Heart Shaped Brownies with Raspberry Swirl & Cheesecake are a delightful treat that combines rich, fudgy chocolate brownies with a tart and fruity raspberry swirl and a creamy cheesecake topping. The heart shape makes them extra special, perfect for sharing with someone you love or just treating yourself to something sweet and beautiful.
I love how the raspberry swirl adds a fresh burst of flavor that balances out the deep chocolate taste, while the cheesecake layer brings a smooth, tangy creaminess that keeps every bite interesting. Making the brownies in a heart shape always feels like a little celebration, and I find it makes dessert time even more fun and meaningful.
These brownies are great to serve at a cozy get-together or as a surprise dessert after dinner. I usually like to enjoy them with a cup of coffee or tea, and they always get compliments for being both pretty and delicious. If you want to impress friends or brighten someone’s day, these are just the thing to bake and share!
Key Ingredients & Substitutions
Unsweetened cocoa powder: This gives the brownies their deep chocolate flavor. I like using natural cocoa powder for a rich taste, but Dutch-processed cocoa works too. If you’re out, you can substitute with dark chocolate melted and slightly reduce the butter.
Cream cheese: It creates the creamy cheesecake layer. Use full-fat for the best texture. For a lighter option, try Neufchâtel cheese or mascarpone, but the flavor will be a bit different.
Raspberries: Fresh or frozen raspberries both work well. Frozen are great when they are out of season but always thaw and drain excess liquid before using to keep the swirl defined.
Butter and sugar: Butter adds moisture and richness. For a dairy-free swap, coconut oil is a good alternative. Granulated sugar can be partly swapped with brown sugar for a hint of molasses flavor if you like.
How Do I Get a Beautiful Raspberry and Cheesecake Swirl?
Swirling the raspberry puree and cheesecake mixture into the brownie batter is the fun part and it needs a gentle touch to keep the design pretty.
- Drop spoonfuls of each mixture evenly across the surface of the brownie batter.
- Use a toothpick or skewer to gently drag through the drops in different directions, creating a marbled effect.
- Don’t over-swirl; a few smooth, sweeping motions produce the best pattern.
- Cool the raspberry puree completely before swirling to avoid mixing it too much with the batter.
I find using a small pointed tool works better than a big spoon. Take your time and enjoy making each swirl unique—it’s part of the fun!
Equipment You’ll Need
- 9-inch square baking pan – I recommend this size to help everything bake evenly and easily cut into perfect hearts.
- Mixing bowls – You’ll need at least two: one for the brownie batter and one for the cheesecake mixture. I like medium-sized bowls that are easy to handle.
- Measuring cups and spoons – Accurate measurements make a big difference. I keep a set handy for both liquids and dry ingredients.
- Saucepan – For cooking the raspberry sauce, a small saucepan helps control the heat and prevents boiling over.
- Silicone spatula or wooden spoon – These are perfect for mixing and scraping the bowl clean without mess.
- Heart-shaped cookie cutter – To cut out the brownies into cute hearts after cooling. You might also use a cookie or sharp knife for shaping if preferred.
- Refrigerator or cooling rack – So the brownies cool properly and set before cutting into shapes.
Flavor Variations & Add-Ins
- Swap raspberry for strawberry or blueberry puree for a different fruity swirl, giving a slightly different tartness and color.
- Add chopped dark chocolate or white chocolate chips into the brownie batter for extra richness and texture.
- Use lemon or orange zest in the cheesecake for a citrus twist that brightens the flavor.
- Substitute the vanilla extract with almond or coconut extract to change the aroma and depth of flavor.
Heart Shaped Brownies with Raspberry Swirl & Cheesecake
Ingredients You’ll Need:
For the Brownie Base:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 8 ounces (227g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 25-30 minutes to bake, and about 30 minutes to cool before cutting and serving. So, you’ll need roughly 1 hour total.
Step-by-Step Instructions:
1. Prepare the Raspberry Puree:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens (about 5-7 minutes). Strain through a fine mesh sieve to remove seeds, then set aside to cool.
2. Make the Brownie Batter:
Preheat your oven to 350°F (175°C). Grease a heart-shaped baking pan or an 8×8-inch square pan and line it with parchment paper if you like. Melt the butter in a bowl (microwave or stovetop), then stir in sugar. Add eggs one at a time, mixing well after each. Stir in vanilla extract. In a separate bowl, whisk the cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet, mixing until just combined.
3. Prepare the Cheesecake Mixture:
In a medium bowl, beat the softened cream cheese with sugar until smooth. Add the egg and vanilla extract, and mix until creamy and well blended.
4. Assemble the Brownies:
Pour the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the cheesecake mixture on top, then add small spoonfuls of raspberry puree over that. Use a toothpick or skewer to gently swirl the raspberry puree and cheesecake through the brownie batter to create a lovely marbled effect.
5. Bake:
Bake in the preheated oven for 25-30 minutes—or until the edges are set but the center still looks slightly moist. Avoid overbaking so the brownies stay fudgy.
6. Cool and Cut:
Remove the pan from the oven and let the brownies cool completely on a wire rack. Once cooled, use a small heart-shaped cookie cutter to cut the brownies into adorable heart shapes.
7. Serve and Enjoy:
Serve the heart-shaped brownies plain or with fresh raspberries on the side. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I Use Frozen Raspberries for the Swirl?
Yes, frozen raspberries work great! Just thaw them completely and drain any excess liquid before cooking to prevent the swirl from becoming too watery.
How Should I Store Leftover Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring them to room temperature before serving for the best texture.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the butter with coconut oil and use dairy-free cream cheese alternatives to make these brownies dairy-free. The texture might vary slightly but will still be delicious.
How Do I Create the Perfect Raspberry and Cheesecake Swirl?
Drop spoonfuls of the raspberry puree and cheesecake mixture onto the brownie batter, then gently swirl with a toothpick. Avoid over-swimming to keep the marbled pattern distinct and beautiful.
