Valentine’s Raspberry Heart Cake

Valentine’s Day is just around the corner, and it’s time to treat your loved one to something unforgettable. This Valentine’s Raspberry Heart Cake is pure indulgence—creamy, dreamy raspberry mousse over a buttery, nutty crust. Tart, silky, and irresistibly romantic, it’s the dessert that turns any dinner into a special occasion. Perfect for date night, Galentine’s, or anytime you want to impress without stress.

Ingredients

For the crust:

• 3.5 oz (1 cup) graham cracker crumbs
• 1.75 oz (1/2 cup) finely chopped cashews
• 5 tbsp unsalted butter, melted
• 3 tbsp milk

For the raspberry mousse:

• 12 oz fresh or frozen raspberries
• 7 oz mascarpone cheese (about 1 cup)
• 3/4 cup heavy cream (plus 3 tbsp)
• 1/2 cup granulated sugar
• 2 tsp powdered gelatin

Instructions

1. Make the crust: Melt the butter over medium heat and pour it over the graham cracker and cashew mixture. Stir in milk gradually until you have a crumbly mixture.
2. Press the crust evenly into the bottom of two small heart-shaped molds (or one larger mold). Chill in the fridge until firm.
3. Prepare the raspberry filling: Blend raspberries and strain to remove seeds. Mash with sugar and cook briefly over low heat.
4. Dissolve gelatin in 4 tbsp cold water. Heat 3 tbsp cream, remove from heat, and stir in the gelatin. Let cool slightly.
5. Combine the gelatin cream with the raspberry mixture. Whip remaining cream and fold gently into the raspberries. Add mascarpone and stir until smooth.
6. Pour the mousse over the chilled crust. Refrigerate at least 4 hours, or until fully set.
7. Tip: No heart molds? Use a standard round or square pan and slice into hearts or squares before serving.