Heart Shaped Brownies with Raspberry Swirl & Cheesecake are a perfect treat for any time you want to show a little love. These brownies bring together the rich, fudgy chocolate with a creamy cheesecake layer and a bright, fruity raspberry swirl that adds a fresh pop of flavor. The heart shape makes them extra special and fun to share with someone, or even just to treat yourself.
I love making these brownies when I want to impress without too much fuss. The raspberry swirl gives them a beautiful marbled look that always gets compliments, and the cheesecake adds a smooth, tangy twist that balances the chocolate perfectly. Plus, cutting them into hearts is a simple way to add a little charm and sweetness to the presentation.
I usually like to serve these at small gatherings or just as a surprise for family after dinner. They’re great with a glass of milk or a cup of coffee. Honestly, these brownies feel like a little gift in every bite, and I always make sure to have extra because they disappear fast whenever I bring them out!
Key Ingredients & Substitutions
Unsalted Butter: Melted butter gives these brownies their rich, fudgy texture. You can use margarine or coconut oil if you prefer a dairy-free option, though the flavor shifts slightly.
Cocoa Powder: Unsweetened cocoa powder delivers the deep chocolate flavor. Dutch-processed cocoa can be used too but may affect the leavening slightly.
Cream Cheese: The base for the cheesecake layer. Make sure it’s softened for smooth mixing. For a lighter version, you can swap half the cream cheese with Greek yogurt, but the texture will be less creamy.
Raspberries: Fresh or frozen both work. Frozen raspberries are convenient year-round and provide a nice tart contrast that brightens the rich layers.
Vanilla Extract: Adds warmth and flavor depth to both the brownie and cheesecake layers. Pure vanilla extract is best, but imitation works if that’s what you have on hand.
How Can I Create the Perfect Raspberry Swirl in the Cheesecake Layer?
The raspberry swirl is what makes these brownies look stunning! Here’s how to get that beautiful marbled effect:
- Make sure the raspberry puree is smooth and slightly cooled before swirling.
- After spreading the cheesecake layer over the brownie batter, spoon small drops or thin lines of the raspberry puree evenly across the surface.
- Use a toothpick or skewer to gently drag through the drops in a circular or figure-eight motion to create pretty swirls. Don’t overmix, or the layers will blend too much.
- This gentle swirling helps the raspberry flavor spread beautifully in every bite and adds a pop of color.
Equipment You’ll Need
- 8×8 inch square baking pan – I like this size because it’s perfect for the layers and easy to cut into hearts.
- Mixing bowls – for preparing the brownie batter, cheesecake, and raspberry puree. A few different sizes help stay organized.
- Hand or stand mixer – makes mixing the cream cheese and batter smooth and quick.
- Rubber spatula – great for folding ingredients together gently.
- Fine sieve or strainer – helps smooth out the raspberry puree and remove seeds for a silky swirl.
- Parchment paper or non-stick spray – to prevent sticking and make removal easy.
- Heart-shaped cookie cutter – for cutting the finished brownies into cute hearts, or you can use a knife for freehand cuts.
Flavor Variations & Add-Ins
- Use different berries like strawberries or blueberries in the swirl for a different fruity flavor.
- Add chopped nuts like pecans or walnuts on top of the brownie layer for crunch.
- Swirl in a touch of melted white or dark chocolate over the raspberry for added richness and a two-tone look.
- Replace the raspberry with a layer of lemon curd or berry jam for a different center flavor.
Heart Shaped Brownies with Raspberry Swirl & Cheesecake
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup (90g) chocolate chips (optional)
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
For the Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 1 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp water (if needed)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 35-40 minutes to bake, plus 2 hours of chilling time. The chilling step helps the cheesecake set perfectly and makes it easier to cut into those lovely heart shapes.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by heating your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it so the brownies won’t stick.
2. Make the Brownie Batter:
In a medium bowl, mix the melted butter, sugar, eggs, and vanilla extract until smooth. Then add the cocoa powder, flour, salt, and baking powder. Stir gently until just combined. If you like, fold in chocolate chips for extra chocolatey bites.
3. Prepare the Cheesecake Layer:
In another bowl, beat the softened cream cheese until smooth. Add sugar, egg, and vanilla extract, then beat again until the mixture is creamy and well combined.
4. Make the Raspberry Puree:
Cook the raspberries with sugar and lemon juice on low heat or microwave in short bursts until they break down (about 2-3 minutes). Strain to remove seeds if you want a smooth puree, add water if it’s too thick, and let it cool a bit.
5. Assemble the Layers:
Spread the brownie batter evenly into your prepared pan. Carefully spread the cheesecake mixture over the brownie batter. Drop spoonfuls or lines of raspberry puree on top of the cheesecake layer, then use a toothpick to swirl it around, creating beautiful marbled patterns.
6. Bake:
Bake in the preheated oven for 35-40 minutes. The cheesecake layer should be mostly set but still slightly jiggly in the center when done.
7. Cool Completely:
Let the brownies cool at room temperature, then chill in the refrigerator for at least 2 hours to fully set the cheesecake layer. This step is important for easy cutting.
8. Cut Heart Shapes:
Lift the brownies out using the parchment paper. Use a heart-shaped cookie cutter to cut your brownies into lovely heart shapes. If you don’t have a cutter, cutting squares or freehand shapes works too!
9. Serve:
Arrange your heart-shaped brownies on a plate and enjoy! Store leftover brownies in an airtight container in the fridge for up to 4 days.
Can I Use Frozen Raspberries for the Swirl?
Yes! Frozen raspberries work great—just thaw them slightly before making the puree. This helps them break down easily and blends smoothly for the swirl.
How Do I Store Leftover Brownies?
Store leftover brownies in an airtight container in the refrigerator for up to 4 days. This keeps the cheesecake layer fresh and the brownies moist.
Can I Make These Heart Shaped Brownies Ahead of Time?
Absolutely! Bake and chill the brownies a day ahead, then cut into heart shapes just before serving. This makes for an easy, impressive dessert ready when you need it.
What Can I Use If I Don’t Have a Heart-Shaped Cookie Cutter?
No worries! You can cut the brownies into squares or rectangles using a sharp knife, or freehand simple heart shapes with a knife for a personal touch.