Ingredients

The following ingredients have 4 Servings
  • 1 cup frozen or fresh raspberries
  • 1 (8 oz) block cream cheese
  • 1/3 cup sugar
  • 1 large egg
  • Optional: Betty Crocker™ pink gel food color
  • 1 box (19.9 oz) Betty Crocker™ Dark Chocolate Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • Nonstick cooking spray

Instruction

  • 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.
  • Mix cream cheese and sugar together using a food processor or mixer. Add raspberry puree and large egg.
  • If using, add a few drops of pink food coloring, and stir until combined.
  • Pour the cheesecake into the 24 heart cavities. Bake for 12-14 minutes until set, but still jiggly.
  • Allow to cool for 30 minutes, then freeze for at least one hour.
  • Turn heart mold over and press on back side of hearts, popping the cheesecakes out. Keep frozen until ready to use.
  • Heat oven temp to 350°F. Make brownies according to package instructions.
  • Spray the insides of the larger heart cavities with non-stick cooking spray.
  • Equally divide the brownie batter 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 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.
  • Store in the refrigerator for up to 5 days or freeze for up to a month.