The first time I made these heart-shaped brownies I didn’t tell anyone what they were — I just set them on the counter and watched.
They disappeared faster than any boxed mix I’d offered before, and the swirl of raspberry and cheesecake made people ask for the recipe.
This recipe balances fudgy chocolate, tangy raspberry, and creamy cheesecake with an easy, one-pan method that feels fancy but is totally do-able.
Why You’ll Love This Recipe
- Crowd-pleaser: rich, fudgy brownies with a creamy cheesecake ribbon and bright raspberry notes.
- Make-ahead friendly: they hold shape after chilling, so you can cut perfect hearts for events.
- Texture contrast: dense brownie, silky cheesecake, and a slight jammy ripple.
- Flexible: works with frozen raspberries and a gluten-free flour blend if needed.
The brownie layer is dense and fudgy thanks to oil and eggs, while the cheesecake is light and slightly tangy to cut through the chocolate.
The raspberry swirl adds a bright, fresh note and a glossy finish that makes each heart feel celebratory.
Every bite is a layered experience — a moist, cocoa-forward base, a creamy mid-note, and a fruity finish that keeps things from feeling cloying.
“Made these for a small dinner party and they stole the show — chocolatey, tangy, and perfectly portioned. Five stars!” — Jenna, reader
Key Ingredients
Raspberries (1 cup, fresh or thawed frozen): Raspberries give brightness and acidity that balances the rich chocolate and cream cheese. Frozen works fine; thaw and simmer like the fresh berries to concentrate flavor. For the clearest sauce, use firm, ripe berries rather than overly soft or mealy fruit.
Cream cheese (8 oz, room temperature): The cheesecake ribbon depends on smooth, room-temperature cream cheese for a uniform swirl and no lumps. Full-fat cream cheese provides the best texture and flavor; avoid low-fat versions which can weep and affect set. Beat until silky to prevent tiny pockets of curdling in the filling.
Dutch-process cocoa powder (3/4 cup, sifted): Dutch-process cocoa gives a deep chocolate flavor and darker color with less acidity than natural cocoa. Because it’s low acid, it won’t react with baking soda (not used here), so it gives a rich, smooth cocoa profile. Brands like Valrhona or Guittard are great if you want an extra-bitter, luxurious edge.
Neutral oil (3/4 + 2 tbsp refined coconut oil or neutral oil): Oil keeps the brownies fudgy and helps them stay moist when chilled. Refined coconut oil is neutral in flavor; use light olive oil or canola if you don’t want any coconut notes. Measure carefully — too much oil can make the batter too loose; too little will make the brownies cakey.
Full ingredient list:
- 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
- 1/3 cup granulated sugar (for cheesecake)
- 1 large egg, room temperature (for cheesecake)
- 1/2 teaspoon vanilla extract (for cheesecake)
- 1 cup all-purpose flour (or gluten-free blend)
- 3/4 cup Dutch-process cocoa powder, sifted
- 1/4 teaspoon salt
- 3/4 + 2 tbsp cup refined coconut oil or neutral oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract (for brownie)
- 3 large eggs, room temperature
Step-by-Step Instructions
Step 1: Make the raspberry sauce
Place raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla in a small saucepan.
Simmer over medium heat, stirring occasionally, for 5–8 minutes until the fruit breaks down and the sauce thickens.
Strain the mixture through a fine mesh sieve to remove seeds, pressing with the back of a spoon; set the seedless sauce aside to cool.
Pro Tip: You’ll know it’s ready when the sauce coats the back of a spoon and isn’t watery. For extra sheen, stir in a teaspoon of lemon juice to balance sweetness.
Step 2: Prepare the cheesecake filling
Beat the room-temperature cream cheese with 1/3 cup sugar until smooth.
Add 1 large egg and 1/2 teaspoon vanilla, then mix until fully combined and creamy.
Scrape down the bowl to ensure no pockets of unmixed cream cheese remain.
Pro Tip: If the cream cheese is too cold it will lump; let it sit on the counter for 30–60 minutes or microwave in 5-second bursts to reach room temp.
Step 3: Combine dry ingredients
Whisk together 1 cup flour, 3/4 cup Dutch-process cocoa powder, and 1/4 teaspoon salt in a medium bowl.
Sifting the cocoa removes clumps and helps the dry mixture blend evenly with wet ingredients.
Pro Tip: Use a whisk and lift the bowl to aerate lightly — this helps incorporate the cocoa without overworking the batter.
Step 4: Make the brownie batter
In a separate large bowl, whisk 3/4 cup + 2 tbsp neutral oil with 1 1/2 cups granulated sugar and 1 tablespoon vanilla.
Add the 3 large eggs one at a time, whisking well after each addition until the mixture looks glossy.
Gently fold the dry ingredients into the wet just until no streaks remain — don’t overmix.
Pro Tip: The batter should be thick and shiny. When you lift the whisk, the batter should fall in ribbons that briefly hold their shape.
Step 5: Assemble in the pan
Line a baking pan with parchment and spread the brownie batter into an even layer.
Spoon the cheesecake mixture over the brownie batter in several dollops, then use a spoon to gently spread without mixing into the brownie completely.
Drop spoonfuls of the cooled raspberry sauce over the cheesecake layer and swirl with a skewer or butter knife to create marbled hearts.
Pro Tip: For cleaner hearts, don’t over-swirl — a few confident figure-eights give the prettiest pattern.
Step 6: Bake, cool, and chill
Bake at 350°F (175°C) for 30–35 minutes until the edges are set and the center has a slight jiggle.
Cool the pan completely on a wire rack, then refrigerate for at least 2 hours to firm the layers and make clean slicing possible.
Pro Tip: A toothpick inserted in the center should come out with moist crumbs but not raw batter. Chilling is non-negotiable for neat heart shapes.
Step 7: Cut into hearts and serve
Use a small heart-shaped cookie cutter to stamp neat hearts from the chilled slab.
Wipe the cutter between cuts for the cleanest edges and to preserve the swirl pattern.
Pro Tip: For an elegant finish, dust with cocoa or place a few fresh raspberries on top of each heart before serving.
Expert Tips for Success
- Room temperature eggs and cream cheese: Bring eggs and cream cheese to room temp before mixing. This ensures smooth incorporation and prevents the cheesecake from curdling. Cold ingredients can create lumps and uneven texture.
- Measure flour accurately: Spoon flour into your measuring cup and level with a knife. Too much flour makes the brownies cakey; too little and they’ll be overly gooey. Use a kitchen scale if possible (1 cup AP flour ≈ 120g).
- Use a good-quality Dutch-process cocoa: Dutch-process cocoa deepens chocolate flavor and improves color. It’s worth investing in a reliable brand for a richer, less acidic profile.
- Control bake time tightly: Oven temps vary. Start checking at 28 minutes. The center should have a slight jiggle but not be raw. Overbaking turns fudgy brownies into dry cake.
- Chill thoroughly before cutting: Refrigeration firms the cheesecake so the heart shapes cut cleanly. If you try to cut warm, the swirl will smear and the hearts won’t hold their form.
- Strain the raspberry sauce: Straining removes seeds for a silky swirl. If you prefer seeds, skip the straining but be aware seeds can show in the finished hearts.
- Pan prep matters: Line the pan with an overhanging parchment sling to lift the slab easily. This avoids crumbling when cutting and gives crisp edges.
- Keep the swirls simple: Less is more with marbling. Too many swirls blends the layers together and loses the visual contrast.
- Substitute oils carefully: If using olive oil, pick a light, mild variety to avoid a pronounced off-flavor. Refined coconut oil is neutral and gives stable results.
- Test for doneness visually and by jiggle: Look for set edges and a slightly wobbly center; the cheesecake should not be cracked or puffed.
Storage & Freezing
Fridge storage: Store the brownies in an airtight container in the refrigerator for up to 5 days.
Place parchment between layers to prevent sticking and preserve the swirl pattern.
Chilled brownies keep their texture and are often easier to slice after refrigeration.
Freezing whole slab: Wrap the completely chilled slab tightly in plastic wrap and then foil.
Freeze for up to 3 months. Thaw overnight in the fridge before cutting into hearts to avoid moisture condensation.
Freezing individual hearts: Flash-freeze single hearts on a baking sheet until firm, then transfer to a freezer bag or container, separating layers with parchment.
This allows you to grab single servings; thaw at room temperature for 20–30 minutes or in the fridge for 1–2 hours.
Reheating: If you prefer warm brownies, reheat individual hearts at 300°F (150°C) for 6–8 minutes from chilled.
Avoid microwaving for long, which will make the cheesecake runny; a short zap (10–15 seconds) can knock off chill without collapsing the layers.
Defrosting tips: Keep wrapped while defrosting to avoid condensation on the chocolate surface.
For the best texture, serve slightly chilled to room temperature rather than piping-hot to maintain the cheesecake’s structure.
Variations & Substitutions
Raspberry-chocolate swirl: Swap raspberries for thawed cherries or a mixed berry jam for different fruit acidity.
Cherries add a deeper flavor while preserving the bright contrast; adjust sugar if fruit is very tart.
Nutty add-ins: Fold 1/2 cup toasted walnuts or pecans into the brownie batter for crunch.
Toast the nuts first to boost their aroma and prevent them from softening against the moist brownie.
Dietary swaps: Use a 1:1 gluten-free flour blend if needed and ensure your cocoa and other ingredients are GF-certified.
For dairy-free cheesecake, try a firm blended tofu or a store-bought vegan cream cheese, but expect a slightly different texture and flavor.
Intense chocolate: Add 1/2 cup chopped dark chocolate or chocolate chips to the brownie batter for pockets of molten chocolate.
This creates a more indulgent bite and pairs well with the tart raspberry swirl.
Frequently Asked Questions
Q: Can I make this recipe without a mixer?
A: Yes. The brownie batter can be mixed by hand using a whisk for wet ingredients and a rubber spatula to fold in the dry. For the cheesecake filling, vigorous whisking or beating by hand will work, but take extra care to beat the cream cheese thoroughly to avoid lumps. A hand mixer speeds the process but isn’t required.
Q: Can I use frozen raspberries straight from the freezer?
A: Thawed frozen raspberries work perfectly and are often more cost-effective. Thaw them first and drain any excess liquid, then simmer per the recipe to concentrate flavor. Using them straight frozen can introduce excess water and dilute the sauce.
Q: How do I prevent cracks in the cheesecake ribbon?
A: Cracking happens when the cheesecake layer bakes too long or at too high a temperature. Bake until edges are set and center has a gentle jiggle. Avoid overbaking and make sure the cream cheese is fully softened to minimize air pockets that expand and crack.
Q: Why is my brownie cakey instead of fudgy?
A: Cakey brownies usually mean too much flour, overmixing, or overbaking. Measure flour properly and fold just until combined. Also ensure you’re using the specified oil amount; butter-to-oil swaps can change texture significantly.
Q: Can I prep this the day before serving?
A: Absolutely. The brownies can be baked and chilled the day before. Keep them refrigerated and cut into hearts just before serving or earlier if you need to save time. Chilling actually improves slicing and flavor melding.
Final Thoughts
These heart-shaped brownies are an easy way to make an ordinary dessert feel special.
They’re forgiving, transportable, and great for parties or a cozy night in.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you love it.
Conclusion
For an idea of a similar heart-shaped presentation and another method of making chocolate hearts, see Heart-shaped Brownies – Texanerin Baking for inspiration.
If you want a recipe with a fresh raspberry buttercream twist to compare techniques, check Heart Shaped Brownies Recipe | A Farmgirl’s Dabbles.
Heart-Shaped Brownies
Ingredients
For the Raspberry Sauce
- 1 cup raspberries (fresh or thawed frozen) Frozen works fine; thaw and simmer to concentrate flavor.
- 1 tablespoon granulated sugar For raspberry sauce.
- 1 teaspoon vanilla extract For raspberry sauce.
For the Cheesecake Filling
- 8 oz cream cheese, room temperature Ensure smooth for a uniform swirl.
- 1/3 cup granulated sugar For cheesecake.
- 1 large egg, room temperature For cheesecake.
- 1/2 teaspoon vanilla extract For cheesecake.
For the Brownie Batter
- 1 cup all-purpose flour (or gluten-free blend) Measure accurately.
- 3/4 cup Dutch-process cocoa powder, sifted For deep chocolate flavor.
- 1/4 teaspoon salt
- 3/4 + 2 tablespoons refined coconut oil or neutral oil Keeps brownies fudgy.
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract For brownie batter.
- 3 large eggs, room temperature
Instructions
Preparation
- Place raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla in a small saucepan. Simmer over medium heat for 5–8 minutes until the fruit breaks down and the sauce thickens.
- Strain the mixture through a fine mesh sieve to remove seeds, pressing with the back of a spoon; set the seedless sauce aside to cool.
- Beat the room-temperature cream cheese with 1/3 cup sugar until smooth. Add 1 large egg and 1/2 teaspoon vanilla, then mix until creamy.
- Whisk together 1 cup flour, 3/4 cup cocoa powder, and 1/4 teaspoon salt in a medium bowl.
Making the Brownie Batter
- In a separate large bowl, whisk 3/4 cup + 2 tablespoons neutral oil with 1 1/2 cups sugar and 1 tablespoon vanilla.
- Add the 3 large eggs one at a time, whisking well after each addition until glossy.
- Gently fold the dry ingredients into the wet until no streaks remain.
Baking
- Line a baking pan with parchment and spread the brownie batter into an even layer.
- Spoon the cheesecake mixture over the brownie batter, then drop spoonfuls of cooled raspberry sauce over the cheesecake layer and swirl to create marbled hearts.
- Bake at 350°F (175°C) for 30–35 minutes until edges are set.
- Cool completely on a wire rack, then refrigerate for at least 2 hours.
- Use a small heart-shaped cookie cutter to stamp neat hearts from the chilled slab.
