These Heart Shaped Brownies with Raspberry Swirl & Cheesecake are as charming as they are delicious! You get the rich, fudgy brownie base paired with a creamy cheesecake layer and a bright, fruity raspberry swirl that gives just the right touch of sweetness and tang. The heart shapes make them perfect for sharing or gifting, especially around Valentine’s Day or any time you want to show someone you care.
I love making these brownies when I want a dessert that feels special but isn’t too complicated. The raspberry swirl adds a pretty pop of color and fresh flavor, and the cheesecake layer gives a smooth, creamy texture that contrasts wonderfully with the dense brownie. I find them hard to resist, and they’re always a hit with friends and family. Plus, cutting them into hearts makes the whole experience a little more fun and festive!
My favorite way to serve these is slightly warm, maybe with a scoop of vanilla ice cream on the side if you’re feeling fancy. They’re great for sharing at a cozy get-together or even just treating yourself after a long day. Baking these always brings a smile to my face and a little love to the table, which makes every bite taste even better.
Key Ingredients & Substitutions
Butter: Unsalted butter is best here to control salt levels. If you want, you can swap with coconut oil for a dairy-free option, but it might change the texture a little.
Cream Cheese: Use full-fat cream cheese for the richest cheesecake layer. Low-fat versions might make it less creamy. Let it soften well to avoid lumps.
Raspberries: Fresh raspberries give the best flavor for the swirl. Frozen works too—just thaw and drain excess juice. You can substitute with strawberries or blueberries for a different taste.
Cocoa Powder: Unsweetened cocoa powder gives the deep chocolate taste. Dutch-process cocoa works well but might need a pinch of baking soda if substituting.
How Do You Get the Perfect Raspberry Swirl in Your Brownies?
Making the swirl look beautiful while keeping layers distinct can be tricky. Here’s how I do it:
- Start by cooking the raspberry sauce just enough to thicken it but not dry it out.
- Pour the brownie batter evenly first, then spread the cheesecake layer gently on top without mixing.
- Use a spoon to drop small dollops of the raspberry puree over the cheesecake layer.
- Take a toothpick or skewer and drag it through the dollops in a swirling pattern—go slow and steady.
- Only swirl a little to keep the colors bright and avoid blending too much.
This method creates a lovely marbled effect that looks impressive and tastes fresh. Take your time with the swirling, and don’t overdo it.
Equipment You’ll Need
- 9×9-inch square baking pan – I like this size because it gives a nice thick brownie with plenty of room for layering and swirling.
- Mixing bowls – for preparing the brownie batter, cheesecake, and raspberry sauce; they keep ingredients organized.
- Small saucepan – used to cook the raspberry sauce, making sure it thickens nicely.
- Fine-mesh sieve – helps strain out raspberry seeds for a smooth swirl.
- Electric mixer or whisk – makes mixing the cream cheese smooth and prevents lumps.
- Spatula – for spreading batter evenly and swirling the raspberry sauce nicely on top.
- Heart-shaped cookie cutter – for cutting out adorable heart-shaped pieces after chilling.
- Cooling rack – to let the brownies cool completely before cutting into shapes.
Flavor Variations & Add-Ins
- Chocolate chips or chunks – fold into the brownie batter for extra chocolate bites in each piece.
- Other berries – swap raspberries with strawberries or blueberries for different fruity flavors and colors.
- White chocolate or caramel swirls – add spoonfuls on top before baking for a sweet surprise.
- Mint or citrus zest – mix into the cheesecake or brownie batter to add a fresh, tangy twist.
Heart Shaped Brownies with Raspberry Swirl & Cheesecake
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
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 tbsp granulated sugar
- 1 tsp fresh lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 35-40 minutes to bake, plus about 2 hours chilling time so the brownies firm up and are easier to cut into heart shapes. All-in, plan for around 3 hours from start to finish, mostly hands-off during baking and chilling.
Step-by-Step Instructions:
1. Prepare the Raspberry Swirl:
Combine raspberries, sugar, and lemon juice in a small saucepan. Cook on medium heat, stirring now and then, until the berries break down and the sauce thickens a bit—about 5 to 7 minutes. Take it off the heat and strain through a fine-mesh sieve to remove the seeds. Let it cool.
2. Make the Brownie Batter:
Preheat your oven to 325°F (160°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper. Melt the butter in a medium saucepan over low heat, then remove from heat. Stir in sugar, eggs, and vanilla extract until smooth. Sift the cocoa powder, flour, salt, and baking powder into the wet ingredients and gently fold them together until just combined.
3. Make the Cheesecake Batter:
In a mixing bowl, beat the softened cream cheese until smooth. Add sugar, egg, and vanilla extract, then beat again until creamy and lump-free.
4. Assemble the Brownies:
Pour the brownie batter evenly into your prepared pan. Carefully spread the cheesecake batter on top. Drop spoonfuls of the cooled raspberry sauce over the cheesecake layer. Use a toothpick or skewer to swirl the raspberry sauce through the cheesecake, creating a pretty marbled effect.
5. Bake:
Bake in the preheated oven for 35-40 minutes, until the cheesecake layer is set and a toothpick inserted into the brownie (avoiding the swirls) comes out with a few moist crumbs. Avoid overbaking to keep your brownies fudgy and delicious.
6. Cool and Shape:
Let the brownies cool completely in the pan on a wire rack. Then refrigerate for at least 2 hours to help them firm up. Once chilled, use a heart-shaped cookie cutter to cut the brownies into cute heart shapes.
7. Serve:
Serve your heart-shaped brownies chilled or at room temperature. They’re lovely on their own or garnished with some fresh raspberries on the side.
Can I Use Frozen Raspberries for the Swirl?
Yes! Just thaw them fully and drain any extra liquid before cooking to prevent the swirl from becoming too watery.
How Should I Store Leftover Brownies?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or warm slightly before serving for the best texture.
Can I Make These Brownies Ahead of Time?
Absolutely! You can bake them a day ahead and refrigerate. Chilling actually helps the cheesecake layer firm up, making it easier to cut into hearts.
What Can I Use Instead of a Heart-Shaped Cutter?
If you don’t have a cookie cutter, simply cut the brownies into squares or rectangles. You can also freehand cut hearts with a sharp knife for a rustic look.