These Heart Shaped Brownies with Raspberry Swirl & Cheesecake are just about the sweetest treat you can make, perfect for showing someone you care or just treating yourself. They combine rich, fudgy chocolate brownies with a creamy cheesecake layer and a bright, tangy raspberry swirl, all shaped into cute little hearts that make dessert feel extra special.
I love making these brownies when I want to add a little twist to the usual chocolate fix. The raspberry swirl not only adds a lovely pop of color but also balances the richness of the brownies and cheesecake, keeping every bite interesting. Plus, shaping them into hearts is a fun way to get a little festive, whether it’s Valentine’s Day, an anniversary, or just a cozy night in.
My favorite way to enjoy these is slightly warm, with a scoop of vanilla ice cream or just as they are with a cup of coffee. They’re great for sharing, and I’ve noticed people always smile a little bigger when dessert looks this cheerful. If you’re feeling extra fancy, a dusting of powdered sugar or a few fresh raspberries on top make them look even more inviting.
Key Ingredients & Substitutions
Unsweetened Cocoa Powder: This gives the brownies their rich chocolate flavor. If you don’t have cocoa powder, you can use melted chocolate instead but reduce the butter slightly since chocolate has fat.
Cream Cheese: Make sure it’s softened to avoid lumps in your cheesecake layer. You can swap for Neufchâtel cheese if you want a lighter option, but cream cheese gives the best creamy texture.
Raspberries: Fresh or frozen both work. If raspberries aren’t available, strawberries or blueberries make good substitutes. Just adjust sugar based on the fruit’s sweetness.
How Do You Create the Perfect Raspberry Swirl in the Cheesecake Brownies?
Swirling the raspberry sauce into the cheesecake layer makes a pretty pattern and adds flavor throughout.
- Dollop cheesecake batter over the brownie layer in small mounds for even coverage.
- Drop spoonfuls of cooled raspberry sauce on top of cheesecake batter dollops.
- Use a toothpick or skewer to gently drag through the layers in a figure “8” or swirling motion. Don’t over-mix—it’s the contrast between white and red that looks great.
- Clean your toothpick often for neat swirls.
- If the sauce is warm, cool it completely before swirling to avoid melting cheesecake batter.
Equipment You’ll Need
- 9×9 inch baking pan – I like it because it’s the perfect size to hold all the layers and makes cutting easy.
- Parchment paper – helps lift the brownies out cleanly and makes cutting into shapes easier.
- Mixing bowls – for making the brownie batter, cheesecake, and raspberry sauce; multiple bowls help keep things organized.
- Electric mixer or hand whisk – makes blending the cheesecake ingredients smooth and quick.
- Small saucepan – to cook and STRAIN the raspberry sauce, which keeps seeds out of the final swirl.
- Heart-shaped cookie cutter – perfect for turning the assembled brownies into cute heart shapes.
Flavor Variations & Add-Ins
- Use other fruit sauces like strawberry or blueberry for different flavors and colors that pair beautifully with chocolate.
- Add mini chocolate chips or chopped nuts into the brownie batter for extra texture and richness.
- Replace the raspberry swirl with raspberry jam or fruit preserves for an easier, no-cook option.
- Swap cream cheese for mascarpone or Greek yogurt for a slightly tangier cheesecake layer.
Heart Shaped Brownies with Raspberry Swirl & Cheesecake
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 35 to 40 minutes to bake, and an additional 1 hour to cool before cutting the brownies into heart shapes. Plan on about 1 hour and 55 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Raspberry Sauce:
Put the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Stir often until the raspberries break down and the sauce thickens a bit, about 5 minutes. Remove from heat, strain through a fine sieve to get rid of seeds, and let the sauce cool completely.
2. Make the Brownie Batter:
Preheat your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper to make it easier to lift out the brownies later. In a medium bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth. Sift the cocoa powder, flour, salt, and baking powder into the bowl and gently stir until just mixed. Pour the batter into the pan and spread it evenly.
3. Prepare the Cheesecake Layer:
In a separate bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth. Add the egg and vanilla extract, then continue beating until creamy and well combined.
4. Assemble and Swirl:
Drop spoonfuls of cheesecake batter evenly across the brownie batter. Drizzle the cooled raspberry sauce on top. Use a toothpick or skewer to gently swirl the raspberry sauce through the cheesecake layer, creating a pretty marbled effect. Be careful not to over-swirl.
5. Bake the Brownies:
Bake in the preheated oven for 35-40 minutes until the cheesecake is set and a toothpick inserted into the center comes out with moist crumbs but no raw batter. Let the brownies cool completely in the pan on a wire rack.
6. Cut Into Heart Shapes:
Once the brownies have cooled, use a heart-shaped cookie cutter to cut out individual brownie hearts. For best results, wipe the cutter clean with a warm, damp cloth between each cut to keep the edges clean.
7. Serve and Enjoy:
Enjoy your heart-shaped brownies as they are or add a few fresh raspberries or a light dusting of powdered sugar on top. They’re delicious either slightly warm or at room temperature!
Can I Use Frozen Raspberries for the Swirl?
Yes! Just thaw them completely before cooking the raspberry sauce to ensure it breaks down evenly and doesn’t add extra moisture to the batter.
How Should I Store Leftover Brownies?
Store the brownies in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature or warm slightly before serving to enjoy the best texture and flavor.
Can I Make These Brownies Ahead of Time?
Absolutely! Bake the brownies and cool them completely, then cover and refrigerate. Cut into heart shapes just before serving to keep edges crisp and fresh-looking.
What Can I Use if I Don’t Have a Heart-Shaped Cookie Cutter?
No worries! You can cut the brownies into squares or use any other cookie cutter shape you have on hand. Even a simple square looks great with the raspberry swirl and cheesecake layers.