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Raspberry Cheesecake Stuffed Brownie Hearts

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Raspberry Cheesecake Stuffed Brownie Hearts
  • Prep Time 45 min
  • Total Time 2 hr 45 min
  • Servings 12
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Raspberry Cheesecake Stuffed Brownie Hearts

A perfect Valentine's Day treat - a rich chocolaty fudge brownie shaped like a heart stuffed with another heart made of raspberry cheesecake.

Ingredients

1
cup frozen or fresh raspberries
1
(8 ounce) block cream cheese
1/3
cup sugar
1
large egg
Optional: Betty Crocker™ pink gel food color
1
Betty Crocker™ dark chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Nonstick cooking spray

Directions

  • 1 Pre-heat oven to 325°F.
  • 2 If using frozen berries, heat in a small pan over medium heat, stirring often, until the berries break down, 3-5 minutes. If using fresh berries, pulse in a food processor or blender. Press raspberries through a fine mesh sieve, twice, to remove seeds. Measure out 1/4 cup puree for recipe.
  • 3 Mix cream cheese and sugar together using a food processor or mixer. Add raspberry puree and large egg.
  • 4 If using, add a few drops of pink food coloring, and stir until combined.
  • 5 Pour the cheesecake into the 24 heart cavities.
  • 6 Bake for 12-14 minutes until set, but still jiggly.
  • 7 Allow to cool for 30 minutes, then freeze for at least one hour.
  • 8 Turn heart mold over and press on back side of hearts, popping the cheesecakes out. Keep frozen until ready to use.
  • 9 Heat oven temp to 350°F.
  • 10 Make brownies according to package instructions.
  • 11 Spray the insides of the larger heart cavities with non-stick cooking spray.
  • 12 Equally divide the brownie batter among the 12 hearts.
  • 13 Bake for 25-28 minutes, until a toothpick poked into the brownie, just at the edge of the cheesecake heart, comes out almost clean.
  • 14 Cool completely before serving.
  • 15 Store in the refrigerator for up to 5 days or freeze for up to a month.
See Step By Step

Step By Step  

This Valentine's Day, don't just tell that special someone you love 'em; show them – with these cute brownie hearts!

As prepared by Hungry Happenings,

Bake some rich fudgy brownies, shaped like hearts and stuffed with pink raspberry cheesecakes, and I'm bettin' you'll be gettin' a whole lot of lovin' this Valentine's Day. I know I did.

Chocolate is said to have the power to make one feel love intensely, and these deep dark chocolate Betty Crocker brownies are sure to do the trick. Whether you serve these to your spouse, partner or even your kids, they will probably shower you with affection!

Each little dessert packs a big punch. The intense chocolate flavor is balanced with the creamy cheesecake center. I flavored my cheesecakes using raspberry puree, which not only added a wonderful fruity note to the dessert, but also made them pink. To really punch of the color, I added a few drops of Betty Crocker Neon Pink Gel Food Coloring.

The recipe will make 24 tiny heart-shaped cheesecakes. One Betty Crocker Dark Chocolate Fudge Brownie mix will make 12 brownies, so you'll either have half of the cheesecakes left over to simply enjoy, or you can use two mixes to make 24 of these desserts.


Raspberry Cheesecake Stuffed Brownie Hearts

You need 1/4 cup of raspberry puree for the cheesecake recipe. Being it's winter, and I can't find really good fresh raspberries right now, I used frozen. I heated them up until they started to break down. 


Raspberry Cheesecake Stuffed Brownie Hearts

Then I pressed them through a fine mesh strainer; twice just to be sure I got rid of all of the seeds. If you use fresh raspberries, you can puree them in a food processor and just press them through the strainer.


Raspberry Cheesecake Stuffed Brownie Hearts

Make the cheesecake batter, then pour in the raspberry puree. If you want the cheesecakes to be a brighter shade of pink, add some pink food coloring.


Raspberry Cheesecake Stuffed Brownie Hearts

Pour cheesecake batter into the mini silicone heart molds.


Bake until the tops look set but the cheesecake hearts are still jiggly. Let them cool, then freeze for at least an hour. If you don’t have the molds, you can bake the cheesecake in an 8-inch square pan. Cool it, freeze it, and then cut out hearts using a small cookie cutter. You can see how I did that at Christmas time using a tree cutter to make some Cheesecake Stuffed Christmas Tree Cupcakes.


Raspberry Cheesecake Stuffed Brownie Hearts

Once frozen, the hearts are easy to pop out of the molds. 


Raspberry Cheesecake Stuffed Brownie Hearts

Spray just the heart cavities in the large silicone molds with non-stick cooking spray. Make one package of brownie batter and equally divide it among the 12 hearts. 


Raspberry Cheesecake Stuffed Brownie Hearts

Set a cheesecake heart in the middle of each heart, and gently wiggle it down into the batter, leaving the top of the pink heart exposed. 


Raspberry Cheesecake Stuffed Brownie Hearts

Bake and let cool. 


Raspberry Cheesecake Stuffed Brownie Hearts

Pop the brownies out of the molds.


Raspberry Cheesecake Stuffed Brownie Hearts

Store covered in the refrigerator for up to 5 days, or in the freezer for up to a month. 


Raspberry Cheesecake Stuffed Brownie Hearts

Bring to room temperature before serving and watch your loved ones swoon over this adorable dessert!

See Recipe
Nutrition Information 
No nutrition information available for this recipe
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