Description
These Best Heart Shaped Cheesecake Bites are adorable, creamy mini cheesecakes with a delicious Oreo cookie crust and swirls of raspberry preserves. Perfect for parties or a sweet treat, they combine a rich and smooth cheesecake filling with a crunchy chocolate cookie base, baked to perfection in heart-shaped molds for a festive touch.
Ingredients
Scale
For the crust:
- 20 Oreo cookies (finely crushed)
- 3 tbsp unsalted butter (melted)
For the cheesecake:
- 16 oz cream cheese (softened, Philadelphia recommended)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tbsp sour cream (full-fat for richness)
- 1 tsp vanilla extract
- 1/3 cup seedless raspberry preserves
- 1 pinch salt
Instructions
- Preheat Oven and Prepare the Crust: Preheat your oven to 300°F (150°C). In a medium bowl, mix the finely crushed Oreo cookie crumbs with melted butter until thoroughly combined. Evenly divide the crumb mixture among 12 heart-shaped or regular muffin cups that have been greased with non-stick spray. Use your fingers or the rounded end of a wooden spoon to press the crumbs firmly and evenly to form a solid crust layer in each cup.
- Prepare the Cheesecake Batter: In a mixing bowl, beat the softened cream cheese and granulated sugar at medium speed until smooth and creamy. Add the sour cream, vanilla extract, and a pinch of salt, mixing until just combined. Incorporate the eggs one at a time, mixing gently after each addition to avoid overmixing, which preserves the ideal cheesecake texture.
- Fill Muffin Cups and Add Raspberry Swirls: Spoon the cheesecake batter into each prepared muffin cup almost to the top. Warm the raspberry preserves in a microwave-safe bag or bowl until fluid but not hot. Pipe about a teaspoon of the raspberry jam onto the top of each mini cheesecake, then use a knife or toothpick to carefully swirl the jam into the batter, creating an attractive marbled effect.
- Bake and Cool the Mini Cheesecakes: Bake the cheesecakes in the preheated oven for 18-20 minutes until they are set and no longer jiggle in the center. Remove the tray from the oven and allow the cheesecakes to cool to room temperature. Cover the mini cheesecakes tightly with plastic wrap and refrigerate them for at least 4 hours, or preferably overnight, to allow them to fully set and develop their rich flavor and smooth texture.
- Serve the Mini Cheesecakes: Keep the cheesecakes refrigerated until ready to serve. These delightful mini heart-shaped cheesecakes are best enjoyed cold, delivering a perfect balance of creamy filling, crunchy crust, and fruity raspberry swirls.
Notes
- Use seedless raspberry preserves to ensure a smooth texture for the swirls.
- Do not overmix the batter to avoid incorporating too much air, which can cause cracks or a dense texture.
- Press the crust firmly into the muffin cups for a sturdy base that holds up when serving.
- These cheesecakes keep well in the fridge for up to 3 days.
- If you don’t have heart-shaped muffin cups, regular muffin tins work just as well.
Nutrition
- Serving Size: 1 mini cheesecake (approx. 1/12 of recipe)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
