How to Make Strawberry Cheesecake Mochi Hearts

Looking for a romantic and sweet treat? These strawberry cream mochi hearts are perfect. They look so cute and taste amazing. The outside is a soft and chewy pink mochi dough. Inside, there is a fluffy cream cheese filling and a sweet strawberry jam center. Let’s make this beautiful dessert together!

⏱️ Quick Facts

• Prep Time: 30 Minutes

• Cook Time: 15 Minutes

• Method: Stovetop or Microwave

🛒 Ingredients

For the Mochi Dough:

• 160g Rice Flour

• 35g Sugar and a pinch of Salt

• 180ml Milk

• 8 to 9 drops of Pink Food Coloring

• 20ml Vegetable Oil

For the Strawberry Jam Center:

• 300g Strawberries

• 40g Sugar

• 10g Cornstarch mixed with 40ml Water

For the Cream Filling:

• 200ml Whipping Cream

• 30g Powdered Sugar

• 300g Soft Cream Cheese

For Dusting:

• Extra Cornstarch

👩‍🍳 Step-by-Step Instructions

1. Make the Strawberry Jam: Cook your strawberries and sugar in a small pot until the fruit breaks down. Mix your cornstarch and water together in a small bowl. Pour this into the strawberries. Cook it until it turns into a thick and shiny jam. Let it cool down completely.

2. Mix the Cream Filling: Beat the whipping cream and powdered sugar together until it gets fluffy. Gently fold in your soft cream cheese. Put this cream mixture in the fridge. It needs to be cold so it holds its shape later.

3. Cook the Mochi Dough: Mix the rice flour, sugar, salt, milk, and pink food coloring in a bowl. Cook this mixture in a pan or in the microwave until it becomes a sticky dough. While the dough is still warm, knead the vegetable oil into it. This makes the dough very stretchy and soft. Let the dough cool down.

4. Shape the Hearts: Put some extra cornstarch on your table so the dough does not stick. Roll out a small piece of your pink dough. Put a spoonful of the cold cream filling in the middle. Add a little bit of your strawberry jam right inside the cream.

5. Seal and Serve: Pinch the edges of the dough together to close it tightly. Gently press and shape the stuffed mochi into a cute heart. Put them in little paper cups to look like a fancy bakery treat.

💡 Tips for Success

Always use enough cornstarch on your hands and table when touching the mochi. The cooked dough is very sticky. Also, make sure your cream and jam are very cold before you put them inside the dough. Cold fillings are much easier to wrap.

🥡 How to Store

Keep your mochi hearts in a closed box in the fridge. The fresh cream cheese filling must stay cold. They taste best when eaten within two days. The dough might get a little hard if left in the fridge for too long.