Heart Shaped Mini Raspberry Swirl Cheesecake

Smooth creamy cheesecake with a sweet raspberry swirl on top of a crisp Oreo crust in a fun to eat mini heart shape.

These Heart Shaped Mini Raspberry Swirl Cheesecakes are a Valentine’s Day version of the mini swirl cheesecakes I posted several years ago, only with an Oreo crust and in a fun heart shape. 

I used Wilton Heart Silicone Baking Cups, but you could make them in regular muffin cups as well. I also used a Tart Tamper to press the Oreo cookie crumbs evenly on the bottom of the cups, but your fingers or the end of a wooden spoon works as well.

You can use a pastry brush to brush away any cookie crumbs that’ve stuck to the sides of the cups. It will give you a cleaner edge when you take the cheesecakes out of the cups.

This summer when I was visiting Bear Lake, Utah, I bought some seedless raspberry jam, and was saving it for a special occasion. I decided Valentine’s was the perfect occasion to use the jam. Feel free to substitute your favorite seedless jam, or even pie filling. Serve a little extra on the side or drizzled on the plate.

I made mini cheesecakes for an extended family Christmas party several years ago, and family members still talk fondly about them. I’m sure if you made these cute heart shaped cheesecakes for Valentine’s Day, they’ll talk fondly about you and the cheesecakes too.

Heart Shaped Raspberry Swirl Cheesecake

Yield: 12 servings

Print Recipe

Ingredients:

• 20 Oreo cookies, finely ground
• 3 tablespoons butter, melted
• 2 8-ounce packages cream cheese, softened
• 1/2 Cup sugar
• 2 tablespoons sour cream
• 1 teaspoon vanilla
• Pinch of salt
• 2 eggs, room temperature
• 1/3 cup of seedless raspberry jam

Directions:

Preheat oven to 300°.

In a medium bowl, combined cookie crumbs and melted butter. Divide crumbs evenly into 12 heart shaped or regular muffin cups sprayed with non-stick cooking spray. With fingers or round end of a wooden spoon, press crust down evenly.

In a mixing bowl mix cream cheese and sugar at medium speed until smooth, blend in sour cream, vanilla, and salt. Mix in eggs one at a time just until incorporated; don’t over mix.

Fill each muffin cup almost to the top with cheesecake batter. Put the jam in a ziploc bag and heat in the microwave for a few seconds until it fluid but not hot. Pipe about a teaspoon of raspberry jam on top of each mini cheesecake and swirl jam into batter with a knife or toothpick to make a pretty design on top.

Bake for 18-20 minutes or until cheesecake is set. Remove from oven and cool to room temperature.. When cheesecake is completely cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.

Keep refrigerated until ready to serve.