Million Heart Cheesecake

10 servings

Minimal baking is required to impress your Valentine. All you need to do is bake the crust and this cheesecake’s filling overflows with hearts and love.




1 ½
cups finely crushed chocolate wafer cookies (about 28 cookies)
tbsp unsalted butter, melted
cup granulated sugar
pinch kosher salt

Raspberry Coulis

pt raspberries


2 8-oz
packages cream cheese, at room temperature
cup confectioners' sugar
tsp vanilla extract
pinch kosher salt
1 ¼
cups heavy cream



Special equipment: a 9-inch springform pan, an eye dropper or small squeeze bottle and a toothpick or wood skewer.Cook's NoteFor neat cheesecake slices, warm your knife in a tall vase of warm water and dry it off between cuts.

Step 1

Preheat the oven to 350ºF.

Step 2

Mix the cookie crumbs, butter, granulated sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.

Step 3

Puree the raspberries in a food processor or blender until smooth. Strain through a fine-mesh strainer to remove any seeds. Transfer to an eyedropper or small squeeze bottle.

Step 4

Combine the cream cheese, confectioners’ sugar, vanilla and salt in a medium bowl and beat with an electric mixer on medium until smooth, about 5 minutes. Beat the heavy cream to medium peaks in a separate bowl. Fold the cream cheese mixture into the whipped cream until just combined, being careful not to deflate the whipped cream.

Step 5

Pour the batter into the crust. Tap the pan on the counter gently a couple of times to release any air bubbles. Squeeze chickpea-size dots of the raspberry coulis 1/4 inch apart on the top of the cheesecake in a spiral pattern. Starting with the outermost raspberry dot, drag a toothpick or skewer through the centers of the dots to create hearts, making sure to follow the spiral pattern. Chill the cheesecake in the refrigerator uncovered until set to the touch, about 2 hours.

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