Sweetheart Cheesecakes

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Recipe photo
Hands-on time:
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Yield: 8 mini cheesecakes

Recipe photo

Small heart pans are the perfect way to make individual cheesecakes, for dinner guests or your family. This recipe makes 8 cakes, and can easily be doubled.

Sweetheart Cheesecakes

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 mini cheesecakes
Published: 01/01/2010

Ingredients

Crust

  • 1/2 cup graham cracker crumbs
  • 1 tablespoon confectioners' or glazing sugar, sifted
  • 2 tablespoons melted butter

Filling

  • 1 cup cream cheese (1 large package), at room temperature
  • 6 tablespoons sugar
  • 1 1/2 tablespoons King Arthur Unbleached All-Purpose Flour
  • grated peel of 1/4 lemon
  • 1/4 teaspoon vanilla extract
  • 1/16 teaspoon salt
  • 1 large egg
  • 2 tablespoons sour cream

Tips from our bakers

  • These also look cute unmolded upside-down (as pictured above, with the crust on the top); sift confectioners' sugar onto the crust.
  • This recipe can easily be doubled to make 16 hearts.

Directions

1) Preheat the oven to 325°F. Place eight 2 1/2" heart molds on a baking sheet. Or get out a standard muffin pan.

2) To make the crust: Combine the crumbs and sugar.

3) Add the melted butter and stir until evenly mixed.

4) Press the crumbs firmly into the bottoms of the heart molds, or 8 cups of the standard muffin pan.

5) To make the batter: Using an electric mixer, mix the room-temperature cream cheese, sugar, and flour at low speed until smooth. Scrape the bottom and sides of the bowl at least twice during this process to be sure no cheese is sticking.

6) Mix in the lemon zest, vanilla, and salt. Add the egg, mixing until incorporated. Stir in the sour cream.

7) Divide the filling among the heart pans or muffin cups, filling each about 3/4 full. Gently tap the pan on the counter to level the batter.

8) Bake the cakes for 16 to 20 minutes, until set around the edges with a still somewhat jiggly middle.

9) Remove from the oven, and cool for 30 minutes or so before refrigerating. Cover and refrigerate for several hours before unmolding cheesecakes.

10) Just before serving, garnish with fresh berries or fruit pie filling and whipped cream, if desired.

Reviews

1
  • star rating 02/17/2015
  • toshamer from KAF Community
  • Wilton now makes individual 2 1/2 inch silicon heart molds that come 12/pack and have a line at the 3/4 fill point. I purchased these and tripled the recipe so that I could make 24 cheesecakes at a time. I also increased the lemon zest for a tripled recipe to 1 full lemon instead of 3/4 of a lemon. Additional notes: The silicon molds need to be sprayed with vegetable oil cooking spray prior to filling. When splitting the crust among the molds, I found that a heaping regular teaspoon/sugar spoon was the perfect measure and my small, oval gravy ladle was the perfect measure to fill the molds to the 3/4 line. In my 36-inch gas oven and on an insulated cookie sheet, the cakes took 20 minutes to bake and came out perfectly - solid edges, jiggly center, no cracks - and, after chilling, they unmolded easily and perfectly. I served them plain with Strawberry and Cherry preserves on the side for those who wanted, and they disappeared to rave reviews. This recipe has already been added to our family cookbook! It is easy and delicious! A real winner!
  • star rating 07/06/2014
  • Nena from Buffalo
  • This recipe is outstanding. Taste wonderful and love the texture. This is going to be my go to cheesecake cupcake recipe. Next time I will swirl in some jam or melted chocolate.
  • star rating 02/12/2014
  • Mari from summerville, sc
  • star rating 02/14/2013
  • ny lady from KAF Community
  • They sinked a little after cooling down. Then, I noticed that I baked them in 350F (instead of 325F) for 16 minutes. Was that the reason? Otherwise, they have nice flavor and are super easy to make. It's definitely a keeper!
    This does sound quite likely. If your cheesecake is over baked it will sink or crack.
  • star rating 02/01/2013
  • Pat from Jackson, MI
  • Simple to prepare...but excellent flavor, texture. I made in a regular muffin tin and put it foil liners for easy serving. One change...added 1/4 cup mini semi-sweet morsels...YUM!
  • star rating 01/27/2013
  • Mary from Atlanta,GA
  • Delicious! I found heart shaped silicone molds at a local craft store and the cheesecakes came out perfect. They didn't crack or sink in the middle! These are denser than the other mini cheesecake recipe which I also love. I'm guessing these are more of a New York style in taste and texture. As far as the lemon zest goes, I'm wondering if the zest of 1/4 of a lemon is equal to about an 1/8 of a teaspoon? This was the only part of the recipe I was a bit unsure of but the 1/8 tsp I used worked just fine.
  • 02/22/2012
  • leslie111 from KAF Community
  • The finished cheesecakes look so perfect, I'm wondering if you used silicon or metal molds, and did you grease the molds before you filled them? Thanks!
    Unfortunately these molds are no longer available through our catalog, but they were silicone pans. I apologize for the inconvenience. ~Amy
  • star rating 01/21/2012
  • pclayton2 from KAF Community
  • Made a practice run on these cheesecakes for my grandson's first birthday. Oh my GOSH! Just perfect. They baked perfect, looked perfect and tasted perfect. I froze a couple for a week and couldn't even tell. I love the fact that there is essentially only one ounce of cream cheese in each one. I made eight using a medium sized scoop. This is a keeper for sure. Very easy to make and wayyy too easy to eat! Thanks KAF for another winner.
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