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Love Heart Valentine's Day Cheesecake

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
Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 45 minutes
Chilling time 4 hours
Total Time 4 hours 45 minutes
Servings 16
Calories 465kcal
Author thebakingexplorer


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

For decoration

  • 50 g White chocolate
  • Pink food colouring
  • 200 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


  • ortant to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
  • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
  • If you don't want to use pink wafers for the base, you can use digestive biscuits instead and increase the butter to 135g.
  • 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.
  • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
  • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 465kcal | Carbohydrates: 27g | Protein: 5g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 336mg | Potassium: 137mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1338IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg