Raspberry Cheesecake Stuffed Brownie Hearts

Steps

• 1

  Pre-heat oven to 325°F. 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.

  
• 2

  Mix cream cheese and sugar together using a food processor or mixer. Add raspberry puree and large egg.

  
• 3

  If using, add a few drops of pink food coloring, and stir until combined.

  
• 4

  Pour the cheesecake into the 24 heart cavities. Bake for 12-14 minutes until set, but still jiggly.

  
• 5

  Allow to cool for 30 minutes, then freeze for at least one hour.
• 6

  Turn heart mold over and press on back side of hearts, popping the cheesecakes out. Keep frozen until ready to use.

  
• 7

  Heat oven temp to 350°F. Make brownies according to package instructions.
• 8

  Spray the insides of the larger heart cavities with non-stick cooking spray.
• 9

  Equally divide the brownie batter among the 12 hearts.

  
• 10

  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.

  
• 11

  Bake for 25-28 minutes, until a toothpick poked into the brownie, just at the edge of the cheesecake heart, comes out almost clean. Cool completely before serving.

  
• 12

  Store in the refrigerator for up to 5 days or freeze for up to a month.