Heart-shaped brownies with a luscious raspberry swirl and a heavenly cheesecake topping are the perfect way to show your affection this Valentine’s Day. These delicious treats not only have the decadent chocolatey flavor of a brownie but also boast a creamy, tangy cheesecake layer, further elevated with a homemade raspberry sauce. Each bite offers a delightful interplay of rich chocolate and tart raspberry, making it an indulgent dessert that no one can resist.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Valentine Raspberry Swirl and Cheesecake Topping
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Valentine Raspberry Swirl and Cheesecake Topping)

Valentine Raspberry Swirl and Cheesecake Topping)

The first time I made these brownies was for a Valentine’s gathering with friends. The room filled with laughter and whispers of excitement as I revealed my heart-shaped creations, showcasing their vibrant colors and delightful aromas. Watching everyone’s faces light up as they took their first bite remains one of my cherished moments, which is why I’m thrilled to share the recipe with you. Perfect for a cozy night in or as a splendid surprise for someone special, these brownies are sure to become a beloved treat in your baking repertoire.

Why You’ll Love This Recipe

Simple & Quick: You can whip these up in just 25 minutes of prep time before they bake to perfection.
Irresistible Flavor: The blend of rich chocolate, creamy cheesecake, and tart raspberry is a flavor party in every bite.
Eye-Catching Appeal: Shaped like hearts and drizzled with vibrant raspberry sauce, they’re stunning and perfect for any romantic occasion.
Flexible Serving: Great for Valentine’s Day, celebrations, or just when you fancy a special dessert.
Diet-Friendly Options: This recipe can be adapted for gluten-free diets with a simple flour swap.

Ingredients You’ll Need

1 cup raspberries: Use fresh or thawed frozen berries to create that vibrant raspberry sauce. This fruit provides a tartness that balances the sweetness of the brownie and cheesecake.
1 tablespoon granulated sugar: A sprinkle of sugar enhances the natural sweetness of the raspberries during cooking.
1 teaspoon vanilla extract: This adds depth to the flavor profile, bringing warmth to both the brownie and cheesecake layers.
8 oz cream cheese, room temperature: Essential for the cheesecake topping, room temperature cream cheese ensures a smooth and creamy consistency.
⅓ cup granulated sugar: Sweetens the cheesecake layer and balances its tanginess.
1 large egg, room temperature: Adds structure and richness; make sure it’s at room temperature for better integration.
½ teaspoon vanilla extract: Another layer of vanilla flavor in the cheesecake, enhancing its creaminess.
1 cup all-purpose flour (or gluten-free blend): Adds body to the brownie base; using a gluten-free blend makes the dish accessible for gluten-sensitive guests.
¾ cup dutch-process cocoa powder, sifted: For deep, rich chocolate flavor and a lovely dark color.
¼ teaspoon salt: A small amount of salt enhances all the flavors, bringing out the sweetness and richness.
¾ + 2 tbsp cup refined coconut oil or neutral oil: The oil gives moisture and a tender texture; use refined coconut oil for a neutral taste.
1 ½ cups granulated sugar: The primary sweetener for the brownie base, ensuring it’s delightfully sweet and fudgy.
1 tablespoon vanilla extract: For the brownie batter; it brings a fragrant, sweet note that complements the chocolate.

How to Make Valentine Raspberry Swirl and Cheesecake Topping

Simmer Raspberries: In a small saucepan over medium heat, combine 1 cup raspberries, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract. Simmer for about 5-8 minutes until the mixture thickens. Strain it through a fine mesh sieve to remove seeds, setting the vibrant sauce aside to cool.

Beat Cream Cheese Mixture: In a mixing bowl, beat 8 oz of room temperature cream cheese and ⅓ cup granulated sugar until smooth and creamy. Add in 1 large egg and ½ teaspoon vanilla extract, mixing until the cheesecake batter is well-combined and fluffy.

Prepare Dry Ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, ¾ cup sifted dutch-process cocoa powder, and ¼ teaspoon salt. This blend will give your brownies that rich chocolate flavor and tender texture.

Mix Wet Ingredients: In another bowl, whisk together ¾ cup + 2 tablespoons refined coconut oil, 1 ½ cups granulated sugar, and 1 tablespoon vanilla extract. Add 3 large eggs, one at a time, mixing until each is well incorporated and smooth.

Combine Mixtures: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few flour streaks are okay.

Assemble Brownies: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper. Pour the brownie batter into the prepared pan and spread it out evenly. Carefully dollop the cheesecake mixture on top, smoothing it out. Spoon the raspberry sauce over the cheesecake layer, then take a skewer or knife to swirl gently without mixing completely.

Bake & Cool: Place the pan in the oven and bake for 30-35 minutes, or until the edges are set and a toothpick in the center comes out with a few moist crumbs. Once done, allow the brownies to cool completely at room temperature before chilling in the fridge for at least 2 hours.

Cut & Serve: Using a heart-shaped cookie cutter, imagine the delight on your loved one’s face as you cut the brownies into little hearts. Serve cold and relish each chocolatey, creamy, and tangy bite.

Storing & Reheating

Store any leftover brownies in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to one week. For freezing, wrap them tightly in plastic wrap and place them in a freezer-safe container or bag for up to 3 months. When you’re ready to enjoy, simply thaw them in the refrigerator overnight, and if you’d like to refresh the texture, a few seconds in the microwave can bring them back to life.

Chef’s Helpful Tips

Make sure your cream cheese is softened to avoid lumps in the cheesecake layer.
For optimal texture, allow your eggs and cream cheese to reach room temperature before using.
Be cautious not to over-bake; an undercooked center enhances the fudgy texture and contrasts beautifully with the creamy topping.
If the raspberry sauce seems too runny, simply cook it a bit longer to thicken it up before swirling it onto the brownies.

These heart-shaped brownies are not only a feast for the eyes but also a delightful treat for the taste buds. Filled with love, they can easily brighten anyone’s day and become a staple for your special occasions. Feel free to experiment with other fruits or toppings as you create your version of this delightful dessert!

Recipe FAQs

Can I use frozen raspberries for the sauce?

Absolutely! Just thaw them first and follow the same cooking instructions. The flavor will be just as delicious!

How can I make these brownies gluten-free?

Substituting the all-purpose flour with a gluten-free flour blend works beautifully. Just make sure to check that other ingredients are gluten-free as well.

Can I prepare these brownies a day in advance?

Yes, you can make them a day ahead! In fact, chilling them overnight enhances the flavors and makes cutting them easier.

What is the best way to serve these brownies?

Serve them chilled for a rich experience. They pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.

More Desserts & Appetizers Recipes

Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping

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Valentine Raspberry Swirl and Cheesecake Topping)

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Author: Dorothy
Prep Time: 25 minutes
Cook Time: 180 minutes
Total Time: 3 hours 25 minutes
Yield: 9 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Valentine Raspberry Swirl and Cheesecake Topping features a delightful blend of creamy cheesecake with a swirl of raspberry sauce on moist brownies, making it a perfect dessert for any occasion.

Ingredients

Scale

1 cup raspberries (fresh or thawed frozen)
1 tablespoon granulated sugar
1 teaspoon vanilla extract
8 oz cream cheese, room temperature
⅓ cup granulated sugar
1 large egg, room temperature
½ teaspoon vanilla extract
1 cup all-purpose flour (or gluten-free blend)
¾ cup dutch-process cocoa powder, sifted
¼ teaspoon salt
¾ + 2 tbsp cup refined coconut oil or neutral oil
1 ½ cups granulated sugar
1 tablespoon vanilla extract
3 large eggs, room temperature

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Instructions

In a saucepan, simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside.
In a mixing bowl, beat cream cheese and sugar until smooth. Then add the egg and vanilla, mixing until creamy.
In another bowl, whisk together flour, cocoa powder, and salt. In a separate bowl, combine oil, sugar, and vanilla, mixing in eggs one at a time. Blend both mixtures until just combined.
Spread the brownie batter evenly in a lined baking pan. Pour the cheesecake mixture on top and drizzle with the raspberry sauce, swirling gently using a skewer.
Bake in a preheated oven at 350°F for 30–35 minutes. Allow to cool completely, then chill for 2 hours. Cut into heart shapes and serve.

Notes

For a thicker raspberry swirl, add more raspberries to the mixture.
You can substitute cream cheese with a vegan alternative for a dairy-free version.
These brownies are best enjoyed chilled after they’ve set.