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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

Source: Martha Stewart Weddings, Summer 2009


  • 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


  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. Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve; discard solids. Whisk in 2 tablespoons sugar.
  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. Spoon 3 tablespoons filling over crust in each cup. Drop 2 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. 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.

Reviews Add a comment

  • Kariana
    30 JUL, 2018
    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!
  • MS10930289
    11 JUL, 2018
    We love this recipe! It does have a lot of steps but the end product is worth it
  • BerniG
    9 MAY, 2015
    So Yum! I adapted this for South Africa and tweaked a few things... you can check it out on my blog beautyreportbyb
  • acigakelem
    16 OCT, 2013
    Oh wow, delicious. I want to make some of this at home. Thanks for the recipe. - pacquiao vs rios
  • Shawn Wright McKim
    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?
  • Los Altos Barbara
    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.
  • SuzySeamstress
    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!
  • phyllis396
    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.
  • motherwell2
    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.
  • Sharon Berlin
    4 SEP, 2012
    Raspberry Cheesecake