📋 No Bake Valentine's Day Cheesecake Recipe

2 Valentine's Day Chocolate Strawberry Cheesecakes on a white cake platter with strawberries and heart sprinkles

5 from 1 vote

📋 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!

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword cheesecake, chocolate, strawberry, valentine's day

Special Diet Vegetarian

Prep Time 20

setting 6

Total Time 6 20

Servings mini cheesecakes

Calories 1338kcal

Author Terri Gilson

Equipment

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

US Customary - Metric

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.