Easy No-Bake Valentine's Day Mini Cheesecake Treats — With Keto Version
These no-bake mini cheesecakes are the perfect treat to show your love. Whether you’re following a keto diet or just want a delicious dessert, these heart-shaped bites have you covered. With a sweet mascarpone cream and tangy raspberries, they’re sure to make your sweetheart swoon. The best part? You can whip up a batch of about 20 in no time, without even turning on the oven.
Equipment
- 1 Heart Silicone Molds 15–20 cavities
Ingredients
- 60 g butter
- 60 g coconut oil
- 110 g Mascarpone cheese at room temperature, or another cream cheese of your choice
- 30 g powdered sugar or 40 g powdered Erythritol for keto version
- 15 fresh raspberries
- 2 teaspoons lemon juice
Instructions
- Place butter in a microwave-safe bowl and heat it on low power, stirring frequently, until it’s completely melted. Keep an eye on it every 10–20 seconds, though – you want the butter just warm, not boiling hot. If you don’t have a microwave, you can melt the butter on the stovetop using a double boiler.
- Do the same thing with the coconut oil. We need to melt the fats separately, since they liquefy at different rates. If we put them together, one might overheat before the other is fully melted.
- In a medium bowl, pour the melted butter and coconut oil, add the cheese and mix well.
- Add the sweetener of your choice into the bowl and mix.
- Add the raspberries and the lemon juice and mix well. It is perfectly fine if some raspberries become slightly mashed during mixing — this will contribute to the desired smooth, pink texture while still leaving some raspberry pieces intact throughout the mixture.
- Pour the mixture into small heart-shaped silicone molds. Place the molds in the freezer for a few hours until the treats harden.
- To serve the mini Valentine’s Day cheesecakes, remove them from the freezer 5 minutes before eating. Pop the cheesecakes out of the silicone molds and transfer them to a small tray, plate, or small paper cups. Serve the cheesecakes cold.