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Raspberry Cheesecake Stuffed Brownie Hearts

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Ingredients

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

Instructions

  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.

Find it online: https://legenrecipes.com/recipe/raspberry-cheesecake-stuffed-brownie-hearts/