Oatmeal chocolate chip cheesecake hearts
Updated: Feb 2
I don't know if you guys noticed but according to the billions of posts that I've seen around the internet this week is Saint Valentine's week 😱 Shocker, I know 😂
I don't really care about this celebration, actually. I've never celebrated in my life 🤷♀️
However, I do like heart-shaped things and desserts and I've baked a few of them (ok a lot of them 😅) in this lifetime, so I'll just take this opportunity to share them with you.
During Christmas, for instance, I made these Oatmeal chocolate chip cheesecake hearts: they are not red, they are not fancy but they were a big hit at my sister's (they said that they tasted even better they day after!)
These treats have a oatmeal crust, a cream cheese and yogurt filling and a lot of dark chocolate at every bite 😋
Check out the recipe below and make them too (and I don't mean this week.. just whenever you feel like it!)
--- OATMEAL CRUST ---
45g rolled oats
30g all purpose flour
40g melted butter
--- FILLING ---
175g cream cheese (room temperature)
50g plain yogurt (room temperature)*
1 egg (room temperature)
33g brown sugar
1 teaspoon vanilla extract
1 Tablespoon all purpose flour
42g chocolate chips
--- TOPPINGS ---
80g dark chocolate
milk or heavy cream*
Preheat oven to 350°F (180°C) and prepare your muffin tin with 12 paper (or silicone) cups.
In a bowl add flour, rolled oats and sugar and mix them together with a spoon.
Melt butter in the microwave or in a double boiler on the stove and pour it into the dry ingredients; stir until you get the consistency of wet sand.
Press this mixture into the bottom of the muffin cups to create the cheesecake crusts and bake for about 10 minutes. Set aside while preparing the filling.
In the bowl beat together cream cheese, yogurt and sugar with an electric mixer (or stand mixer with a paddle attachment); add the egg and mix briefly without over-mixing.
Finally add the flour, vanilla extract and chocolate chips and mix until combined.
Pour the cream on the oatmeal crust and bake for about 20 minutes until they look quite set in the middle and the edges start to colour.
DO NOT REMOVE the cheesecakes from the oven immediately otherwise they will crack on the surface. Just leave them inside for 15 minutes with the door open.
Remove from the oven and bring them to room temperature. Place in the fridge for at least 3-4 hours.
Melt dark chocolate in the microwave or on a double boiler and add enough milk until you get a creamy/pourable consistency.
Garnish the surface with the melted chocolate and let it set in the fridge for at least 1 hour.
You can substitute plain yogurt with the same amount of greek yogurt, cream cheese, ricotta cheese or even mascarpone cheese.
Don't skip the milk in the topping otherwise the chocolate will harden too much and it won't be as creamy as this dessert is supposed to be. Of course heavy cream would work even better here but to me opening a bottle/package of cream to use only a splash it doesn't make any sense. You do whatever you feel like doing though, always.
Store them in the fridge until ready to serve.
If you make it let me know! :)