I’m excited to share this Valentine cheesecake, a dreamy, no-bake dessert that’s as easy to whip up as it is to enjoy. With a rich cream cheese filling and a chocolatey Oreo crust, it’s a sweet treat for sharing with someone special.
This cheesecake recipe addresses the common issues of difficulty in preparation and maintaining flavor, especially for those seeking a romantic dessert option.
When I first tried to make cheesecake, I was worried about the time and messy baking process. But this recipe’s simplicity and quick prep time changed everything for me! It’s a breeze, taking just 20 minutes to prepare, plus some fridge time. Let’s be honest, we all want desserts without the stress.
This recipe works gently to give a creamy texture that holds together beautifully, ensuring every slice looks as good as it tastes. With a total wait time of about 6 hours, it’s easy to make ahead for Valentine’s Day or any occasion.
If you’re looking for something fruity and sweet, check out my Strawberry Shortcake Tiramisu for another delicious dessert idea!
Table of contents
Why You Will Love This Recipe
- Light and Creamy Texture The blend of cream cheese and Greek yogurt creates a smooth and airy filling that melts in your mouth. This makes each bite feel indulgent without being overwhelming.
- Quick Preparation With just 20 minutes of prep time, this dessert fits perfectly into busy schedules. You can whip it up and let it chill while you focus on other tasks.
- Fresh Strawberry Flavor Using frozen strawberries adds a bright, fruity essence that stands out against the creamy background. Each slice offers a burst of fruitiness that’s refreshing any time of year.
- Perfect for Sharing The mini cheesecakes are a great treat for two, making them a charming choice for a cozy dinner at home or a sweet surprise for a loved one.
No Bake Valentine Cheesecake
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 2 mini cheesecakes 1x
- Category: dessert
- Method: no-bake
- Cuisine: American
- Diet: low fat
Description
Delicious no-bake strawberry cheesecake perfect for Valentine’s Day.
Ingredients
- 1 cup (120g) Oreo baking crumbs
- ⅓ cup (75g) unsalted butter, melted (measure after melting)
- 1 ½ tablespoon (18g) white granulated sugar
- 7 grams unflavored gelatin crystals (1 package)
- ½ cup (120ml) water, divided into two ¼ cup portions
- 8 oz (227g) light cream cheese, softened
- ½ cup (120g) plain non-fat Greek yogurt, drained if needed
- 4 ounces (113g) baker’s semi-sweet chocolate
- 1 ½ cups (210g) frozen strawberries, defrosted and drained
Instructions
- Step 1: Spray two heart-shaped springform pans (2-4 inch size) thoroughly with non-stick cooking spray to ensure the cheesecakes release cleanly after setting without crumbling.
- Step 2: In a medium bowl, combine Oreo cookie crumbs with the melted unsalted butter and granulated sugar. Mix well until the mixture resembles a thick, crumbly paste that holds together when pressed.
- Step 3: Press the crumb mixture evenly into the bottom of each prepared pan, creating a firm base. Refrigerate the crusts for about 15 minutes to allow them to firm up properly.
- Step 4: Using a mixer at medium speed, beat the softened cream cheese and sugar together until smooth and creamy, about 2 minutes to avoid lumps. Add the defrosted strawberries and Greek yogurt, then continue mixing until fully incorporated and creamy.
- Step 5: Melt the semi-sweet chocolate gently using a double boiler or microwave in short intervals, stirring until fully smooth. Add the melted chocolate to the cream cheese mixture and stir thoroughly to combine evenly.
- Step 6: Pour half of the water (¼ cup/60ml) into a small bowl, sprinkle gelatin crystals evenly on top without stirring, and let bloom for 5 minutes. Then dissolve the gelatin by heating the remaining ¼ cup (60ml) water gently (do not boil) and combining with the bloomed gelatin until fully dissolved and clear.
- Step 7: Slowly and carefully pour the dissolved gelatin into the cream cheese mixture while gently folding to avoid lumps and maintain the airy texture.
- Step 8: Divide the cheesecake filling evenly over the chilled crusts in the pans. Smooth the tops and refrigerate for at least 6 hours or preferably overnight to achieve the best set and flavor.
- Step 9: After setting, gently run a knife around the edges of the pans before unlocking the springform to release the cheesecakes. Garnish as desired with fresh strawberries, whipped cream, chocolate sauce, crushed nuts, or shaved chocolate. Serve immediately.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 1 day; avoid heat and direct sunlight.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 3 days; cover to prevent absorption of odors.
- Freezing: Wrap cheesecakes tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
- For a sturdier crust that holds well, ensure the melted butter is measured after melting and use freshly combined crumbs. If the crust feels too crumbly, add an additional tablespoon of melted butter and mix thoroughly.
- Allow gelatin to bloom fully by not stirring immediately; let it sit undisturbed for 5 minutes before dissolving in warm water. This ensures the cheesecake sets properly without graininess.
- If the cream cheese filling becomes lumpy, continue beating at medium speed for about 2 minutes to achieve a smooth and creamy texture.
- Before releasing the cheesecake from the springform pans, run a knife gently along the edges to avoid cracking or breaking.
- If strawberries lack flavor, lightly toss them with 1 tablespoon of sugar shortly before adding into the filling to enhance their sweetness.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 350
- Sugar: 15g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Cream cheese: Go for full-fat cream cheese for a rich and creamy texture. Make sure it’s softened to blend smoothly into the filling.
- Sour cream: This adds a lovely tang and creaminess. Use the full-fat variety for best results. If you’re in a pinch, plain Greek yogurt works too!
- Whipped topping: Choose a non-dairy whipped topping for a light finish. It keeps the cheesecake airy. Look for brands made with natural ingredients.
- Granulated sugar: A good quality sugar helps to sweeten without graininess. Make sure it’s fully dissolved into the mixture for a smooth taste.
- Vanilla extract: Use pure vanilla extract for depth of flavor. Avoid imitation; it’s not as rich and can affect the overall taste.
- Graham cracker crumbs: Opt for finely crushed crumbs for a smooth crust. If you need a gluten-free option, look for gluten-free graham crackers and crush them yourself.
Recipe Tips
- If the crust is too crumbly and won’t press together, add an extra tablespoon of melted butter and mix until well combined.
- When the gelatin isn’t setting properly, check that it’s fully bloomed by allowing it to sit in water for 5 minutes before mixing it in.
- If the cream cheese mixture feels lumpy, beat it longer at medium speed for about 2 minutes until it becomes smooth and creamy.
- For cheesecake slipping out when unhinging the springform pan, run a knife around the edges to release it before side removal.
- If the strawberries aren’t flavorful enough, consider tossing them with 1 tablespoon of sugar shortly before adding to the cream cheese mixture.
Serving Suggestions
Serve your valentine cheesecake with a side of fresh berries or a simple fruit salad for a refreshing contrast. You could also enjoy it with gluten-free cookies or a scoop of dairy-free ice cream for a delightful treat.
Use to make strawberry cheesecake parfaits or cheesecake-stuffed crepes. Add to a no-bake pie crust for a fun alternative dessert option.
Top with whipped cream or a light drizzle of chocolate sauce for added richness. You can also sprinkle crushed nuts or shaved chocolate for an extra touch of flavor.
Recipe variations
- You can use graham cracker crumbs instead of Oreo crumbs for the crust, measuring 1 cup and mixing with ⅓ cup melted unsalted butter and 1 ½ tablespoon sugar.
- Add 1 ½ tablespoons white granulated sugar and 8 ounces light cream cheese for sweetness and creaminess in the filling, balancing with ½ cup plain non-fat Greek yogurt.
- Either frozen strawberries that are defrosted and drained or fresh strawberries can be used; 1 ½ cups chopped to fold into the cheesecake mixture for texture and flavor.
- If making more than two mini cheesecakes, double ingredient amounts accordingly, and refrigerate the batter for at least 6 hours before serving; check details in the Strawberry Crunch Cheesecake Cones recipe.
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How to Store?
To keep your No Bake Valentine Cheesecake fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 1 day. Avoid heat and direct sunlight exposure.
Refrigeration: Place in an airtight container inside the refrigerator for up to 3 days. Cover cheesecake to prevent odor absorption.
Freezing: Wrap tightly with plastic wrap and place in a freezer container for up to 2 months. Thaw overnight in the refrigerator before serving.
Other Recipes You’ll Love
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