Description
This Valentine Raspberry Swirl and Cheesecake Topping offers a delightful combination of fresh raspberries and creamy cheesecake. It’s simple to prepare and sure to impress everyone with its irresistible flavor, making it the ideal dessert 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
- 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 the raspberries with sugar and vanilla over medium heat for 5–8 minutes until thickened, then strain to remove seeds and set aside.
- Beat together cream cheese and sugar until smooth. Mix in egg and vanilla, continuing to blend until creamy.
- In a separate bowl, whisk together flour, cocoa powder, and salt. In another bowl, combine oil, sugar, and vanilla, adding the eggs one at a time. Combine both mixtures just until blended.
- Spread the brownie batter in a lined pan. Pour the cheesecake mixture on top, then spoon the raspberry sauce over it and gently swirl with a skewer.
- Bake at 350°F for 30–35 minutes. Allow to cool completely, then chill for 2 hours before cutting into heart shapes and serving.
Notes
Ensure the cream cheese is at room temperature for easier blending.
Chill the brownies thoroughly for the best texture before cutting.
You can substitute the all-purpose flour with a gluten-free blend if desired.
Nutrition
- Serving Size: 1 brownie
- Calories: 375
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg