Heart Shaped Brownies with Raspberry Swirl & Cheesecake are my go to move when I need a dessert that looks like I tried really hard, even if I am short on time. You know that moment when you want something cute for Valentine’s Day, an anniversary, or a girls night, but you also want it to taste like a legit bakery treat? This is that recipe. You get a fudgy brownie base, a creamy cheesecake layer, and a bright raspberry swirl that makes every heart look a little different. Plus, cutting them into hearts instantly makes people smile. 
How to make them
Let’s talk through it like we are in the kitchen together. The best part is you do not need fancy skills. You just need a brownie batter you love, a simple cheesecake mix, and a quick raspberry swirl situation.
What you will need
- Brownie layer: 1/2 cup melted butter, 1 cup sugar, 2 eggs, 1 tsp vanilla, 1/3 cup cocoa powder, 1/2 cup flour, 1/4 tsp salt (optional: 1/2 cup chocolate chips)
- Cheesecake layer: 8 oz cream cheese softened, 1/4 cup sugar, 1 egg yolk, 1/2 tsp vanilla
- Raspberry swirl: 1/3 cup raspberry jam OR 1 cup raspberries simmered with 1 tbsp sugar, then mashed and strained if you want it smooth
- Extras: heart cookie cutter, parchment paper, 8×8 pan (or 9×9 if that is what you have)
I usually use jam because it is easy and still tastes amazing. If you simmer fresh raspberries, the flavor is louder and a little more tart, which is also really good with the rich chocolate.
Step by step directions (no stress)
1) Prep the pan. Heat your oven to 350 F. Line your pan with parchment so you can lift the whole thing out later. This makes the heart cutting so much easier.
2) Mix the brownie batter. Whisk melted butter and sugar. Add eggs and vanilla. Stir in cocoa, flour, and salt just until it comes together. If you mix forever, the brownies can get a little tough, so stop once the flour disappears.
3) Make the cheesecake layer. Beat the cream cheese until smooth, then mix in sugar, egg yolk, and vanilla. You want it creamy and lump free. If your cream cheese is cold, you will fight it, so let it sit out a bit.
4) Assemble. Spread most of the brownie batter in the pan. Dollop the cheesecake mixture all over. Add the last bits of brownie batter in spoonfuls on top. Then spoon small dots of raspberry jam around the surface.
5) Swirl. Use a butter knife and do gentle figure eights. Do not overdo it. A few swirls gives you that pretty ribbon look and keeps the flavors distinct.
6) Bake. Bake about 28 to 35 minutes. The edges should look set, and the middle should not jiggle like raw batter. A toothpick test is tricky with cheesecake, so I go by overall set and a slight shine in the center.
7) Cool fully, then chill. This is the hard part because they smell unreal. Cool at room temp, then refrigerate at least 2 hours so the cheesecake firms up.
8) Cut hearts. Lift out the slab using parchment. Press a heart cookie cutter straight down. Wipe the cutter between cuts for cleaner edges.
When I first made Heart Shaped Brownies with Raspberry Swirl & Cheesecake, I rushed the chilling step and the hearts looked kind of melty. Still delicious, just not as neat. Now I plan ahead and it is so much better.
If you are in a big cheesecake mood after these, you should peek at this one too: churro cheesecake. It is totally different vibes, but it scratches that creamy dessert itch.
“I made these for a small Valentine’s dinner and everyone thought they were from a bakery. The raspberry swirl is the best part, and the hearts were way easier than I expected.”
Make ahead tips
If you are trying to be calm and organized for once, this dessert is your friend. Heart Shaped Brownies with Raspberry Swirl & Cheesecake actually taste even better after a night in the fridge because the chocolate and cheesecake settle into each other.
Here is what works best for me:
Bake the slab the day before. Cool it, cover the pan, and refrigerate overnight. Cut the hearts the next day when everything is firm.
Swirl prep shortcut. If you are doing the homemade raspberry swirl, make it up to 3 days ahead and keep it in a small jar in the fridge.
Clean edges trick. Cut the hearts right before serving if you want them looking super sharp and fresh. If you cut them early, they still look cute, just slightly softer around the edges after a day.
What to do with scraps. You will have scraps and you should not waste them. I chop them up and layer them in cups with whipped cream and extra raspberries. People go crazy for that.
Also, if you are doing a whole heart theme dessert table, these heart-shaped chocolate chip cookies are a super easy add on.
How to store and freeze
Because there is a cheesecake layer, treat these like you would treat cheesecake. They do not belong on the counter all day.
To store: Put the hearts in an airtight container in the fridge. I like to separate layers with parchment so the raspberry tops do not smear. They keep well for about 4 to 5 days, and the texture stays fudgy.
To freeze: Yes, you can freeze them. Freeze the hearts on a tray for about an hour so they firm up, then wrap each one in plastic wrap and place in a freezer bag. They are best within 1 to 2 months.
To thaw: Move them to the fridge overnight. If you thaw at room temp, the cheesecake can get sweaty and the swirl can look messy. Still safe, just not as pretty.
One more thing, if you are packing these for a party, keep them chilled until the last minute. Heart Shaped Brownies with Raspberry Swirl & Cheesecake hold their shape best when cold.
Gluten-free options
You can absolutely make these gluten-free without losing that rich brownie feel. I have done it for friends and nobody complained, which is always the real test.
My easiest approach: swap the regular flour for a 1 to 1 gluten-free baking blend. The kind that says it is a direct replacement. If your blend does not include xanthan gum, add a tiny bit, like 1/4 teaspoon, because it helps hold things together.
A few quick tips so they do not turn dry:
Do not overbake. Gluten-free brownies can go from perfect to dry fast.
Add chocolate chips. This is my lazy trick. They melt into pockets and help the texture feel extra fudgy.
Chill before cutting. This matters even more with gluten-free versions, because chilling helps them firm up for clean heart shapes.
If you are sensitive to cross contamination, also double check your cocoa powder and any sprinkles or decorations you add on top.
Vegan option?
Okay, so the full vegan version is possible, but it will taste a little different because cheesecake is doing a lot of heavy lifting here. That said, you can still get a really good result if you keep your expectations realistic and pick good substitutes.
Here is what I would do:
For the brownie layer: Use melted coconut oil or vegan butter. Replace eggs with a flax egg (1 tbsp ground flax mixed with 3 tbsp water per egg, let it gel). Make sure your sugar is vegan if that matters to you.
For the cheesecake layer: Use vegan cream cheese. Many brands work, but texture varies. I like to add 1 to 2 tablespoons of dairy free yogurt or coconut cream if the vegan cream cheese feels too stiff.
For the swirl: Raspberry jam is usually vegan, but check labels for gelatin, just in case.
Baking time can be a little shorter with vegan swaps, so start checking at about 25 minutes. And yes, you still need to chill before cutting. Vegan or not, that step is what makes the hearts look clean.
Common Questions
1) Do I need a heart shaped pan?
Nope. Bake in a square pan and cut out hearts with a cookie cutter. It is way easier and you get more consistent thickness.
2) Can I use brownie mix?
Yes. Use your favorite mix for the base, then add the cheesecake layer and raspberry swirl the same way. Just aim for a thicker batter, not super runny.
3) My cheesecake layer cracked. Did I mess up?
Not really. Little cracks happen if it bakes a touch long or your oven runs hot. The raspberry swirl hides a lot, and once you cut hearts, nobody notices.
4) How do I get clean heart edges?
Chill the slab well, press the cutter straight down, and wipe it between cuts. Warm brownies are delicious but they do not cut neatly.
5) Can I make them more raspberry-forward?
Totally. Add a few fresh raspberries on top right before serving, or do an extra swirl with a bit more jam.
A sweet little send off
If you want a dessert that looks adorable but still tastes deep and chocolatey, Heart Shaped Brownies with Raspberry Swirl & Cheesecake are honestly hard to beat. They are simple enough for a weeknight bake, but they still feel special when you serve them. If you want more heart inspiration, I loved this guide for Heart-shaped Brownies – Texanerin Baking, and for a more cheesecake focused twist, this Heart Shaped Mini Raspberry Swirl Cheesecake – Barbara Bakes is such a fun idea. Bake a batch, pop on some music, and let them chill while you plan who you are going to share them with, or not. 
Heart Shaped Brownies with Raspberry Swirl & Cheesecake
Ingredients
Brownie Layer
- 1/2 cup melted butter
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 1/3 cup cocoa powder
- 1/2 cup flour
- 1/4 tsp salt optional: chocolate chips for extra fudginess
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 large egg yolk
- 1/2 tsp vanilla
Raspberry Swirl
- 1/3 cup raspberry jam or homemade raspberry puree from fresh raspberries
Extras
- 1 piece heart cookie cutter
- 1 piece parchment paper
- 1 pan 8x8 or 9x9 pan
Instructions
Preparation
- Preheat your oven to 350 F (175 C) and line your pan with parchment paper.
- In a mixing bowl, whisk together melted butter and sugar. Add eggs and vanilla, mixing until combined.
- Stir in cocoa powder, flour, and salt just until incorporated.
- In another bowl, beat cream cheese until smooth, then mix in sugar, egg yolk, and vanilla until creamy and lump-free.
Assembly
- Spread most of the brownie batter in the prepared pan. Dollop the cheesecake mixture on top.
- Add spoonfuls of the remaining brownie batter on top and dollop raspberry jam around the surface.
Baking
- Use a butter knife to gently swirl the layers together for a marbled effect.
- Bake for 28 to 35 minutes until the edges are set and the center is not jiggly.
Cooling & Serving
- Cool the brownies at room temperature, then refrigerate for at least 2 hours before cutting into hearts.
- Lift out the slab using parchment and cut into hearts with the cookie cutter.