Heart-Shaped Brownies with Raspberry Swirl and Cheesecake Recipe

Introduction

These Heart Shaped Brownies with Raspberry Swirl & Cheesecake offer a delightful twist on a classic treat. Rich cocoa brownies are paired with a creamy cheesecake layer and tangy raspberry jam, creating a luscious dessert perfect for special occasions or any time you crave something sweet and beautiful.

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

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

Tips & Variations

• For a deeper raspberry flavor, warm the jam slightly before swirling to make it easier to spread.
• Substitute raspberry jam with strawberry or blackberry jam for different fruit notes.
• Use a nonstick pan or line your pan with parchment paper for easier removal.
• Chill the brownies after baking for firmer cheesecake texture and cleaner heart shapes.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature or warm slightly before serving for the best texture and flavor. You can also freeze the cut brownie hearts in a sealed container for up to 2 months; thaw in the fridge overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cheesecake to save time?

Using store-bought cheesecake is not recommended here as the recipe calls for a creamy cheesecake batter that blends smoothly with the brownies for the perfect swirl and texture.

How do I prevent the raspberry jam from sinking?

Dollop the jam gently on top of the first brownie layer and swirl carefully without overmixing. This helps keep the jam visible and prevents it from sinking to the bottom during baking.

Heart-Shaped Brownies with Raspberry Swirl and Cheesecake Recipe

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★★★★★

4.7 from 57 reviews

• Author: Lily
• Total Time: 50 minutes
• Yield: 9–12 heart shaped brownies 1x

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Description

Indulge in these delightful Heart Shaped Brownies with Raspberry Swirl & Cheesecake, featuring a rich cocoa brownie base swirled with tart raspberry jam and topped with a creamy vanilla cheesecake layer. Perfect for special occasions or anytime you crave a luscious, fruity dessert!

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and thoroughly grease an 8-inch square baking pan to prevent sticking.
2. Mix Brownie Batter: In a large bowl, combine the melted butter and granulated sugar until the mixture looks glossy. Add the eggs one at a time, whisking well after each addition to fully incorporate them. Then gently fold in the cocoa powder and all-purpose flour just until combined, being careful not to overmix.
3. Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract and continue beating until the mixture is well combined and light.
4. Layer Brownie Batter: Spread half of the brownie batter evenly into the prepared pan. Spoon dollops of raspberry jam over this layer, then use a knife or skewer to gently swirl the jam into the batter for a marbled effect.
5. Add Cheesecake Layer: Pour the cream cheese mixture over the brownie and raspberry layer, spreading it evenly.
6. Top with Remaining Batter: Spoon the remaining brownie batter over the cheesecake layer, spreading it evenly to cover.
7. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean but still moist.
8. Cool and Shape: Allow the brownies to cool completely in the pan. Once cooled, cut into heart shapes using a cookie cutter or knife for a charming presentation.

Notes

• Ensure the cream cheese is soft for easier mixing and smoother cheesecake layer.
• Do not overmix the brownie batter to keep the brownies fudgy.
• Use a light hand when swirling the raspberry jam to maintain pretty marbling without blending flavors too much.
• Cooling completely is essential before cutting to avoid crumbling.
• This recipe can be stored in an airtight container in the refrigerator for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brownies, raspberry swirl, cheesecake, heart shaped brownies, dessert, chocolate, creamy, fruity