Mini Chocolate Cheesecake Hearts

Name: Mini Chocolate Cheesecake Hearts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons unsweetened cocoa powder; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup sugar; 1 teaspoon vanilla extract; 2 large eggs; 8 oz semi-sweet chocolate, melted; 1/4 cup sour cream

Highlighted under: Baking & Desserts

I absolutely adore making these Mini Chocolate Cheesecake Hearts for any occasion! They are the perfect blend of rich chocolate and creamy cheesecake, all encased in a delightful heart shape. With chocolate lovers in mind, I crafted this recipe to be simple yet impressive, allowing me to whip them up in just under an hour. Once you make these, you'll find that they are a hit at parties and gatherings, and they also make for a sweet treat just for yourself.

Created by

Emily

Last updated on 2026-01-18T15:02:28.284Z

When I first tried creating these Mini Chocolate Cheesecake Hearts, I was on a mission to find a dessert that would impress my family. I played with the proportions until I got the perfect balance of creaminess and chocolate richness. The key was to whip the cream cheese until fluffy before incorporating the melted chocolate, which made each heart incredibly smooth.

I've also found that chilling them for a while enhances the flavors even more. Each bite becomes a luscious experience, primarily when served straight from the fridge! Trust me, everyone will be asking for the recipe!

        Why You'll Love This Recipe
        Decadently rich chocolate flavor balances beautifully with creamy cheesecake
Adorably shaped hearts are perfect for special occasions and sweet surprises
Quick and easy preparation makes it possible to satisfy cravings any time

      

Perfecting the Crust

The crust for these Mini Chocolate Cheesecake Hearts is a delightful blend of graham cracker crumbs, cocoa powder, and butter. Using unsweetened cocoa powder enhances the chocolate flavor without adding extra sweetness, resulting in a balanced base. Make sure to press the mixture firmly and evenly into the bottom of your heart-shaped muffin pan; this helps create a sturdy foundation that holds up well while baking and serving.

To ensure that your crust is ready for the cheesecake filling, look for a slightly golden edge after baking. If you want to save time or reduce calories, you can replace half of the graham cracker crumbs with ground almonds or hazelnuts for a nutty twist. Alternatively, for a gluten-free crust, use gluten-free chocolate cookies crushed to a fine crumb.

Crafting the Creamy Filling

Achieving the perfect cheesecake filling is all about the temperature and order of your ingredients. Start with softened cream cheese to ensure smoothness; chilling your cream cheese might result in lumps. When you beat the cream cheese with sugar, do so until the mixture is glossy and completely free of lumps; this can take a few extra minutes if your cream cheese is stubborn. Gradually adding eggs one at a time allows for a consistent texture, so mix briefly after each addition.

Melted chocolate must be added carefully to avoid seizing; you can let the chocolate cool slightly before stirring it in. Incorporating sour cream gives the filling a light tang and creaminess that pairs beautifully with the rich chocolate. If you’re looking for a vegan option, consider using a dairy-free cream cheese and a plant-based chocolate, though the flavor and texture will differ slightly.

Ingredients

Crust

1 cup graham cracker crumbs
3 tablespoons unsweetened cocoa powder
1/4 cup sugar
1/2 cup unsalted butter, melted

Cheesecake Filling

16 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
8 oz semi-sweet chocolate, melted
1/4 cup sour cream

Instructions

Prepare the Crust

In a medium bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of a 12-cup heart-shaped muffin pan. Set aside.

Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add vanilla, then incorporate the eggs one at a time. Stir in the melted chocolate and sour cream until fully combined.

Fill the Molds

Pour the cheesecake mixture carefully over the crust in the heart-shaped molds, filling each to about 3/4 full.

Bake the Cheesecakes

Preheat your oven to 325°F (160°C). Place the muffin pan in the oven and bake for 30 minutes or until the edges are set but the middle is still slightly wobbly. Turn off the oven and let the cheesecakes cool inside for about 10 minutes.

Chill and Serve

Remove the cheesecakes from the oven and let cool at room temperature for about 20 minutes. Transfer the pan to the refrigerator to chill for at least an hour before carefully removing the cheesecakes from the molds.

Pro Tips

For a fun twist, try adding a dash of orange zest to the cheesecake filling for a refreshing citrus note. Additionally, topping each heart with whipped cream gives an elegant finish.

Chilling and Serving

Cooling your mini cheesecakes in the oven prevents sudden temperature changes that can cause cracks. After 30 minutes of baking, turn off the oven but let the cheesecakes relax inside for an additional 10 minutes. Then, moving them to room temperature for 20 minutes before refrigeration ensures that they set properly without condensation forming on top.

Once chilled, these cheesecakes can be elegantly garnished. Consider drizzling them with a rich chocolate ganache or a light whipped cream for added texture and flavor. Fresh berries or a handful of chopped nuts can also give an appealing contrast to the creamy filling.

Make-Ahead Tips and Storage

These Mini Chocolate Cheesecake Hearts can be made ahead of time, making them an ideal choice for parties or special gatherings. They can be prepared a day in advance; just keep them covered in the refrigerator to maintain freshness. If you find yourself with leftovers, they can be stored in an airtight container in the fridge for up to four days.

For longer storage, you can freeze them. Once chilled, wrap each cheesecake individually in plastic wrap and place them in a freezer-safe container. They will maintain their quality for up to two months. When ready to enjoy, simply thaw them in the refrigerator overnight, and they'll be ready to serve!

Questions About Recipes

→ Can I make these ahead of time?

Absolutely! These cheesecakes can be made up to two days in advance and stored in the refrigerator.

→ What type of chocolate should I use?

Semi-sweet chocolate works best for a rich flavor, but you can also use dark chocolate if preferred.

→ Can I freeze Mini Chocolate Cheesecake Hearts?

Yes, they can be frozen! Just make sure to wrap them well in plastic wrap and then place them in an airtight container.

→ How can I ensure they don't crack during baking?

Avoid overmixing the batter and ensure the oven temperature isn't too high. Baking them in a water bath can also help maintain moisture.