Gluten-Free Cheesecake Hearts

Gluten-Free Cheesecake Hearts

There’s no such thing as the perfect Valentine’s recipe... until now!

It's so hard to find GOOD gluten-free treats during this romantic season, that's why we wanted to create these gluten-free cheesecake hearts. We use our Strawberry Cashew butter to create a creamy filling topped with fresh raspberries and cherries to give you the perfect fruity sweet treat for the holiday!

PREP TIME: 25 minutes
COOK TIME: 35 minutes
FREEZE TIME: overnight

*You'll need 4 mini heart shaped cheesecake pans - you can buy these on amazon!* 


  • 1/4 cup gluten-free graham cracker crumbs
  • 1/4 cup white sugar
  • 1/3 melted butter
  • 24 ounces cream cheese room temperature
  • 6 ounces granulated sugar
  • 1/4 cup Strawberry Cashew Butter
  • teaspoon salt
  • ½ tablespoon vanilla extract
  • 2 ounces heavy cream room temperature
  • 2 ounces sour cream room temperature
  • 3 large eggs room temperature
  • 2 ounces strawberry jam
  • Handful of Raspberries
  • Handful of cherries


Preheat oven to 335 and line the cheesecake pans with parchment paper. In a medium bowl mix together the graham cracker crumbs, 1/4 cup sugar and melted butter. Press mixture into heart-shaped pans and set aside. Blend the cream cheese, Strawberry Cashew butter and sugar until smooth. Add sour cream, vanilla, salt and cream and mix on low. Add eggs one at a time and continue to mix until smooth. Add the cheesecake batter to the pans and spoon in small scoops of the strawberry jam. Swirl the jam with a toothpick to achieve the 'marble' effect. Press a few cherries into the batter. Wrap each pan in two layers of tin foil and place into a large sheet pan. Move the bottom oven rack to the lowest place in the oven. Place the sheet pan with cheesecakes onto the rack. Using a measuring cup, fill the pan halfway with hot water. Bake for 35-40 minutes or until the cheesecake has a jiggle in the center while tapping on the side of the pan. Let cool then place pans in the freezer overnight. Let defrost in the fridge for 3 hours before serving. Top with fresh raspberries and enjoy! 

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