Description

This Valentine Raspberry Swirl and Cheesecake Topping is a mouthwatering treat featuring fresh raspberries and creamy cheesecake. Easy to prepare and perfect for any occasion, it’s a delightful dessert that will 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

Simmer the raspberries, sugar, and vanilla in a medium saucepan over medium heat for 5–8 minutes until the mixture thickens. Strain to remove the seeds and set the raspberry sauce aside.
In a mixing bowl, beat together the cream cheese and ⅓ cup of granulated sugar until smooth. Add the egg and ½ teaspoon vanilla extract, then mix until creamy and well combined.
In a separate bowl, whisk together the flour, cocoa powder, and salt. In another mixing bowl, combine the coconut oil, 1 ½ cups of granulated sugar, and 1 tablespoon of vanilla. Add the eggs one at a time, mixing well after each addition. Combine both mixtures, blending just until incorporated.
Spread the brownie batter in a lined pan. Pour the cheesecake mixture over the batter. Spoon the raspberry sauce on top and swirl gently with a skewer or knife.
Preheat the oven to 350°F (175°C) and bake for 30–35 minutes. Allow the dessert to cool completely, then chill in the refrigerator for 2 hours before cutting into heart shapes and serving.

Notes

Ensure the cream cheese is at room temperature for easy mixing.
Chill the brownies before cutting to help retain the heart shape during slicing.
You can substitute the all-purpose flour with a gluten-free blend for a gluten-free version.

Nutrition

Serving Size: 1 heart-shaped brownie
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 5g
Cholesterol: 85mg