Prep Time
35 Mins
Cook Time
1 Hour 20 Mins
Chill Time
2 Hours
9 bars

Heart-shaped cheesecakes are the way to show that special someone your love this Valentine's Day, but they're also delicious the rest of the year. Bake a batch to celebrate your sweetie today.

How to Make It

Step 1

Preheat oven to 350ºF. In a food processor, blend wafer cookies until completely crushed. Transfer to a bowl, pour in melted butter and mix until crumbs are evenly moistened. Pour crumbs into a 9-inch square baking pan, and use your fingers to press into an even layer over bottom and about 1/2 inch up sides of pan. Bake for 8 minutes, until firm. Transfer to a wire rack and let cool completely. Reduce oven temperature to 250ºF.

Step 2

Combine raspberries and 1 Tbsp. sugar in a food processor and blend until smooth. Strain through a fine-mesh sieve into a bowl; discard solids. Using an electric mixer at medium speed, beat cream cheese and remaining 1/4 cup plus 1 Tbsp. sugar until smooth. Add eggs and yolks one at a time, beating briefly after each addition. Add flour and vanilla and mix just until combined. Fold in white chocolate.

Step 3

Pour cheesecake mixture over cooled crust, spreading evenly. Drop spoonfuls of raspberry puree on top and, using a toothpick, drag raspberry puree through cheesecake to create a marbled effect, taking care not to drag in crust. Bake until edges are pale golden and cheesecake is just set in center, 1 hour and 15 to 20 minutes. Let cool completely on a wire rack, then cover and refrigerate until fully chilled, at least 2 hours. Cut and serve.

Also appeared in: All You, February, 2010,Eat Well Save Big Cookbook

Ratings & Reviews

Cinnyscookin's Review

February 05, 2014

Linabaha's Review

March 31, 2012

Chicagokiter76's Review

February 12, 2012
I had a lot of problems with these. I could not find chocolate wafer cookies anywhere and so went with chocolate graham cracker crumbs mixed with a stick of melted butter. The crust wound up still being dry and crumbly. The cheesecake itself was OK but nothing all that special and also the rasberry flavoring on top didn't really come through much. Lastly, using a cookie cutter about 2 inches tall, I cut out the hearts but since the cheesecake sticks so much to everything, it was hard to remove each heart from the cutter and it required a lot of effort. The people I served this to thought it was 'just OK'. This may well be due to something I did wrong, but overall I was disappointed.

markjean's Review

January 09, 2012
prissymae-heart shapes are very easy to cut without much waste, if your unsure use a template or heart shape cookie cutter. This recipe is outstanding and makes Valentines Day just a bit more special with your loved ones.

prissymae's Review

February 01, 2011

booclarendon's Review

May 10, 2010
This came out better than I thought it would. So creamy and amazingly yummy. It was my first attempt @ a cheesecake. I used chocolate graham crackers instead of cookies and had to use one stick of butter instead of a half to get it moistened. I served it with fresh raspberries on top. Loved it!! This is a keeper

kattov's Review

February 17, 2010
I love this recipe. I did it with graham crackers instead of chocolate wafers and it was just as tasty. My husband loved it too!

SuMaSiAnGiRL's Review

February 12, 2010
Wow..I've never really made anything where you need to buy ingredients and prep and bake for over an hour, but this actually came out to be a masterpiece!! It took awhile as it was my first try, making it for my <3 for Valentine's Day. It came out wonderful and I added actual raspberries on top for a nice design. Definitely must try!