Raspberry Cheesecake Brownies Recipe

In a saucepan over medium heat, combine the raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Simmer for 5 to 8 minutes, stirring occasionally, until the mixture thickens. Remove from heat and strain through a fine sieve to remove the seeds. Set aside the smooth sauce.

In a mixing bowl, beat the cream cheese and ⅓ cup sugar together until smooth and creamy. Add 1 large egg and ½ teaspoon vanilla extract, mixing until fully incorporated and creamy. Set aside.

In a separate bowl, whisk together the flour, sifted Dutch-process cocoa powder, and salt ensuring they are well combined.

In another bowl, combine the refined coconut oil (or neutral oil), 1 ½ cups sugar, and 1 tablespoon vanilla extract. Beat in the eggs one at a time, mixing well after each addition.

Gradually add the dry ingredients to the wet ingredients, folding gently and mixing just until blended. Avoid overmixing to keep the brownies tender.

Line a baking pan with parchment paper. Spread the brownie batter evenly in the pan. Spoon the cheesecake mixture over the brownie batter and spread gently. Then, spoon the prepared raspberry sauce over the cheesecake layer. Use a skewer or knife to swirl the raspberry sauce gently into the cheesecake layer to create a marbled effect.

Preheat the oven to 350°F (175°C). Bake the assembled brownie cheesecake for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs but no raw batter.

Remove from the oven and allow to cool completely in the pan. Once cooled, transfer to the refrigerator and chill for at least 2 hours to set completely before cutting.

Once chilled, use heart-shaped cookie cutters to cut the brownies into hearts. Serve chilled for best texture and flavor.