Line 8-inch square pan with foil, with ends of foil extending over sides. Beat cream cheese, sugar, vanilla and food coloring with mixer until blended. Add eggs; beat on low speed just until blended. Pour into prepared pan.
Bake 15 to 18 min. or until center is almost set. Cool 30 min.; cover. Freeze 2 hours.
Use foil handles to remove cheesecake from pan. Cut into 24 small hearts with 1-inch cookie cutter.
Prepare cake batter as directed on package; spoon into 24 paper-lined muffin cups (see Tip.) Insert cheesecake heart, point side down, in center of batter in each cup.
Bake 18 to 20 min. or until tops of cupcakes are firm. Cool 10 min. Remove from pan to wire racks; cool completely.
Prepare White Chocolate-Cream Cheese Frosting; spread onto cupcakes. Top with sprinkles.
Lining-Up Your Hearts
Cut 2 (1/4-inch-deep) notches in opposite sides of each cupcake liner before placing in muffin pans and filling with batter. Stand cheesecake heart in batter in each cup, lining up top curved edges of heart with notches. To reveal hearts, cut frosted cupcakes in half across notches.
At 24 servings, this fun recipe is great for a party or classroom celebration.
How to Store
Keep frosted cupcakes refrigerated.
When cutting the frozen cheesecake into the heart shapes, be sure to leave as little space possible between the cutouts.
Prepare using your favorite color of food coloring.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.