Description
Valentine’s Day Cheesecake Hearts are delightful mini cheesecakes with a raspberry swirl, perfect for a romantic treat.
Ingredients
Scale
- 1 cup graham cracker crumbs (about 8 full sheets)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- Pinch of salt
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- Optional: 1/2 teaspoon cornstarch (for thicker puree)
Instructions
- Preheat oven to 325°F (165°C). Line a muffin pan with 12 heart-shaped silicone liners or regular cupcake liners.
- Mix graham cracker crumbs, melted butter, and sugar. Press about 1 tablespoon into each liner. Bake for 5 minutes; cool.
- Simmer raspberries, sugar, and lemon juice for 5–7 minutes, mashing berries. Add cornstarch slurry if using. Strain and cool.
- Beat cream cheese until smooth. Add sugar, then vanilla, eggs (one at a time), sour cream, flour, and salt. Mix just until smooth.
- Divide batter among liners. Add 1/2 teaspoon raspberry puree to each and swirl gently with a toothpick.
- Bake 18–20 minutes until edges are set and centers slightly jiggle. Turn off oven, crack door, and rest 10 minutes.
Notes
- Use softened cream cheese for a smooth filling.
- Do not overmix the cheesecake batter.
- Cool the cheesecakes slowly to prevent cracking.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg