These individual cheesecakes are a delicious and decadent dessert to serve to your loved one this Valentine’s Day. I repeated the heart theme by placing a strawberry slice, in a heart shape, on top of each one of the mini heart shaped cheesecakes. Not only is it adorable but the bright flavors of the strawberry contrast nicely with the rich, creamy cheesecake.
You can also use this heart shaped cheesecakes recipe to make great DIY gifts for your children’s teachers. Simply store one (or two!) in a reusable container, decorate it with a pretty bow and your little ones are off with a V-day treat their teacher is sure to adore. Do enjoy baking for Valentine’s Day?
Recipe For Heart Shaped Cheesecakes
Prep: 15 minutes
Cook: 20 minutes
Chill: At least 3 hours
Yield: 6 servings
Ingredients For Heart Shaped Cheesecakes:
For Crust
- ½ cup graham cracker crumbs (about 4 full graham cracker sheets, crushed)
- 1 tablespoon organic granulated sugar
- 2 tablespoons organic salted butter, melted
For Cheesecake
- 1 (8-ounce) package of organic cream cheese, room temperature
- ⅓ cup organic granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup sour cream, room temperature
- sliced strawberries for garnish
How To Make Mini Heart Shaped Cheesecakes
Preheat oven to 300ºF.
I used a heart-shaped, silicone mold (affiliate Amazon link below) to go with the Valentine Day theme, but you could use a regular muffin pan if you want. Grease the baking mold or line muffin tins with paper cups.
Prepare crust mixture by placing the graham crackers in a Ziploc bag and crushing them with a rolling pin, or blend them in a food processor. Graham cracker crumbs should be around the size of rough sand. In a small bowl, combine the crumbs, sugar and butter, then mix. Press one tablespoon of the mixture into the bottom of your silicone mold or muffin cups, making sure it has a flat surface and covers the surface. Place the baking mold in the refrigerator while you prepare the cheesecake mixture.
In a large bowl, blend the cream cheese until it softens and has a creamy texture. Blend in the sugar, egg, vanilla and sour cream until evenly mixed.
Remove the baking mold from the fridge and scoop the cream cheese mixture on top of each crust, filling it up to the brim of the mold. Bake for 20 minutes.
Remove the cheesecakes in the mold from the oven and let cool for at least 30 minutes. Place in a covered dish in the refrigerator for 3 hours or leave overnight. It is really hard to resist eating it right away the the flavors and texture come together as it cools and they are even more heavenly the next day!
To serve, push up on your silicone cups to pop the heart shaped cheesecakes out, or if you are using baking cups, peel the paper liners off and place on a plate. Slice strawberries lengthwise to make a heart-shaped slice and place on top or add a strawberry topping if you prefer.
Printable Mini Heart Shaped Cheesecakes Recipe
Heart Shaped Cheesecakes Recipe
Ingredients
- For Crust:
- ½ cup graham cracker crumbs (about 4 full graham cracker sheets, crushed)
- 1 tablespoon organic granulated sugar
- 2 tablespoons organic salted butter, melted
- For Cheesecake:
- 1 (8-ounce) package of organic cream cheese, room temperature
- ⅓ cup organic granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup sour cream, room temperature
- Sliced strawberries for garnish
Instructions
- Preheat oven to 300ºF. Grease the baking mold.
- Prepare crust mixture by placing the graham crackers in a Ziploc bag and crushing them with a rolling pin until crumbs are around the size of rough sand. In a small bowl, combine the crumbs, sugar and butter, then mix.
- Press one tablespoon of the mixture into the bottom of each silicone mold cup.
- Place in the refrigerator while you prepare the cheesecake mixture.
- In a large bowl, blend the cream cheese until it softens and has a creamy texture. Blend in the sugar, egg, vanilla and sour cream until evenly mixed.
- Remove the crusts from the fridge and scoop the cream cheese mixture on top of the crust, filling it up to the brim of the mold. Bake for 20 minutes.
- Remove the cheesecake mold and let cool for at least 30 minutes.
- Place in the refrigerator for 3 hours or leave overnight.
- Push up on your silicone cups to pop the cheesecake hearts out and plate.
- Add the heart-shaped strawberry slice.
- Serve and enjoy!
Nutrition Facts
Heart Shaped Cheesecakes Recipe
Serves: 6
|
Amount Per Serving: 1 mini cake
|
||
|---|---|---|
| Calories | 274.97 kcal | |
| % Daily Value* | ||
| Total Fat 21.24 g | 32.7% | |
| Saturated Fat 11.7 g | 58.5% | |
| Trans Fat 0.2 g | ||
| Cholesterol 89.4 mg | 29.8% | |
| Sodium 217.9 mg | 9.1% | |
| Total Carbohydrate 17.91 g | 6% | |
| Dietary Fiber 0.1 g | 0.4% | |
| Sugars 15.23 g | ||
| Protein 3.88 g | ||
| Vitamin A 22.95 % | Vitamin C 0.13 % | |
| Calcium 6.23 % | Iron 2.75 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
Do you think you will bake these mini heart shaped cheesecakes? What is your favorite cheesecake topping? Tag us on social @familyfocusblog so we can see how they cam out!
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