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White Chocolate Raspberry Cheesecake Hearts

Author: Lisa Kerhin


  • 1 9- oz. box graham cracker crumbs or about 2 1/2 cups crushed graham crackers
  • 5 tbsp unsalted butter melted
  • 1 1/4 cups frozen raspberries thawed
  • 1/4 cup plus 2 Tbsp. sugar
  • 2 8- oz. packages cream cheese room temperature
  • 2 large eggs plus 2 large yolks
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 4 ounces white chocolate melted and cooled


  • Preheat oven to 350 degrees.
  • In a medium bowl combine the graham cracker crumbs with the 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. Do not over bake. Transfer to a wire rack and let cool completely.
  • Reduce oven temperature to 250 degrees.
  • Combine raspberries and 1 tbsp. sugar in a food processor and blend until smooth.
  • Strain through a fine-mesh sieve into a bowl; discarding the solid parts.
  • 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. **Be sure the white chocolate is cool or you'll have lumps in your cheesecake as the chocolate will harden.
  • 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. Be careful to not drag into 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 with a heart cookie cutter or cut into bars and serve. ** I found it was easier to cut the cheesecake out if the cookie cutter was chilled in the freezer for about 30 minutes.