Valentine’s Raspberry Cheesecake Brownies Recipe

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 + 2 tbsp cup refined coconut oil or neutral oil
• 1 ½ cups granulated sugar
• 1 tablespoon vanilla extract
• 3 large eggs, room temperature

Instructions

1. Simmer raspberries, sugar, and vanilla extract over medium heat for 8 minutes until thickened. Strain through a fine sieve to remove seeds, then set aside to cool.
2. Beat cream cheese and sugar together until smooth. Add egg and vanilla extract, then mix until creamy and well combined.
3. In a separate bowl, whisk together flour, Dutch-process cocoa powder, and salt.
4. In another bowl, mix coconut or neutral oil, granulated sugar, and vanilla extract. Add eggs one at a time, mixing thoroughly after each addition.
5. Gently fold the dry ingredients into the wet mixture just until blended to avoid overmixing.
6. Spread the brownie batter evenly into a lined baking pan. Pour the cheesecake mixture over the batter. Spoon the raspberry sauce on top and use a skewer to gently swirl the layers for a marbled effect.
7. Place the pan in a preheated oven at 350°F and bake for 35 minutes or until a toothpick inserted into the brownie portion comes out with moist crumbs.
8. Allow the brownies to cool completely at room temperature, then refrigerate for 2 hours to set properly.
9. Use a heart-shaped cutter to cut the brownies into 9 heart shapes. Serve chilled for best texture and flavor.

Notes

• Use room-temperature cream cheese and eggs to ensure a smooth cheesecake layer without lumps.
• Straining the raspberry sauce removes seeds, giving a smoother texture to the swirl.
• Chill the brownies completely before cutting to retain their shape, especially when using decorative cutters.
• Substitute all-purpose flour with a gluten-free blend if needed for a gluten-free version.
• Refined coconut oil can be substituted with any neutral oil such as canola or vegetable oil.