Raspberry Heart Cheesecake Cupcakes

My husband LOVES cheesecake but I hate it! Seriously, who wants to eat a block of cream cheese? Anyways, going along with the heart theme, I decided to make these cheesecake cupcakes with a freehanded heart on the top. If I were to do them again, I would do much less puree because it makes the cheesecake crack.

My husband said that these were really good. Truthfully, I cannot attest to it because I didn't even try them but my husband has no problem telling me something I make sucks. For him to eat three and say that he really liked them must mean that they were great.

If you believe that making cheesecake is difficult, this will definitely change your mind. They are just as easy as making a normal cupcake.

Ingredients for the Crust
1 1/2 cups graham cracker crumbs
4 tablespoons butter, melted
3 tablespoons sugar

Ingredients for the Topping
6 ounce fresh raspberries (or frozen as long as you defrost them)
2 tablespoons sugar

For the Filling
2 pounds cream cheese, at room temperature
1 1/2 cups sugar
Pinch of salt
1 teaspoon vanilla extract
4 large eggs, at room temperature

Directions for the Crust
1. Preheat oven to 325 degrees. Line cupcake pans with paper liners.
2. In a small bowl, combine the ingredients for the crust. Stir together with a fork until well blended and all the dry ingredients are moistened.
3. Press 1 tablespoons of the mixture into the bottom of each cupcake liner.
4. Bake until just set (about 5 minutes). Transfer to a cooling rack.

Directions for the Topping
1. Combine the raspberries and sugar in a blender or food processor until smooth.
2. Pour through a fine mesh sieve to remove the seeds. Set aside.

Directions for the Cheesecake
1. Beat the cream cheese on medium-high speed until light and fluffy.
2. Add in the sugar until smooth.
3. Mix in the salt and vanilla. Beat in the eggs, one at a time, mixing well after each addition.
4. Spoon the mixture into the cupcake liners. Drizzle the top with the raspberry puree (making any design that you want).
5. Bake for 22 minutes or until the filling is set. They are puffy like a cupcake when they first are removed form the oven but will look more normal as they cool. Let cool to room temperature on a cooling rack. Refrigerate for at least 4 hours before serving.