Valentines Cheesecake is a no-bake, frozen triple-layer dessert with a colorful cookie crust. It’s simple to assemble ahead of time and slices beautifully for special occasions.
This cheesecake pairs well with other Valentine’s treats. If you enjoy this, try some festive cookie bars, white chocolate fudge, or a surprise chocolate cake for more holiday baking fun.
Valentines Cheesecake
The finished cake looks professionally made—perfect for gifting or serving at a party.
Ingredients:
- Shortbread crust (prepared)
- Cream cheese (softened)
- Heavy whipping cream
- Granulated sugar
- Powdered sugar
- Sour cream
- Lemon juice
- Vanilla extract
- Food coloring gels (red, pink, purple)
How To Make A Valentine’s Day Cheesecake
Start by preparing the crust. Using two prepared shortbread pie crusts works well—break them into crumbs and tint them purple with a small amount of purple food coloring gel. Press the crumbs firmly into the bottom of a 9-inch springform pan lined with parchment paper and freeze until set.
Making The Whipping Cream
In a chilled mixing bowl, combine the heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla. Beat on low to combine, then increase speed to high and whip until stiff peaks form. Chill the whipped cream in the refrigerator until needed.
Making The Cheesecake Batter
In a clean mixer bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add 2 tablespoons powdered sugar, 1/2 cup sour cream, 2 teaspoons lemon juice and 1 tablespoon vanilla; mix until combined and fluffy.
Gently fold the chilled whipped cream into the cream cheese mixture until fully incorporated. Divide the batter evenly into three portions. Leave one portion white, tint one portion red with a few drops of red food coloring gel, and tint the third portion pink. Chill the colored portions while you build the cake.
Building The Cheesecake
Remove the pan with the frozen purple crust from the freezer and spread the white cheesecake layer evenly over the crust. Return the pan to the freezer and let the layer firm for about an hour, or until set to the touch.
Spread the red layer on top of the white once it is firm, then freeze again until nearly set (about an hour). Finally, add the pink layer, smooth the top, and freeze for another hour. Once all layers have set, cover the pan with parchment and foil and keep the cheesecake in the freezer until ready to serve.
More Fun Valentine Recipes
- Valentine Puppy Chow
- Heart-Shaped Cookie Cake
- Valentine’s Day Popcorn
- Cream Cheese Candy
Valentine Cheesecake
Ingredients
Cheesecake Ingredients:
- 2 prepared shortbread pie crusts, broken into crumbs
- 32 oz cream cheese (4 packages), softened
- 1 cup granulated sugar
- 2 Tablespoons powdered sugar
- 1/2 cup sour cream
- 2 teaspoons lemon juice
- 1 Tablespoon vanilla
- Red, pink, and purple food coloring gels
Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Line a 9-inch springform pan with parchment paper.
- Break the shortbread crusts into crumbs, tint with purple food coloring, press into the pan, and freeze until set.
- Whip the cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form; chill.
- Beat cream cheese with granulated sugar until smooth. Add 2 Tablespoons powdered sugar, sour cream, lemon juice, and vanilla; blend until fluffy.
- Fold the whipped cream into the cream cheese mixture until combined. Divide the batter into three equal portions. Tint one portion red, one pink, and leave one white. Chill the colored portions.
- Pour the white layer over the frozen purple crust, smooth, and freeze about an hour until firm to the touch.
- Add the red layer, freeze another hour until nearly set, then top with the pink layer and freeze again for about an hour.
- Cover with parchment and foil and keep frozen until ready to serve. Slice into pieces and enjoy.
Nutrition
Calories: 521 kcal |
Carbohydrates: 42 g |
Protein: 9 g |
Fat: 36 g
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