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four mini heart cheesecakes on a marble background

Mini Heart Cheesecakes

These mini heart cheesecakes with brownie bottom are the perfect desserts to customize any flavor! Everyone gets their personal dessert.
5 from 2 votes
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Prep Time: 20 mins
Cook Time: 40 mins
Freezing: 1 d
Serves: 4 servings
Calories: 1755kcal

Ingredients

Brownie Batter

  • 4 ounces (113 g) unsalted butter room temperature
  • 2 ounces (57 g) chocolate dark, semi-sweet or milk
  • 2 large eggs room temperature
  • 3 ounces (85 g) granulated sugar
  • 2 ounces (57 g) brown sugar
  • 1 ounce (28 g) cocoa powder sifted
  • 2.5 ounces (71 g)  all purpose flour  or cake flour for a more tender brownie
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Cheesecake Batter

  • 24 ounces (680 g) cream cheese room temperature
  • 6 ounces (170 g) granulated sugar
  • 1/8 teaspoon salt
  • 1/2 tablespoon vanilla extract
  • 2 ounces (56 g) heavy cream room temperature
  • 2 ounces (56 g) sour cream room temperature
  • 3 large eggs room temperature
  • 2 ounces (56 g) semi-sweet chocolate melted
  • 2 ounces (56 g) strawberry Puree cooled
  • 1 ounce (28 g) oreo cookies crushed

Chocolate Ganache Glaze (make on day 2)

  • 4 ounces (227 g) heavy whipping cream
  • 4 ounces (227 g) semi-sweet or dark chocolate
  • 1 ounce unsalted butter softened

Strawberry Puree

  • 4 ounces (113 g) strawberries fresh or frozen
  • 1 Tablespoon sugar
  • 1 teaspoon lemon juice

Equipment

  • Mini heart cheesecake pans
  • Kitchen torch
  • Aluminum foil
  • Large pan for the water bath

Instructions

Brownie Layer Instructions

  • Preheat your oven to 350ºF and line cheesecake pans with parchment paper on the bottom (or you can serve them on the pan.) No need to grease the sides.
  • Melt your butter and chocolate together in a heatproof bowl over simmering water or in the microwave. Let cool until it no longer feels hot to the touch.
  • Whisk together your sugar, salt, vanilla and eggs in a bowl until just combined.
  • Sift together the flour and cocoa to remove lumps and then set aside.
  • Add your melted chocolate mixture to the egg mixture and whisk until just combined.
  • Add your chocolate egg mixture to the flour mixture and stir gently until just combined and no flour lumps are visible. Do not over-mix
  • Divide your batter into the pans. Place the pans in the center of the oven and bake until a toothpick comes out from the center with a few sticky moist crumbs. It's better to under-bake than over-bake because it will go back in the oven with the cheesecake.
  • Bake at 350 for 14-15 minutes. Remove from the oven and let cool while you prepare your cheesecake batter.

Strawberry Puree

  • Blend strawberries until smooth (or you can blend after you cook, it doesn't matter)
  • Place in a medium saucepan with the sugar and heat until the sugar dissolves. Add in the lemon juice and let cool

Plain Cheesecake Batter Instructions

  • Reduce the oven temperature to 335ºF.
  • Use the paddle attachment to blend together the cream cheese and sugar until smooth and lump-free.
  • Scrape down the sides of the bowl two or three times.
  • Add sour cream and cream, and then mix on low until smooth.
  • Add eggs one at a time while mixing on low, scrape the bowl after each addition and mix until just combined and smooth.
  • Divide the cheesecake batter into four bowls.
  • For the oreo cheesecake batter, add your oreo crumbs to the bowl and stir until combined. Pour into the pan over the brownie batter
  • For the plain cheesecake with hearts, fill your cheesecake pan with plain batter. Place the strawberry coulis into a squeeze bottle or piping bag. Make a ring of dots (see video for more details) and then drag a toothpick through the dots to make a ring of hearts. Pipe another heart in the center.
  • Combine one ounce of cheesecake batter with 2 ounces strawberry coulis and blend together. Spoon the plain cheesecake batter into the pan over the brownie layer, alternating with the strawberry batter. Marble the two together with a toothpick or skewer.
  • For the chocolate cheesecake, combine the cheesecake batter with the sifted cocoa powder and combine until smooth and then pour into your cheesecake pan over the cooled brownie.
  • Wrap each pan in two layers of tin foil (if you haven't yet) and place into a large sheet pan.
  • Move the bottom oven rack to the lowest place in the oven. Place the sheet pan with cheesecakes onto the rack. Using a measuring cup, fill the pan halfway with hot water.
  • Bake for 35-40 minutes or until the cheesecake has a jiggle in the center while tapping on the side of the pan. DO NOT open the oven door, or your cheesecake could crack.
  • After 35 minutes, crack the oven door open and let cool for 1 hour. Remove the cheesecakes from the water bath and place into the freezer overnight.
  • After your cheesecakes are frozen, you can use a kitchen torch to lightly warm the sides of your pan and then release the cheesecakes without damaging them.
  • Glaze your chocolate cheesecake and use the leftover glaze to pipe a chocolate rosette using a small star tip and piping bag
  • I decorated the rest of my cheesecakes with stabilized whipped cream but you could do anything you like
  • Let cheesecakes defrost in the fridge overnight or for at least 6 hours before serving.

Nutrition

Serving: 1serving | Calories: 1755kcal (88%) | Carbohydrates: 132g (44%) | Protein: 26g (52%) | Fat: 130g (200%) | Saturated Fat: 75g (375%) | Cholesterol: 617mg (206%) | Sodium: 1095mg (46%) | Potassium: 732mg (21%) | Fiber: 6g (24%) | Sugar: 104g (116%) | Vitamin A: 4506IU (90%) | Vitamin C: 17mg (21%) | Calcium: 315mg (32%) | Iron: 6mg (33%)