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.
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.
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.
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.
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.
Once frozen, the hearts are easy to pop out of the molds.
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.
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.
Bake and let cool.
Pop the brownies out of the molds.
Store covered in the refrigerator for up to 5 days, or in the freezer for up to a month.
Bring to room temperature before serving and watch your loved ones swoon over this adorable dessert!