Name: Heart-Shaped Raspberry Cheesecake Brownies Recipe
Prep time: 2 h 25 min
Cook time: 35 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup raspberries (fresh or thawed frozen); 1 tablespoon granulated sugar; 1 teaspoon vanilla extract; 8 oz cream cheese, room temperature; ⅓ cup granulated sugar; 1 large egg, room temperature; ½ teaspoon vanilla extract; 1 cup all-purpose flour (or gluten-free blend); ¾ cup Dutch-process cocoa powder, sifted; ¼ teaspoon salt; ¾ cup + 2 tablespoons refined coconut oil or neutral oil; 1 ½ cups granulated sugar; 1 tablespoon vanilla extract; 3 large eggs, room temperature

If you’re looking for a dessert that’s both indulgent and irresistibly cute, you’re going to adore this Heart-Shaped Raspberry Cheesecake Brownies Recipe. Picture rich, fudgy chocolate brownies swirled with creamy cheesecake and bright raspberry sauce—pure magic in every bite.

The image shows four heart-shaped brownies placed on white parchment paper over a golden wire rack. Each brownie has two visible layers: a dark brown base layer with a smooth texture, and a creamy light beige top layer swirled with dark red raspberry patterns creating a marbled effect. Fresh raspberries are scattered around the brownies on the white marbled surface, and there is a white bowl filled with raspberries in the top right corner. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Heart-Shaped Raspberry Cheesecake Brownies Recipe
Top Tip
How to Serve Heart-Shaped Raspberry Cheesecake Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Heart-Shaped Raspberry Cheesecake Brownies Recipe

Why You'll Love This Recipe

Honestly, I can’t get enough of these heart-shaped raspberry cheesecake brownies. They’re perfect for Valentine’s Day but honestly, any day can be special with these beauties. The combo of flavors and that gorgeous swirl make them unforgettable.

Delectable Flavor Fusion: Chocolate, creamy cheesecake, and tart raspberries create a perfect trio of tastes.
Impressive Yet Easy: Looks fancy with marbled swirls but easy enough to make on a weeknight.
Fun Presentation: Cutting into heart shapes adds a charming, romantic touch.
Customizable: Use gluten-free flour to suit dietary needs without losing richness.

Ingredients & Why They Work

Getting the ingredients right is key to the luscious texture and vibrant flavor you want from these raspberry cheesecake brownies. Here’s what you’ll need and why I’ve chosen each one—plus a few tips on picking the best versions when you shop.

Flat lay of fresh red raspberries scattered naturally, a small white ceramic bowl of granulated sugar, a small white bowl of smooth vanilla extract, a block of cream cheese with a clean-cut edge, three whole brown eggs with uncracked shells arranged neatly, a small white bowl filled with all-purpose flour, another small white bowl holding rich Dutch-process cocoa powder, a pinch of fine salt in a tiny white bowl, a small white bowl containing glossy refined coconut oil, all ingredients spaced symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Raspberries: Fresh or thawed frozen raspberries work great for that bright, natural tartness in the raspberry sauce.
Granulated Sugar: Balances the tartness of raspberries and sweetens both the sauce and the cheesecake layer perfectly.
Vanilla Extract: Adds warmth and depth, tying together the raspberry, cheesecake, and brownie flavors beautifully.
Cream Cheese: Room temperature for silky smooth cheesecake swirls that melt into the brownie base.
Eggs: Room temperature eggs help both the cheesecake layer and brownie batter bind smoothly without any lumps.
All-Purpose Flour (or gluten-free blend): Provides the structure for the brownies—use gluten-free if you want a wheat-free treat.
Dutch-Process Cocoa Powder: Gives that rich, deep chocolate flavor and velvety color to the brownie base.
Salt: A pinch enhances all the other flavors, balancing sweetness and richness.
Refined Coconut Oil or Neutral Oil: Keeps the brownies moist and tender without overpowering their flavor.
Additional Granulated Sugar: Sweetens the brownie batter for that perfect level of chocolatey sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Heart-Shaped Raspberry Cheesecake Brownies Recipe is how easy it is to put your own spin on it. Whether you want to tweak the flavors or accommodate dietary needs, making it your own will keep this dessert fresh and exciting every time you bake it.

Variation: I love swapping out the raspberries for fresh strawberries or even blueberries when they're in season. It gives the cheesecake swirl a completely new burst of flavor that pairs beautifully with the rich chocolate.
Diet-Friendly Option: For a gluten-free twist, simply replace the all-purpose flour with a gluten-free flour blend. It still maintains that fudgy texture without sacrificing any flavor.
Make It Vegan: You can try using plant-based cream cheese and an egg substitute to make these brownies vegan-friendly. Just be sure the cocoa powder and sugar you choose align with your preferences.
Seasonal Touch: Around holiday seasons, adding a sprinkle of cinnamon or a dash of espresso powder to the brownie batter adds a warm, cozy note that complements the raspberry beautifully.

Step-by-Step: How I Make Heart-Shaped Raspberry Cheesecake Brownies Recipe

The image shows two square brownies stacked on top of each other on a white marbled surface. Each brownie has three layers: a thick dark brown chocolate layer at the bottom, a creamy light yellow cheesecake layer in the middle with bits of red raspberry sauce swirling through it, and a top layer of cheesecake with more red raspberry swirls, forming a marbled pattern. In the background, there are more brownies and a small white bowl filled with fresh red raspberries. photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Luscious Raspberry Sauce

Start by simmering 1 cup of raspberries with 1 tablespoon of granulated sugar and 1 teaspoon of vanilla extract in a saucepan over medium heat. Keep it gentle and let the berries soften and release their juices for about 8 minutes, stirring occasionally. Once it thickens nicely, strain the mixture through a fine mesh sieve to remove the seeds—this gives you a smooth, glossy sauce that beautifully swirls through the cheesecake layer. Set the sauce aside at room temperature to cool while you move on to the next step.

Step 2: Whip Up the Creamy Cheesecake Mixture

In a mixing bowl, beat together 8 ounces of room-temperature cream cheese and ⅓ cup granulated sugar until silky smooth and creamy. Then, add 1 large room-temperature egg and ½ teaspoon vanilla extract. Continue beating until everything is blended into a luscious, creamy texture with no lumps. Having the cream cheese and eggs at room temperature here really makes for that perfectly smooth cheesecake swirl.

Step 3: Combine the Dry Ingredients

Next, whisk together 1 cup of all-purpose flour (or your chosen gluten-free blend), ¾ cup sifted Dutch-process cocoa powder, and ¼ teaspoon salt in a separate bowl. This step helps distribute the cocoa evenly, ensuring your brownie batter has that gorgeous rich chocolate color and flavor.

Step 4: Mix the Wet Ingredients and Eggs

In a large bowl, stir together ¾ cup plus 2 tablespoons of refined coconut oil (or another neutral oil), 1 ½ cups granulated sugar, and 1 tablespoon vanilla extract. Then beat in 3 large eggs one at a time, making sure each egg is fully incorporated before adding the next. This ensures a smooth, well-emulsified batter that bakes up moist and fudgy.

Step 5: Bring It All Together

Slowly add the dry ingredients to the wet mixture, stirring just until everything comes together. Be careful not to overmix—just a few gentle strokes will do the trick to keep your brownies tender and soft. Your brownie batter should be smooth and thick, ready for the fun part!

Step 6: Assemble the Swirled Layers

Line your baking pan with parchment paper for easy removal. Spread the brownie batter evenly across the pan. Next, dollop the creamy cheesecake mixture gently on top of the batter. Then, spoon the raspberry sauce over the cheesecake layer in small spoonfuls. Grab a skewer or butter knife and swirl the layers together by dragging it lightly through the batter to create that stunning marbled design that’s as beautiful as it is delicious.

Step 7: Bake to Perfection

Pop the pan into your preheated oven at 350°F (175°C) and bake for about 35 minutes. You’ll know they’re done when the edges look set and a toothpick inserted near the center comes out with moist crumbs—don’t wait until it's dry as the cheesecake makes the center softer. The aroma of chocolate and vanilla swirling together will definitely have you eager to dig in soon.

Step 8: Cool, Chill, and Shape

Once out of the oven, let the brownies cool completely on a wire rack. This step is important to help the layers settle. After cooling, place the pan in the fridge and chill for 2 hours. Chilling helps the cheesecake layer firm up and makes cutting those perfect heart shapes a breeze. Once chilled, use a heart-shaped cookie cutter to cut the brownies into 9 adorable hearts just ready to win over anyone’s heart.

Top Tip

Getting the perfect balance of rich chocolate, creamy cheesecake, and tangy raspberry swirl can be a delightful game changer for this dessert. Here are some tips that will help you nail the Heart-Shaped Raspberry Cheesecake Brownies Recipe every time!

Room Temperature Ingredients: Using room-temperature cream cheese and eggs really makes a difference, helping you achieve a luxuriously smooth cheesecake layer that blends beautifully into the brownie batter.
Strain Your Raspberry Sauce: >This step removes seeds for a silky texture and allows your raspberry swirl to maintain a prettier, more elegant look in the brownies.
Chill Before Cutting: Patience pays off — chilling the brownies for the full 2 hours lets the layers set perfectly so cutting out those heart shapes becomes neat and hassle-free.
Don’t Overmix the Batter: Stir just until ingredients combine to keep the brownies tender and fudgy. Overmixing can lead to tough edges, and no one wants that!

How to Serve Heart-Shaped Raspberry Cheesecake Brownies Recipe

A white bowl filled with thick, dark brown chocolate batter that has a rich, slightly textured surface with visible swirls from mixing, sitting on a white marbled background. The batter is evenly spread inside the bowl, with some chocolate smudges around the inner edge. photo taken with an iphone --ar 2:3 --v 7

Garnishes

These brownies are stunning on their own, but a few simple garnishes take them to the next level. Try a dusting of powdered sugar for an elegant touch, or add a dollop of whipped cream topped with a fresh raspberry on each heart to highlight the raspberry swirl. For an extra festive flair, scatter some edible rose petals or a sprinkle of finely chopped pistachios to add color and crunch.

Side Dishes

Pair your Heart-Shaped Raspberry Cheesecake Brownies with a scoop of vanilla bean ice cream or some lightly sweetened crème fraîche to complement the rich and fruity flavors. A fresh berry salad or a few sprigs of mint also make excellent side companions, refreshing your palate between each luscious bite.

Make Ahead and Storage

Storing Leftovers

Store any leftover brownies in an airtight container in the refrigerator. Properly sealed, they will stay moist and delicious for up to 4 days. Chilling helps preserve the integrity of the cheesecake layer and raspberry swirl, so your brownies taste as fresh as when you first baked them.

Freezing

These brownies freeze wonderfully. Once cut into heart shapes, place them in a single layer on a baking sheet to freeze until solid. Then transfer to a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving to keep that luscious texture intact.

Reheating

For the best experience, enjoy these brownies chilled or at room temperature. If you prefer them warm, gently reheat a single portion in the microwave for about 10 seconds — just enough to take the chill off without melting the cheesecake layer.

Frequently Asked Questions:

Can I use frozen raspberries to make the raspberry sauce?

Absolutely! Thawed frozen raspberries work perfectly for the sauce. Just make sure to thaw and drain them well before simmering to avoid excess liquid.

What can I substitute for refined coconut oil?

If you don’t have refined coconut oil, a neutral oil like vegetable or canola oil works well. The key is to use an oil with a mild flavor so it doesn’t overpower the chocolate.

Can I make these brownies gluten-free?

Yes! Simply swap the all-purpose flour with a gluten-free flour blend of equal measure. The texture will be just as delightful, and the flavor stays true.

How do I get clean edges when cutting the heart shapes?

Chilling the brownies thoroughly for at least 2 hours is crucial. Also, use a sharp cookie cutter and wipe it clean between cuts to maintain crisp, neat edges.

Final Thoughts

There’s something truly special about the Heart-Shaped Raspberry Cheesecake Brownies Recipe — from the first spoonful of fudgy chocolate and creamy cheesecake mingled with a vibrant raspberry swirl, to the joy of serving cute heart shapes that show you care. Whether it’s a Valentine’s Day treat or any day you want to add a little sweetness to life, these brownies never fail to impress. I hope you enjoy making and sharing them as much as I do!