Introduction

These Heart Shaped Brownies with Raspberry Swirl & Cheesecake combine rich chocolate, creamy cheesecake, and bright raspberry flavors in a stunning marbled design. Perfect for special occasions or a delightful treat, they’re as beautiful as they are delicious.

Heart Shaped Raspberry Swirl Cheesecake Brownies Recipe - Recipe Image

Ingredients

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

Step 1: Make the raspberry sauce by cooking raspberries, sugar, and lemon juice (if using) over medium heat for 5-7 minutes until the fruit breaks down and thickens slightly. Strain through a fine sieve to remove seeds and cool.
Step 2: Preheat the oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving extra overhang to lift brownies out easily.
Step 3: Melt butter and chopped chocolate using a double boiler or heatproof bowl over simmering water. Stir until smooth and remove from heat. Stir in sugar, then add eggs one at a time, mixing well. Add vanilla extract. Sift flour, cocoa powder, and salt, then fold gently to combine. Avoid overmixing.
Step 4: Beat softened cream cheese with sugar until smooth. Add egg and vanilla extract, then mix until creamy.
Step 5: Pour brownie batter into the prepared pan and spread evenly. Spoon dollops of cheesecake mixture on top, then add small drops of raspberry sauce over the cheesecake.
Step 6: Use a toothpick or skewer to gently swirl the raspberry sauce through the cheesecake mixture, creating marbled patterns without overmixing.
Step 7: Bake for 35-40 minutes until the cheesecake layer is set and edges begin to pull away. The center should be slightly soft with moist crumbs when tested with a toothpick in the brownie part.
Step 8: Let brownies cool completely in the pan, then chill in the refrigerator for at least 2 hours to set fully.
Step 9: Use a heart-shaped cookie cutter to cut brownies into hearts or cut into squares if preferred. Serve chilled or at room temperature.

Tips & Variations

Use high-quality chocolate for richer flavor or swap with cocoa powder adjusting butter to keep texture.
Substitute frozen raspberries with strawberry or blackberry puree for the swirl.
Add chopped nuts like pecans or walnuts to the brownie batter for extra crunch.
Try different berry purees such as blueberry or strawberry to customize the swirl flavor.
Mix in white chocolate chips or caramel bits for added sweetness and texture.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 4-5 days. Keep them chilled to maintain texture and freshness due to the cheesecake layer. Reheat slightly at room temperature before serving if desired.

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 perfectly. Just thaw them before cooking to ensure an even sauce that blends smoothly into the swirl.

How Should I Store Leftover Brownies?

Keep leftovers in an airtight container in the refrigerator for up to 4-5 days. This keeps the cheesecake layer fresh and prevents spoilage.

Can I Make These Brownies Ahead of Time?

Absolutely! You can prepare them a day in advance. Bake, cool, and refrigerate, then cut into shapes before serving for best presentation.

What Can I Use If I Don’t Have a Heart-Shaped Cookie Cutter?

No worries! Cut the brownies into squares or rectangles instead. The raspberry swirl and cheesecake marbling make them special and delicious no matter the shape.

Heart Shaped Raspberry Swirl Cheesecake Brownies Recipe

Print Recipe

★★★★★

4.6 from 113 reviews

Delight in these luscious Heart Shaped Brownies with Raspberry Swirl & Cheesecake, combining rich chocolate brownie base with creamy cheesecake and a vibrant raspberry swirl. Perfectly marbled and tender, these brownies are not only a treat for the palate but also visually stunning as heart-shaped servings for special occasions or everyday indulgence.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 3 hours (including 2 hours chilling time)
Yield: 16 servings (approximate, depending on cut size) 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: Combine raspberries, sugar, and optional lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until raspberries break down and sauce thickens slightly. Strain through a fine sieve to remove seeds and set aside to cool.
Prepare Your Oven and Pan: Preheat oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
Make the Brownie Batter: Using a double boiler or heatproof bowl over simmering water, melt butter and chopped chocolate until smooth. Remove from heat, stir in sugar. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Sift together flour, cocoa powder, and salt, then fold gently into wet mixture until just combined to avoid overmixing.
Prepare the Cheesecake Mixture: In a separate bowl, beat softened cream cheese and sugar until smooth and creamy. Add egg and vanilla extract, mixing thoroughly until well combined.
Layer the Brownie and Cheesecake: Pour brownie batter evenly into the prepared pan. Spoon dollops of cheesecake mixture over the brownie layer. Drop small spoonfuls of cooled raspberry sauce onto the cheesecake dollops.
Create the Swirl: Use a toothpick or skewer to gently drag through the raspberry sauce and cheesecake mixture, creating distinct marbled swirl patterns without overmixing.
Bake the Brownies: Bake for 35-40 minutes until cheesecake layer is set and edges start pulling away from the pan. The brownie center should be slightly soft with moist crumbs when tested with toothpick in the brownie portion.
Cool and Cut: Let brownies cool completely in the pan on a wire rack, then chill in the refrigerator for at least 2 hours to set fully. Use a heart-shaped cookie cutter to cut into heart shapes, or cut into squares if preferred.
Serve and Enjoy: Serve chilled or at room temperature, enjoying the rich chocolate, creamy cheesecake, and vibrant raspberry flavors in every bite.

Notes

Frozen raspberries can be used for the sauce but should be thawed before cooking.
Store leftover brownies in an airtight container refrigerated for up to 4-5 days to maintain freshness and texture.
Prepare brownies a day ahead; refrigerate after cooling and cut with cookie cutter before serving for best presentation.
If a heart-shaped cookie cutter is unavailable, cut brownies into squares or rectangles; the swirl pattern remains delicious.
Adding chopped nuts or white chocolate chips to the brownie batter can add extra crunch and flavor variations.

Keywords: heart shaped brownies, raspberry swirl brownies, cheesecake brownies, chocolate brownies, layered dessert, marbled brownies, raspberry sauce, creamy cheesecake swirl