These Heart Shaped Brownies with Raspberry Swirl & Cheesecake are such a sweet treat! Fudgy chocolate brownies meet a tangy raspberry swirl and creamy cheesecake, all baked into adorable heart shapes. It’s a perfect mix of rich chocolate, bright fruit, and smooth cheesecake that looks as good as it tastes.
I love making these for special occasions or whenever I want to show someone I care. The raspberry swirl adds just the right pop of flavor, and the cheesecake keeps the brownies extra moist and rich. Plus, shaping them into hearts always brings a smile — it’s a fun way to make dessert feel a little more special without much extra work.
My favorite way to serve these brownies is slightly warm with a scoop of vanilla ice cream on the side. It’s like a little party for your taste buds! If you’re making these for friends or family, I promise they’ll appreciate both the look and the yummy combo of flavors.
Key Ingredients & Substitutions
Butter: Melted butter gives the brownies a rich and moist texture. You can swap it for coconut oil for a dairy-free option. Just use the same amount for a similar richness.
Cream Cheese: The cream cheese adds creaminess to the cheesecake swirl. Make sure it’s softened to blend easily. For a lighter version, try using Neufchâtel cheese instead.
Raspberries: Fresh or frozen raspberries work well for the swirl. If fresh raspberries aren’t available, frozen ones are a great choice—just thaw and drain excess juice before using.
Cocoa Powder: Use unsweetened cocoa powder for a deep chocolate flavor. Dutch-processed cocoa works too and gives a slightly milder taste.
How Do You Create the Beautiful Raspberry & Cheesecake Swirl?
The swirl gives these brownies their lovely look and a perfect flavor combo. Here’s how to get it just right:
- Drop spoonfuls of the cheesecake mixture over the brownie batter evenly.
- Then add small spoonfuls of raspberry puree on top of the cheesecake layer.
- Use a toothpick or skewer to gently swirl the two mixtures together in a figure-eight or circular motion. Be careful not to overmix—just a few swirls will create a nice marbled effect.
- This technique not only looks great but helps the raspberry flavor to blend with the cheesecake and chocolate.
Taking your time here will make the brownies look impressive, so enjoy this fun step!
Equipment You’ll Need
- 8×8-inch square baking pan – I like this size because it’s perfect for evenly baking and easy to cut into cute heart shapes.
- Parchment paper – makes removing the brownies simple and prevents sticking.
- Mixing bowls – for preparing the brownie batter, cheesecake, and raspberry puree.
- Whisk and spoon – for blending ingredients smoothly and swirling the layers.
- Fine-mesh sieve – helps strain the raspberry puree to remove seeds for a silky swirl.
- Heart-shaped cookie cutter – for cutting out adorable heart-shaped brownies after they set.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries or blueberries in the swirl to match your favorite berries and change the flavor.
- Add chopped dark chocolate or white chocolate chips into the brownie batter for extra sweetness and texture.
- Mix in a teaspoon of almond extract or peppermint extract in the cheesecake for a different flavor twist.
- Use lemon or orange juice and zest in the raspberry puree to give a citrusy zing that complements the chocolate.
Heart Shaped Brownies with Raspberry Swirl & Cheesecake
Ingredients You’ll Need:
For the Brownie Base:
- 1/2 cup (115g) unsalted butter, melted
- 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 Swirl:
- 8 oz (225g) 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
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 35-40 minutes to bake, plus 2 hours to chill before cutting. Plan ahead so you can enjoy those beautiful raspberry cheesecake swirled brownies perfectly set and ready to cut into heart shapes!
Step-by-Step Instructions:
1. Prepare the Raspberry Puree:
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium-low heat, stirring occasionally until raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and strain through a fine-mesh sieve to remove seeds. Let the puree cool completely.
2. Make the Brownie Batter:
Preheat your oven to 325°F (163°C). Grease and line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift brownies out later. In a mixing bowl, whisk together melted butter and sugar until combined. Add eggs and vanilla extract, then stir well. Sift in cocoa powder, flour, salt, and baking powder, then stir gently until just combined. Don’t overmix to keep brownies tender.
3. Make the Cheesecake Mixture:
In another bowl, beat softened cream cheese with sugar until smooth. Add the egg and vanilla, then beat again until creamy and well combined.
4. Assemble the Layers:
Spread the brownie batter evenly into the prepared pan. Drop spoonfuls of the cheesecake mixture evenly over the brownie batter. Then, spoon small blobs of the raspberry puree on top of the cheesecake layer.
5. Create Beautiful Swirls:
Use a toothpick or skewer to gently swirl the raspberry and cheesecake mixtures into the brownie batter, making pretty marbled designs. Be careful not to overmix—you want distinct swirls!
6. Bake the Brownies:
Bake in the preheated oven for 35-40 minutes. Edges should look set while the center still jiggles slightly when shaken gently.
7. Cool and Chill:
Remove brownies from the oven and cool completely in the pan on a wire rack. Then refrigerate for at least 2 hours to let the cheesecake swirl set firmly — this helps with clean cutting.
8. Cut into Heart Shapes:
Lift the cooled brownies from the pan using the parchment paper. Press a heart-shaped cookie cutter firmly down to cut out hearts. Save the extra brownie scraps to enjoy or crumble over ice cream.
9. Serve and Enjoy:
Arrange your heart-shaped brownies on a serving tray. Add fresh raspberries around for a pretty touch. Serve chilled or lightly warmed if you prefer a softer texture.
Enjoy every bite of these rich, fudgy brownies with creamy cheesecake and bright raspberry swirls — the perfect dessert for love or any special moment!
Can I Use Frozen Raspberries for the Swirl?
Yes, frozen raspberries work great! Just thaw them completely and drain any excess juice before making the puree to avoid a runny swirl.
How Should I Store Leftover Brownies?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature or warm slightly before serving for the best flavor.
Can I Make These Brownies Ahead of Time?
Absolutely! Bake and swirl the brownies, then refrigerate overnight. Cut into heart shapes just before serving for fresh-looking treats.
What If I Don’t Have a Heart-Shaped Cutter?
No worries! You can cut the brownies into squares or use any other cookie cutter shape you like. Even freehand cutting works for a rustic look.