Valentines Cheesecake is a triple layer dessert with a cookie crust. It’s easy to make, it’s no-bake, and it’s frozen, so you can make it ahead and serve it when you’re ready.
We have so many delicious Valentine’s Day recipes. Besides this yummy cheesecake, some of my favorites are Valentine Thumbprint Cookies, Cake Batter Fudge and Chocolate Valentine Surprise Cake. Go try them all!
This dessert is so beautiful you almost won’t want to eat it. It totally looks like it’s from a bakery!
- Shortbread crust
- Cream cheese
- Heavy Whipping Cream
- Powdered Sugar
- Sour Cream
- Lemon Juice
- Food Coloring Gel
How To Make A Valentine’s Day Cheesecake
To start, we’ll make our crust. Yes, we are using a packaged crust for this, but we’re going to break it up into pieces and redo it.
Crumble the crust, color it purple with the food coloring, and then press it into your pan on top of parchment paper. Let it set up in the freezer.
Making The Whipping Cream
With a mixer, combine the whipping cream, part of the powdered sugar and vanilla. When it is mixed all together, crank the speed up to high and whip it until it forms stiff peaks. Then let it sit in the fridge.
Making The Cheesecake Batter
Blend the softened cream cheese and sugar well. Then, add in powdered sugar, sour cream, lemon juice and vanilla.
When it is blended well and the consistency is creamy, fold in the whipping cream.
Divide the cheesecake batter into thirds, coloring one red, one pink and leaving one white. Put the colored mixtures into the freezer.
Building The Cheesecake
Grab your crust from the freezer and pour the white cheesecake on top. Put it back in the freezer until it is firm to the touch. This usually takes about an hour.
Repeat pouring and freezing with the red and then pink layers. When all layers have set, remove from the pan and enjoy!
- 2 'Keebler' brand Shortbread crusts - already prepared
- Four 8 ounce packages of cream cheese - softened
- 1 cup of sugar
- 2 Tablespoons of powdered sugar
- 1/2 cup of Sour cream
- 2 teaspoons of lemon juice
- 1 Tablespoon of Vanilla
- Red food coloring gel
- Pink food coloring gel
- Purple food coloring gel
- 2 cups of heavy whipping cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla
First, line a 9 inch spring-form pan with Parchment paper, and set aside.
Place the 2 shortbread crusts in a large bowl, and break up the crusts into crumbs.
Add about 1 teaspoon of purple food coloring gel to the shortbread crumbs, and mix well, making the crust purple.
Place the purple crumbs in the Spring-form pan on top of the parchment paper, and smooth out evenly. Place in the freezer.
In the mixing bowl of a stand mixer, place whipping cream, 1/4 cup of powdered sugar, and vanilla, and mix on low until blended.
Turn mixer up to high speed, and whip the cream until stiff peaks form. Place the whipped cream in the refrigerator.
Rinse the mixing bowl, and dry with a paper towel. Add the softened cream cheese, and sugar to the mixing bowl, and blend until the cream cheese, is creamy.
Add the powdered sugar, sour cream, lemon juice, and vanilla, and blend well to completely blend the ingredients.
When the cream cheese mixture is fluffy, and well blended, remove the mixing bowl from the stand mixer, and gently fold the whipped cream into the cream cheese mixture until completely incorporated.
Divide the cheesecake mixture into thirds; leave the white portion in the mixing bowl, and place the other two parts into two separate containers, with an equal amount in each container.
Using food coloring gel, drop 4 drops of red food coloring gel in one container, and 6 pink drops in the other container.
Stir the food coloring gel into the cheesecake, making one part red, and one part pink, and the white left in the mixing bowl.
Place the red cheesecake and the pink cheesecake in the refrigerator.
Remove the Spring-form pan with the purple crust from the freezer, and pour the white layer of cheesecake on top of the purple crust, and spread evenly.
Place the Spring-form pan back in the freezer. Leave the pan in the freezer for about an hour, and when the white layer is set to the touch (almost frozen)
Add the red layer of cheesecake on top of the white layer, and spread evenly in the pan. Place the Spring-form pan back in the freezer, and leave it for about an hour, and check to see that's it's almost frozen again.
Pour the pink cheesecake on top of the red layer, and spread evenly in the pan. Place the Spring-form pan back in the freezer and leave for an hour.
After an hour, place parchment paper and foil over the pan, covering and sealing the cheesecake.
Leave the cheesecake in the freezer until time to serve.
Cut into 2 inch pieces, serve and Enjoy!