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Rich, fudgy heart shaped brownies topped with creamy cheesecake and a swirl of tangy raspberry sauce — a heartfelt dessert perfect for Valentine’s Day or any romantic moment.

  • Total Time: About 3 hours (including 2 hours chilling)
  • Yield: 9 hearts 1x

Ingredients

Scale
  • 1 cup raspberries (fresh or thawed frozen)
  • 1 tablespoon granulated sugar (for raspberry sauce)
  • 1 teaspoon vanilla extract (for raspberry sauce)
  • 8 oz cream cheese, room temperature
  • ⅓ cup granulated sugar (for cheesecake topping)
  • 1 large egg, room temperature (for cheesecake topping)
  • ½ teaspoon vanilla extract (for cheesecake topping)
  • 1 cup all-purpose flour (or gluten-free blend)
  • ¾ cup Dutch-process cocoa powder, sifted
  • ¼ teaspoon salt
  • ¾ cup plus 2 tablespoons refined coconut oil or neutral oil
  • 1½ cups granulated sugar (for brownie batter)
  • 1 tablespoon vanilla extract (for brownie batter)
  • 3 large eggs, room temperature (for brownie batter)

Instructions

  1. Simmer raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside.
  2. Beat cream cheese and ⅓ cup sugar until smooth. Add 1 large egg and ½ teaspoon vanilla extract, then mix until creamy.
  3. Whisk flour, cocoa powder, and salt in one bowl. In another bowl, mix oil, 1½ cups sugar, and 1 tablespoon vanilla extract. Beat in eggs one at a time until glossy and smooth. Fold dry ingredients into wet just until blended.
  4. Line an 8×8 baking pan with parchment paper. Spread brownie batter evenly in pan. Pour cheesecake topping over brownies. Drop spoonfuls of raspberry sauce on top and swirl gently with a knife or skewer to create a marbled effect.
  5. Bake at 350°F (175°C) for 30–35 minutes. The center should have a slight jiggle when done. Cool completely on a rack, then chill in the fridge for at least 2 hours.
  6. Use a heart-shaped cookie cutter to cut brownies into hearts after chilling. Serve or store as desired.

Notes

Use room-temperature cream cheese and eggs to ensure smooth cheesecake topping without lumps., Strain raspberry sauce thoroughly to remove seeds for smooth texture and glossy appearance., Do not overmix brownie batter; stir just until ingredients come together to keep brownies fudgy rather than cakey., Refined coconut oil is recommended for richness without imparting coconut flavor., Chill brownies completely before cutting to ensure clean heart shapes.

  • Author: Laura
  • Prep Time: 25 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert, Valentine’s Treat
  • Cuisine: American

Nutrition

  • Serving Size: 1 heart-shaped brownie
  • Calories: 421 kcal per serving
  • Fat: High, from cream cheese, oil, and eggs
  • Carbohydrates: High, from sugar, flour, and raspberries
  • Protein: Approx. moderate per serving due to eggs and cream cheese