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Blog & Recipes: Blog2
  • imanistanblogger

White Chocolate Cheesecake Hearts

I absolutely love a dish that's easy to make but looks so much more elaborate than the process itself. I won't get in the way of this little favorite, so let's just jump right into the recipe itself, shall we?




1 package (250 g) Cream Cheese

1/3 cup granulated sugar

1 tub (1 L) thawed Cool Whip

1 package white candy melts

Optional: sprinkles

Optional: graham crackers


  1. Let's make our heart shaped chocolate molds. Set out your mold (you can buy the one I'm using here).

  2. In a bowl, add in your white candy melts. Follow instructions on the package to melt them into a spreadable chocolate, this usually means microwaving for 30 seconds at a time, stirring in between. It typically takes 1 min 30 seconds in total to achieve a good melted chocolate.

  3. Using a spoon, fill the heart molds such that the hearts are covered all around the base with no spots peaking through. Refrigerate this for 10-15 minutes while you make your filling

  4. The filling for your mold can be this cheesecake that we are creating, or even the filling for cake pops such as my rasmalai cake pops-- just make the filling and stuff it into the chocolate hearts.

  5. For this recipe, the no bake cheesecake is a very simple and easy one. Leave your cream cheese out on the counter to soften, approximately 1 hour. Place the brick of cream cheese into a large bowl, add your sugar, and mix well until it's all incorporated. Then add in your cool whip-- you can use 1/2 or 2/3 of the cool whip for a denser cream cheese that may be a bit more sweet, or use the entire tub for a fluffier cheesecake consistency.

  6. Remove your heart molds from the refrigerator. Add in your cream cheese mix into each heart, leaving a bit of room just at the top. Optional: you can crush your graham crackers and sprinkle them on top of the cream cheese mix before sealing with the remaining melted chocolate.

  7. Again, microwave some chocolate melts into a melted chocolate mix. Using a spoon, cover the hearts with your chocolate. Using the side of a flat spatula, run the flat spatula over the hearts to remove excess chocolate that has seeped out of the molds. Refrigerate these again for approx 20 minutes.

  8. Remove molds from refrigerator and gently pop your hearts out of the mold on to a plate. Using a piping bag (or a small ziploc bag), add melted chocolate into the bag and cut a very small corner open to allow the chocolate to be piped on to the hearts. Pipe a few lines of chocolate on to the corner of the hearts and immediately cover with sprinkles to add color. Noshejaan!

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