Heart Shaped Brownies with Raspberry Swirl & Cheesecake are a joyful treat that blend rich, fudgy chocolate brownies with a bright and tangy raspberry ribbon and creamy cheesecake swirls. Shaped like little hearts, these brownies make any occasion feel extra special, whether it’s Valentine’s Day, a birthday, or just a sweet surprise for someone you love.
I love making these because the mix of flavors is truly irresistible. The brownies are dense and chocolaty, but then the fresh raspberry swirl adds a pop of fruitiness that cuts through the richness. And that cheesecake layer? It gives just the right amount of creaminess that makes every bite oh-so-comforting. Whenever I bake these, I catch myself sneaking a piece before anyone else even has a chance!
These brownies look adorable on a dessert plate and taste just as good as they look. I usually serve them slightly warmed with a scoop of vanilla ice cream, which is a perfect combo. If you want a fun baking project that ends with a dessert everyone will rave about, these heart shaped raspberry cheesecake brownies are it!
Key Ingredients & Substitutions
Chocolate & Butter: Using good quality semi-sweet or bittersweet chocolate makes these brownies rich and fudgy. Butter adds moisture, but you can swap it for coconut oil for a dairy-free option.
Cream Cheese: This gives the cheesecake swirl its creamy texture. Make sure it’s softened for easy mixing. For a lighter touch, try using Neufchâtel cheese instead of cream cheese.
Raspberries: Fresh raspberries are best for a bright flavor, but frozen work well too. If you don’t have raspberries, try strawberries or blueberries, adjusting sugar if needed.
Sugar: Both granulated and brown sugar add sweetness and moisture. Brown sugar adds a slight caramel note, which pairs nicely with chocolate.
How Do You Perfectly Swirl the Raspberry and Cheesecake in Brownies?
Swirling the raspberry and cheesecake mixtures creates a pretty marbled pattern without mixing them too much. To get this right:
- Drop small spoonfuls of cheesecake and raspberry sauce over the brownie batter evenly.
- Use a toothpick or skewer to gently drag through the layers, making figure-eights or random loops.
- Don’t over-swirl—just a few gentle strokes keep the distinct colors and flavors balanced.
- This step is quick but important for that stunning look and flavor contrast.
Equipment You’ll Need
- 9×9 inch baking pan – I like this size for even baking and easy cutting into hearts.
- Parchment paper – makes removing the brownies simple and prevents sticking.
- Mixing bowls – for preparing the brownie, cheesecake, and raspberry sauces easily.
- Whisk or electric mixer – helps blend the cheesecake and raspberry mixture smooth and lump-free.
- Double boiler or microwave-safe bowl – for melting the chocolate and butter safely.
- Small saucepan – to cook the raspberry sauce on the stove.
- Heart-shaped cookie cutter – perfect for cutting the cooled brownies into cute hearts.
- Toothpick or skewer – for creating the marbled swirl effect in the batter.
Flavor Variations & Add-Ins
- Chocolate types: Swap semi-sweet chocolate for dark or milk chocolate to change the flavor profile.
- Fruits: Use strawberries or blueberries instead of raspberries for different fruity notes.
- Spices: Add a pinch of cinnamon or cardamom to the brownie batter for extra warmth.
- Nutty twist: Mix in chopped nuts like walnuts or pecans into the brownie batter for crunch.
Heart Shaped Brownies with Raspberry Swirl & Cheesecake
Ingredients You’ll Need:
For the Brownie Batter:
- 1 cup (2 sticks) unsalted butter
- 8 ounces semi-sweet or bittersweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Cheesecake Swirl:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 tablespoon water
- 1 teaspoon lemon juice (optional)
For Garnishing:
- Fresh raspberries for decorating
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 35-40 minutes to bake. You’ll want to allow extra cooling time before cutting your brownies into heart shapes—about 1 hour. So plan for roughly 1 hour 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Raspberry Sauce:
In a small saucepan, combine raspberries, sugar, water, and lemon juice if using. Cook over medium heat, gently mashing the berries with a spoon as they soften. Let it simmer and thicken for about 5-7 minutes. Strain through a fine sieve to remove seeds if you want a smooth sauce. Set aside to cool completely.
2. Make the Brownie Batter:
Preheat your oven to 325°F (160°C). Grease a 9×9 inch pan or line it with parchment paper for easy removal. Melt the butter and chopped chocolate together in a microwave-safe bowl or double boiler until smooth. Let it cool a bit.
In a large bowl, whisk the granulated sugar, brown sugar, and eggs until combined. Add the melted chocolate and vanilla extract, stirring well. Gently fold in the flour and salt just until mixed; don’t overdo it.
3. Prepare the Cheesecake Swirl:
In another bowl, beat the softened cream cheese with sugar until smooth. Add the egg and vanilla extract, mixing until creamy and smooth.
4. Assemble the Brownies:
Pour the brownie batter evenly into the baking pan. Spoon dollops of the cheesecake mixture on top. Next, add small spoonfuls of the cooled raspberry sauce over the cheesecake batter. Use a toothpick or skewer to gently swirl the cheesecake and raspberry sauce through the brownie batter, creating a pretty marbled effect.
5. Bake:
Bake in the preheated oven for 35-40 minutes. The brownies should look set around the edges but still be slightly soft in the middle. Remove from oven and let cool completely in the pan.
6. Cut and Serve:
Once cool, lift the brownies from the pan using the parchment paper. Use a heart-shaped cookie cutter to cut out hearts. Arrange the brownies on a serving plate and decorate with fresh raspberries.
For an extra treat, serve slightly warmed with a scoop of vanilla ice cream. Enjoy your delicious homemade hearts!
Can I Use Frozen Raspberries for the Raspberry Swirl?
Yes! Frozen raspberries work great—just thaw them completely and drain any excess liquid before cooking the sauce to avoid watering down your swirl.
How Should I Store Leftover Brownies?
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Let refrigerated brownies come to room temperature before serving for the best texture.
Can I Make These Brownies Ahead of Time?
Absolutely! Bake the brownies a day or two in advance, then cut into hearts right before serving. Keep them refrigerated and bring to room temp or warm slightly to enjoy.
What Can I Use If I Don’t Have a Heart-Shaped Cookie Cutter?
No problem! You can cut squares or rectangles or use any other cookie cutter shape you have on hand. Just make sure the brownies are completely cool for clean cuts.