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.


Recipe Summary

Makes 32


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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 (13)

122 Ratings
  • 5 star values: 26
  • 4 star values: 28
  • 3 star values: 43
  • 2 star values: 19
  • 1 star values: 6
Rating: 5 stars
My husband said, I can make these cupcakes anytime. Absolutely delicious, way better then any cheesecake from a store. Not difficult to make, I did not have raspberries, so I made it with strawberries. Turned out perfect!
Rating: 5 stars
We love this recipe! It does have a lot of steps but the end product is worth it
Rating: Unrated
So Yum! I adapted this for South Africa and tweaked a few things... you can check it out on my blog beautyreportbyb
Rating: Unrated
Oh wow, delicious. I want to make some of this at home. Thanks for the recipe. - pacquiao vs rios
Rating: Unrated
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?
Rating: Unrated
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.
Rating: Unrated
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!
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
Raspberry Cheesecake
Rating: Unrated
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!
Rating: Unrated
These were amazing. I messed up a couple of the hearts but they were good.
Rating: Unrated
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.