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Cheesecakes with Raspberry Hearts

What's better than digging into a slice of cheesecake? That's easy -- eating the whole thing! Give each guest a tiny version of the classic creamy, graham cracker-crusted treat. These cakes manage to trump the original, thanks to whimsical hearts made from raspberry puree.

  • servings: 32

Ingredients

  • 1 1/2 cups finely ground graham crackers (about 12)
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 cups plus 5 tablespoons sugar
  • 1 container (6 ounces) fresh raspberries
  • 2 pounds (four 8-ounce packages) cream cheese, room temperature
  • Pinch salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature

Directions

  1. Step 1

    Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Stir together crackers, butter, and 3 tablespoons sugar; press 1 tablespoon into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to rack to cool.

  2. Step 2

    Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve; discard solids. Whisk in 2 tablespoons sugar.

  3. Step 3

    With mixer on medium-high, beat cream cheese until fluffy. On low, add remaining 1 1/2 cups sugar in a slow stream. Mix in salt and vanilla until well combined. Add eggs, one at a time, beating until just combined after each (do not overmix) and scraping bowl.

  4. Step 4

    Spoon 3 tablespoons filling over crust in each cup. Drop two dots of raspberry puree about 1 inch apart in cupcake. Drag the tip of a toothpick or wooden skewer down through centers of dots to create a heart.

  5. Step 5

    To bake, set tins in oven in roasting pans filled halfway with hot water; bake until set, about 34 minutes, rotating halfway through. Transfer tins to racks to cool completely. Refrigerate in tins, uncovered, at least 4 hours; remove from tins. Refrigerate in air-tight containers up to 5 days.

Reviews (12)

  • 16 Oct, 2013

    Oh wow, delicious. I want to make some of this at home. Thanks for the recipe. - pacquiao vs rios

  • 5 Mar, 2013

    Strange question.. But do you sit them in the water or on top of something ? And did any of you put the pure in the center like a filling?

  • 24 Feb, 2013

    These were delicious. I had to bake them in two separate batches bc I only have one roasting pan and only one would fit in my oven at a time. The hearts took a tiny bit of practice, but by my 5th one, I got the hang of it.

  • 17 Feb, 2013

    These were great. I, too, had difficulty with the hearts but I think I put too much puree on each one. Next time I'll just "dab" as instructed. I made it gluten-free by using gluten-free graham cracker crumbs. Yummy!

  • 5 Feb, 2013

    These are great!
    To those who have a hard time making the hearts.
    Put two dots side by side .. One dot at a time start making your heart curve and ending below the dots at a center point.

  • 4 Feb, 2013

    You can substitute a vanilla wafer for the graham cracker crumbs. Just place it into the bottom of the paper liner and put the filling over it and bake as directed.

  • 4 Sep, 2012

    Raspberry Cheesecake

  • 21 Aug, 2012

    I made this recipe for my daughter's bridal shower and I followed it exactly and they turned out perfect! I had trouble with the heart design, so I just swirled the puree around and they still looked pretty! So delicious!

  • 5 Aug, 2012

    These were amazing. I messed up a couple of the hearts but they were good.

  • 8 Apr, 2012

    These came out EXACTLY like the picture and tasted as good as they look! I used a syringe (no needle) to get the raspberry puree right. Used extra puree to decorate the plates. The liners peeled off easily leaving perfect little cakes! I cut the recipe in half and make 16. It really does make a LOT, so cut it if you're not planning for a party.

  • 13 Jan, 2011

    Cant wait to make these!

  • 16 Jun, 2010

    These were delicious, but a little uncomfortable to eat. Because the graham cracker crust is only in the bottom, the cheese cake is not firm against the sides of the cupcake paper. You have to eat them with a spoon, and the paper tends to mush in your hand as you devour the contents. Delicious though!