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Fresh strawberries dipped in chocolate with white chocolate drizzle, on a white plate, with almond milk and strawberries in the background.
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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
Author: Lauren Less

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