This is a cute and super tasty Valentine’s Day dessert. My daughter wrote about them in her kindergarten cookbook. ❤
The recipe was adapted from Martha Stewart Living. I modified the proportions and the method. My husband could have easily eaten two!
Yield: 16 mini-cheesecakes
- 3/4 cup finely ground graham crackers (from 6 crackers)
- 1 1/2 tablespoons unsalted butter, melted
- 3/4 cup plus 1 1/2 tablespoons granulated sugar, divided
- 1 pound (two 8-ounce packages) cream cheese, at room temperature
- pinch coarse salt
- 1/2 teaspoon pure vanilla extract
- 2 eggs, at room temperature
- raspberry jam, warmed in the microwave
- Preheat oven to 325 degrees, preferably on convection.
- Line two standard muffin tins with 8 paper liners each. (I used the wells on the outside of the pan.)
- Grind the graham crackers in a food processor.
- Add the melted butter and 1 1/2 tablespoons sugar; pulse until combined.
- Place 1 tablespoon of the graham cracker crust mixture into bottom of each paper liner. Using the bottom of a glass, press mixture flat in the base of each well to form the crust.
- Bake until set and beginning to color at edges, about 7 minutes on convection or up to 10 minutes in a standard oven. Transfer tins to a rack to cool.
- Using a stand mixer fitted with the paddle attachment, beat cream cheese on medium-high until fluffy.
- Reduce speed to low and add remaining 3/4 cups sugar in a slow stream.
- Add salt and vanilla and mix until well combined.
- Add eggs, one at a time, beating until just combined after each (do not over mix). Scrape down the sides of the bowl and briefly mix to combine.
- Spoon 3 tablespoons filling over crust in each cup. (I used a cookie scoop.)
- Drop two dots of raspberry jam on the surface of each cupcake. Drag the tip of a toothpick or wooden skewer down through centers of dots to create a heart. Alternatively, make one heart in each and drag to form the tip at the base of the heart shape.
- To bake, set tins in oven in two separate roasting pans. Place on the oven racks in the preheated oven. Fill each roasting pan halfway with hot water.
- Bake until set, about 30 minutes on convection or up to 34 minutes in a standard oven, carefully rotating halfway through.
- Transfer tins to racks to cool completely. Refrigerate at least 4 hours, uncovered, prior to serving. If made in advance, cheesecakes can be refrigerated in an air-tight container for up to 5 days.