I love how these cheesecake squares combine elegance and fun in a bite-sized treat. The pecan-graham cracker base adds texture and flavor, the cheesecake is silky and smooth, and the chocolate coating adds that perfect touch of decadence. Decorating them with candy hearts makes each one feel special—no fork required.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup graham cracker crumbs
1/4 cup pecans, chopped
1/4 cup butter, melted
16 oz cream cheese
1/2 cup sugar
1/4 cup sour cream
2 eggs
1/2 teaspoon vanilla extract
24 oz semi-sweet chocolate chips
3 tablespoons shortening
Candy hearts (for decoration)
Directions
I line a 9-inch baking pan with foil and spray it lightly with cooking spray.
In a small bowl, I mix the graham cracker crumbs, chopped pecans, and melted butter. I press this mixture evenly into the bottom of the prepared pan.
In a medium bowl, I blend the cream cheese, sugar, sour cream, eggs, and vanilla until smooth and creamy.
I spread the cheesecake mixture over the crust layer in the pan.
I bake the cheesecake at 325°F for about 35 minutes, or until the center is nearly set.
After baking, I remove the pan from the oven and allow it to cool completely at room temperature.
I then transfer the pan to the freezer for at least 4 hours—overnight is even better for clean cutting.
Once frozen solid, I lift the cheesecake out of the pan using the foil and cut it into small squares using a sharp knife.
I melt the chocolate chips and shortening together in a bowl until smooth, stirring to combine.
Using a toothpick, I dip each cheesecake square into the chocolate and let the excess drip off.
I place each dipped square onto parchment paper and quickly top with a candy heart while the chocolate is still soft.
I refrigerate (or keep frozen) until serving time so they stay firm and fresh.
Servings and timing
Prep time: 10 minutes Cook time: 35 minutes Chill time: Minimum 4 hours (overnight preferred) Total time: About 45 minutes active, plus freezing Servings: 16 mini cheesecake squares
Variations
I like swapping the candy hearts for sprinkles or crushed freeze-dried strawberries if I want a different look. If I want a nut-free version, I leave out the pecans and use extra graham crumbs. For a white chocolate coating, I just substitute the chocolate chips and reduce the shortening slightly. I’ve also added a splash of almond or lemon extract to the cheesecake filling for a twist on flavor.
Storage/Reheating
These cheesecake squares should be stored in the refrigerator in an airtight container for up to 5 days. If I make a big batch, I freeze them—just layer them with parchment paper in a sealed container. They can be eaten cold straight from the fridge or softened slightly at room temp for 10–15 minutes.
FAQs
Can I make these ahead of time?
Yes, I usually make them a day or two in advance and keep them chilled or frozen. They hold up beautifully.
How do I get clean cuts when slicing the cheesecake?
I use a sharp knife dipped in hot water and wipe it clean between each cut. Freezing the cheesecake makes cutting much easier.
What’s the best chocolate to use for dipping?
I prefer semi-sweet chocolate chips for balance, but milk or dark chocolate works well too. Using a bit of shortening helps the chocolate coat smoothly.
Can I use a different crust?
Absolutely. I’ve tried Oreo crust and even crushed vanilla wafers with great results.
Do I need to use a toothpick for dipping?
It helps for handling, but if the squares are sturdy enough, I sometimes use a fork or spoon instead and then smooth the chocolate with the back of a spoon if needed.
Conclusion
Valentine’s Mini Cheesecake Squares are one of my favorite treats to make for special occasions. They’re easy to assemble, look adorable, and deliver a big flavor in a small bite. Whether I’m making them for someone else or enjoying them myself, they never fail to bring a little extra sweetness to the day.
Creamy cheesecake bites dipped in chocolate and topped with candy hearts—these mini squares are the perfect Valentine’s Day treat to share or gift!
Author:Ella
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:45 minutes (plus freezing time)
Yield:16 servings
Category:Dessert
Method:Baked / No-Bake Finish
Cuisine:American
Diet:Vegetarian
Ingredients
For the Crust:
1 cup graham cracker crumbs
1/4 cup pecans, chopped
1/4 cup butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 eggs
1/2 tsp vanilla extract
For the Coating & Topping:
24 oz semi-sweet chocolate chips
3 tbsp shortening
Candy hearts (for decoration)
Instructions
Prepare the Pan:
Line a 9-inch square baking pan with foil and spray lightly with cooking spray.
Make the Crust:
In a small bowl, mix graham cracker crumbs, chopped pecans, and melted butter. Press evenly into the bottom of the prepared pan.
Mix the Filling:
In a medium bowl, beat cream cheese, sugar, sour cream, eggs, and vanilla extract until smooth.
Bake:
Spread the cheesecake filling over the crust. Bake in a preheated oven at 325°F (163°C) for about 35 minutes, or until the center is just set. Cool completely.
Freeze:
Once cooled, place the pan in the freezer for at least 4 hours or overnight.
Cut into Squares:
Remove from pan and use a sharp knife to cut into small squares.
Dip in Chocolate:
Melt chocolate chips with shortening in a microwave-safe bowl, stirring until smooth. Using a toothpick, dip each cheesecake square into the melted chocolate, coating evenly.
Decorate:
Place dipped squares on parchment paper. While still wet, top with a candy heart.
Chill Until Serving:
Store in the refrigerator (or freezer for longer storage) until ready to serve.
Notes
Use a hot knife to make clean cuts through the cheesecake.
Try using white chocolate or pink candy melts for a Valentine’s Day twist.
Best served chilled or slightly thawed from frozen.
