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
- â…“ 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
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.
Nutrition
- Serving Size: 1 brownie
- Calories: 400
- Sugar: 30g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 95mg