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Perfect Valentine’s Mini Red Velvet Heart Cheesecakes

mini red velvet heart cheesecakes - featured image
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These mini red velvet heart cheesecakes are easy to make, adorable, and perfect for Valentine’s Day or any romantic occasion. They feature a tender red velvet crust and a silky smooth cream cheese filling.

Ingredients

Scale
  • 1 cup all-purpose flour (125g)
  • 2 tablespoons unsweetened cocoa powder (15g), Dutch-processed
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup unsalted butter (113g), softened
  • 1 large egg, room temperature
  • 1/4 cup buttermilk (60ml) (or milk plus 1 tsp vinegar)
  • 1 1/2 teaspoons red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 oz cream cheese (225g), softened
  • 1/3 cup granulated sugar (65g)
  • 1 large egg, room temperature
  • 1/4 cup sour cream (60g) (or dairy-free yogurt for vegan)
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour (8g)
  • Optional toppings: whipped cream, fresh raspberries or strawberries, white chocolate shavings

Instructions

  1. Preheat oven to 325°F (163°C). Lightly grease mini heart pan with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, cream softened butter with sugar using an electric mixer until fluffy (about 2 minutes). Add egg and vanilla extract; beat well.
  4. Mix in red food coloring and buttermilk until fully combined.
  5. Slowly add dry ingredients to wet ingredients, mixing until just combined. Batter should be thick but spreadable; add more buttermilk if too stiff.
  6. Spoon about 1 tablespoon of red velvet batter into each mini heart cavity, spreading evenly to form a thin base layer.
  7. In a clean bowl, beat cream cheese until smooth. Add sugar, egg, sour cream, vanilla extract, and flour; beat until creamy and lump-free.
  8. Carefully spoon cheesecake filling over red velvet crust in each mold, filling almost to the top but leaving a small gap.
  9. Bake for 22-25 minutes until edges are set but center jiggles slightly when shaken gently.
  10. Remove from oven; cool on wire rack for 15 minutes, then refrigerate at least 2 hours to set and chill.
  11. Once chilled, carefully remove cheesecakes from molds. Serve as is or topped with whipped cream, fresh berries, or white chocolate shavings.

Notes

Use room temperature ingredients for smooth mixing. Avoid overmixing batter to prevent dense texture. Watch baking time closely to avoid cracks or gooey centers. Silicone molds make unmolding easier. Tap pan gently before baking to release air bubbles. For gluten-free, substitute almond flour in crust; for dairy-free, use coconut cream cheese and non-dairy yogurt.

Nutrition

Keywords: red velvet, mini cheesecakes, Valentine’s Day dessert, heart-shaped, easy dessert, date night dessert

Find it online: https://chrisfeasts.com/perfect-valentines-mini-red-velvet-heart-cheesecakes-recipe-easy-and-delicious-for-date-night/