Heart-shaped brownies are a sweet treat that always hit the spot, whether it’s for a special occasion or just because. These delightful brownies blend rich chocolate with a tangy raspberry swirl and a creamy cheesecake topping. The moment you cut into them, the gorgeous red raspberry ribbon and creamy layer will make your heart flutter. Perfect for sharing or enjoying solo, these brownies bring the taste of love right to your kitchen. You’ll find that each bite offers a wonderful balance of flavors, texture, and warmth that’s just irresistible.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Heart Shaped Brownies (with Raspberry Swirl and Cheesecake Topping)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Heart Shaped Brownies (with Raspberry Swirl and Cheesecake Topping)

Heart Shaped Brownies (with Raspberry Swirl and Cheesecake Topping)

My fondest memory of making heart-shaped brownies dates back to a cozy Valentine’s Day gathering with friends. I wanted to create something unique and fun, while still being super delicious. As the brownies baked, the kitchen filled with the rich aroma of chocolate, inviting everyone to gather around. With their beautiful presentation and decadent taste, these brownies became the star of the day! I’m excited for you to experience that same joy and create your own memories with these heart-shaped brownies (with raspberry swirl and cheesecake topping).

Why You’ll Love This Recipe

Simple & Quick: With just 25 minutes of prep time, you’ll be indulging in these brownies in no time!
Irresistible Flavor: The swirls of tangy raspberry and velvety cheesecake paired with rich chocolate create an explosion of taste.
Eye-Catching Appeal: Their heart shape makes for a fun, cute treat, perfect for impressing at gatherings or cozy nights in.
Flexible Serving: These brownies are great for any occasion, whether it’s a party, a snack, or a special morning treat.
Diet-Friendly Options: Easily adapted to gluten-free with a simple swap of flour!

Ingredients You’ll Need

1 cup raspberries: Fresh or thawed frozen raspberries provide a tart contrast to the rich brownies, giving your dessert that lovely pop of flavor.
1 tablespoon granulated sugar: This sweetens the raspberry sauce, balancing its tanginess beautifully.
1 teaspoon vanilla extract: A splash of vanilla adds depth and warmth to the cheesecake topping.
8 oz cream cheese, room temperature: This creates a silky smooth cheesecake topping—make sure it’s softened for easy mixing!
⅓ cup granulated sugar: This sweetener helps achieve that balanced creaminess in the cheesecake layer.
1 large egg, room temperature: Adds structure and richness to the cheesecake; room temperature ensures it blends in smoothly.
½ teaspoon vanilla extract: Another hint of vanilla in the brownie batter enhances the overall flavor.
1 cup all-purpose flour (or gluten-free blend): Flour helps bind the brownie and gives it a delightful crumb—choose a gluten-free blend if needed.
¾ cup dutch-process cocoa powder, sifted: Using Dutch cocoa gives your brownies a rich, velvety chocolate flavor.
¼ teaspoon salt: A pinch enhances the sweetness and balances the flavors in both the brownie and cheesecake layers.
¾ + 2 tbsp cup refined coconut oil or neutral oil: The oil keeps the brownies moist and gives them a tender texture.
1 ½ cups granulated sugar: This is the star sweetener in the brownie batter, helping to create that perfect balance of sweet and decadent.
1 tablespoon vanilla extract: Another boost of vanilla flavor ties all the components together.
3 large eggs, room temperature: These are crucial for creating a light, fluffy brownie texture and help bind the ingredients.

How to Make Heart Shaped Brownies (with Raspberry Swirl and Cheesecake Topping)

Simmer the raspberry sauce: In a small saucepan, add 1 cup raspberries, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract over medium heat. Stir gently for about 5 to 8 minutes as it cooks down. You want the mixture to thicken beautifully. Once it’s done, strain it to remove the seeds for a smooth sauce, then set it aside.

Prepare the cheesecake layer: In a mixing bowl, beat 8 oz of cream cheese with ⅓ cup granulated sugar until smooth and creamy. Then, add in the large egg and ½ teaspoon vanilla extract, mixing until fully combined and creamy. This mixture will give you the luscious layer atop your brownies.

Mix the dry ingredients: In a separate bowl, whisk together 1 cup all-purpose flour (or gluten-free blend), ¾ cup sifted Dutch-process cocoa powder, and ¼ teaspoon salt. This ensures that everything is evenly combined and removes any lumps from the cocoa.

Combine wet ingredients: In another large bowl, mix together ¾ cup + 2 tablespoons refined coconut oil (or neutral oil), 1 ½ cups granulated sugar, and 1 tablespoon vanilla extract until smooth. Then, beat in the 3 large eggs one at a time, integrating fully after each addition. This approach gives your brownies a rich, fudgy consistency.

Combine mixtures: Gently fold the dry ingredients into the wet mixture, blending until just combined. Be careful not to overmix it—this helps maintain that wonderfully fudgy texture.

Layer the brownie batter and cheesecake: Line an 8×8-inch baking pan with parchment paper for easy removal. Pour the brownie batter into the prepared pan, spreading it out evenly. Then, pour the creamy cheesecake topping over the brownie layer.

Swirl in the raspberry sauce: Using a spoon, drizzle the raspberry sauce over the cheesecake layer. With a skewer or toothpick, gently swirl the sauce into the cheesecake to create a beautiful marbled effect.

Bake: Preheat your oven to 350°F (175°C) and bake the brownies for about 30 to 35 minutes. You’ll know they’re done when the edges are golden and the center is set yet slightly soft. Use a toothpick to ensure it comes out clean or with a few moist crumbs.

Cool and chill: Allow the brownies to cool completely at room temperature before transferring them to the refrigerator. Chill for at least 2 hours to help the flavors meld together beautifully and make cutting easier.

Cut into hearts and serve: Once chilled, remove the brownies from the pan using the parchment paper. Use a heart-shaped cookie cutter to cut out individual brownies. Serve them as they are, or with extra raspberry sauce if you like!

Storing & Reheating

Store any leftover brownies at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them in a well-sealed container for about a week. If you want to keep them even longer, you can freeze them for up to three months, wrapping them tightly to prevent freezer burn. When ready to enjoy, simply thaw at room temperature or warm briefly in the microwave at low power. Keep in mind that freezing may slightly alter the texture, but a quick warm-up can restore some of the fudginess.

Chef’s Helpful Tips

If you want extra texture, feel free to fold in some chocolate chips into the brownie batter before baking.
Always use room temperature eggs and cream cheese for smoother mixing and a uniform batter.
Check your brownies a few minutes before the baking time is up to avoid overbaking.
When swirling the raspberry sauce, don’t overdo it; too much swirling can make the colors blend, losing that beautiful marbled effect.
For extra flavor, consider adding a pinch of cinnamon or espresso powder to the brownie batter.
These brownies can be made ahead of time—they’re even better the next day after the flavors have had time to meld!

Heart-shaped brownies (with raspberry swirl and cheesecake topping) are not just a dessert but an expression of love and creativity. They encapsulate the essence of a warm kitchen filled with delightful aromas and laughter, making every moment spent preparing them worthwhile. Don’t be afraid to experiment with other flavors or toppings as you make this recipe your own. Enjoy each delicious bite, and share the love with those around you!

Recipe FAQs

Can I use frozen raspberries for the sauce?

Yes, frozen raspberries work perfectly for the raspberry sauce! Just allow them to thaw before cooking them down. You may want to add a bit more sugar if they taste tart.

How should I cut the brownies once they’ve cooled?

To cut your brownies neatly, use a sharp knife and clean the blade between cuts to avoid crumbs sticking to it. For heart shapes, a heart-shaped cookie cutter works wonders!

Can I make these brownies dairy-free?

Absolutely! Substitute the cream cheese with a vegan cream cheese alternative and ensure your chocolate is dairy-free. The rest of the ingredients can remain the same.

How can I ensure my brownies are fudgy?

Avoid overmixing the batter once you combine the wet and dry ingredients. Also, remove them from the oven while the center is slightly soft, as they will continue cooking from residual heat.

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Heart Shaped Brownies (with Raspberry Swirl and Cheesecake Topping)

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Author: Peter
Prep Time: 25 minutes
Cook Time: 180 minutes
Total Time: 3 hours 25 minutes
Yield: 9 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Heart Shaped Brownies feature a delightful raspberry swirl and creamy cheesecake topping. With simple ingredients such as cream cheese and raspberries, they make an irresistible dessert that’s perfect for celebrations or cozy nights in.

Ingredients

Scale

1 cup raspberries (fresh or thawed frozen)
1 tablespoon granulated sugar
1 teaspoon vanilla extract
8 oz cream cheese, room temperature
⅓ cup granulated sugar
1 large egg, room temperature
½ teaspoon vanilla extract
1 cup all-purpose flour (or gluten-free blend)
¾ cup dutch-process cocoa powder, sifted
¼ teaspoon salt
¾ + 2 tbsp cup refined coconut oil or neutral oil
1 ½ cups granulated sugar
1 tablespoon vanilla extract
3 large eggs, room temperature

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Instructions

Simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside.
Beat cream cheese and sugar until smooth. Add egg and vanilla, then mix until creamy.
Whisk flour, cocoa, and salt in one bowl. In another, mix oil, sugar, and vanilla. Add eggs one by one. Combine both mixtures just until blended.
Spread brownie batter in lined pan. Pour cheesecake mixture on top. Spoon raspberry sauce over and swirl gently with a skewer.
Bake at 350°F for 30–35 minutes. Cool completely, then chill for 2 hours. Cut into heart shapes and serve.

Notes

Make sure to use room temperature ingredients for a smooth batter.
Feel free to garnish with more raspberries or a dusting of powdered sugar before serving.
Store any leftovers in the refrigerator for up to 3 days.