Celebrate Valentine’s Day with your loved ones by making these fun pink creamy mini cheesecakes!

Mini Valentine Cheesecakes

I have been sick for two weeks. By the end of the first week I was feeling pretty good and thought I was in the clear. As soon as the thought crossed my mind that I was over it, I started feeling sick again – but worse. It’s been a rough week, but for the second time now, I am starting to feel better and I am really hoping this sickness is gone for good!

He ran to Target one night to buy me some machine that was supposed to help with my congestion, it was a bust and we ended up returning it. Then he ran to the store to get me cough syrup. While he was there he asked for the best stuff to help stop my cough. He warmed corn pillows every night, kept my water full, tiptoed so I could sleep, brought me anything I needed, and stayed on top of everything around the house. I love him for taking such good care of me!

I suppose the next time he is exaggerating a man cold I probably shouldn’t just tell him he’ll be fine! HA!

If you want to show someone in your life some love, make them a batch of these Mini Valentine Cheesecakes! You could also make them Valentine M&M Cookies , Valentine’s Day Cinnamon Rolls , Valentine Sugar Cookies , or Love Bug Oreo Cookies !

What You’ll Need for the Crust

1 cup Oreo Crumbs

2 1/2 tbsp Butter, Melted

And the Cheesecake Filling

2 (8 oz) Cream Cheese, Softened

1/2 cup Sugar

2 Eggs

1 tsp Vanilla

Red Food Coloring

Whipped Cream, Optional

Valentine Sprinkles, Optional

How to Make Mini Valentine Cheesecakes

Preheat oven to 350 degrees. Line a cupcake pan with liners.

Pulse about 10-11 Oreos in a food processor to make 1 cup crumbs. Then pulse in 2 1/2 tbsp melted butter until well combined.

Divide crumbs evenly between each liner and press down firmly.

In a medium size bowl, beat 2 (8 oz) softened cream cheese and 1/2 cup sugar until smooth. Beat in 2 eggs and 1 tsp vanilla.

Mix in red food coloring until desired pink color is reached.

Spoon about 1/4 cup mixture into each cup, filling them evenly.

Bake for 15-17 minutes. The centers of the cheesecakes should be slightly jiggly. Remove from oven and let completely cool in the pan. Then refrigerate until firm.

Top with whipped cream and sprinkles if desired.