Heart Shaped Brownies with Raspberry Swirl & Cheesecake are a delightful treat that combines rich, fudgy chocolate brownies with a creamy cheesecake layer and a bright, fruity raspberry swirl. These little hearts are not only delicious but also charmingly perfect for sharing or giving to someone special.
I love making these brownies when I want to surprise my family or friends with something sweet and thoughtful. The raspberry swirl adds just the right amount of tartness to balance the chocolate, and the cheesecake part keeps the brownies extra moist and creamy. Plus, shaping them into hearts instantly makes any day feel a bit more special.
My favorite way to serve these brownies is slightly warmed with a scoop of vanilla ice cream on the side. It turns a simple dessert into a little celebration. They’re great for birthdays, Valentine’s Day, or just when I feel like making dessert time a little happier and more fun. I bet once you try them, you’ll want to bake them again and again!
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best flavor and control over salt levels. If needed, salted butter can work, just skip adding extra salt in the recipe.
Cocoa Powder: Use unsweetened cocoa for that deep chocolate flavor. Dutch-processed cocoa is smoother but natural works too. Don’t substitute with hot cocoa mix—it’s too sweet and won’t give the right texture.
Cream Cheese: This is key for the cheesecake layer to be smooth and rich. Make sure the cream cheese is softened for easy mixing and no lumps.
Raspberries: Fresh raspberries are ideal for the swirl, but frozen works fine too—just thaw and drain excess liquid. You can swap raspberries for strawberries or blueberries if desired.
Flour & Eggs: All-purpose flour and eggs provide structure. For a gluten-free option, try a 1-to-1 gluten-free baking flour blend instead of regular flour.
How Do You Create Beautiful Swirls & Keep Brownies Moist?
The swirl is the magic that makes these brownies look special. Here’s how to get it right:
- After spreading each layer (brownie, then cheesecake), drop spoonfuls of raspberry sauce evenly on top.
- Use a skewer, toothpick, or knife to gently swirl the raspberry sauce through the cheesecake layer. Avoid mixing too much—swirling just enough keeps the pretty marbling.
- Be gentle to avoid blending the layers completely, which would lose that vibrant swirl design.
To keep brownies moist, don’t overbake. The center should look slightly jiggly when you take them out. The cool-down time helps set the textures perfectly, so refrigerate before cutting.
Equipment You’ll Need
- 8×8 inch baking pan – I like using this size because it’s perfect for making brownies that shape into hearts and cook evenly.
- Parchment paper – makes removing the brownies easier and prevents sticking.
- Medium saucepan – useful for making the raspberry sauce and melting butter.
- Mixing bowls – for preparing the brownie and cheesecake layers separately.
- Electric mixer or whisk – helps you get the cheesecake smooth and creamy.
- Spatula – perfect for spreading batter evenly and swirling the raspberry sauce.
- Heart-shaped cookie cutter – to cut out the brownies into cute heart shapes after chilling.
Flavor Variations & Add-Ins
- Swap raspberry sauce for strawberry or blueberry sauce for different fruity flavors.
- Add chocolate chips or chunks into the brownie batter for extra chocolate goodness.
- Use lemon or orange zest in the cheesecake for a citrus twist.
- Mix in chopped nuts, like walnuts or pecans, into the brownie layer for crunch and texture.
How to Make Heart Shaped Brownies with Raspberry Swirl & Cheesecake
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 35-40 minutes to bake, and then you’ll want to chill the brownies for at least 2 hours before cutting and serving. So plan for around 3 hours total, mostly hands-off chilling time after baking!
Step-by-Step Instructions:
1. Prepare the Raspberry Sauce:
Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens a bit (about 5 minutes). Strain the sauce through a fine mesh strainer to remove the seeds, then set it aside to cool.
2. Make the Brownie Batter:
Preheat your oven to 325°F (165°C). Grease an 8×8 inch baking pan or line it with parchment paper to prevent sticking. Melt the butter in a saucepan or microwave. Stir in the sugar, eggs, and vanilla extract until smooth. In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet, mixing gently until combined. Set the batter aside.
3. Mix the Cheesecake Layer:
Beat the softened cream cheese and sugar together until smooth. Add the egg and vanilla extract, mixing until the mixture is creamy and well combined.
4. Assemble the Layers:
Spread the brownie batter evenly into the prepared pan. Next, carefully spoon the cheesecake mixture over the brownie layer and smooth it out with a spatula. Drop small spoonfuls of the cooled raspberry sauce evenly over the cheesecake layer. Use a knife or skewer to swirl the raspberry sauce through the cheesecake and brownie layers gently, creating a beautiful marbled effect.
5. Bake:
Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center still jiggles slightly but is not liquid. Avoid overbaking to keep the brownies fudgy and creamy. Remove from oven and place on a wire rack to cool completely.
6. Chill, Shape & Serve:
Once cooled, refrigerate the brownies for at least 2 hours to fully set. Remove from the pan, use a heart-shaped cookie cutter to cut out individual heart brownies, and serve chilled or at room temperature. You can garnish with fresh raspberries for an extra pretty touch.
Enjoy your delicious heart-shaped brownies loaded with creamy cheesecake and fresh raspberry swirls — a perfect treat for any special occasion!
Can I Use Frozen Raspberries for the Swirl?
Yes, frozen raspberries work great! Just thaw them completely and drain any excess liquid before making the raspberry sauce to avoid watering down the swirl.
How Should I Store Leftover Brownies?
Store leftover brownies in an airtight container in the refrigerator for up to 4 days. They taste best cold or at room temperature.
Can I Make These Brownies Ahead of Time?
Absolutely! You can bake the brownies a day ahead and refrigerate them overnight. Just cut them with the heart-shaped cutter before serving to keep the edges neat.
What If I Don’t Have a Heart-Shaped Cutter?
No worries! You can cut the brownies into squares or use any other cookie cutter shape you like. Even cutting them into simple squares will taste delicious.
