Irresistible Heart-Shaped Raspberry Cheesecake Brownies
These heart-shaped raspberry cheesecake brownies combine a rich, fudgy brownie base with a creamy cheesecake layer and tart raspberry swirls, perfect for Valentine’s Day or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes plus 2 hours chilling
- 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, sifted
- ¼ cup (25g) unsweetened cocoa powder
- ¼ teaspoon salt
- 8 oz (225g) cream cheese, softened
- ⅓ cup (65g) granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ¼ cup (80g) raspberry jam or preserves
Instructions
- Preheat your oven to 325°F (160°C) and line your 8×8-inch pan with parchment paper, leaving some overhang on the sides for easy lifting later.
- Make the brownie batter: In a medium bowl, whisk together the melted butter and sugar until combined and glossy (about 1-2 minutes). Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined; don’t overmix.
- Prepare the cheesecake layer: Using an electric mixer or whisk, beat the softened cream cheese and sugar until smooth and creamy (about 2 minutes). Add the egg and vanilla extract, then mix until fully incorporated and silky.
- Spread half of the brownie batter evenly into the prepared pan. Dollop the cheesecake batter over the brownie layer in spoonfuls, then add small spoonfuls of raspberry jam scattered on top.
- Use a toothpick or skewer to swirl the cheesecake and raspberry jam together gently. Then spoon the remaining brownie batter over the top and repeat the swirling motion to create a marbled effect.
- Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. A toothpick inserted near the center may come out with a few moist crumbs but should not be wet with raw batter.
- Remove from oven and cool completely in the pan on a wire rack. Once cooled, chill in the refrigerator for at least 2 hours to firm up for clean slicing.
- Cut into squares or use a heart-shaped cookie cutter to create festive shapes. Store any leftovers covered in the fridge.
Notes
If the raspberry jam is too thick to swirl easily, warm it slightly in the microwave for 10-15 seconds. Chilling the brownies for at least 2 hours before slicing improves texture and sliceability. Use a light hand when swirling to maintain pretty ribbons and avoid muddy layers. Avoid overbaking to keep brownies fudgy. Room temperature eggs and cream cheese help achieve smooth batter.
Nutrition
- Serving Size: 1 brownie (1/16th of
- Calories: 220
- Fat: 12
- Carbohydrates: 26
- Protein: 3
Keywords: raspberry cheesecake brownies, heart-shaped brownies, Valentine's Day dessert, raspberry swirl brownies, cheesecake brownies, fudgy brownies, easy brownies