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Heart Shaped Raspberry Swirl Cheesecake Brownies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://thehungrymason.com/heart-shaped-raspberry-swirl-cheesecake-brownies-recipe/