Raspberry Cheesecake Brownies (Easy Valentine’s Day Dessert)

Rich, fudgy raspberry cheesecake brownies made easy! Perfect small-batch Valentine’s Day dessert for sharing or gifting. 

Raspberry Cheesecake Brownies (Easy Valentine’s Day Dessert)

Valentine’s Day is the perfect excuse to indulge in something rich, chocolatey, and a little bit decadent — without spending hours in the kitchen. These Raspberry Cheesecake Brownies are exactly that: fudgy, chocolatey brownies swirled with creamy cheesecake and ribbons of tart raspberry puree.  Made with a brownie mix, these cheesecake brownies are quick, foolproof, and a beautiful way to celebrate Valentine’s Day in style.

They’re easy enough for a weekday treat, but elegant enough to serve for a romantic night in or to gift to someone special. Best of all, this is a small-batch recipe, perfect for sharing between two — or keeping all to yourself!

Whether you’re planning a cozy Valentine’s brunch, an indulgent dessert after date night, or simply a sweet way to celebrate the season, these brownies deliver on flavor, texture, and that little touch of homemade elegance every chocolate lover dreams about.

Enjoy!

Ingredients

You’ll need just a handful of simple ingredients to create these bakery-style brownies.

For the Brownie Layer

• 1 standard brownie mix
• Ingredients listed on the brownie mix package (typically eggs, oil, and water)

For the Cheesecake Swirl

• 8 ounces cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla extract

For the Raspberry Swirl

• 6 ounces fresh or frozen raspberries
• 1 tablespoon sugar (optional, to taste)
• 1–2 teaspoons cornstarch

How to Make Raspberry Cheesecake Brownies

These brownies look impressive, but the steps are simple and beginner-friendly.

1. Prepare the brownie batter according to the package directions and set aside a small portion for swirling.

2. Beat the softened cream cheese until smooth, then mix in the sugar, egg, and vanilla until creamy.

3. Puree the raspberries and stir in the sugar and cornstarch.

4. Spread the brownie batter into the prepared pan, top with the cheesecake mixture, and drizzle with the raspberry puree.

5. Add small dollops of reserved brownie batter and cheesecake, then gently swirl everything together.

6. Bake until set, tenting with foil toward the end to prevent over-browning.

7. Cool completely, then chill before slicing for clean, beautiful edges.

Substitutions and Variations

Basic Ingredient Substitutions

• Cream Cheese: Use full-fat cream cheese for the best texture, but reduced-fat cream cheese will work in a pinch. Avoid whipped cream cheese, as it won’t set properly.

• Raspberries: Fresh or frozen raspberries both work well. If using frozen, thaw first and drain off excess liquid before pureeing.

• Granulated Sugar: White sugar works best for a clean flavor, but superfine sugar can be used if that’s what you have on hand.

• Brownie Mix: Any standard 8×8-size brownie mix will work — fudge-style or classic both bake up beautifully. Avoid “family size” mixes for this recipe.

Variations

• Chocolate Raspberry Cheesecake Brownies - Stir chocolate chunks or chocolate chips into the brownie batter before baking for an extra indulgent bite.

• Strawberry Cheesecake Brownies - Swap the raspberries for strawberries and follow the same puree method for a sweeter, softer fruit swirl.

Kitchen Tips and Notes

• These brownies slice best fully chilled, so don’t skip the refrigeration time.

• Use a sharp knife wiped clean between cuts for neat, bakery-style squares.

• Avoid over-swirling — a few gentle passes create the prettiest marbled effect.

• If your brownie mix is very fudgy, slightly underbaking helps keep the final texture rich and soft.

Why These Work for Valentine’s Day

These raspberry cheesecake brownies strike the perfect balance between romantic and approachable. They’re rich but not heavy, elegant without being fussy, and just the right size for sharing. Whether you’re baking for someone you love or savoring a square with your favorite cup of coffee, they feel like a small but meaningful indulgence.

If you’re planning a full Valentine’s Day menu, these brownies pair beautifully with a cozy dinner like my Wine-Braised Short Ribs, or a special breakfast such as Raspberry Chocolate Chip Muffins. Both are perfect for celebrating at home without the crowds.

More Valentine’s Day Favorites

• Wine-Braised Short Ribs – A cozy, romantic dinner for two

• Raspberry White Chocolate Dream Scones – Perfect for Valentine’s brunch

• Be My Valentine Dessert – An elegant, easy dessert

• Valentine's Day Cornmeal Cookies - Soft, bakery-style cookies for sharing

Before You Start

Before you begin, take a few minutes to set yourself up for success. These brownies come together easily, but having everything ready makes the process smooth and stress-free.

• Let the cream cheese fully soften at room temperature so the cheesecake swirl blends smoothly.

• Line your 8×8 pan with parchment paper, leaving a bit of overhang for easy removal.

• Decide if you want to strain the raspberry puree for a seedless swirl (optional but great for clean slices).

• Preheat the oven according to your brownie mix instructions so it’s ready when you are.

 

 

 

Winter Wonder: Slow Cooker Salsa Verde Chicken Casserole

This Tex-Mex chicken casserole has the bold flavors of green chiles and salsa verde; plus it's made in the slow cooker for a one pot comfort meal!

 

Slow Cooker Salsa Verde Chicken Casserole

 

We had one heck of a storm over here in Southern California!  It rained to 3 days non-stop and we got about 8-11 inches of rain.  All the flooding and mudslides caused us to hunker down where it's dry and safe and think of all the comfort food dishes we could make to tide us over.  My slow cooker is one of my comfort food tools.  I love using it during the winter months.  So I wanted to share a Tex-Mex style chicken casserole that I made in the slow cooker.  It's sort of a cross between a green Enchilada casserole and a King Ranch Casserole.

Using the flavors of salsa verde, green chiles, and Latin flavors like cumin and cilantro you can make one zesty comfort meal.  You layer plain old tortilla chips, (they become soft when cooked and your base for the layers) a shredded chicken mix and and a layer of a salsa verde that's mixed with cream cheese to make it rich and creamy.  Set it and forget it in your slow cooker and then top it with some shredded cheddar cheese and some crunchy tortillas and dinner is served.  Excellent comfort food and really just a dump and go kind of meal.

Enjoy!

What Ingredients do I need?

• shredded chicken - (3 cups) buy a rotisserie chicken, use leftovers, poach your own, or make it in the instant pot like I did.

• cream cheese - I used Neufchatel cheese to reduce the fat and calories - block style

• salsa verde - 16 oz jar

• diced green chiles, mild, medium or hot depending upon your heat preference

• yellow onion

• cilantro - for garnish

• garlic

• cumin

• tortilla chips

• cheddar cheese - shredded

Substitutions and Variations

Protein: use shredded beef or pork for a different flavor

Add vegetables: sliced bell pepper (any color) or poblano pepper would work well. Add corn if you like.

Switch up the cheese:  use pepper jack or queso fresco

Base layer: use torn up corn tortillas instead of tortilla chips as your base layer. They will turn out the same.

Kitchen Tips and Notes

Shredded Chicken:  I cooked my chicken in the Instant Pot and then shredded it.  You could buy rotisserie chicken, or purchase already shredded chicken.  Or you could use leftover chicken.

Softened cream cheese:  Make sure to leave your cream cheese out for at least an hour to bring to room temperature.  It will need to be soft to mix with the salsa.

Leftovers will stay in the refrigerator for 3 days.

Time: Cook in the slow cooker on low for 4 hours or on high for 2 hours.

Toppings:  cheese and crumbled tortilla chips for extra crunch.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Slow Cooker Salsa Verde Chicken Casserole

serves 6

1 8 oz package cream cheese, softened to room temperature
1 16 ounce jar salsa verde
3 cups cooked shredded chicken
2 4 oz cans diced green chiles, undrained
½ cup yellow onion, diced
⅓ cup cilantro, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
8 cups tortilla chips
1 cup shredded cheddar cheese 

Spray the lining of your slow cooker with non-stick cooking spray.  

In a large bowl stir together cream cheese and salsa verde until combined. Add the shredded chicken, chiles, onion, cilantro, garlic and cumin.  Stir until combined.

Layer 2 cups of the tortilla chips in the bottom of  the slow cooker. Top with one-third of the chicken mixture. Repeat layers two more times.

Cover; cook on low 4 hours or on high 2 hours. Top with shredded cheese and let stand 5 minutes or until cheese melts.  Serve in individual bowls or plates and top with the remaining tortilla chips (crunched if you like).

Fall Flavors: Pumpkin and Eggnog Swirl Muffins

I've carried over my love of Fall pumpkin flavor through the winter holidays by making a warm, tender muffin that is not only pumpkin but is also swirled with eggnog cream cheese!

Pumpkin and Eggnog Swirl Muffins

Every Fall I love to indulge in all things pumpkin.  Pork and Pumpkin Stew, Farmstyle Pumpkin French Toast, Essential Pumpkin Bread, and we can't forget my special Pumpkin Pie with Orange Marmalade...yum!  But maybe easiest of all are pumpkin muffins.  

I love having a warm, tender muffin in the morning for breakfast, especially on the go.  These are spiced just right and so moist.  It's the best way to enjoy to seasonal flavors in one.  Possibly the best pairing if I do say so myself!

Enjoy!

What Ingredients do I need?

• eggs
• milk
• canola oil
• flour
• pumpkin puree (canned pumpkin, not pumpkin pie mix!)
• baking powder
• salt
• pumpkin pie spice
• cream cheese
• vanilla
• nutmeg
• cinnamon

What different ways can I serve muffins?

• breakfast
• brunch
• snacks
• with coffee or tea
• dessert
• perfect for grab and go breakfasts or snack
• bridal showers
• baby showers
• garden tea parties
• Fall tailgating

Substitutions and Variations

• You can do 1/2 the amount of flour in whole wheat flour if you like

• Substitute 1/2 cup of sugar for the brown sugar

• Use rum extract instead of rum for an alcohol free receipe

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Purchase a 6 well muffin tin for small batches.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Pumpkin and Eggnog Swirl Muffins

For the filling:
4 oz cream cheese, softened
1 large egg yolk
2 Tablespoons sugar
1/2 teaspoon vanilla extract
1/2 Tablespoon dark rum or rum extract
pinch of nutmeg
pinch of cinnamon

For the muffins:
1/4 cup canola oil
1 large egg
1/2 cup pumpkin puree
1/2 cup light brown sugar
1 1/2 cups all-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

To make the filling, whip the softened cream cheese with a whisk or hand mixer until very smooth and creamy. Whip in the egg yolks, sugar, vanilla, rum, nutmeg, and cinnamon.

Preheat your oven to 400 degrees. Spray a 6 well muffin pan with cooking spray and set aside.

To a large bowl add the egg, milk, canola oil and pumpkin puree. Whisk to combine. Add the flour, sugar, salt, baking powder and pumpkin pie spice. Stir until just combined. Do not overmix.
Take out about 1/4 cup batter and set aside. Divide the remaining batter evenly between the prepared muffin cups. Use a spoon to poke a deep cavity in the center of each muffin, and fill this cavity with the chilled cream cheese mixture. Put a tablespoon of the reserved batter on top of the filling.

Place in the oven and bake for 18-20 minutes until the tops are golden brown and set. Remove from the oven and allow to cool in the pan for 10 minutes. Remove from the pan and allow to cool on a wire rack. Serve.

Creamy Coconut Fruit Dip

Yum

Boy do I have something tasty for you today!

With an abundance of summer fruits we tend to eat more than our fair share.  I can say without a doubt that MGG could eat a whole personal watermelon by himself in one sitting!  That being said I am buying fruit by the bushels weekly to keep up with his insatiable appetite.

In addition to being good for you fruit is a great item to serve when entertaining.  We always set out a huge fruit bowl or platter at our parties or even for casual dinners with friends.  Over the 4th of July holiday we did just that.  I made a large platter of fruit and served it with a creamy 3-ingredient fruit dip that was to die for!  

Creamy Coconut Fruit Dip

With only 3 ingredients you can have a delicious creamy coconuty fruit dip that pairs with any fruit!  What better way to enjoy fruit than to dip it in something cool and creamy.  This dip brings a little taste of the tropics to your table and makes the fruit really fun to eat.  Just watch this dip disappear! 

All you need to make this dip are a few staples such as cream cheese and cool whip.  Then add in some cream of coconut (from the alcohol aisle, not coconut milk) and you are good to go.  This dip whips up literally in minutes.  It will last for a good week in the refrigerator so it is a good make ahead item as well.

This summer I've been keeping a serving tray filled with cut fruit in the refrigerator at all times.  I usually pick 1 or two melons, grapes, cherries, pineapple, and berries to have on hand for quick snacking.  The tray allows anyone in the family to grab a snack that's healthy instead of reaching for chips or other "not so healthy snacks"!  It's worked like a charm all summer long.  I bring this same tray out for casual dinner parties as well and we just use it like we would an appetizer platter.

Enjoy all your summer parties, get together, as well as family dinners with some fresh cut fruit and a Creamy Coconut Fruit Dip!







Creamy Coconut Fruit Dip
Yield 1 cup : 10 servings

1/2 (8oz) pkg Neufchatel cheese
1 cup cream of coconut from a 15 oz can found in the alcohol section (used to make pina coladas)
1/2 (8oz) tub Cool Whip

In a large bowl with an electric hand mixer, beat the cream cheese with the cream of coconut until all lumps are gone.

Add the whipped topping and mix again.

Serve with fruit or graham crackers. Keep refrigerated.

adapted from: Dessert Now Dinner Later

Fall/Winter Picnic: Wraps, Salad Two Ways, and Ginger Lemonade

A series of wonderful vegetarian dishes pair perfectly together for a Fall/Winter Picnic, indoors or out!

Yum

So all week long I've been bringing you recipes that are simple in nature, vegetarian, and oh so tasty! 

If you've missed my posts for Orzo Black Bean Salad, Feta Chopped Salad, or Pesto Cucumber Wraps take a moment to check them out.  They are all wonderfully light and delicious vegetarian dishes that I found in a new cookbook I got called,  "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

So let pull all these dishes together and go on a picnic.  I want to show you how easy it is to pull a picnic together if the weather is nice enough to go to a park and eat outdoors.  If it isn't cooperating this would be perfect as an indoor picnic in your living room on the floor with a blanket and a bunch of pillow.  

So grab your plaid throw and let's create a picnic.

The perfect thing about this is that both the salads can be made ahead of time and stored until time to serve.  The Pesto Cucumber Wraps are what I call the main entree, while the salads compliment them as side dishes.  

Don't be fooled by the fourth of July plates, this was held on a blustery day in the park.  I just happened to grab what paper plates we had on hand.  To pull this off I grabbed a navy blue plaid throw to use as the base for the food.  Put both the Feta Chopped Salad, and the Orzo Black Bean Salad in bowls that have lids and transfer well.

To round off the food I made a wonderful Ginger Lemonade (recipe is below) and packed it in a nice jar.  Some fruit such as pears and grapes along store bought cookies for dessert finish off this menu.  

Make sure to take along some entertainment.  MGG likes to fly his drone, while I like to read a good book on my kindle while we rest in the afternoon.

Having a picnic, inside or outside really allows you to do something a little different.  It breaks up the routine, makes the meal special, plus it's fun!

Enjoy some picnic time this season!




Ginger Lemonade

1 liter Store bought lemonade
2 Tablespoons chopped fresh ginger
1/2 fresh mint leaves

Mix all ingredients in a blender, then strain into a jar.  Can be made the day before and kept in the refrigerator.  Serve chilled or over ice if possible. Shake or stir prior to serving.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Pesto Cucumber Wraps

A flavorful vegetarian wrap that's simple to make and fun to eat!

Yum

Here's the 3rd item in the series of vegetarian dishes I've brought to you this week.

Please check out my previous 2 items, Orzo Black Bean Salad, and the Feta Chopped Salad.  Both are amazing and go together so well.  

The dishes are all vegetarian and they are all from a new book I got called, "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

She has colorful illustrations throughout the book accompanied by simple vegetarian recipes that anyone can make.  I truly love the layout of this book.  Her recipes are simple and easy to follow and the food is fabulous.  

You don't have to be a vegetarian to eat these dishes.  They are wonderful, filling, and will be enjoyed by all!

Today's dish ties the other two together.  It's a wonderful wrap!

PESTO CUCUMBER WRAPS

Crisp, cooling cucumber spears are wrapped in a pesto, cream cheese dressed spinach wrap.  Oh man is this good!  It's a veggie sandwich that's light, yet filling and it goes perfectly with the two salads.  

What fun is it to eat a wrap!  Kids love them, and you will too. They are the perfect lunch, dinner, or treat.  This can be made slightly ahead of time and wrapped up, kept in the refrigerator until served.  

These are super easy to pull together.  No special equipment is necessary.  Just make, grab and go!  Don't forget the two salads up above that go perfectly and make an entire meal.

I hope you enjoyed these vegetarian dishes, and decide to make them yourself.  

Enjoy!

Pesto Cucumber Wraps

6 spinach tortillas
8 oz cream cheese, (room temp)
2 cucumbers, cut into ling spears. no need to peel
3/4 c pesto

Spread cream cheese & pesto on each tortilla, then add 3 long cucumber spears and roll up like a burrito. Wrap a piece of parchment around the middle and tie with twine. Can be made several hours in advance.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.