Valentine’s Cheesecake

This Valentine’s Day, we’re ditching the chocolates and roses for something truly decadent and delightful: a creamy, dreamy Valentine’s cheesecake. These mini cheesecakes are so cute and bursting with flavor. Each one is a perfect bite-sized treat! Topped with a chocolate covered strawberry, this one is sure to be a crowd pleaser. The rich cheesecake filling complements the sweet chocolate and the fresh strawberries add a touch of tartness that keeps things exciting. It’s the perfect combination of classic Valentine’s Day flavors! And the best part? This Valentine’s cheesecake is so easy to make, even if you’re a baking novice. The crust comes together with just a few pantry staples, and the creamy filling requires no fancy equipment or complicated techniques. Plus, it’s easily made gluten free and vegan!

Why You’ll Love This Cheesecake

They are mini and so cute!

These cheesecakes are the perfect bite-sized treat.

They are the best combination of everything Valentine’s Day.

These are kid-friendly and family-friendly!

They are easy to make.

It is a dessert that is sure to impress.

These are perfect for a Valentine’s Day party or dinner!

Equipment Needed

All you need to make this Valentine’s cheesecake is 2 large bowls, a mini muffin tin, mini cupcake liners, parchment paper, a plate, 2 small bowls and a ziplock bag.

Choosing Strawberries

Choose berries with a deep, even red color throughout. Avoid any with pale patches, green areas or white tips, as these indicate under-ripeness.

Look for a healthy shine on the surface, not a dullness or wrinkles. Strawberries should be firm but slightly give to gentle pressure. Avoid mushy or bruised berries.

Fresh strawberries have bright green caps and stems. Brown or wilted caps and stems indicate past-their-prime berries.

If buying pre-packaged berries, avoid containers with excessive juice at the bottom, indicating bruised or damaged berries.

Ingredients Needed

Graham Crackers: These will be for the crust of the cheesecakes! I used gluten free and vegan graham crackers because I am gluten free and dairy free. Feel free to use any kind you prefer!

Butter or Oil: I used melted coconut oil here. Feel free to use melted butter or vegan butter if you prefer.

Cream Cheese: I used dairy free cream cheese because I am dairy free. Feel free to use regular cream cheese if you prefer!

Sugar: I used cane sugar here because it is white. I generally use coconut sugar in my recipes, but if you use coconut sugar in this recipe it will turn the cheesecake brown.

Arrowroot Powder: Arrowroot powder is a natural thickener, similar to cornstarch. In cheesecakes, it helps prevent the filling from being runny or loose by absorbing excess moisture. This leads to a smooth and creamy cheesecake!

Milk: I used almond milk here to make mine dairy free. Feel free to use any kind of milk you desire. Milk is added to the cheesecake to make it smoother and creamier!

Vanilla Extract: I love adding vanilla to my dessert recipes.

Lemon Juice: Lemon juice’s acidity reacts with the cream cheese and helps the cheesecake set and hold its shape without being runny or loose.

Strawberries: I used fresh strawberries for the chocolate covered strawberries that sit on top of the cheesecakes. I like to use organic whenever possible!

Dark Chocolate: I used dairy free chocolate because I am dairy free. Use any kind of chocolate you love!

White Chocolate: I used dairy free white chocolate because I am dairy free. Feel free to use any kind you prefer. I made white stripes on my strawberries, but feel free to skip this part if you want your chocolate covered strawberries to be just dark chocolate.

Step-By-Step Instructions

Step 1: Gather your ingredients and preheat oven to 350°F.

Step 2: Crush graham crackers and combine with melted butter or oil. Press mixture into mini cupcake pan lined with liners.

Step 3: Combine cream cheese, sugar, milk, arrowroot powder, vanilla and lemon juice in a bowl.

Step 4: Spoon mixture into cupcake pan on top of the crust. Bake for 20-25 minutes.

Step 5: Then, let cool and then place in the fridge for 2 hours.

Step 6: While the cheesecakes are cooling, make your chocolate covered strawberries. Wash and pat the strawberries dry. Make sure they are thoroughly dried before dipping.

Step 7: Next, melt dark chocolate and coconut oil in a bowl.

Step 8: Dip each strawberry in the chocolate holding the stem or using a toothpick or skewer.

Step 9: Place the dipped strawberries on a parchment-lined baking sheet. Let them harden at room temperature for about 30 minutes or chill them in the refrigerator for 15-20 minutes for faster setting.

Step 10: Next, melt the white chocolate in a bowl and transfer it to a small ziplock bag. Snip off a tiny corner and create a piping bag. Drizzle white chocolate on top of the strawberries to make stripes! Then, let sit until hardened.

Step 11: Remove cheesecakes from fridge, add extra melted chocolate on top and press a chocolate covered strawberry on each one.

Storage

Store these Valentine’s cheesecakes in the refrigerator for up to 2 days in an airtight container.

Variations

There are so many fun ways to make these Valentine’s cheesecakes!

Try covering your strawberries with white chocolate as the base instead of dark chocolate. Add sprinkles or edible glitter.

Use chocolate graham crackers or cookies for the crust for extra chocolate!

Drizzle with caramel and sea salt.

Dip the chocolate covered strawberries in nuts for some crunch!

How To Serve

Serve these Valentine’s cheesecakes on a platter at your Valentine’s Day party with other desserts or after a romantic Valentine’s Day dinner!

Recipe FAQ

Can this recipe be made gluten free?

Yes! This can be made gluten free by using gluten free graham crackers.

Can this recipe be made vegan?

Yes! Use vegan cream cheese, milk, chocolate and butter/oil to make these vegan.

What else can I add to this Valentine’s cheesecake?

Try adding a drizzle of caramel on top, pairing it with ice cream or dipping the strawberries in nuts or sprinkles as well.

Can I make a large Valentine’s cheesecake instead of mini ones?

I have not tried this, but let me know if you do!

Related Recipes

Be sure to try these Valentine’s Day ideas next:

Vegan Chocolate Covered Strawberries

Valentine’s Day Charcuterie Board

Heart Thumbprint Cookies

Gluten Free Mug Brownie

Homemade Chocolate Quinoa Bites

If you make this Valentine’s cheesecake and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.

Print Recipe
5 from 3 votes

Valentine’s Cheesecake

This Valentine's Day, we're ditching the chocolates and roses for something truly decadent and delightful: a creamy, dreamy Valentine's cheesecake. These mini cheesecakes are so cute and bursting with flavor.
Prep Time20 minutes
Cook Time30 minutes
Course: Dessert, Desserts
Keyword: cheesecake, desserts, valentines day
Servings: 24
Calories: 172kcal

Equipment

  • 2 large bowls
  • 1 mini muffin tin
  • 24 mini cupcake liners
  • 1 parchment paper sheet
  • 1 plate or baking sheet
  • 2 small bowls
  • 1 ziplock bag

Ingredients

  • 1 1/4 cup graham crackers crushed
  • 5 tbsp coconut oil melted
  • 1 cup vegan cream cheese
  • 1/4 cup sugar
  • 4 tbsp almond milk
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 tsp arrowroot powder

Chocolate Covered Strawberries

  • 24 strawberries
  • 9 oz dark chocolate
  • 1 tbsp coconut oil
  • 3 oz white chocolate

Instructions

  • Gather your ingredients and preheat oven to 350°F.
  • Crush graham crackers and combine with melted butter or oil. Press mixture into mini cupcake pan lined with liners.
  • Combine cream cheese, sugar, milk, arrowroot powder, vanilla and lemon juice in a bowl.
  • Spoon mixture into cupcake pan on top of the crust. Bake for 20-25 minutes.
  • Let cool and then place in the fridge for 2 hours.
  • While the cheesecakes are cooling, make your chocolate covered strawberries. Wash and pat the strawberries dry. Make sure they are thoroughly dried before dipping.
  • Melt dark chocolate and coconut oil in a bowl.
  • Dip each strawberry in the chocolate holding the stem or using a toothpick or skewer.
  • Place the dipped strawberries on a parchment-lined baking sheet. Let them harden at room temperature for about 30 minutes or chill them in the refrigerator for 15-20 minutes for faster setting.
  • Melt the white chocolate in a bowl and transfer it to a small ziplock bag. Snip off a tiny corner and create a piping bag. Drizzle white chocolate on top of the strawberries to make stripes! Let sit until hardened.
  • Remove cheesecakes from fridge, add extra melted chocolate on top and press a chocolate covered strawberry on each one.

Notes

PRO TIPS: 
Be sure to keep the cheesecakes in the fridge for at least 2 hours!
Make sure to try the strawberries all of the way before dipping them in the chocolate. 

Nutrition

Calories: 172kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 76mg | Potassium: 113mg | Fiber: 2g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2mg
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Hi, I'm Lauren!

Combining my passions for food and helping others, I have created a space you can visit for allergy-friendly recipes, chronic illness support, non-toxic lifestyle suggestions and health and wellness tips!

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