Pro Tip: Allow the brownies to cool completely

Introduction

The kitchen smelled like warm chocolate and bright berries as I pulled these little hearts from the oven. Today I’m sharing my Heart-Shaped Brownies with Cheesecake and Raspberry Swirl — a dessert that melts slow and tastes like home in every bite. This always takes me back to Sunday dinners. If you like a sweet-tart counter snack while guests arrive, try a slice with a bit of candied orange peel on the side.

Why You’ll Love This

• Hands-on, but forgiving — bad timing still tastes good.
• Kid-friendly to bake and decorate together.
• Uses simple pantry staples; budget-friendly.
• Looks fancy for little effort; great for gifts.

Quick Recipe Snapshot

• Servings: 8–10 heart brownies
• Prep time: 25 minutes
• Cook time: 30–35 minutes
• Total time: 60 minutes (including cooling)
• Skill level: Medium
• Taste: rich chocolate + tangy cream cheese + bright raspberry
  These brownies are straightforward; follow cues and you’ll end up proud.

Ingredients You’ll Need

• 1 cup (125 grams) raspberries (fresh or frozen defrosted)
• 1 tablespoon granulated sugar (for sweetness)
• 1 teaspoon vanilla extract (adds flavor)
• 8 ounces (225 grams) cream cheese (room temperature for easy mixing)
• 1/3 cup (66 grams) granulated sugar (sweetener for the cheesecake)
• 1 large egg (50 grams room temperature)
• 1/2 teaspoon vanilla extract (for flavor)
• 1 cup (125 grams) flour (all-purpose or gluten-free as per preference)
• 3/4 cup (86 grams) cocoa powder (sifted for a smooth texture)
• 1/4 teaspoon salt (to enhance flavors)
• 3/4 cup + 2 tablespoons (196 grams) oil (vegetable or melted coconut oil for moisture)
• 1 1/2 cups (300 grams) granulated sugar (sweetness)
• 1 tablespoon vanilla extract (adds flavor)
• 3 large eggs (50 grams each room temperature for richness)

Chef notes:

• Room-temp eggs mix more smoothly.
• Use sifted cocoa for silky batter.
• Defrost raspberries gently to keep texture.

How to Make It

First, make the raspberry sauce. Heat raspberries, 1 tbsp sugar, and 1 tsp vanilla in a small pan. Simmer 5–7 minutes until berries break down and sauce thickens slightly. Mash with a fork and cool.

Then, do the cheesecake topping. Beat cream cheese with 1/3 cup sugar, 1 egg, and 1/2 tsp vanilla until smooth and no lumps show. Scrape the bowl; texture should feel silky and soft.

Next, prepare the brownie batter. Whisk flour, cocoa, and salt in a bowl. In another large bowl, whisk oil with 1 1/2 cups sugar and 1 tbsp vanilla. Add the 3 eggs one at a time, whisking until glossy. Fold dry ingredients in until just combined.

Meanwhile, preheat oven to 350°F (175°C). Line an 8×8 pan with parchment, or use heart-shaped pans if you have them. Pour half the brownie batter into the pan. Dollop the cheesecake mixture over the batter. Spoon raspberry sauce in small drops across the top.

Now, swirl. Use a skewer and drag through layers to make pretty ribbons. Don’t overmix; you want clear swirls. Scatter any remaining batter on top if needed.

Finally, bake 30–35 minutes. Look for set edges and a slightly jiggly center. Let cool completely before cutting hearts. Chill 1 hour for cleaner slices.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use a food processor to blitz raspberries quickly.
2. Common mistake + fix: Overmixing deflates the batter — fold gently.
3. Simple variation: Add a pinch of cinnamon to batter for warm spice.

Serving Ideas

• Serve warm for gooey centers at weeknight dessert.
• Pair with vanilla ice cream for a holiday treat.
• Bring to brunch with a side of scrambled eggs with lime and green chiles for contrast.
• Garnish with powdered sugar, extra raspberries, or candied lemon slices.

Storing & Leftovers

• Fridge: Keep in an airtight container for 3–4 days.
• Freezer: Wrap slices well; freeze up to 2 months.
• Reheat: Warm 10–15 seconds in microwave to keep cheesecake texture.
  Leftover idea: Layer small chunks into a parfait with yogurt and granola.

Heart-Shaped Brownies with Cheesecake and Raspberry Swirl

Cozy, chocolaty heart-shaped brownies with tangy raspberry ribbons and a creamy cheesecake topping. Perfect for a special treat or dessert!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 10 pieces

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Raspberry Sauce

• 1 cup raspberries (fresh or frozen defrosted)
• 1 tablespoon granulated sugar for sweetness
• 1 teaspoon vanilla extract adds flavor

Cheesecake Topping

• 8 ounces cream cheese room temperature for easy mixing
• 1/3 cup granulated sugar sweetener for the cheesecake
• 1 large egg room temperature
• 1/2 teaspoon vanilla extract for flavor

Brownie Batter

• 1 cup flour all-purpose or gluten-free as per preference
• 3/4 cup cocoa powder sifted for a smooth texture
• 1/4 teaspoon salt to enhance flavors
• 3/4 cup oil vegetable or melted coconut oil for moisture
• 1 1/2 cups granulated sugar for sweetness
• 1 tablespoon vanilla extract adds flavor
• 3 large eggs room temperature for richness

Method

 

Preparation of Raspberry Sauce

1. Heat raspberries, 1 tbsp sugar, and 1 tsp vanilla in a small pan. Simmer for 5–7 minutes until berries break down and sauce thickens slightly. Mash with a fork and cool.

Preparation of Cheesecake Topping

1. Beat cream cheese with 1/3 cup sugar, 1 egg, and 1/2 tsp vanilla until smooth and no lumps show. Scrape the bowl; texture should feel silky and soft.

Preparation of Brownie Batter

1. Whisk flour, cocoa, and salt in a bowl.
2. In another large bowl, whisk oil with 1 1/2 cups sugar and 1 tbsp vanilla. Add the 3 eggs one at a time, whisking until glossy.
3. Fold dry ingredients in until just combined.

Baking

1. Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment, or use heart-shaped pans if available.
2. Pour half the brownie batter into the pan. Dollop the cheesecake mixture over the batter. Spoon raspberry sauce in small drops across the top.
3. Use a skewer and drag through layers to create swirls. Don’t overmix; you want clear swirls.
4. Bake for 30–35 minutes. Look for set edges and a slightly jiggly center. Let cool completely before cutting into heart shapes.
5. Chill for 1 hour for cleaner slices.

Notes

Time-saver: Use a food processor to blitz raspberries quickly. Common mistake: Overmixing deflates the batter; fold gently. Variation: Add a pinch of cinnamon to batter for warm spice.

FAQs

Q: Can I make these ahead?
A: Yes. Bake, cool, and refrigerate overnight; they slice neater the next day.

Q: Any good substitutions?
A: You can swap oil for melted butter 1:1 for a richer taste, and use gluten-free flour if needed. For a citrus boost, see my candied lemon slices for garnish.

Q: How do I know it’s done?
A: The edges should pull slightly from the pan and the center will wobble but not be raw.

Q: Can I freeze them?
A: Yes — freeze single slices on a tray, then bag them; they reheat quickly.

Final Thoughts

I hope these Heart-Shaped Brownies with Cheesecake and Raspberry Swirl find their way into your cozy nights. Tweak the swirl, make them your own, and enjoy the little ritual of baking. Share a heart and save one for yourself — Heart-Shaped Brownies with Cheesecake and Raspberry Swirl

Conclusion

For inspiration on shaping and presentation, I like this Heart-shaped Brownies – Texanerin Baking guide, and for a similar cream cheese ribbon idea see this Raspberry Cream Cheese Swirl Brownies – Sweetphi.