Well I think I kept you waiting for this one long enough, and I promise it is worth the wait. Rich, creamy, decadent and sinful pretty much sum of this whole situation right here. A luscious chocolate cheesecake studded with raspberry puree all baked on top of a chocolate cookie crust is a purely indulgent treat sure to satisfy anyone’s sweet tooth on Valentine’s Day.
When I think of Valentine’s Day desserts, I think of ultimate decadence – cause I really need an excuse, right? I also think comforting, sassy, and of course, chocolate. Do you remember the red velvet cake frites?? Ah, the ultimate indulgence, yet so light and fun.
This time I opted for cheesecake, which in my opinion, is always a good idea! I tweaked my favorite recipe and added a cup of Callebaut dark chocolate. I think this was one of the best decisions I’ve ever made, and from that point on this cheesecake had trouble written all over it. Next I added some Godiva chocolate liqueur to the party, and that’s when I had to tell myself to put down the spoon – repeatedly…
Finally I spooned in some raspberry puree and swirled it through, not only giving it a brilliant pop in the flavor department, but um – look at that color. Chocolate cheesecake, Godiva liqueur, and raspberry puree all baked together in the shape of a heart. Really, what more could you ask for?!
The cheesecake baked beautifully and it is unbelievably smooth. Now obviously the dark chocolate adds a real richness here, yet it’s not heavy. You get a hint of the liqueur floating through, and every few bites you get a bold pop of raspberry. I could tell you these hearts are the perfect size for sharing, but truth be told I took care of one all by myself 
And if you don’t have little heart springform pans, you can bake these in cupcake tins. I wasn’t sure how they would pan out, but look how cute they are!! Once they were cooled, I popped them in the freezer for 15 minutes before I peeled the liners off, and poof – worked like a charm! I put the instructions for these little ones in the “notes” section below so you’ve got options.
No matter what your feelings about Valentine’s Day are, you need to get cozy with this cheesecake! Have a great weekend and if you’re stuck inside, a few bites of this might help you forget all about that white stuff piling up out there!
Ingredients
- 2 cups chocolate graham cracker crumbs
- 1 Tablespoon sugar
- 4 ounces unsalted butter, melted
- 3/4 cup raspberry puree
- 1 teaspoon cornstarch
- 8 ounces semisweet chocolate
- 24 oz. cream cheese at room temp
- 1 and 1/4 cups sugar
- 1/4 cup cornstarch
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 cup + 2 Tablespoons Godiva chocolate liqueur
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350 degrees.
- Mix graham cracker crumbs, sugar and melted butter together.
- Press into heart pans and bake at 350 degrees for 6-7 minutes.
- Whisk raspberry puree and cornstarch together and set aside.
- Preheat oven to 350 degrees. Wrap the springform pans in plastic wrap first then aluminum foil.
- Melt chocolate & set aside.
- Cream softened cream cheese and sugar in mixer.
- Add in corn starch and continue creaming.
- Add vanilla extract & eggs and mix on low till incorporated.
- Add in melted chocolate.
- Stir in Godiva liqueur and heavy cream.
- Put 1 scoop of cheesecake batter in pan. Spoon raspberry puree on top and swirl in with toothpick. Repeat with another scoop of batter and top with raspberry puree. Swirl together with toothpick.
- Place pans in a roasting pan and fill with about an inch of hot water.
- Bake at 350 degrees for 25-27 minutes just until they set.
- When they are done, remove from water bath & set on a cooling rack. Refrigerate cheesecakes overnight.
Notes
For the chocolate, you can use semisweet or dark. Use a good quality for this - I used Callebaut dark.
Once you add the liqueur and heavy cream, make sure you only stir it. Don't over mix or you will get too much air in it.
If baking these in cupcake tins: 1. Line cupcake tins with cupcake liners & spray with non stick. 2. Press 2 Tablespoons crumbs in each & bake at 350 degrees for approx. 5 minutes. 3. Fill with batter, spoon raspberry puree, & swirl 4. Place cupcake tin in roasting pan or sheet pan & fill with about an inch of hot water. 5. Bake at 350 degrees for 20 minutes.
I’m Meghan, a pastry chef, recipe developer and culinary personality, who loves to flirt with dessert. On Buttercream Blondie, I give your favorite sweets makeovers. Join me as I glam them up one recipe at a time!
OMG! OMG! WHAT ELSE CAN I SAY!!!! GORGEOOOOOOOOUS!!!
Thank you!
These look SO divine – wish I could have one right now!
Thanks Amy!
These are gorgeous! A perfectly decadent dessert!
Thanks Jessica!
Delicious… and pretty too! You’re going to make your Valentine very happy indeed!
Thank you Viviane!
Stunning! Cheesecake in just about any form is my favorite
Thanks girl & me too
Holy moly, Meghan! You constantly out-do yourself! This looks just heavenly. As a chocolate lover, a cheesecake lover, and a Valentine’s day fan, I think this is one perfect dessert.
Aw, thanks so much Jane!
Holy mother of decadence!! This is fantabulous!
Thanks Kate!
OMG! I have got to try these – I love chocolate and raspberry together! Thanks for sharing
Thanks Liz! Hope you enjoy them!
I am physically unable to resist the combination of chocolate and raspberry. So, on that note, Meghan, I will be sending you a bill for my personal trainer when I eat 78 of these cheesecakes. :-p
Ha, I hear ya girl!
These are so pretty Meghan!
Thanks Rachel!
As always, this is just gorgeous!! What a dreamy dessert!
Thanks so much Steph!
Hi, I cant get Graham crackers in England, is there an alternative biscuit that i could use?
ta.
Any biscuit type cookie you like will work well for these.
The swirl gives is a gorgeous color and so pretty!
Thanks Erin!
I didn’t even know they made little heart shaped springform pans – how adorable is that! These look unbelievably decadent and delicious. I wish I had one to snack on now
Thanks Jackie! I love having an excuse to use them
These are just gorgeous, Meghan! I love the raspberry swirls!
Thanks Cassie!
OMG! YES, to every word you wrote!
Ha, glad you agree Anita
I can take or leave Valentines days, but these mini cheesecakes are wonderful! I don’t have a heart shaped pan, but I could totally get on board with the cupcake-sized cheesecakes!
You & me both! Thanks Vicki!
Great combo which will always be a classic, beautiful as always!
Thanks Gerry!
I only like Valentine’s Day for the desserts! It seems like a perfectly good excuse to eat chocolate to me!
Yup, bring on the dessert
Since you are a pastry chef, you so don’t need an excuse to bake a sweet treat;-) Your treat looks like a chocolate lovers dream, it seriously looks amazing…..amazingly delicious!!! Hugs, Terra
Thanks so much Terra!
I made it last night to give to the “novio” today. It was very liquid-y after 25 minutes so I cooked it another 15 minutes, then chilled it. It was nicely set up this morning. The raspberry swirls that were separate when the cake went it, had kind of weeped together during cooking so mine doesn’t look as beautiful as yours. Next time I’ll use a larger utensil to create the swirls, keeping them more apart, but larger. Can’t wait to taste it tonight!
Hope you guys enjoyed it!
Can I omit the liqueur or substitute it with something else? Thanks for the recipe, can’t wait to try it!
You can substitute heavy cream for the liqueur. I hope you enjoy it, Sophia!
Just wanted to let you know that I made these tonight for my husband’s b-day and they are delicious! I think I underbaked them but even then they set up well after some time in the freezer
Great! So happy you liked them! Thank you for the positive feedback!
You are an amazing artist, Meghan!!!
Aw, thanks so much Carol!
I already love raspberries, but this dessert has to be the most beautiful edible work of art I have ever seen. Your culinary imagination is incredible. If I could only try this cake, I would finally know what heaven on earth is really like.