Heart-Shaped Brownies with Raspberry Swirl & Cheesecake are the perfect combination of rich chocolate, tangy cream cheese, and fruity raspberry—all baked into one decadent, eye-catching treat. I love making these for Valentine’s Day, anniversaries, or any time I want to bake something sweet and thoughtful. The heart shape makes them extra special, but the flavor is what really steals the show.
Why You’ll Love This Recipe
I love how these brownies combine three desserts in one: fudgy chocolate, creamy cheesecake, and a sweet-tart raspberry swirl. The heart shape is fun and festive, but the real magic is in the way the flavors melt together with every bite. They’re as pretty as they are delicious, and they always make people feel special when I serve them.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the brownie base:
-
Unsalted butter
-
Granulated sugar
-
Eggs
-
Vanilla extract
-
Unsweetened cocoa powder
-
All-purpose flour
-
Salt
For the cheesecake layer:
-
Cream cheese, softened
-
Granulated sugar
-
Egg
-
Vanilla extract
For the raspberry swirl:
-
Raspberry preserves or jam (seedless, if preferred)
-
Optional: fresh raspberries, mashed and strained if I want to use homemade puree
Directions
-
I preheat the oven to 350°F (175°C) and line a baking pan with parchment paper or lightly grease it. If I’m using heart-shaped molds or cookie cutters later, I use a larger rectangular pan so the thickness is just right for cutting shapes.
-
For the brownie base, I melt the butter and whisk in sugar, eggs, and vanilla until smooth. Then I stir in cocoa powder, flour, and salt until just combined. I spread the brownie batter evenly in the pan.
-
For the cheesecake layer, I beat the cream cheese, sugar, egg, and vanilla until smooth and creamy. I gently spread this over the brownie batter.
-
I warm the raspberry preserves slightly so they’re easy to swirl. I drop small spoonfuls over the cheesecake layer and swirl them in with a knife or skewer to create a marbled effect.
-
I bake for 30–35 minutes, or until the center is just set. I let them cool completely before chilling in the fridge for at least 1–2 hours to make them easier to cut.
-
Once chilled, I use a heart-shaped cookie cutter to cut out heart brownies. I wipe the cutter clean between cuts for neat edges.
Servings and timing
This recipe makes about 8–10 heart-shaped brownies depending on the cutter size (plus delicious scraps). It takes about 20 minutes to prep, 35 minutes to bake, and at least 1 hour to chill before cutting.
Variations
Sometimes I use strawberry or cherry preserves for a different flavor, or add chocolate chips to the brownie batter for extra richness. If I want a stronger raspberry flavor, I stir a bit of raspberry extract into the cheesecake layer. I’ve also dusted them with powdered sugar or drizzled melted chocolate on top for a fancy finish.
storage/reheating
I store these brownies in the fridge in an airtight container for up to 5 days. They’re best served chilled or at room temperature. I don’t reheat them since the cheesecake layer is meant to stay cool and creamy.
FAQs
Can I use store-bought brownie mix?
Yes, I’ve used it when I want to save time. I just make sure to use a mix for an 8×8 or 9×9-inch pan and prepare it as directed before layering on the cheesecake.
Can I freeze these brownies?
Yes, I freeze them after cutting. I layer parchment between each brownie and thaw them in the fridge before serving.
What size heart cutter should I use?
I usually go with a medium-sized cutter, about 2.5 to 3 inches wide. That gives me a good balance between shape and portion size.
Can I use fresh raspberries instead of jam?
Yes, I mash and strain them to remove seeds, then sweeten slightly if needed. I reduce the liquid on the stove for a thicker swirl.
How do I get clean cuts?
I chill the brownies first and wipe the cookie cutter or knife clean between cuts. That keeps the layers sharp and the hearts looking perfect.
Conclusion
Heart-Shaped Brownies with Raspberry Swirl & Cheesecake are a dreamy dessert I turn to when I want something sweet, stunning, and full of love. With their beautiful layers and rich flavors, they’re as impressive as they are irresistible. Whether I’m baking for someone else or treating myself, these brownies always make the moment feel a little more special.
Print
Heart-Shaped Brownies with Raspberry Swirl & Cheesecake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes (includes chilling)
- Yield: 8–10 heart-shaped brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Heart-Shaped Brownies with Raspberry Swirl & Cheesecake are a layered dessert combining fudgy brownie, creamy cheesecake, and a tangy raspberry swirl. Cut into heart shapes, they’re perfect for Valentine’s Day, anniversaries, or heartfelt gifting.
Ingredients
- For the brownie base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- For the raspberry swirl:
- 1/4 cup raspberry preserves or jam (seedless, if preferred)
- Optional: 1/4 cup fresh raspberries, mashed and strained
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- For the brownie base: Melt butter and whisk in sugar, eggs, and vanilla until smooth. Stir in cocoa powder, flour, and salt until just combined. Spread evenly in the prepared pan.
- For the cheesecake layer: Beat cream cheese, sugar, egg, and vanilla until smooth. Gently spread over brownie batter.
- Warm raspberry preserves slightly for easier swirling. Drop spoonfuls over cheesecake layer and swirl gently with a knife or skewer.
- Bake for 30–35 minutes or until center is just set. Cool completely, then chill in the fridge for at least 1 hour.
- Once chilled, use a heart-shaped cookie cutter (about 2.5–3 inches) to cut out brownies. Wipe cutter clean between cuts for neat edges.
Notes
- Use strawberry or cherry preserves for a flavor twist.
- Add chocolate chips to the brownie layer for extra richness.
- Dust with powdered sugar or drizzle melted chocolate on top for decoration.
- Chill before cutting to help the layers stay sharp.
- Store scraps for snacking or layering into parfaits.
Nutrition
- Serving Size: 1 heart brownie
- Calories: 280
- Sugar: 22g
- Sodium: 105mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
