Raspberry Swirl 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
• 1/3 cup granulated sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract

Brownie Batter

• 1 cup all-purpose flour (or gluten-free blend)
• 3/4 cup Dutch-process cocoa powder, sifted
• 1/4 teaspoon salt
• 3/4 cup + 2 tablespoons refined coconut oil or neutral oil
• 1 1/2 cups granulated sugar
• 1 tablespoon vanilla extract
• 3 large eggs, room temperature

Instructions

1. In a small saucepan, combine raspberries, sugar, and vanilla extract. Simmer over medium heat for 8 minutes until thickened. Strain through a fine mesh sieve to remove seeds and set aside to cool.
2. Beat the cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated and smooth.
3. In a separate bowl, whisk together the flour, cocoa powder, and salt until well combined.
4. In another bowl, blend the coconut or neutral oil, sugar, and vanilla extract. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined without overmixing.
6. Line a baking pan with parchment paper. Spread the brownie batter evenly in the pan. Spoon the cheesecake mixture over the brownie layer. Drizzle the raspberry sauce on top and use a skewer or toothpick to gently swirl the layers together for a marbled effect.
7. Preheat the oven to 350°F (175°C). Bake the assembled brownies for 35 minutes until set but still slightly moist in the center.
8. Remove from oven and let cool completely at room temperature. Then chill in the refrigerator for 2 hours to set fully.
9. Once chilled, use a heart-shaped cookie cutter to cut brownies into 9 heart shapes. Serve and enjoy your festive cheesecake raspberry swirl brownies.

Notes

• Use room-temperature cream cheese and eggs to ensure a smooth, lump-free cheesecake layer.
• Straining the raspberry sauce removes seeds for a silky texture throughout the brownies.
• Chill the brownies completely before cutting to maintain clean heart-shaped edges.
• Substitute all-purpose flour with a gluten-free blend to accommodate gluten-free diets.
• Use refined coconut oil or a neutral-flavored oil to keep the brownie flavor rich but balanced.