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.
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.

- 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.
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

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

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:
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.
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.
Absolutely. Simply swap the all-purpose flour with a gluten-free flour blend in the same amount. The texture will remain fudgy and delicious.
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!
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Raspberry Cheesecake Heart Brownies Recipe
- Prep Time: 25 minutes
- Chilling Time: 2 hours
- Cook Time: 35 minutes
- Total Time: 3 hours
- Yield: 9 hearts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these luscious Heart Shaped Brownies featuring a rich chocolate base swirled with creamy cheesecake and tangy raspberry sauce. Perfectly moist and beautifully presented, they make an ideal Valentine’s Day treat or special dessert to share.
Ingredients
Raspberry Sauce
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Layer
- 8 oz cream cheese, room temperature
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
Brownie Batter
- 1 cup all-purpose flour (or gluten-free blend)
- ¾ cup Dutch-process cocoa powder, sifted
- ¼ teaspoon salt
- ¾ cup + 2 tablespoon refined coconut oil or neutral oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Make Raspberry Sauce: In a small saucepan over medium heat, simmer raspberries, granulated sugar, and vanilla extract for 8 minutes until thickened. Strain through a fine mesh sieve to remove seeds and set aside to cool.
- Prepare Cheesecake Mixture: Beat cream cheese and ⅓ cup sugar together until smooth and creamy. Add the egg and ½ teaspoon vanilla extract, mixing well until fully combined and smooth.
- Mix Dry Ingredients: In a bowl, whisk together flour, sifted cocoa powder, and salt until evenly blended.
- Combine Wet Ingredients: In a separate large bowl, whisk coconut oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract. Add eggs one at a time, beating well after each addition.
- Form Brownie Batter: Gradually add the dry ingredients to the wet mixture and stir just until combined to form the brownie batter. Avoid overmixing.
- Assemble Brownies: Line an appropriate baking pan with parchment paper. Spread the brownie batter evenly in the pan. Pour the cheesecake mixture over the brownie batter, then spoon the raspberry sauce over the cheesecake layer. Using a skewer or toothpick, gently swirl the raspberry sauce into the cheesecake for a marbled effect.
- Bake: Preheat oven to 350°F. Bake the assembled brownies for 35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool and Chill: Allow brownies to cool completely at room temperature, then chill in the refrigerator for 2 hours to set the cheesecake layer and raspberry swirl.
- Cut and Serve: Remove from the pan and cut into heart shapes using a cookie cutter. Serve chilled or at room temperature for a delightful dessert experience.
Notes
- Use room-temperature cream cheese and eggs for the smoothest cheesecake layer texture.
- Straining the raspberry sauce removes seeds, giving a silky mouthfeel in the final dessert.
- Allow the brownies to chill fully before cutting to maintain clean heart shapes without crumbling.
- Neutral oil or refined coconut oil ensures a subtle flavor and fudgy texture without coconut taste.
- For gluten-free variation, substitute all-purpose flour with a gluten-free flour blend of equal measure.
Nutrition
- Serving Size: 1 heart (approx. 80 g)
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg




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