Chocolate Raspberry Cheesecake Hearts

Ginny's TeamAuthorGinny's TeamCategory, , DifficultyIntermediate

Nothing says "Happy Valentine's Day" like chocolate raspberry cheesecake hearts! Cheesecake and fresh raspberries combine for a sweet mixture that will make Valentine's Day delicious for friends and family alike. All you need is a heart shaped cookie cutter and a few basic pantry ingredients. Chocolate raspberry cheesecake hearts are perfect for small Valentine's Day parties or even a date night with your valentine!

Yields8 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
 1 ½ cups chocolate cookie crumbs (or chocolate graham cracker crumbs)
 ½ cup butter (melted)
 3 (8 oz. each) packages of low calorie cream cheese (softened)
 ¾ cup sugar
 3 eggs
 1 ¼ cups fresh or frozen raspberries (mashed)
 3 tbsp butter
 ¾ cup brown sugar
 heart shaped cookier cutter
 chocolate syrup
1

Preheat oven to 325° if using a dark nonstick pan or 350° if using a light colored or glass pan.

2

In a medium mixing bowl, mix the cookie crumbs with the ¼ c. butter. Press this mixture into a crust in a 9” x 13” ungreased pan.

3

In a large mixing bowl, blend the cream cheese and sugar on medium speed. When well blended, add the eggs, 1 at a time, mixing until just blended. Gently stir in ¾ c. raspberries. Spread this mixture evenly over the crust. Bake for 45-50 minutes.

4

To make the glaze: in a small saucepan, over medium/low heat, melt the 3 T. butter, add the brown sugar and remaining ½ c. raspberries. Simmer for about 5 minutes, stirring occasionally.

5

When the cheesecake comes out of the oven, let it cool completely. Then start cutting heart shapes with your cookie cutter. Place 1 -2 hearts per plate (depending on the desired serving size). Drizzle the glaze (with a spoon) and top with chocolate syrup.

Ingredients

 1 ½ cups chocolate cookie crumbs (or chocolate graham cracker crumbs)
 ½ cup butter (melted)
 3 (8 oz. each) packages of low calorie cream cheese (softened)
 ¾ cup sugar
 3 eggs
 1 ¼ cups fresh or frozen raspberries (mashed)
 3 tbsp butter
 ¾ cup brown sugar
 heart shaped cookier cutter
 chocolate syrup

Directions

1

Preheat oven to 325° if using a dark nonstick pan or 350° if using a light colored or glass pan.

2

In a medium mixing bowl, mix the cookie crumbs with the ¼ c. butter. Press this mixture into a crust in a 9” x 13” ungreased pan.

3

In a large mixing bowl, blend the cream cheese and sugar on medium speed. When well blended, add the eggs, 1 at a time, mixing until just blended. Gently stir in ¾ c. raspberries. Spread this mixture evenly over the crust. Bake for 45-50 minutes.

4

To make the glaze: in a small saucepan, over medium/low heat, melt the 3 T. butter, add the brown sugar and remaining ½ c. raspberries. Simmer for about 5 minutes, stirring occasionally.

5

When the cheesecake comes out of the oven, let it cool completely. Then start cutting heart shapes with your cookie cutter. Place 1 -2 hearts per plate (depending on the desired serving size). Drizzle the glaze (with a spoon) and top with chocolate syrup.

Chocolate Raspberry Cheesecake Hearts

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