Sweet Heart Cheesecakes

PREHEAT oven to 325° F.

MIX graham cracker crumbs and melted butter in a small bowl until combined. Evenly fill 12 silicone heart-shaped muffin molds with crumb mixture; press onto bottom of molds. (Alternatively, you can use a silicone round muffin mold or a metal muffin tin and line it with baking cups).

BAKE for 6 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

BEAT cream cheese and milk in large mixer bowl until fluffy, scraping down sides as necessary. Add eggs one at a time, beating well after each addition. Add sweetened condensed milk; mix until fully combined. Reduce speed to low; add flour. Continue mixing until all ingredients are well incorporated.

DIVIDE cheesecake batter evenly into 3 small bowls. Add a different food coloring to each bowl to create the color you desire. Fill each mold ¾ full (about 4 tablespoons).

BAKE for 18 to 20 minutes or until edges are set but centers still move slightly. Remove from oven and allow to cool on a wire rack for 1 hour. Once cool, place in freezer for 2 hours or until completely frozen (this prevents them from breaking when removing from molds).

REMOVE cheesecakes from molds. Place a few drops of food coloring in a small bowl. Using a small, food-safe paint brush, write Valentine-themed words such as “LOVE”, “HUGS”, “XOXO”, etc.

ENJOY immediately, slightly frozen, or allow to thaw to room temperature. Store in an airtight container in the refrigerator or freezer depending on preference.

Cook’s Tip: If you’d like a sweeter cheesecake, add 1 to 2 tablespoons of granulated sugar when beating the cream cheese.