Name: Heart Shaped Raspberry Cheesecake Brownies Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 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 cup + 2 tablespoons refined coconut oil or neutral oil; 1 ½ cups granulated sugar; 1 tablespoon vanilla extract; 3 large eggs, room temperature

Ingredients

1 cup raspberries (fresh or thawed frozen)

1 tablespoon granulated sugar

1 teaspoon vanilla extract (divided)

8 oz cream cheese, room temperature

⅓ cup granulated sugar

1 large egg, room temperature

1 cup all-purpose flour (or gluten-free blend)

¾ cup Dutch-process cocoa powder, sifted

¼ teaspoon salt

¾ cup + 2 tablespoons refined coconut oil or neutral oil

1 ½ cups granulated sugar

1 tablespoon vanilla extract

3 large eggs, room temperature

Instructions

Step 1: In a small saucepan over medium heat, combine raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Simmer for 5–8 minutes until thickened. Strain through a fine mesh to remove seeds and set the sauce aside.

Step 2: Beat the cream cheese and ⅓ cup sugar in a bowl until smooth. Add 1 large egg and ½ teaspoon vanilla extract, mixing until creamy and well combined.

Step 3: In a separate bowl, whisk together the flour, cocoa powder, and salt.

Step 4: In another bowl, mix the ¾ cup plus 2 tablespoons oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract. Add the 3 eggs one at a time, beating well after each addition.

Step 5: Gently combine the dry ingredients with the wet ingredients just until blended—avoid overmixing to keep the brownies tender.

Step 6: Line a baking pan with parchment paper and spread the chocolate brownie batter evenly inside.

Step 7: Spoon the cheesecake mixture evenly over the brownie batter.

Step 8: Drizzle the raspberry sauce over the cheesecake layer. Use a skewer or toothpick to swirl the sauce gently through the cheesecake and brownie layers, creating a marbled effect.

Step 9: Bake in a preheated oven at 350°F (175°C) for 30–35 minutes, or until the edges are set but the center still appears slightly soft.

Step 10: Allow to cool completely in the pan, then chill in the refrigerator for at least 2 hours before cutting into heart shapes and serving.

Tips & Variations

Use fresh raspberries when in season for the best flavor, or frozen raspberries thawed completely for convenience.

Try using different oils like avocado or light olive oil for a subtle flavor variation.

For extra richness, add chocolate chips or chopped nuts into the brownie batter before baking.

Use a cookie cutter to create perfect heart shapes after chilling the brownies.

FAQs

Can I use frozen raspberries directly without thawing?

It’s best to thaw frozen raspberries before cooking to ensure they break down properly and release enough juice for the sauce. Using them frozen may result in uneven cooking and a thinner sauce.

What if I don’t have Dutch-process cocoa powder?

You can substitute natural cocoa powder, but it may affect the flavor and texture slightly. Dutch-process cocoa is smoother and less acidic, so the brownies might be a bit tangier with natural cocoa.