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mickey and minnie sweetheart cheesecakes

Mickey and Minnie’s Sweetheart Cheesecakes

Mickey and Minnie’s Sweetheart Cheesecakes are the perfect Valentine’s dessert! Smooth white cheesecake rests atop a layer of dark chocolate ganache and an Oreo crust. Top with fresh raspberry sauce for a decadent dessert!
Course Dessert
Keyword Cheesecake, Oreo, White Chocolate
Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 2 hours
Total Time 2 hours 50 minutes
Servings 6 shaped 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

  • 9x9 inch square pan
  • Mickey Mouse cookie cutter

Instructions

Oreo Crusts

  1. 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.
  2. Place the Oreo cookies in the bowl of a food processor. Process until cookies are very fine crumbs.
  3. Place the butter in a microwave safe bowl and heat in the microwave until melted.
  4. Combine the cookie crumbs, sugar, salt, and butter in a small bowl. Stir until the mixture is well combined and paste like.
  5. Press the crumb mixture into the bottom of the prepared pan.
  6. Bake for 8 minutes. Let the crust cool while you prepare the rest of the cheesecake bars.

Chocolate Ganache

  1. Place the bittersweet chocolate in a small heat-safe bowl.
  2. Place cream in a small saucepan and heat over medium heat until it comes to just under a boil.
  3. Pour the cream over the chocolate and let sit for two minutes.
  4. Gently stir the chocolate and cream together until fully incorporated.
  5. Spread the ganache over the cooled Oreo crust.

White Chocolate Cheesecake

  1. Melt the white chocolate in a double boiler over medium low heat. Set aside.
  2. In a medium bowl, beat the butter and sugar until light and fluffy.
  3. Add the cream cheese in three additions, mixing well after each addition.
  4. Beat the cream cheese mixture for three minutes.
  5. Add the white chocolate and beat until the mixture is smooth and shiny.
  6. Spread the cheesecake mixture over the ganache layer.
  7. Smooth the top of the cheesecake, cover with plastic wrap, and chill until set, at least two hours.

Raspberry Sauce

  1. In a small bowl, combine the cornstarch with ½ teaspoon water. Set aside.
  2. 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.
  3. Stir in the cornstarch mixture. Let simmer, stirring constantly, for 2-3 minutes, until thickened.
  4. Remove mixture from the heat and strain through a fine mesh sieve.
  5. Let the sauce cool completely before using.

Assembly

  1. Remove the chilled cheesecake from the pan and place onto a large cutting board.
  2. 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.
  3. Decorate each cheesecake with a drizzle of raspberry sauce. Place two raspberries at the top of the cheesecake to make Minnie’s bow.