Happy Friday! Valentine’s Day is this weekend and all I’ve been thinking about are the chocolates and tasty treats that usually accompany a Valentine’s Day celebration. Whether you’re celebrating with yourself, friends, family, or a special someone, there’s aways a reason to have a delicious dessert. And these Mickey and Minnie’s Sweetheart Cheesecakes are some of my absolute favorites. Smooth white chocolate cheesecake rests atop a layer of dark chocolate ganache and an Oreo crust. Topped with raspberry sauce and fresh raspberries, this decadent dessert will bring a bit of magic to your night!
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These cheesecakes don’t need to be baked but will need to set in the refrigerator for a couple hours. Start by spraying a small amount of cooking spray on the bottom of a 9×9 inch square pan. Place a piece of parchment paper on the bottom of the pan, letting it hang over two of the sides. This will create some handles that will help you remove the cheesecake from the pan later.
Next you’ll make the Oreo crust. To start, place about 20 Oreos in a food processor and process until they are fine crumbs. You’re looking to have about two cups of Oreo cookie crumbs. Next, heat the butter in the microwave until melted. Combine the butter, cookie crumbs, sugar, and salt in a small bowl. Stir until everything is fully incorporated and the mixture is paste-like.
Press the Oreo crust into the prepared pan and bake at 350 F for eight minutes. Remove from the oven and let cool while you make the rest of the cheesecake.
Next, make the chocolate ganache. Place the chopped bittersweet chocolate in a small heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat, bringing it to just under a boil. Pour the cream over the chocolate and let sit for two minutes. Gently stir the chocolate and cream together until completely incorporated. Spread the ganache over the cooled Oreo crust and let rest until it’s set.
While the crust and ganache are setting, make the cheesecake filling. First, melt the white chocolate in a double boiler over medium low heat. Once melted, remove from the heat and set aside.
In a medium bowl, beat the butter and sugar until light and fluffy. Add the cream cheese in three additions, mixing well after each addition. Once all of the cream cheese has been added, beat the mixture for three minutes. Add the white chocolate and beat until the mixture is smooth and shiny. Spread the cheesecake over the ganache layer and smooth the top with an offset spatula. Cover with plastic wrap and place in the refrigerator to chill until firm, at least two hours.
While the cheesecake is setting, make the raspberry sauce. First combine the cornstarch and 1/2 teaspoon of water in a small bowl. Set aside. In a small saucepan, combine the fresh raspberries, sugar, and 1/2 teaspoon of water. Bring to a simmer over medium high heat, breaking down the raspberries as they cook. Once simmering, stir in the cornstarch mixture. Let simmer, stirring constantly, for 2-3 minutes, until thickened. Remove from the heat and strain through a fine mesh strainer. Let the sauce cool completely before using.
Once the cheesecake is set, remove it from the pan and place it onto a large cutting board. Cut into shapes using a medium sized Mickey Mouse cookie cutter. To keep the sides and tops of the cheesecakes clean, rinse the cookie cutter after each cut. Decorate with a drizzle of raspberry sauce and fresh raspberries.
Enjoy Mickey and Minnie’s Sweetheart Cheesecakes! No matter how you’re celebrating this year, I hope you have a day filled with love and sweet treats!
If you’re looking for more Valentine’s Day treats, be sure to check out some of my favorites below!
Mickey and Minnie’s Sweetheart Cheesecakes
Ingredients
Oreo Crust
- 20 Oreo cookies (2 cups Oreo cookie crumbs)
- 6 tablespoons unsalted butter
- ¼ cup granulated sugar
- pinch salt
Chocolate Ganache
- 4 ounces bittersweet chocolate, chopped
- 3 ounces heavy cream
White Chocolate Cheesecake
- 12 ounces cream cheese, softened
- 8 ounces white chocolate, chopped
- 6 tablespoons unsalted butter, softened
- 6 tablespoons granulated sugar
Raspberry Sauce
- 6 ounces fresh raspberries, washed
- 1 teaspoon water, divided
- ½ teaspoon cornstarch
- 1 tablespoon granulated sugar
Equipment
- 9×9 inch square pan
- Mickey Mouse cookie cutter
Instructions
Oreo Crusts
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Preheat the oven to 350 F. Place a small amount of cooking spray on the bottom of the pan. Place a piece of parchment paper into the bottom of the pan, letting it hang off of two sides to create handles to remove the cheesecake later.
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Place the Oreo cookies in the bowl of a food processor. Process until cookies are very fine crumbs.
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Place the butter in a microwave safe bowl and heat in the microwave until melted.
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Combine the cookie crumbs, sugar, salt, and butter in a small bowl. Stir until the mixture is well combined and paste like.
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Press the crumb mixture into the bottom of the prepared pan.
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Bake for 8 minutes. Let the crust cool while you prepare the rest of the cheesecake bars.
Chocolate Ganache
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Place the bittersweet chocolate in a small heat-safe bowl.
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Place cream in a small saucepan and heat over medium heat until it comes to just under a boil.
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Pour the cream over the chocolate and let sit for two minutes.
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Gently stir the chocolate and cream together until fully incorporated.
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Spread the ganache over the cooled Oreo crust.
White Chocolate Cheesecake
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Melt the white chocolate in a double boiler over medium low heat. Set aside.
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In a medium bowl, beat the butter and sugar until light and fluffy.
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Add the cream cheese in three additions, mixing well after each addition.
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Beat the cream cheese mixture for three minutes.
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Add the white chocolate and beat until the mixture is smooth and shiny.
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Spread the cheesecake mixture over the ganache layer.
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Smooth the top of the cheesecake, cover with plastic wrap, and chill until set, at least two hours.
Raspberry Sauce
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In a small bowl, combine the cornstarch with ½ teaspoon water. Set aside.
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In a small saucepan, combine the raspberries, sugar, and ½ teaspoon water. Bring to a simmer over medium heat, breaking down the raspberries as they cook.
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Stir in the cornstarch mixture. Let simmer, stirring constantly, for 2-3 minutes, until thickened.
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Remove mixture from the heat and strain through a fine mesh sieve.
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Let the sauce cool completely before using.
Assembly
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Remove the chilled cheesecake from the pan and place onto a large cutting board.
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Cut into Mickey and Minnie shapes using a Mickey Mouse cookie cutter. Rinse the cookie cutter after each use to keep the sides and tops of the cheesecakes clean.
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Decorate each cheesecake with a drizzle of raspberry sauce. Place two raspberries at the top of the cheesecake to make Minnie’s bow.