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Decadent Red Velvet Cherry Cheesecake Hearts

red velvet cherry cheesecake hearts - featured image
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These red velvet cherry cheesecake hearts combine moist red velvet cake with a creamy cherry-infused cheesecake filling, perfect for special occasions or indulgent treats.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, sifted
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1 teaspoon (4g) baking powder
  • ½ teaspoon (2g) baking soda
  • ¼ teaspoon (1.5g) salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • ¾ cup (180ml) buttermilk or milk with 1 tablespoon vinegar
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (30ml) red food coloring (gel recommended)
  • 1 teaspoon (5ml) white vinegar
  • 8 oz (225g) full-fat cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (150g) fresh or frozen cherries, pitted and roughly chopped
  • 1 teaspoon (5ml) lemon juice
  • 2 tablespoons granulated sugar (for cherry topping)

Instructions

  1. Prepare the cherry topping: In a small saucepan over medium heat, combine cherries, 2 tablespoons sugar, and lemon juice. Cook, stirring occasionally, until cherries soften and release juices, about 8 minutes. Remove from heat and let cool.
  2. Preheat oven to 350°F (175°C). Position rack in the middle. Lightly grease heart-shaped muffin pan or line with silicone molds.
  3. Mix dry ingredients for cake: whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
  4. Combine wet ingredients: In a large bowl, beat sugar and vegetable oil until well blended. Add eggs one at a time, beating well after each. Stir in vanilla extract, red food coloring, and white vinegar.
  5. Alternate adding dry ingredients and buttermilk: Add dry mix in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Fold gently with spatula until just combined; do not overmix.
  6. Prepare cheesecake filling: Beat softened cream cheese with sugar until smooth. Add egg and vanilla extract, mixing until creamy.
  7. Assemble cheesecake hearts: Spoon about 1 tablespoon red velvet batter into each heart mold. Add about 1 teaspoon cheesecake filling on top. Top with another tablespoon of red velvet batter. Use toothpick or skewer to swirl batter and filling gently to create marbled effect. Spoon a small amount of cherry topping on each heart, swirling lightly.
  8. Bake for 20-25 minutes. Check doneness with toothpick; it should come out mostly clean with a few moist crumbs. Cheesecake filling will stay soft.
  9. Cool in pan for 10 minutes, then transfer to wire rack to cool completely. Chill in fridge at least 2 hours before serving.

Notes

Use gel food coloring for vibrant color without extra liquid. Let cream cheese soften fully to avoid lumps. Swirl batter gently to create marbled effect without blending flavors too much. Avoid overbaking to keep cheesecake centers soft. Frozen cherries can be used out of season; thaw before use. For gluten-free, substitute almond flour or gluten-free flour blend. For vegan, use dairy-free cream cheese and flax eggs.

Nutrition

Keywords: red velvet, cheesecake, cherry, dessert, heart-shaped, Valentine’s Day, easy, festive, creamy, chocolate

Find it online: https://yumnode.com/decadent-red-velvet-cherry-cheesecake-hearts-recipe-easy-step-by-step-guide/