📋 No Bake Valentine's Day Cheesecake Recipe
This delicious and decadent No Bake Valentine's Day Cheesecake Recipe is the ideal romantic dessert for two. A delectable combination of chocolate and strawberry with an Oreo cookie crust, this heart-shaped cheesecake is quick and easy to make and the perfect dessert for both the strawberry and chocolate lover!
Servings 2 mini cheesecakes
Calories 1338kcal
Ingredients
- 1 cup Oreo baking crumbs
- â…“ 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!
- 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.
Notes
RECIPE TIPS:
- Mix gelatin with hot water, NOT boiling water
- Spray the springform pan generously with non-stick cooking spray
- Make sure your cream cheese is at room temperature so it blends easier with the other ingredients
- Do not get water near anything you use for melting chocolate and melt chocolate at 50% power in the microwave or it will seize
- Serve the cheesecakes right on the bottom of the springform pan. If you try to remove them, the crust will likely fall apart.
Nutrition
Serving: 1cheesecake | Calories: 1338kcal | Carbohydrates: 141g | Protein: 25g | Fat: 78g | Saturated Fat: 44g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 833mg | Potassium: 903mg | Fiber: 7g | Sugar: 106g | Vitamin A: 1619IU | Vitamin C: 85mg | Calcium: 293mg | Iron: 4mg
