Creamy Mini Heart-Shaped Cheesecakes
These creamy mini heart-shaped cheesecakes are a quick and easy homemade sweet treat, perfect for any occasion. They feature a smooth texture, subtle tang of cream cheese, and a buttery graham cracker crust.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 37 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 ml) sour cream (or Greek yogurt)
- 1/3 cup (65 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 1 cup (100 g) graham cracker crumbs
- 4 tbsp (60 g) unsalted butter, melted
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a small bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Stir until crumbs are evenly coated.
- Press the crust mixture firmly into the bottom of each cavity in your heart-shaped silicone mold or mini muffin tin. Set aside.
- In a medium bowl, beat softened cream cheese until smooth and creamy (about 2-3 minutes). Scrape down the sides.
- Add sugar and continue mixing until fully incorporated and silky.
- Mix in the egg, vanilla extract, sour cream, and lemon zest if using. Beat gently until just combined.
- Pour the filling evenly over the prepared crusts, filling nearly to the top but leaving a little space for expansion.
- Bake for 18-22 minutes until centers are slightly jiggly but not liquid.
- Turn off the oven and leave cheesecakes inside with the door slightly ajar for 30 minutes to cool gradually.
- Remove from oven and chill in the refrigerator for at least 2 hours or overnight.
- Once chilled, carefully pop out each mini cheesecake from the molds and serve plain or with toppings like fresh berries or whipped cream.
Notes
Use room temperature ingredients to avoid lumps. Do not overmix after adding eggs to prevent cracks. Baking at 325°F helps even cooking. Cooling gradually in the oven with the door slightly open prevents cracks. Silicone molds make removal easy. Variations include adding fruit swirls, cocoa powder, or using dairy-free substitutes.
Nutrition
- Serving Size: 1 mini cheesecake (a
- Calories: 150
- Sugar: 8
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 12
- Fiber: 0.5
- Protein: 3
Keywords: mini cheesecakes, heart-shaped cheesecake, creamy cheesecake, easy dessert, homemade sweet treat, graham cracker crust