Description
This Valentine Raspberry Swirl and Cheesecake Topping offers an irresistible flavor with a simple prep. Featuring fresh raspberries, cream cheese, and rich cocoa, it’s a mouthwatering treat perfect for any occasion.
Ingredients
Scale
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, room temperature
- â…“ 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
Instructions
- Simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside.
- Beat cream cheese and sugar until smooth. Add an egg and vanilla, then mix until creamy.
- Whisk flour, cocoa, and salt in one bowl. In another, mix oil, sugar, and vanilla. Add eggs one by one. Combine both mixtures just until blended.
- Spread brownie batter in a lined pan. Pour cheesecake mixture on top. Spoon raspberry sauce over and swirl gently with a skewer.
- Bake at 350°F for 30–35 minutes. Cool completely, then chill for 2 hours. Cut into heart shapes and serve.
Notes
For best results, use room temperature ingredients.
Feel free to substitute fresh raspberries with thawed frozen ones if needed.
Make sure to chill the brownies for a firmer texture before cutting.
Nutrition
- Serving Size: 1 brownie
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg