Description
This Valentine Raspberry Swirl and Cheesecake Topping) is a delightful blend of rich flavors and creamy textures. Made with fresh raspberries and cream cheese, it’s the perfect indulgence for your loved ones. Simple to prepare yet impressive enough for special occasions!
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
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.
- In one bowl, whisk flour, cocoa, and salt. In another bowl, mix oil, sugar, and vanilla. Add eggs one by one. Combine both mixtures just until blended.
- Spread brownie batter in the 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
Use fresh raspberries for the best flavor.
Ensure cream cheese is at room temperature to avoid lumps.
For gluten-free, substitute with a certified gluten-free flour blend.
Nutrition
- Serving Size: 1 brownie
- Calories: 340
- Sugar: 30g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg