Description

This Valentine Raspberry Swirl and Cheesecake Topping offers a delightful blend of creamy cheesecake and tangy raspberry sauce, making it a must-try for easy homemade desserts. Perfect for sharing or special occasions!

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, then strain to remove seeds and set aside.
Beat cream cheese and sugar together until smooth, then add egg and vanilla, mixing until creamy.
In a bowl, whisk flour, cocoa, and salt. In another bowl, mix oil, sugar, and vanilla, then add eggs one at a time, combining both mixtures until just blended.
Spread brownie batter in a lined pan, pour cheesecake mixture on top, then spoon raspberry sauce over and swirl gently with a skewer.
Bake at 350°F for 30–35 minutes, then cool completely and chill for 2 hours before cutting into heart shapes and serving.

Notes

Using fresh raspberries enhances the flavor, but thawed frozen raspberries also work well.
For a gluten-free option, substitute all-purpose flour with a suitable gluten-free blend.

Nutrition

Serving Size: 1 brownie
Calories: 377
Sugar: 25g
Sodium: 205mg
Fat: 22g
Saturated Fat: 17g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 4g
Protein: 5g
Cholesterol: 83mg