Description
Creamy mini cheesecake hearts with buttery graham cracker crusts and fresh berry topping. These adorable bite-sized desserts are smooth, rich, and perfect for celebrations, parties, or cozy homemade treats.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/2 cup fresh strawberries, sliced
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 325°F and lightly grease a heart-shaped muffin pan or silicone mold.
- Mix the graham cracker crumbs and melted butter until combined.
- Press the crust mixture firmly into the bottom of each heart mold.
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add the vanilla extract, eggs, and sour cream, mixing gently until creamy.
- Spoon the cheesecake filling evenly over the crusts and smooth the tops.
- Bake for 18 to 22 minutes until the edges are set and the centers still jiggle slightly.
- Cool completely, then refrigerate for at least 3 hours.
- Top with sliced strawberries and raspberries before serving.
Notes
- Use room temperature cream cheese for the smoothest texture.
- Do not overmix after adding the eggs to prevent cracking.
- Chill overnight for even better flavor and texture.
- Add fresh berries right before serving for the freshest appearance.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mini cheesecake hearts, heart shaped cheesecake, mini cheesecake recipe, berry cheesecake bites, easy cheesecake desserts, romantic desserts, cheesecake cupcakes