This delicious and decadent No Bake Valentine's Day Cheesecake Recipe is the ideal romantic dessert for 2. This heart-shaped cheesecake is a delectable combination of chocolate and strawberry with an Oreo cookie crust, it's quick and easy to make and the perfect dessert for both the strawberry and chocolate lover!
This cheesecake is popular around Valentine's Day, but also great for a date night or romantic dinner, a Galentine's Day celebration, or another special occasion. The recipe can be scaled for a larger group or made into a single, large cheesecake. This recipe was inspired by my No Bake Irish Cream Cheesecake. It pairs well with my Baked Beef Cannelloni Recipe, Baguette Garlic Bread, and Kale Salad with Cranberries and Feta. Although it's decadent, it can be made WW friendly as well.
Jump to:
Personally, I love strawberries mixed in with chocolate, which is what I always get when I go to Yogen Fruz for frozen yogurt. That also inspired this recipe.
🥘Ingredients
Most Strawberry Chocolate Cheesecake recipes are either a chocolate cheesecake with strawberries on top or a strawberry cheesecake with chocolate on top, but this one is a full on chocolate and strawberry blend! And because I don't use strawberry puree, the bits of strawberry give the cheesecake a welcome texture.
- 1 cup Oreo baking crumbs
- ⅓ cup unsalted butter melted * measure the MELTED butter
- 1.5 tbsp white granulated sugar
- 1 -7 g package of unflavored gelatin crystals
- ½ cup water divided into 2
- 8 oz packages of light cream cheese (room temperature)
- ½ cup plain non-fat Greek yogurt
- 4 ounces baker’s semi-sweet chocolate
- ½ cup white granulated sugar
- 1 ½ cups frozen strawberries, defrosted
- Garnish: heart sprinkles, chocolate jimmies and fresh strawberries (optional)
See recipe card for quantities.
🔪Instructions
The great thing about making a no bake cheesecake is you don't have to worry about a using a water bath or the cheesecake cracking!
**HEADS UP: There is a 6 hour refrigeration time with this recipe!
Prep: Spray 2- 4-inch heart-shaped springform pans with non-stick cooking spray.
Crust: Combine Oreo cookie crumbs with melted butter and 1.5 tablespoon of white granulated sugar in a medium bowl.
Mix until all the crumbs are moistened and a thick, crumbly paste forms.
Press crumb mixture into both greased springform pans. Level and press to the bottom of the pan using a silicone spatula and neatly taper at the edge.
Cover the pan with plastic wrap and place in the fridge for 15 minutes.
You will have extra crust so you can make a few mini cheesecakes as well.
Press the crust mixture into an aluminum tart shell or a muffin cup
Meanwhile, make the Cheesecake Filling: Place softened cream cheese, white granulated sugar into a large bowl and mix on low speed with electric mixer to break down the cream cheese for 30 seconds, and increase to medium speed for another minute.
Add the drained and defrosted strawberries and Greek yogurt and beat on medium speed for another 30 seconds.
Melt the chocolate in the microwave on ½ power (50%) for 2 minutes, then check, stir and put back into microwave for 30 second intervals. *it's important it's on 50% power or it will seize
Then stir the melted chocolate into the cream cheese mix. Beat on medium for 30 seconds until smooth and fluffy.
Mix gelatin crystals and ¼ cup water (only half the water) in a small bowl and allow to bloom for 5 minutes. *DO NOT STIR
It will look like thick gel once it's bloomed.
Heat the other ¼ cup water for 30 seconds in the microwave on high and pour into the gelatin bloom. Stir to dissolve, and it will become a liquid again.
Allow to cool for about 2 minutes.
Starting on low, pour gelatin into the cream cheese mixture.
Continue to mix at medium speed for a minute, scraping the sides of the bowl after 30 seconds.
The cheesecake batter will be runnier, but the gelatin will firm up in the fridge (this is what stabilizes the cheesecake).
Pour cheesecake batter into the springform pans with crust and level with a spatula.
Tap pans lightly against the counter to get rid of air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight (8+ hours) *Do NOT add garnish yet.
Pour any leftover batter into the muffin tins you prepared earlier
When the cheesecakes are set, unhinge rim of the springform pans and remove.
If necessary, you may need to run a knife around the edge to loosen the edges from the pan.
Smooth edges of cake and top of cake with a hot butter knife.
Garnish with heart sprinkles and chocolate jimmies. Add a dab of whipped cream and a strawberry, if desired.
📖Variations & Substitutions
- Greek Yogurt - you can use vanilla Greek yogurt instead of plain or use full fat. You can also substitute sour cream for the Greek yogurt.
- Cream Cheese - you can use regular cream cheese, light or fat-free
- Chocolate - you can use unsweetened chocolate or white chocolate instead of semi-sweet
- Crust - you could use a regular graham cracker crust instead of chocolate by crushing graham crackers in a food processor
- Strawberries- you can use fresh strawberries instead of frozen for the cake.
- Garnish - you can use any type of sprinkle you want! Or garnish with drizzled chocolate or chocolate ganache.
- Whole cheesecake or different shape - you can use a large springform pan instead (heart-shaped or otherwise) but you'll need to double the recipe. You can also use different-shaped springform pans.
🥗 Pairing
This strawberry chocolate heart cheesecake pairs well with pasta and chicken dishes. These are my favorite recipes to serve it with:
🍽 Equipment
You'll need 2-4 inch heart-shaped springform pans for these mini desserts, but you can also make it in a different springform pan. You will also need an electric mixer *See recipe card for equipment recommendation photos and links
🌡️Storage
Store this cheesecake covered in plastic wrap or an airtight container for up to 3-4 days.
You can freeze leftovers of this cheesecake in an airtight container for up to 3 months. Let it defrost in the refrigerator prior to eating. You can also make it in advance and freeze it, but wait until it defrosts before garnishing.
👪 Serving Size
This Valentines cheesecake recipe makes 2 mini cheesecakes, but half of one of these cheesecakes is a typical serving. You may have a little leftover to make a couple of tiny cheesecakes in tart tins. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This is a pretty indulgent cheesecake but it can be made WW friendlier by using light butter, fat-free cream cheese, and monkfruit. It would be 9 points for a ½ a cheesecake, which is about the size of a regular piece of cheesecake.
💭Top tip
Serve the cheesecakes right on the bottom of the springform pan. If you try to remove them, the crust will likely fall apart.
🦺Food safety
- Don't leave food sitting out at room temperature for extended periods
- Always have good ventilation when using a gas stove
- Never leave cooking food unattended
If you are looking for a quick and easy dessert for Valentine's Day, you'll love this one!
⭐ COMMENTS & REVIEWS
Did you know that commenting and rating recipes is one of the best ways to support your favorite recipe creators? If you loved this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
📋 No Bake Valentine's Day Cheesecake Recipe
Ingredients
- 1 cup Oreo baking crumbs
- ⅓ cup unsalted butter melted * measure the MELTED butter
- 1 ½ tablespoon white granulated sugar
- 7 gram -package of unflavored gelatin crystals
- ½ cup cup water divided into 2
- 8 oz package of light cream cheese room temperature softened
- ½ cup plain non-fat Greek yogurt
- 4 ounces baker’s semi-sweet chocolate
- 1 ½ cups frozen strawberries, defrosted and drained
Instructions
- **HEADS UP: There is a 6 hour refrigeration time with this recipe!
- NOTE: The photos in this recipe card will NOT print unless you set them to print by selecting "recipe image"
- Spray 2- 4 inch heart-shaped springform pans with non-stick cooking spray.
- Crust: Combine Oreo cookie crumbs with melted butter and 1.5 tablespoon of white granulated sugar in a medium bowl. Mix until all the crumbs are moistened and a thick, crumbly paste forms.
- Press crumb mixture into both greased springform pans. Level and press to the bottom of the pan using a silicone spatula and neatly taper at the edge.
- Cover the pan with plastic wrap and place in the fridge for 15 minutes.
- Meanwhile, make the Cheesecake Filling: Place softened cream cheese, white granulated sugar into a large bowl and mix on low speed with electric mixer to break down the cream cheese for 30 seconds, and increase to medium speed for another minute.
- Add the drained and defrosted strawberries and Greek yogurt and beat on medium speed for another 45 seconds.
- Melt the chocolate in the microwave on ½ power for 2 minutes, then check, stir and put back in to microwave for 30 second intervals.
- Then stir the melted chocolate into the cream cheese mix. Beat on medium for 30 seconds until smooth and fluffy.
- Mix gelatin crystals and ¼ cold cup water (only half the water) in a small bowl and allow to bloom for 5 minutes. *DO NOT STIR
- When it blooms it will look like thick gel.
- Heat the other ¼ cup water for 30 seconds in the microwave on high and pour into the gelatin bloom. Stir to dissolve, and allow to cool. It will be liquid again.
- Starting on low, pour gelatin into the cream cheese mixture. Continue to mix at medium speed for a minute, scraping the sides of the bowl after 30 seconds
- Pour cheesecake batter into the springform pans with crust and level with a spatula.
- Tap pan lightly against the counter to get rid of air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight (8+ hours) *Do NOT add garnish yet.
- Unhinge rim of springform pan and remove. If necessary, you may need to run a knife around the edge to loosen.
- Smooth edges of cake and top of cake with a hot butter knife.
Garnish
- Garnish with heart sprinkles and chocolate jimmies. Add a dab of whipped cream and a strawberry, if desired.
Terri Gilson
These mini strawberry chocolate cheesecakes are a perfect blend of two classic flavors! I love how the bits of strawberry add a nice texture to the creamy chocolate base. The best part is you can make them WW friendly by using light butter, fat-free cream cheese, and monkfruit, so you can indulge without the guilt!