Description

This Valentine Raspberry Swirl and Cheesecake Topping features a delightful blend of raspberry sauce, creamy cheesecake, and rich chocolate brownies, making it an irresistible treat for special occasions or anytime you’re craving something sweet. Quick and simple to prepare, this recipe is sure to impress your loved ones!

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

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Instructions

In a saucepan, simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set the sauce aside.
In a bowl, beat cream cheese and sugar until smooth. Add the egg and vanilla, and mix until creamy.
In a separate bowl, whisk together flour, cocoa powder, and salt. In another bowl, combine oil, sugar, and vanilla. Gradually add eggs one by one to the oil mixture. Mix both mixtures together until just blended.
Spread the brownie batter into a lined baking pan. Pour the cheesecake mixture over the brownie batter. Spoon raspberry sauce on top and gently swirl it using a skewer.
Bake in a preheated oven at 350°F for 30–35 minutes. After baking, cool completely and chill for 2 hours before cutting into heart shapes and serving.

Notes

Feel free to use frozen raspberries if fresh ones are unavailable.
The chilling time is crucial for achieving the best texture for the cheesecake topping.

Nutrition

Serving Size: 1 brownie
Calories: 450
Sugar: 35g
Sodium: 150mg
Fat: 25g
Saturated Fat: 16g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 5g
Cholesterol: 100mg