Perfect Heart-Shaped Raspberry Cheesecake Brownies
These heart-shaped raspberry cheesecake brownies combine a fudgy brownie base with a creamy cheesecake layer and a tart raspberry swirl, making them a quick, easy, and crowd-pleasing treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup (95g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder, sifted
- ¼ teaspoon salt
- 8 ounces (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon (8g) all-purpose flour
- ⅓ cup (110g) seedless raspberry preserves
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, whisk together the melted butter and 1 cup sugar until smooth. Beat in the 2 eggs and 1 teaspoon vanilla extract until the mixture is glossy and slightly thickened (about 2 minutes).
- In a separate bowl, sift together ¾ cup flour, ¼ cup cocoa powder, and ¼ teaspoon salt. Gradually fold this into the wet mixture with a spatula until uniform, being careful not to overmix.
- Using an electric mixer, beat the softened cream cheese with ¼ cup sugar until very smooth and creamy (about 2-3 minutes). Add 1 egg and 1 tablespoon flour, mixing just until combined.
- Pour the brownie batter into the prepared pan and spread evenly. Dollop the cheesecake batter in spoonfuls over the brownie layer.
- Drop small spoonfuls of raspberry preserves on top of the cheesecake batter. Using a butter knife, swirl gently through both layers to create a marbled effect.
- Bake for 30-35 minutes. The edges should look set, but the center should still jiggle slightly when gently shaken.
- Let the brownies cool at room temperature for about 1 hour, then refrigerate for at least 2 hours or overnight to firm up.
- Lift the brownies out using the parchment overhang and use a heart-shaped cookie cutter to press out shapes. If edges crack slightly, it adds character.
Notes
If raspberry preserves are thick, warm slightly before swirling. Chill cream cheese well before mixing to avoid lumps. Avoid overbaking to keep cheesecake creamy. Let brownies chill thoroughly before cutting for clean shapes. For gluten-free, substitute almond flour; for dairy-free, use dairy-free cream cheese.
Nutrition
- Serving Size: 1 heart-shaped brown
- Calories: 220
- Sugar: 18
- Sodium: 120
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
Keywords: brownies, cheesecake brownies, raspberry swirl, heart-shaped brownies, Valentine's Day dessert, easy brownies, raspberry cheesecake