Introduction

These Heart Shaped Brownies with Raspberry Swirl & Cheesecake combine rich chocolate, tangy raspberry, and creamy cheesecake for a delightful treat. Perfect for special occasions or a sweet everyday indulgence, their beautiful swirl pattern makes them as lovely to look at as they are to eat.

Heart Shaped Brownies with Raspberry Swirl & Cheesecake Recipe - Recipe Image

Ingredients

1 cup unsweetened cocoa powder
1 cup granulated sugar
½ cup unsalted butter (melted)
3 large eggs
1 cup all-purpose flour
½ cup raspberry jam
8 oz cream cheese (softened)
1 tsp vanilla extract
1 cup powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan.
Step 2: In a large bowl, combine melted butter and granulated sugar, stirring until glossy.
Step 3: Add eggs one at a time, whisking well after each addition to create a smooth batter.
Step 4: Mix in cocoa powder and flour until just combined, being careful not to overmix.
Step 5: In a separate bowl, beat the softened cream cheese until smooth, then mix in powdered sugar and vanilla extract to create the cheesecake layer.
Step 6: Spread half of the brownie batter evenly into the prepared pan. Dollop raspberry jam over the batter and swirl gently with a knife or skewer.
Step 7: Pour the cheesecake mixture over the brownie layer, smoothing it out. Then top with the remaining brownie batter, spreading evenly.
Step 8: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean but moist with a few crumbs.
Step 9: Allow the brownies to cool completely in the pan before cutting into heart shapes using a cookie cutter or knife.

Tips & Variations

For extra flavor, gently fold chopped nuts into the brownie batter before baking.
Use seedless raspberry jam for a smoother swirl without bits of fruit.
Try other fruit jams like strawberry or blackberry for a different twist.
Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To enjoy, bring to room temperature or warm slightly in the microwave for about 10 seconds. These brownies also freeze well for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the cheesecake layer?

Yes, you can use low-fat cream cheese, but the cheesecake layer may be slightly less creamy and rich.

How do I get a nice swirl effect with the raspberry jam?

Dollop small spoonfuls of jam evenly over the brownie batter, then gently swirl with a skewer or thin knife in a figure-eight or circular motion without overmixing.

Heart Shaped Brownies with Raspberry Swirl & Cheesecake Recipe

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4.6 from 141 reviews

Indulge in these delightful Heart Shaped Brownies featuring a luscious raspberry swirl and a creamy cheesecake topping. This recipe combines rich cocoa brownies with a sweet and tangy raspberry jam swirl and smooth cheesecake layer, baked to perfection in a heart shape, perfect for special occasions or a cozy treat.

Author: Lena
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 9–12 heart-shaped brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Batter

1 cup unsweetened cocoa powder
1 cup granulated sugar
½ cup unsalted butter (melted)
3 large eggs
1 cup all-purpose flour

Raspberry Swirl

½ cup raspberry jam

Cheesecake Layer

8 oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan to prevent sticking.
Mix butter and sugar: In a large bowl, combine the melted butter and granulated sugar, stirring until the mixture is glossy and well blended.
Add eggs: Incorporate the eggs one at a time into the butter-sugar mixture, whisking well after each addition to ensure a smooth batter.
Combine dry ingredients: Sift in the unsweetened cocoa powder and all-purpose flour, folding gently until just combined to avoid overmixing.
Prepare cheesecake mixture: In a separate bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until fully incorporated.
Layer batter and raspberry: Spread half of the brownie batter evenly in the prepared pan. Spoon dollops of raspberry jam over the batter and gently swirl with a knife or skewer to create a marbled effect.
Add cheesecake and top batter: Pour the cheesecake mixture evenly over the raspberry-swirled brownie layer. Finally, spoon the remaining brownie batter over the cheesecake layer and spread gently.
Bake: Place in the oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean but slightly moist.
Cool and cut: Allow the brownies to cool completely in the pan before removing and cutting into heart shapes for serving.

Notes

Ensure cream cheese is softened to room temperature for easy mixing without lumps.
Use a toothpick to test doneness; moist crumbs clinging slightly are ideal to keep brownies fudgy.
For easier heart shapes, use a cookie cutter after brownies have fully cooled.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Raspberry jam can be substituted with other fruity preserves like strawberry or blackberry.

Keywords: brownies, cheesecake brownies, raspberry swirl brownies, heart shaped brownies, chocolate dessert, raspberry jam, cream cheese dessert