Mini Heart-Shaped Strawberry Cheesecakes

5 from 7 votes

These no-bake mini cheesecakes are super smooth and silky with a crunchy Biscoff base and a sweet strawberry coulis.

Course: Dessert

Yield: mini cheesecakes

Calories: 34kcal

Prep Time: 20

Resting Time: 2 15

Total Time: 2 35

Crush the biscoff into powder: place the biscuits inside a zip plastic bag and use a rolling pin to crush them.
Melt butter.
Combine melted butter and biscoff.
Press the biscoff/butter mixture into the bottom of the mold (2 mm thickness).
Chill in the freezer for 15 min to set.

In a bowl, combine cream cheese, sugar and vanilla essence. Use an electric hand mixer to beat the cream cheese and sugar until creamy.
In another bowl, whip the cream with your hand mixer for 2-3 min until the cream is 100% whipped.
Fold the whipped cream into the cream cheese mixture using a spatula. Work gently to avoid deflating the whipped cream.
Transfer the cheesecake mixture into a piping bag and fill up the heart-shaped molds up to the top.
Using the flat side of a dough cutter, wipe off the excess cheesecake mixture from the top.
Place in the freezer for 1 hour.
Unmold cheesecakes.

Chop strawberries.
Combine sugar and strawberries. Crush them into a puree using a fork.
Transfer the mixture to a pot. Cook on medium heat for 2-3 min.
Let it cool down.
Sift the mixture to squeeze the juice out and discard the strawberry bits.
Add red food coloring. Blend it into the juice.
Transfer the strawberry coulis into a piping bag (nozzle tip: 1 mm). Cover the top of the cheesecakes with strawberry coulis.
Place in the refrigerator for 1 hour.

1. Feel free to use any biscuit of your choice for the base. If using plain unsweetened biscuits, add sugar when melting the butter.

2. Do not overfold the whipped cream into the cream cheese. The whipped cream will liquify again and lose its volume.

3. Food coloring is optional. If you do not mind the topping color, skip this step.