In a small saucepan, combine raspberries, sugar, and vanilla extract. Cook over medium heat for 5–8 minutes, stirring occasionally, until the mixture thickens slightly and the raspberries break down. Once thickened, strain the sauce through a fine-mesh sieve to remove seeds.

In a mixing bowl, beat the cream cheese with granulated sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully combined and fluffy.

In one bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, and salt. In another bowl, mix the refined coconut oil, sugar, and vanilla extract. Add the eggs one by one, stirring after each addition until smooth. Fold in the dry mixture until just combined.

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper. Pour the brownie batter into the prepared pan, dollop the cheesecake mixture on top, and swirl in the raspberry sauce.

Place the pan in the oven and bake for 30–35 minutes. Allow the brownies to cool completely in the pan before removing.

Once cooled, refrigerate the brownies for at least 2 hours to set the cheesecake layer. Use a heart-shaped cutter to create heart shaped brownies. Serve chilled.