completely in the pan on a wire rack. Refrigerate for at least 2 hours to fully set. Once chilled, use a heart-shaped cookie cutter to cut out heart-shaped brownies, or cut into squares if preferred.
Serve and Enjoy: Serve chilled or at room temperature, enjoying the rich chocolate, creamy cheesecake, and bright raspberry swirl in every bite.

Notes

You can use high-quality cocoa powder instead of chocolate, adjusting butter as needed for texture.
Full-fat cream cheese is best for a smooth cheesecake layer; Neufchâtel can be used for a lighter option.
Frozen raspberries should be thawed before making raspberry sauce for even cooking.
Store leftover brownies in an airtight container in the refrigerator for up to 4-5 days to maintain quality and safety.
Prepare the brownies a day ahead; keep refrigerated and cut with the cookie cutter before serving for best presentation.
If a heart-shaped cutter isn’t available, cut the brownies into squares or rectangles—the flavor remains equally delightful.
Add chopped nuts, white chocolate chips, or other berry purees for variation if desired.

Keywords: heart shaped brownies, raspberry swirl brownies, cheesecake brownies, chocolate brownies, raspberry cheesecake swirl, dessert recipe, baked brownie dessert, chocolate raspberry brownies