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!
cups chocolate cookie crumbs (or chocolate graham crackers)
(8 oz. each) packages of low calorie cream cheese
cups fresh or frozen raspberries
cups brown sugar
heart shaped cookie cutter
Preheat oven to 325° if using a dark nonstick pan or 350° if using a light colored or glass pan.
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.
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.
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.
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.