Mini Berry Cheesecake Hearts



These mini berry cheesecake hearts are the perfect dessert for Valentine's Day. Baked in a low oven they are creamy, rich and decadent - just how cheesecakes should be.

Mini Berry Cheesecake Hearts
Here's a cute little Valentines Day cheesecake recipe for you to try this weekend. Whilst spring cleaning my kitchen cupboards on Sunday I stumbled upon some foil heart baking cases in the cupboard that were crying out to be used in a heart shaped Valentines bake.....and who doesn't love a baked cheesecake, especially when they look so pretty?

If you haven't got any heart shape cases don't panic. Muffin cases (placed in a muffin tin) work just fine too and once unpeeled leave a lovely edge to the cheesecakes. The ingredient amounts stated below make 12 of my heart shaped cheesecakes (my foil heart cases are about 6cm diameter), but if you are using the muffin cases it makes about 18. That might sound a lot but they keep in the fridge for about a week and you can also freeze them so you are never too far away from a yummy baked berry cheesecake.

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Mini Berry Cheesecake Hearts

Why not treat your loved ones to this deliciously rich and creamy dessert? They will love you forever!

Mini Berry Cheesecake Hearts

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Double Chocolate Muffins

These chocolatey double chocolate muffins are the perfect treat for your loved one on Valentine's Day. 

Double Chocolate Muffins

MINI BERRY CHEESECAKE HEARTS



Mini Berry Cheesecake Hearts
Dessert
Yield: 12 Mini CheesecakesPin it

Mini Berry Cheesecake Hearts

Mini Baked Berry Cheesecakes in Heart Cases (you can also use muffin cases)
prep time: 20 minscook time: 25 minstotal time: 45 mins

ingredients:

  • 12 Digestives
  • 75g Butter, melted
  • 600g Cream Cheese
  • 2 TBSP Flour
  • 175g Caster Sugar
  • 2 TSP Vanilla Extract
  • Eggs, plus 1 yolk
  • 5 TBSP Soured Cream
  • 50g Raspberries
  • 50g Blueberries

instructions

Step 1: Preheat the oven to 180C/160C fan and put 12 foil heart cases on a baking tray or alternatively line 2 muffin tins with muffin cases (the mixture will make about 18-20 muffin size cheesecakes).

Step 2: Mix together the crushed digestives and melted butter and spoon about 2 TSP of the mixture into the cases, press down with a spoon.

Step 3: In a mixer beat together all other ingredients EXCEPT the berries until light and smooth.

Step 4: Carefully fold in the berries then spoon into the cases.

Step 5: Bake for around 20-25 minutes (they should still have a little wobble on top) then take out of the oven to cool. Store in the fridge until ready to serve (you can also freeze some for later date if you wish).

Step 6: Serve with extra berries and a dusting of icing sugar.


MORE RECIPES

If you like the look of these mini berry cheesecakes then why not give my Chocolate Honeycomb Salted Caramel Cheesecake a try? There are also hundreds of family friendly recipes in my recipe index.

Beth Sachs (Jam & Clotted Cream)
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