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2 servings, 1 cheesecake (68 g) each
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This is an indulgent dessert for special occasions.
Top 1 cheesecake with heart-shaped stencil; sprinkle lightly with unsweetened cocoa powder or icing sugar. Carefully remove stencil. Repeat with remaining cheesecake.
Instead of firming up cheesecakes in refrigerator, freeze them 1 hour or until firm. Then, refrigerate until ready to serve.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I prefer white chocolate so I made some changes to this recipe. First I used a shortbread cookie for the base, then I melted white chocolate instead of semi-sweet. I wasn't sure if they meant a full square wrapped in the silver paper or half the square where it is scored so I used the whole square but instead of a tablespoon of sugar I used 1 teaspoon. I am not a big fan of Cool Whip so I used real whipped cream with some sugar and vanilla and I folded it in just like the cool whip. I chilled them over-night and they were delicious the next day. I was able to get three cakes too! I submitted two pictures, one plain and the other with raspberry syrup and fresh raspberries! YUM!
These were awesome, my family loved them. I made them the night before and put them in the freezer, then they weren't to soft, they were perfect.
Made these for Valentine's day for my husband and I. I don't know why people are complaining about the cookie on the bottom! Maybe it's because I made them a day ahead, but the top part of the cookie came off with the cheesecake and was delicious. And then, even if the cookie doesn't mix with the cheesecake, eat it separately! Extra cookie at the end? Yes please!
Mine looked nothing like the picture, and I would probably just put it in a small dish instead of the muffin cup, but all in all it was delish!