Mini Cheesecake Hearts are adorable, creamy, and delicious treats perfect for Valentine’s Day, anniversaries, or any special occasion. These heart-shaped cheesecakes feature a buttery graham cracker crust and a smooth vanilla-flavored filling with a red and white swirl. They are easy to make and look as good as they taste!

Why You’ll Love This Recipe

Perfect for Special Occasions: Ideal for romantic dinners, birthdays, or gifting.
Rich and Creamy Texture: Smooth cheesecake filling with a crunchy crust.
Beautiful Presentation: The red and white layers create a stunning visual effect.
Easy to Make: Simple ingredients and quick preparation.
Great for Portion Control: Individual-sized cheesecakes mean no slicing required!

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1 cup graham cracker crumbs
¼ cup butter, melted

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Red gel food coloring

Directions

1. Prepare the Crust

Preheat the oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs with melted butter until evenly combined.
Press the mixture firmly into heart-shaped molds or a mini muffin tin with liners.

2. Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract until fully combined.

3. Create the Red and White Layers

Divide the cheesecake mixture into two bowls.
In one bowl, add a few drops of red gel food coloring and mix until evenly tinted.
Spoon alternating layers of red and white cheesecake batter into the prepared crusts.
Use a toothpick to swirl the colors slightly for a marbled effect (optional).

4. Bake and Chill

Bake for 20 minutes or until the centers are just set.
Remove from the oven and let cool at room temperature.
Refrigerate for at least 2 hours before serving to allow the cheesecakes to firm up.

Servings and Timing

Servings: 8 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes

Variations

Chocolate Swirl: Add 2 tablespoons of cocoa powder to half of the batter instead of food coloring.
Strawberry Flavor: Mix in 2 tablespoons of strawberry puree for a fruity twist.
Gluten-Free Option: Use gluten-free graham crackers for the crust.
No-Bake Version: Replace eggs with ½ cup sour cream and chill instead of baking.
Heart-Shaped Topping: Add heart-shaped sprinkles or fresh strawberries on top.

Storage and Reheating

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze in an airtight container for up to 1 month. Thaw in the fridge before serving.
Reheating: No reheating needed—best served chilled!

FAQs

Can I make these without heart-shaped molds?

Yes! Use a muffin tin with liners or mini cheesecake pans instead.

How do I prevent cracks in the cheesecake?

Do not overmix the batter, and allow the cheesecakes to cool gradually before chilling.

Can I use a different crust?

Yes! Try crushed Oreos, shortbread cookies, or digestive biscuits.

How do I get vibrant red color?

Use gel food coloring instead of liquid food dye for a more intense shade.

Can I make these ahead of time?

Yes! These cheesecakes taste even better after chilling overnight.

What if I don’t have graham crackers?

You can use digestive biscuits, vanilla wafers, or crushed shortbread cookies.

Can I use low-fat cream cheese?

Full-fat cream cheese gives the best texture, but low-fat works if needed.

How do I remove them from molds cleanly?

Chill thoroughly and gently push from the bottom or use a butter knife to loosen the edges.

Can I add fruit toppings?

Absolutely! Fresh berries, jam, or fruit compote make a great topping.

How do I make a swirl effect?

Use a toothpick to lightly swirl the red and white batter before baking.

Conclusion

Mini Cheesecake Hearts are a delightful, easy-to-make dessert that’s perfect for any special occasion. With a buttery graham cracker crust and creamy cheesecake filling, these adorable heart-shaped treats are sure to impress. Try them today and share a little love—one delicious bite at a time!

Mini Cheesecake Hearts

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These Mini Cheesecake Hearts are adorable, creamy, and perfect for Valentine’s Day, anniversaries, or special occasions! With a buttery graham cracker crust and a rich vanilla cheesecake filling, these mini treats feature a beautiful red and white swirl for a romantic touch. Easy to make and irresistibly delicious!

Author: Asma
Prep Time: 20 minutes
chill time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes
Yield: 8 mini cheesecakes 1x
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Servings: 8 mini cheesecakes

For the Crust:

1 cup graham cracker crumbs
1/4 cup butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1 tsp vanilla extract
Red gel food coloring

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Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs with melted butter.
Press the mixture into heart-shaped silicone molds or mini muffin tins to form the crust.

2. Make the Cheesecake Filling:

In a large bowl, beat cream cheese and sugar until smooth.
Add eggs and vanilla extract, mixing until fully combined.

3. Create the Red & White Layers:

Divide the cheesecake batter into two portions.
Tint one portion red using gel food coloring, leaving the other plain.
Spoon alternating layers of red and white cheesecake mixtures into each mold.
Use a toothpick or skewer to swirl for a marbled effect.

4. Bake & Chill:

Bake for 20 minutes, or until the centers are just set.
Let cool completely, then chill in the fridge for at least 2 hours before serving.

Notes

No heart-shaped molds? Use a mini muffin pan with liners instead.
Want a chocolate crust? Swap graham crackers for chocolate cookie crumbs.
Make it extra fancy: Top with whipped cream, fresh berries, or a drizzle of chocolate sauce.
Storage: Keep in the fridge for up to 5 days, or freeze for up to a month.