Celebrating the most romantic time of the year with heart-shaped mini cheesecakes.
Delicious and thematic – just how we like it.
I have to admit, when I first purchased my mini heart-shape silicone mold, I didn’t have any big plans for it. I bought it on a whim, not really how it could be used.
With Valentine’s Day coming up, the lightbulb finally sparked: why not make heart-shaped mini cheesecakes?! I can’t say I’m a pro at baking cheesecakes, so when I make them, I go for individual versions.
This heart-shape silicone mold is perfect for miniature cheesecakes. It’s easy to work with, allowing you to easily “pop” out your cheesecake in the prettiest shape.
How to Use Silicone Pans for Baking
I’ve recently fallen in love with silicone pans, especially when using them to make specific shapes for my baked goods. A few tips:
- When using them for baking in the oven, I tend to spray mine with a bit of cooking oil. This way, I am reassured that my baked good will pop right out.
- Silicone pans can, in fact, go directly on top of an oven rack. However, I put mine on a cookie sheet for better stability.
- Always read the instructions on a silicone pan’s packaging before using. The directions will tell you exactly what temperatures it can be baked in, proper care, etc.
- Allow the pan to cool after use, especially before cleaning.
- Most silicone pans are dishwasher safe, but be sure to put it on the top rack.
The Easiest No-Bake Cheesecakes
Not to toot my own horn, but I am super pleased with how my cheesecakes turned out. Most no-bake cheesecakes require gelatin to set. But this gal’s has no time for that!
My no-bake cheesecake recipe requires zero gelatin. All it takes is a mixture of cream cheese, whipped cream and sugar. Yes! It’s really that simple.
How to Add Color to Cheesecake
I aimed to make these mini cheesecakes for Valentine’s Day (though I think they’re appropriate for any time of the year!). I decided to add a burst of color to the cheesecake mixture.
Biggest tip: always use gel food coloring. Traditional liquid food coloring will not give you a vibrant color unless you use tons of it. The problem with using an abundant amount of liquid food coloring is that it dilutes your mixture, adding too much water – and texture, measurements, etc. is everything in baking.
Mini Cheesecakes Are So Easy to Make!
Don’t be intimidated! My recipe for mini heart-shaped cheesecakes is very easy and quite accessible for the beginner baker. Just follow my easy step-by-step instructions, and you’re good to go! (Of course, if you have any questions, just write a comment at the end of this post, OR better yet, send me a DM on Instagram!)
How to Make Heart-Shaped Cheesecakes
For The Crust
12 Oreo cookies
¼ cup butter, melted
For the Cheesecake Filling
1 8 oz. cream cheese block, softened at room temperature
1 ½ cups whipped cream
¼ cup granulated sugar
2 tbsp icing sugar
1 small drop of pink gel food coloring
½ cup red and pink sprinkles
1 silicone heart-shaped mold (like this one)
Yields: 6 mini cheesecakes
Use a food processor to make Oreo crumbs: place 12 Oreo cookies into food processor and pulse until you achieve fine bits.
In a small bowl, mix together Oreo crumbs and melted butter.
Pack Oreo crumb mixture into each cavity of the heart-shaped mold, filling it up about 1/3 of an inch high. Chill for at least 10 minutes in the refrigerator.
In a large bowl, beat together cream cheese, whipped cream, and both sugars using an electric mixer. Start on low and gradually increase to medium speed. Mix well.
Add small drop of pink gel food coloring into cheese mixture and mix until completely tinted.
Fold sprinkles into pink cheese mixture, reserving some sprinkles for later use.
Top off the silicone molds with cheese mixture. Garnish with remaining sprinkles.
Freeze for 3 hours then refrigerate overnight.
Remove from the refrigerator and pop out to serve. Enjoy!
Are you a cheesecake lover? What kind of cheesecakes do you enjoy?