Description
This Valentine Raspberry Swirl and Cheesecake Topping features a delicious blend of fresh raspberries and creamy cheesecake, perfect for creating sweet, heart-shaped brownies that impress. It’s easy to make and perfect for your next gathering or special occasion.
Ingredients
Scale
- 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 + 2 tbsp cup refined coconut oil or neutral oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside.
- Beat cream cheese and sugar until smooth. Add egg and vanilla, then mix until creamy.
- Whisk flour, cocoa, and salt in one bowl. In another, mix oil, sugar, and vanilla. Add eggs one by one. Combine both mixtures just until blended.
- Spread brownie batter in lined pan. Pour cheesecake mixture on top. Spoon raspberry sauce over and swirl gently with a skewer.
- Bake at 350°F for 30–35 minutes. Cool completely, then chill for 2 hours. Cut into heart shapes and serve.
Notes
Ensure the cream cheese is at room temperature for a smooth mixture.
Chill the brownies thoroughly before cutting them into heart shapes for cleaner edges.
Feel free to adjust the sugar in the raspberry sauce for sweetness preference.
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg