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Irresistible Heart-Shaped Raspberry Cheesecake Brownies

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These heart-shaped raspberry cheesecake brownies combine creamy cheesecake and fudgy chocolate with fresh raspberries for a perfect Valentine’s Day treat. Easy to make and perfect for celebrations or gifting.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, melted
  • 2 cups (400g) granulated or superfine sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) fresh raspberries
  • Optional: 2 tablespoons raspberry jam

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, whisk melted butter and 2 cups sugar until smooth and glossy, about 2 minutes.
  3. Add 3 eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, and salt.
  5. Gradually fold dry ingredients into wet mixture until just combined; do not overmix.
  6. In another bowl, beat softened cream cheese until creamy. Add 1/2 cup sugar, 1 egg, and 1 teaspoon vanilla extract; beat until smooth and fluffy.
  7. Pour half of the brownie batter into the prepared pan and spread evenly.
  8. Dollop half of the cheesecake mixture over the brownie batter, then sprinkle half of the fresh raspberries on top.
  9. Repeat layers with remaining brownie batter, cheesecake mixture, and raspberries.
  10. Use a toothpick or skewer to gently swirl the cheesecake and brownie batters to create a marbled effect.
  11. Bake for 40-45 minutes until edges are set and center is slightly jiggly but not liquid. Insert a toothpick into the brownie part; it should come out with a few moist crumbs.
  12. Cool completely in the pan on a wire rack for at least 1 hour.
  13. Use a heart-shaped cookie cutter to cut brownies into hearts. Warm the cutter slightly for cleaner edges if desired.
  14. Optional: Drizzle warmed raspberry jam on top before baking for extra raspberry flavor.

Notes

Keep cream cheese softened at room temperature for smooth mixing. Avoid overmixing batter to maintain fudgy texture. Cool brownies completely before cutting to prevent crumbling. Use fresh raspberries for best texture; if using frozen, thaw and drain well. Baking at 325°F prevents cracking and drying out. Optional raspberry jam drizzle adds extra flavor.

Nutrition

Keywords: raspberry cheesecake brownies, heart-shaped brownies, Valentine’s Day dessert, chocolate cheesecake swirl, fudgy brownies, raspberry dessert

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