Until I started planning the recipe for this Love Heart Valentine’s Day Cheesecake, I didn’t know that the sweets we know as love hearts in the UK, are known as conversation hearts in the USA. If you’ve not heard of either before, they are little pastel coloured sweets or candies with love related phrases on them such as ‘kiss me’ or ‘it’s love’. They were the inspiration for this cheesecake, which is perfect for a Valentine’s Day treat! The base is made from pink vanilla wafer biscuits, the filling is a creamy no bake vanilla cheesecake, then I coloured some white chocolate with pink food colouring to drizzle over it, and finally added whipped cream, heart sprinkles and love heart sweets of course!
Step by step…
To make the base I crushed the pink wafers and mixed them with melted butter. Then I pressed them into the tin. For the filling I whisked cream cheese, vanilla extract and icing sugar together until smooth. Then I added double cream and whisked it until it was thick.
I poured the filling into the tin and smoothed the top. It chilled in the fridge for several hours. To decorate I melted white chocolate and mixed in pink food colouring. I drizzled it over the cheesecake then added heart sprinkles, whipped cream and Love Heart sweets.
The Love Heart Valentine’s Day Cheesecake is a delicious sweet treat that your loved one, family and friends are sure to enjoy this Valentine’s Day!
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
Tips for making the Love Heart Valentine’s Day Cheesecake:
- You can use digestive biscuits if you prefer for the biscuit base, just up the melted butter quantity to 125g.
- If you can’t get hold of Love Hearts sweets, or Conversation Hearts, you can decorate with any red or Valentine themed sweet you prefer.
- To colour the white chocolate I recommend using gel food colouring (I use a brand called Pro Gel) or powder food colouring is also great for colouring chocolate.
- The Love Heart sweets do change colour after a while because of the moisture from the double cream, so I’d suggest adding them right before serving so the cheesecake looks its best.
Recommended Equipment and Ingredients*
|23cm Springform tin||Electric hand mixer||Pink food colouring|
|Love Heart sweets||Heart sprinkles||Piping bags|
|Jem 1E Piping nozzle||Food processor||Pink wafers|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Valentine’s Day recipes…
|Red Velvet Cupcakes||Strawberry Oreo Cheesecake||Chocolate & Raspberry Truffle Cupcakes|
Love Heart Valentine's Day Cheesecake (No Bake)
Creamy no bake vanilla cheesecake on a pink wafer base, with pink coloured white chocolate and whipped cream
For the base
- 300 g Pink wafer biscuits
- 100 g Butter of baking spread melted
For the filling
- 750 g Full fat cream cheese I used Philadelphia
- 125 g Icing sugar
- 1 tsp Vanilla extract or any flavour of your choice!
- 300 ml Double cream
- 50 g White chocolate
- Pink food colouring
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- Heart sprinkles
- Love Heart sweets
To make the base use a food processor to whizz up the pink wafers into crumbs, or bash them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape
Smooth the mixture into the tin on top of the pink wafer base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, melt the white chocolate and stir some pink food colouring into it. Then pipe or drizzle it over the cheesecake
Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Decorate with heart sprinkles and Love Heart sweets
Serve immediately, store any leftovers in the fridge and eat within 2 days
If you like this, check out more of my Cheesecake recipes!
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