Mini Heart Cheesecake
These adorable heart-shaped cheesecakes have a buttery biscuit base and a creamy vanilla filling, decorated with beautiful patterns on top. Perfect for Valentine's Day or any sweet occasion!
Ingredients
For the base:
- 75 g digestives or lotus biscuits
- 25 g sugar
- 1.5 tsp flour
- 25 g melted butter
For the filling:
- 450 g cream cheese
- 150 g sugar
- 2 medium eggs
- 1 pinch of salt
- 1 tsp vanilla paste
For the pattern:
- Gel colours of your choice
Instructions
1. Shape the heart moulds
- Shape foil tart tins into hearts. (See Instagram reel for a visual guide.)
- Alternatively, use heart-shaped silicone moulds or normal paper muffin cases.
2. Prepare the base
- Preheat the oven to 160°C (fan/convection preferred).
- Blend with processor or crush the biscuits into fine crumbs.
- Mix with sugar, flour, and melted butter.
- Spoon 1 tablespoon of the mixture into each heart-shaped mould and press down firmly.
- Bake for 5 minutes, then remove and let cool. Leave the oven on!
3. Make the cheesecake filling
- Beat cream cheese until smooth.
- Add sugar, eggs, salt, and vanilla paste, whisking until creamy.
- Fill each mould about 3/4 full with the cheesecake mixture.
4. Create the pattern
- Set aside ¼ of the cheesecake filling and mix with gel colours of your choice.
- Transfer to small piping bags for piping and use a toothpick to swirl designs on top.
5. Bake in a water bath
- Place the heart moulds in a deep baking tray.
- Pour hot water into the tray, filling halfway up the sides.
- Bake for 20-25 minutes until just set.
6. Cool and serve
- Let cheesecakes cool in the moulds.
- Refrigerate for at least 4 hours before serving. Before unmoulding I would freeze the cheesecake for 15minutes before peeling the foil tin off.
Enjoy your beautifully patterned mini heart cheesecakes! ❤️