- 1 cup frozen or fresh raspberries
- 1 (8 ounce) block cream cheese
- 1/3 cup sugar
- 1 large egg
- Optional: Betty Crocker™ pink gel food color
- 1 Betty Crocker™ dark chocolate fudge brownie mix
- Water, vegetable oil and eggs called for on brownie mix box
- Nonstick cooking spray
- 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.
Yield: 12 servings