Heart Shaped Brownies with Raspberry Swirl & Cheesecake are the perfect treat for anyone who loves rich chocolate combined with a fruity twist and creamy cheesecake. These brownies have a fudgy, chocolatey base that gets a beautiful pop of bright raspberry swirls and a smooth cheesecake layer baked right in. The heart shape adds an extra touch of love, making these brownies ideal for special occasions or just because.
I love how the raspberry swirl adds a little zing and freshness that balances the deep chocolate flavor. And the cheesecake part makes each bite soft and creamy, which feels so comforting. When I make these, I like to use fresh or frozen raspberries to get a natural, tangy swirl, but jam works well too if you want a quicker option. Plus, cutting them into heart shapes always makes people smile, which is a bonus!
These brownies are great to serve as a sweet dessert after dinner or bring along to a gathering where they’re sure to impress. I like to pop them in the fridge for a bit before serving because it helps the cheesecake layer firm up and makes them easier to handle. It’s such a fun way to share a homemade treat filled with chocolate, berries, and a little extra love.
Key Ingredients & Substitutions
Chocolate & Butter: Using good quality semi-sweet or dark chocolate really boosts the brownie’s rich flavor. If you can’t get chocolate, high-quality cocoa powder can work, just adjust the butter slightly for texture.
Cream Cheese: Full-fat cream cheese makes the cheesecake layer smooth and creamy. You can use Neufchâtel for a lighter option, but don’t skip softening it to avoid lumps.
Raspberries: Fresh or frozen raspberries both work well. If raspberries aren’t available, strawberry or blackberry puree can be a tasty substitute for the swirl.
How Do I Get the Raspberry-Cheesecake Swirl Just Right?
The swirl is what makes these brownies look special! Here’s how to get that pretty marbled effect:
- Drop spoonfuls of the cheesecake mixture evenly over the brownie batter.
- Add small drops of cooled raspberry sauce on top of the cheesecake layer.
- Use a toothpick or skewer and drag it through the drops and cheesecake to create gentle swirls. Don’t overmix—just a few swipes will do!
- This layered swirling lets the raspberry and cheesecake show off distinct patterns while baking.
Taking your time during swirling makes the brownies not only taste great but look beautiful too!
Equipment You’ll Need
- 8×8 inch (20×20 cm) baking pan – I like a square pan because it’s just right for slicing into neat, portion-sized pieces.
- Parchment paper – helps lift out the brownies easily without breaking apart.
- Double boiler or heatproof bowl and saucepan – for melting the chocolate gently and smoothly.
- Mixing bowls – one for the brownie batter, one for the cheesecake layer.
- Silicone spatula or rubber spoon – for folding and spreading the batter evenly.
- Toothpick or skewer – for swirling the raspberry and cheesecake layers beautifully.
- Heart-shaped cookie cutter – to cut the brownies into lovely hearts once cooled (optional but fun!).
Flavor Variations & Add-Ins
- Use dark or milk chocolate for different levels of richness—milk for sweetness, dark for a more intense flavor.
- Add chopped nuts like pecans or walnuts into the brownie batter for crunch.
- Swirl in other fruit purees, such as blueberry or strawberry, to match different berry flavors.
- Mix in white chocolate chips or caramel bits for extra sweetness and texture.
Heart Shaped Brownies with Raspberry Swirl & Cheesecake
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 8 oz (225g) semi-sweet or dark chocolate, chopped
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 tsp salt
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 1-2 tbsp granulated sugar
- 1 tsp lemon juice (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 35-40 minutes to bake, plus at least 2 hours chilling time to let the brownies set before cutting and serving. So, set aside around 3 hours from start to finish.
Step-by-Step Instructions:
1. Make the Raspberry Sauce:
Put raspberries, sugar, and optional lemon juice in a small saucepan over medium heat. Cook for about 5-7 minutes until the raspberries break down and the sauce thickens lightly. Strain through a fine sieve to remove seeds and set aside to cool.
2. Prepare Your Oven and Pan:
Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving some extra on the sides to lift the brownies out easily after baking.
3. Make the Brownie Batter:
Use a double boiler or place a heatproof bowl over simmering water to melt the butter and chopped chocolate together. Stir until smooth and remove from heat. Stir in sugar, then add eggs one at a time, mixing well after each. Add vanilla extract. Sift in flour, cocoa powder, and salt, then fold gently until just combined. Be careful not to overmix.
4. Prepare the Cheesecake Mixture:
In a separate bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the egg and vanilla extract and mix well.
5. Layer the Brownie and Cheesecake:
Pour the brownie batter into your prepared pan and spread evenly. Spoon dollops of the cheesecake mixture over the brownie layer. Then drop small spoonfuls of the raspberry sauce on top of the cheesecake dollops.
6. Create the Swirl:
Use a toothpick or skewer to swirl the raspberry sauce through the cheesecake mixture gently, making pretty marbled patterns. Avoid over swirling so the layers stay distinct.
7. Bake the Brownies:
Bake for 35-40 minutes. The cheesecake layer should be set, and the edges of the brownies should start pulling away from the pan. The center should still be slightly soft with moist crumbs when you insert a toothpick into the brownie part.
8. Cool and Cut:
Let brownies cool completely in the pan on a wire rack. Then chill them in the fridge for at least 2 hours to set fully. When ready, use a heart-shaped cookie cutter to cut the brownies into fun heart shapes.
9. Serve and Enjoy:
Serve the brownies chilled or at room temperature. Enjoy each bite filled with rich chocolate, creamy cheesecake, and bright raspberry swirls!
Can I Use Frozen Raspberries for the Raspberry Swirl?
Yes! Frozen raspberries work perfectly—just thaw them before cooking to make the sauce. This helps it cook evenly and blend smoothly into the swirl.
How Should I Store Leftover Brownies?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Because of the cheesecake layer, keeping them chilled prevents spoilage and helps maintain a nice texture.
Can I Make These Brownies Ahead of Time?
Absolutely! You can bake them a day in advance. Just be sure to refrigerate after they cool and cut them with the cookie cutter before serving for best presentation.
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 instead. The raspberry swirl and cheesecake marbling still make them special and delicious.