Ingredients
Scale
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour (or gluten-free blend)
- 3/4 cup Dutch-process cocoa powder, sifted
- 1/4 teaspoon salt
- 3/4 + 2 tablespoons cup refined coconut oil or neutral oil
- 1 1/2 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 egg and vanilla, then mix until creamy.
- Whisk flour, cocoa powder, and salt in one bowl. In another bowl, mix oil, sugar, and vanilla. Add eggs one at a time, mixing well. Combine wet and dry mixtures just until blended.
- Spread brownie batter into a parchment-lined pan. Pour cheesecake mixture on top. Spoon raspberry sauce over and gently swirl with a skewer.
- Bake at 350°F (175°C) for 30–35 minutes. Cool completely, then chill for 2 hours. Cut into heart shapes and serve.
Notes
- Use room-temperature cream cheese and eggs for the smoothest texture.
- Strain the raspberry sauce to remove seeds for best mouthfeel.
- Chill completely before cutting into heart shapes.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian