Description
Creamy no-bake mini heart-shaped cheesecakes with a buttery graham cracker crust, smooth vanilla filling, and glossy strawberry topping.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup cold heavy cream
- 1/3 cup strawberry jam
- 1/2 cup fresh strawberries, finely chopped
Instructions
- Make sure the silicone heart mold is clean and dry.
- Mix graham cracker crumbs with melted butter until the texture looks like damp sand.
- Press the crumb mixture firmly into the bottom of each heart cavity.
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Add cold heavy cream and beat until the filling becomes fluffy and creamy.
- Spoon the filling over the crusts and smooth the tops.
- Chill for at least 4 hours, or until fully set.
- Stir strawberry jam until glossy, then spoon a thin layer over each cheesecake.
- Add finely chopped strawberries on top.
- Gently unmold and serve cold.
Notes
- Use softened cream cheese for the smoothest filling.
- Press the crust firmly so it holds together after chilling.
- Do not unmold before the cheesecakes are fully set.
- Store chilled until ready to serve.
Nutrition
- Serving Size: 1 mini cheesecake heart
- Calories: 235
- Sugar: 16g
- Sodium: 135mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 48mg
Keywords: mini cheesecake hearts, heart shaped cheesecake, no bake cheesecake bites, strawberry cheesecake dessert