Name: Raspberry Cheesecake Heart 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 tbsp refined coconut oil or neutral oil; 1 ½ cups granulated sugar; 1 tablespoon vanilla extract; 3 large eggs, room temperature

If you’re looking to wow your sweetheart or just want to indulge in a melt-in-your-mouth treat, this Raspberry Cheesecake Heart Brownies Recipe is everything you need. Imagine rich chocolate brownie swirled with creamy cheesecake and a bright raspberry ribbon—all cut into darling little heart shapes.

Four heart-shaped desserts sit on a white parchment paper over a gold cooling rack on a wood texture. Each heart has two clear layers: the bottom is dark brown and dense, and the top is creamy white with pinkish-red swirls mixed in a marbled pattern. Around the hearts are fresh red raspberries scattered on the wood-textured surface. There is also a small white bowl in the top right corner filled with more raspberries. 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 Raspberry Cheesecake Heart Brownies Recipe
Top Tip
How to Serve Raspberry Cheesecake Heart Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Cheesecake Heart Brownies Recipe

Why You'll Love This Recipe

I honestly can’t get enough of these brownies—every bite has that perfect balance of fudgy chocolate, tangy raspberry, and silky cheesecake. Plus, shaping them into hearts makes them so irresistible, especially for Valentine’s Day or any time you want to show some love.

Decadently Delicious: Layers of chocolate, cheesecake, and raspberry create a flavor explosion in every bite.
Beautiful Presentation: Cut into heart shapes, these brownies look as good as they taste, making them perfect for gifting or special occasions.
Simple Ingredients: You’ll find everything you need in your pantry and fridge, no complicated shopping required.
Make-Ahead Friendly: Baking ahead and chilling allows the flavors to meld beautifully and helps with clean heart-shaped cuts.

Ingredients & Why They Work

Gathering the right ingredients really makes the difference here, especially with the raspberry sauce and cheesecake layers. Using room-temperature dairy and eggs ensures that creamy, smooth texture we all crave.

Flat lay of fresh raspberries scattered loosely, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of vanilla extract, a block of cream cheese with a smooth surface, a single large whole egg with a clean shell, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of sifted Dutch-process cocoa powder, a small white ceramic bowl of fine salt, a small white ceramic bowl of refined coconut oil looking glossy and liquid, three large whole eggs with clean shells arranged neatly, 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 work perfectly to give that natural tartness and vibrant color.
Granulated Sugar: Essential for sweetening both the raspberry sauce and the brownie base just right.
Vanilla Extract: Adds warmth and depth across all layers—from raspberry sauce to cheesecake and brownie batter.
Cream Cheese: Using softened cream cheese creates that luxuriously creamy cheesecake swirl within the brownies.
Eggs: Room temperature is key for smooth blending and achieving the perfect brownie texture.
All-Purpose Flour or Gluten-Free Blend: Provides structure; choose your preference without compromising texture.
Dutch-Process Cocoa Powder: Offers rich chocolate flavor and a deep color for the brownie base.
Salt: Just a pinch enhances all the chocolate and raspberry flavors.
Refined Coconut Oil or Neutral Oil: Keeps the brownie moist and fudgy without overpowering flavors.

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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 parts about the Raspberry Cheesecake Heart Brownies Recipe is how wonderfully adaptable it is. Whether you want to play with flavors, swap ingredients to suit your diet, or dress them up for a special occasion, these brownies are your canvas for creativity!

Gluten-Free Variation: I swapped the all-purpose flour with a gluten-free blend once for a friend’s birthday, and the results were just as fudgy and delicious. Perfect for serving guests with gluten sensitivities without missing a beat.
Fruit Swirls Beyond Raspberry: While the raspberry sauce provides a lovely tart contrast, I’ve also tried blueberry and cherry sauces in this recipe. Each offers a unique twist that pairs beautifully with the cheesecake and chocolate base.
Oil Swap: For a more neutral flavor, refined coconut oil works wonders, but you can also use a mild vegetable oil. Just avoid unrefined coconut oil if you don’t want that coconut taste to come through.
Festive Touch: For Valentine’s Day or anniversaries, cutting these into heart shapes makes them instantly special. You could also sprinkle some edible gold dust or sand a little powdered sugar on top for an elegant finish.

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

The image shows two stacked square brownies with three layers each: a thick dark brown chocolate layer at the bottom and middle, and a creamy white cheesecake layer on top and between the chocolate layers. Swirls of deep red raspberry sauce are mixed into the cheesecake layers on top, creating a marbled pattern. In the background on a white marbled surface, there are more brownies and a small white bowl filled with fresh red raspberries. The focus is on the front stacked brownies showing the rich texture of the chocolate and smooth swirled cheesecake. photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Lush Raspberry Sauce

Start by combining 1 cup of raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Let the mixture simmer gently for about 8 minutes until it thickens and releases its juices. This soft bubbling aroma signals it’s ready! Strain the sauce through a fine mesh sieve to remove seeds — this step ensures a silky smooth swirl that complements the creamy cheesecake.

Step 2: Whip Up the Creamy Cheesecake Layer

In a mixing bowl, beat the room-temperature 8 oz cream cheese together with ⅓ cup sugar until the texture is silky and smooth. Adding the room-temperature egg and ½ teaspoon vanilla extract next, keep mixing until everything is fully incorporated with no lumps. This creamy layer is what gives these brownies their dreamy texture and rich taste.

Step 3: Mix Dry Ingredients with Care

In a separate bowl, whisk together 1 cup all-purpose flour (or gluten-free blend), ¾ cup sifted Dutch-process cocoa powder, and ¼ teaspoon salt until fully combined. Ensuring these dry ingredients are evenly blended upfront helps create a consistent brownie batter later.

Step 4: Blend the Wet Ingredients for Brownie Batter

In a large bowl, whisk ¾ cup plus 2 tablespoons of refined coconut or neutral oil with 1 ½ cups granulated sugar and 1 tablespoon vanilla extract. Then, add 3 room-temperature eggs one at a time, beating well after each addition to build a smooth, glossy base. This oily-sweet mixture is the magic behind the fudgy texture of the brownies.

Step 5: Combine Dry and Wet to Form the Batter

Slowly fold the dry mixture into the wet ingredients, stirring just until no traces of flour remain. Avoid overmixing here to keep your brownies tender and moist. The batter should be rich and slightly thick, ready to be spread in the pan.

Step 6: Layer and Swirl for Beautiful Brownies

Line your baking pan with parchment paper for easy removal. Pour the brownie batter evenly into the pan, then gently spoon the cheesecake mixture over the top. Next, dot the raspberry sauce across the cheesecake layer. Grab a skewer or toothpick and swirl the raspberry sauce into the cheesecake in gentle, looping motions. This creates that gorgeous marbled effect that makes these brownies so visually stunning.

Step 7: Bake to Perfection

Preheat your oven to 350°F. Bake the assembled brownies for 35 minutes. Keep an eye on them—when a toothpick inserted near the center comes out with just a few moist crumbs clinging on, they’re perfectly done. The cheesecake layer will have set but still stay creamy.

Step 8: Cool, Chill, and Cut Into Hearts

After baking, let the brownies cool completely at room temperature—this prevents cracking in the cheesecake layer. Then, refrigerate for 2 hours to fully set the raspberry swirl and cheesecake, making it easier to cut. Finally, lift them out of the pan using the parchment, and cut into 9 adorable heart shapes with a cookie cutter. Serve chilled or at room temperature for a luscious bite every time.

Top Tip

These tips come straight from my experience to help you get the most luscious and perfectly shaped Raspberry Cheesecake Heart Brownies every time. Paying attention to the little details will truly elevate your dessert game!

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This avoids lumps and gives you that silky smooth cheesecake layer.
Strain the Raspberry Sauce: >I learned early on that straining out the raspberry seeds creates a silky texture and beautiful swirl without any gritty bits.
Swirling Technique: Use a toothpick or skewer to gently swirl the raspberry sauce into the cheesecake layer. Going slow makes the pattern look pretty and prevents mixing too much.
Chill Before Cutting: >One mistake I avoided was trying to cut the brownies too soon. Refrigerating for a full 2 hours firms everything up and keeps those heart shapes clean and intact.

How to Serve Raspberry Cheesecake Heart Brownies Recipe

A white bowl filled with a thick layer of dark brown chocolate batter, showing a rough texture with swirls from mixing. The batter covers most of the bowl's inside, with some residue on the sides near the top. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an extra touch, dust your Raspberry Cheesecake Heart Brownies lightly with powdered sugar or cocoa powder. Fresh raspberries and a sprig of mint not only add vibrant color but also highlight that fruity tang perfectly. You might also drizzle a little melted white chocolate or a thin ribbon of raspberry sauce on the plate when serving to impress guests.

Side Dishes

While these brownies are delightful on their own, pairing them with a scoop of vanilla ice cream or a dollop of freshly whipped cream takes the dessert to the next level. A light mixed berry salad or even a creamy mascarpone dip with honey can add balance and richness to your dessert spread.

Make Ahead and Storage

Storing Leftovers

Store your Raspberry Cheesecake Heart Brownies in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days, making them perfect for prepping ahead of holiday gatherings or special occasions.

Freezing

You can freeze these brownies for longer storage! Place the heart-shaped brownies on a baking sheet, freeze until firm, then transfer them to a freezer-safe container or bag. They’ll keep well for up to 3 months. Thaw in the fridge overnight before serving.

Reheating

Since these brownies have a creamy cheesecake layer, it’s best to enjoy them chilled or at room temperature. If you prefer a slightly warm treat, sit them out for 15–20 minutes to lose the chill instead of microwaving, which can affect the texture.

Frequently Asked Questions:

Can I use frozen raspberries for the sauce?

Yes! Thawed frozen raspberries work wonderfully for the raspberry sauce. Just make sure to thaw them fully and drain any excess liquid before cooking to avoid a runny sauce.

What if I don’t have a heart-shaped cookie cutter?

No worries! You can cut the brownies into squares or use any other cookie cutter shape you like. The raspberry swirl will still look gorgeous regardless of the shape.

Can I make these brownies gluten-free?

Absolutely. Simply swap the all-purpose flour with a gluten-free flour blend in the same amount. The texture will remain fudgy and delicious.

How do I know when the brownies are done baking?

Bake at 350°F for 35 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs. Avoid overbaking to keep the brownies moist and fudge-like.

Final Thoughts

Making Raspberry Cheesecake Heart Brownies is such a joyful process, especially when you see that beautiful swirl and perfect heart shape come to life. These treats not only taste divine, but they’re also wonderful to share with loved ones on special occasions or just to brighten any ordinary day. I hope this recipe brings you as much happiness in baking (and eating!) as it has for me. Happy baking and happy indulging!