Description

Hey there, friends! Beau here, welcoming you back to Feastical, your cozy corner for food that feels like a celebration. With Valentine’s Day just around the corner, we’re skipping the stress and embracing simplicity with a dessert that’s creamy, dreamy, and full of heart—literally. These Valentine’s Cheesecake Hearts are rich, velvety mini cheesecakes baked into sweet heart shapes, finished with a buttery graham crust and a glossy berry topping. Elegant, impressive, and surprisingly easy, they’re the perfect way to say “I love you” without spending hours in the kitchen.

Ingredients

Scale

For the Buttery Crust

1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp (½ stick) unsalted butter, melted

For the Creamy Filling

16 oz (2 blocks) full-fat cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs, room temperature
¼ cup sour cream

For the Topping (Choose One)

Strawberry glaze or
Raspberry coulis (blend raspberries, 1 tbsp sugar, and 1 tsp lemon juice, then strain)

Instructions

Prep the Pan & Oven
Preheat oven to 325°F (160°C). Lightly grease a heart-shaped muffin pan or silicone mold. (If using metal, line with parchment for easy removal.)
Make the Crust
In a bowl, combine graham crumbs, sugar, and melted butter until the texture resembles wet sand. Press a heaping tablespoon into each mold. Bake for 5–7 minutes, then set aside to cool slightly.
Mix the Filling
Beat softened cream cheese and sugar until smooth and creamy. Add vanilla, then beat in eggs one at a time on low speed. Stir in sour cream until just combined—don’t overmix!
Fill & Bake
Spoon the filling over crusts, dividing evenly. Tap the pan gently to remove air bubbles. Bake for 15–18 minutes, until edges are set but centers still jiggle slightly.
Cool & Chill
Cool completely at room temperature, then refrigerate for at least 3 hours (or overnight) until firm and creamy.
Top & Serve
Carefully remove cheesecakes from molds. Spoon your chosen topping over each heart and garnish with fresh berries or mint if desired.

Notes

Quick Softening Trick: Microwave cream cheese (unwrapped) for 15 seconds at 50% power—just until pliable.
Smooth Texture Secret: Avoid overmixing after adding eggs—less air means fewer cracks.
Make Ahead: Cheesecake hearts keep beautifully for up to 2 days in the fridge before topping.