Description

This Valentine Raspberry Swirl and Cheesecake Topping offers an irresistible blend of sweet, tangy, and creamy flavors, making it a perfect treat for any occasion. With simple ingredients and straightforward prep, you can create a heartwarming dessert that everyone will love.

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

Simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened, then strain to remove seeds and set aside.
Beat cream cheese and sugar until smooth, adding in egg and vanilla, and mix until creamy.
In one bowl, whisk flour, cocoa, and salt; in another bowl, mix oil, sugar, and vanilla. Add eggs one by one then combine both mixtures just until blended.
Spread brownie batter in a lined pan, pour the cheesecake mixture on top, and spoon raspberry sauce over it; swirl gently with a skewer.
Bake at 350°F for 30–35 minutes, cool completely, then chill for 2 hours before cutting into heart shapes.

Notes

Make sure the cream cheese is at room temperature for easier mixing.
You can use frozen raspberries if fresh ones are not available, just thaw and drain excess water.
Chilling the dessert enhances the flavors and makes cutting easier.

Nutrition

Serving Size: 1 brownie
Calories: 350
Sugar: 25g
Sodium: 160mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 6g
Cholesterol: 85mg