Mini Cheesecake Hearts
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!
- 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
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.
Find it online: https://yumfoodusa.com/mini-cheesecake-hearts/