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Mini Cheesecake Hearts: A Sweet Symphony of Love Recipe

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★★★★★

4.1 from 63 reviews

Mini Cheesecake Hearts are a delightful and visually charming dessert featuring a creamy two-tone cheesecake filling on a crisp graham cracker crust. Perfect for special occasions like Valentine’s Day, these bite-sized treats combine the rich flavor of cream cheese with a hint of vanilla and a playful swirl of red food coloring to create a romantic and delicious sweet bite.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • ¼ cup (½ stick) butter, melted

Cheesecake Filling

  • 16 oz (2 packages) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Red gel food coloring, as needed

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Using an oven thermometer is recommended for an accurate temperature, ensuring even baking and preventing cracks on the cheesecake surface.
  2. Prepare the Crusts: In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Firmly press this mixture into heart-shaped molds, silicone molds, mini muffin tins lined with cupcake liners, or ramekins. If using muffin tins, lightly grease the pans to prevent sticking. For a crisper crust, bake the crusts for 5-7 minutes before adding the filling.
  3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy, using an electric mixer and scraping down the sides occasionally to avoid lumps.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then stir in vanilla extract. Mix just until combined to avoid incorporating too much air, which could cause cracking.
  5. Tint the Filling: Divide the batter into two portions. Add red gel food coloring to one portion, mixing until the desired shade of pink or red is achieved. Leave the other portion plain for a two-tone effect.
  6. Layer the Filling: Spoon alternate layers of the red and white cheesecake batter into the prepared molds to create patterns. For a marbled effect, gently swirl with a toothpick or knife. You can also layer by spoonfuls of each color.
  7. Bake: Bake for about 20 minutes or until the edges are set but the center remains slightly jiggly. Cooking times may vary based on oven and mold size. Test for doneness by gently shaking the molds – the centers should have a slight wiggle.
  8. Cool and Chill: Turn off the oven and leave the cheesecakes inside with the door slightly open to cool gradually, which helps prevent cracking. After cooling, refrigerate for at least 2 hours or overnight for firm, well-set mini cheesecakes ready to serve.

Notes

  • Make sure the cream cheese is fully softened to room temperature before mixing for a smooth batter.
  • Do not overmix the batter to avoid trapping air, which leads to cracking during baking.
  • If heart-shaped molds are unavailable, use round molds and cut shapes after baking using a cookie cutter.
  • Chill the cheesecakes overnight for the best texture and ease of removal from molds.
  • Use gel food coloring to avoid adding extra liquid that could affect the batter consistency.

Keywords: mini cheesecakes, heart shaped cheesecake, Valentine's Day dessert, two tone cheesecake, graham cracker crust, creamy cheesecake, holiday dessert

Find it online: https://foodiecara.com/mini-cheesecake-hearts-a-sweet-symphony-of-love-recipe/