If you’re looking for a dessert that’s as stunning as it is delicious, you’ve got to try this Raspberry Cheesecake Brownies Recipe. I absolutely love how these brownies combine rich, fudgy chocolate with a luscious cheesecake layer swirled with fresh raspberry sauce—plus, cutting them into adorable heart shapes just adds a little extra wow factor. Whether it’s for a special occasion or just a fun weekend treat, you’re going to want to keep this recipe handy.
Why You’ll Love This Recipe
- Perfect Balance: The rich chocolate brownie and creamy cheesecake layers create a heavenly combination.
- Fresh Raspberry Swirl: Homemade raspberry sauce adds a fresh, tangy zing that brightens every bite.
- Fun Presentation: Cutting into hearts makes it ideal for celebrations or just making dessert feel special.
- Make-Ahead Friendly: Chill ahead of time so the flavors develop and slicing goes smoothly.
Ingredients You’ll Need
Every ingredient plays its role here — from the deep cocoa powder for that fudgy brownie goodness to the fresh raspberries that bring brightness and a little tang. I usually recommend using room-temperature eggs and cream cheese to get the smoothest cheesecake swirl.
- Raspberries (fresh or thawed frozen): Fresh tastes best, but frozen works perfectly once thawed and strained.
- Granulated sugar: We use it both in the raspberry sauce and brownie base for balanced sweetness.
- Vanilla extract: Adds a warm, aromatic note to both the raspberry sauce and the brownies.
- Cream cheese (room temperature): Key for that creamy, smooth cheesecake layer—don’t skip bringing it to room temp!
- Large eggs (room temperature): Helps everything blend beautifully and provides structure.
- All-purpose flour (or gluten-free blend): For that perfect fudgy texture.
- Dutch-process cocoa powder (sifted): I love Dutch-process for its mellow, rich chocolate flavor.
- Salt: Balances sweetness and enhances chocolate flavor.
- Refined coconut oil or neutral oil: Keeps the brownies moist without overpowering flavor.
Variations
I love how versatile this Raspberry Cheesecake Brownies Recipe is. You can easily tweak it depending on what you’re craving or what you have on hand. Don’t hesitate to make it your own!
- Use Different Berries: I once swapped raspberries for blackberries and was surprised how deeply delicious it turned out—give it a try if you want a twist.
- Gluten-Free Variation: Swap in a gluten-free flour blend and it’s just as luscious for anyone avoiding gluten.
- Nutty Upgrade: Adding chopped walnuts or pecans into the brownie batter adds a lovely crunch my family goes crazy for.
- Chocolate Chips: Stir a handful of dark chocolate chips into the batter for even more chocolatey goodness.
How to Make Raspberry Cheesecake Brownies Recipe
Step 1: Make the Raspberry Sauce
Start by simmering the raspberries with sugar and vanilla over medium heat for about 5 to 8 minutes. You want the mixture to thicken up nicely but not burn—stir occasionally. Then, strain it through a fine sieve to remove the seeds. This step makes the raspberry swirl so smooth and pretty in the final brownies. Set it aside to cool while you work on the rest.
Step 2: Prepare the Cheesecake Layer
Beat together your cream cheese and sugar until the mixture is silky without lumps—this usually takes a few minutes. Next, add the egg and vanilla, continue mixing until everything is creamy. Using room temperature cream cheese here really helps you avoid lumps, and I discovered this trick the hard way the first time I tried cheesecake brownies!
Step 3: Make the Brownie Batter
In one bowl, whisk together the flour, cocoa powder, and salt. In another, mix your oil, sugar, and vanilla. Then add eggs one by one, beating well after each addition. Finally, fold the dry ingredients into the wet just until combined—overmixing can make the brownies tough, so keep it gentle here.
Step 4: Assemble and Bake
Spread the brownie batter evenly in a lined baking pan. Next, dollop the cheesecake mixture on top, then spoon the raspberry sauce over that. Take a skewer or toothpick and gently swirl the raspberry sauce through the cheesecake layer to create beautiful marbled patterns. Bake at 350°F for 30 to 35 minutes. When done, the edges should look set but the center will still be slightly soft—don’t overbake here!
Step 5: Chill and Cut Into Hearts
Once cooled to room temperature, pop your brownies in the fridge for at least 2 hours. Chilling is key—it firms up the cheesecake layer making it much easier to cut into those pretty heart shapes without cracking or crumbling.
Pro Tips for Making Raspberry Cheesecake Brownies Recipe
- Room Temperature Ingredients: I learned this is a game-changer—warm cream cheese and eggs blend smoother, preventing lumps in your cheesecake layer.
- Strain Raspberry Sauce: Removing seeds makes the swirl silky and keeps every bite dreamy, especially if you’re serving to guests.
- Don’t Overmix Brownie Batter: A gentle fold keeps brownies tender and fudgy—too much mixing equals cakey brownies, and this recipe shines with fudginess.
- Chill Before Cutting: Trust me, cutting these while warm is a disaster. That chill time helps the layers set perfectly for clean heart-shaped brownies.
How to Serve Raspberry Cheesecake Brownies Recipe
Garnishes
I often sprinkle a little powdered sugar or top with fresh raspberries for garnish—both elevate the look and bring a little extra freshness. A tiny drizzle of melted dark chocolate adds a decadent, polished finish when I’m serving to guests.
Side Dishes
These brownies go wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent combo. On lighter days, a simple green tea or fresh brewed coffee pairs perfectly to balance out all the richness.
Creative Ways to Present
For Valentine’s Day or anniversaries, I like to arrange the heart-shaped brownies on a pretty platter lined with rose petals or edible flowers—that always earns me extra brownie points (pun intended!). You could also gift them in a decorative box as a sweet homemade present.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Cheesecake Brownies keep best stored in an airtight container in the fridge, where they stay moist and fresh for up to 4 days. I usually line layers with parchment paper to keep them from sticking together.
Freezing
These brownies freeze wonderfully! I wrap them tightly in plastic wrap and then foil to avoid freezer burn. When I want a treat, I just thaw them overnight in the fridge—the texture and flavor hold up beautifully.
Reheating
I usually eat these cold, but if you prefer a warm brownie, pop them in the microwave for 10-15 seconds. Keep an eye on it so the cheesecake layer doesn’t get too soft or watery.
FAQs
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Can I use frozen raspberries for the raspberry sauce?
Absolutely! Just thaw them completely and drain any excess liquid before simmering. The freezing process actually helps release the juices for a great sauce.
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What’s the best way to cut heart-shaped brownies without breaking them?
Make sure to chill the brownies completely for at least 2 hours before cutting. Use a sharp cookie cutter and press firmly but gently to avoid cracks. Wiping the cutter with warm water between cuts can help it slide through neatly.
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Can I make these brownies ahead of time?
Yes! In fact, making them a day ahead improves the flavor and texture. Just keep them chilled until serving.
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Can I replace coconut oil with butter?
You can substitute melted unsalted butter for coconut or neutral oil for a richer flavor, but keep the same measurement to maintain the brownie’s texture.
Final Thoughts
This Raspberry Cheesecake Brownies Recipe is one of my favorite sweets to make when I want something a little extra special without needing hours in the kitchen. The balance of chocolate, creamy cheesecake, and tangy raspberry sauce is irresistible—and the heart shapes just seal the deal for celebrations or gifting. I really hope you give these a try; once you do, they’ll probably become a go-to treat in your dessert rotation, just like they are in mine!
Print
Raspberry Cheesecake Brownies Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours
- Yield: 9 heart-shaped brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Heart Shaped Brownies are a delightful combination of rich, fudgy cocoa brownies layered with creamy cheesecake and a luscious raspberry swirl. Perfectly baked for a romantic treat, these brownies feature a smooth raspberry sauce that adds a fresh fruitiness to balance the deep chocolate flavor. Cut into adorable heart shapes, they make a perfect dessert for special occasions or anytime you crave a chocolatey, creamy delight.
Ingredients
Raspberry Sauce
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Layer
- 8 oz cream cheese, room temperature
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
Brownie Batter
- 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
- Make the Raspberry Sauce: In a medium saucepan, combine raspberries, sugar, and vanilla extract. Simmer over medium heat for 5–8 minutes until the mixture thickens and becomes syrupy. Strain through a fine mesh sieve to remove seeds. Set the smooth sauce aside to cool.
- Prepare the Cheesecake Mixture: Beat the cream cheese and ⅓ cup sugar together in a mixing bowl until smooth and creamy. Add the egg and ½ teaspoon vanilla extract to the mixture and continue beating until fully combined and creamy in texture.
- Mix the Brownie Batter Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted Dutch-process cocoa powder, and salt until evenly combined.
- Mix the Brownie Batter Wet Ingredients: In another bowl, mix the refined coconut or neutral oil, granulated sugar, and vanilla extract. Add the eggs one at a time, beating well after each addition until the batter is glossy and smooth.
- Combine Dry and Wet Ingredients: Gradually blend the dry ingredients into the wet mixture, stirring gently just until combined to avoid over-mixing, which helps keep the brownies tender.
- Assemble the Layers: Line a baking pan with parchment paper and spread the brownie batter evenly in the pan. Pour the cheesecake mixture on top of the brownie batter, smoothing it out. Spoon the raspberry sauce over the cheesecake layer in small dollops, then use a skewer or knife to gently swirl the sauce into the cheesecake layer creating a marbled effect.
- Bake the Brownies: Preheat the oven to 350°F (175°C). Bake the assembled brownies for 30–35 minutes or until the edges are set and a toothpick inserted into the brownie layer (not the cheesecake) comes out mostly clean with a few moist crumbs.
- Cool and Chill: Allow the brownies to cool completely at room temperature. Once cooled, transfer to the refrigerator and chill for at least 2 hours to set the cheesecake layer fully.
- Cut into Heart Shapes: After chilling, use a heart-shaped cookie cutter to cut the brownies into 9 heart shapes. Serve chilled or at room temperature for best flavor and texture.
Notes
- Use room-temperature cream cheese and eggs for a smooth, creamy cheesecake layer without lumps.
- Straining the raspberry sauce removes seeds, ensuring a smooth texture and better mouthfeel.
- Chilling the brownies fully before cutting helps the cheesecake layer firm up and prevents crumbling.
- Be careful not to overmix the brownie batter to keep the texture fudgy and tender.
- If preferred, substitute all-purpose flour for a gluten-free blend to make the recipe gluten-free.
Nutrition
- Serving Size: 1 heart-shaped brownie (approx. 1/9 of batch)
- Calories: 320
- Sugar: 34g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
