Heart-shaped Cheesecake: an impressive, delicious Valentine’s Day dessert

This Valentine's Day, impress your date by making this beautiful, delicious no-bake heart-shaped cheesecake. Made with sweet raspberries, decadent cream cheese, and Greek yogurt sweetened to perfection and set on an irresistible graham cracker crust, heart-shaped cheesecake is a mouthwateringly tasty dessert that's surprisingly easy to make.

You will need a heart-shaped springform cake pan to make it, but the recipe itself is straightforward and takes virtually no time at all. Serve your heart-shaped cheesecake for dessert on Valentine's Day as the perfect way to finish off a special meal.

Heart-shaped Cheesecake Ingredients

You don't need any fancy ingredients to make a homemade heart-shaped cheesecake, just make sure they're at room temperature.

For the base, you'll need graham crackers and butter. You can swap out the graham crackers for cookies if you prefer.

For the cheesecake, you'll need cream cheese, heavy cream, Greek yogurt, and sugar, plus raspberries to flavor the filling. Either fresh or frozen raspberries will work in this recipe. Gelatine is a must – this helps the filling to come together and hold its shape.

To make the raspberry sauce, all you need are fresh or frozen raspberries, gelatine, and sugar.

How to Make Heart-shaped Cheesecake

Ready to make a stunning cake to impress your Valentine? Here's how to make a heart-shaped cheesecake.

For the cheesecake

Start by preparing the cake pan. Like the pan with parchment paper and grease it with cooking spray. Put it on a plate. This will help catch any leaks that might occur as the cake sets.

Combine the crushed graham crackers and melted butter until thoroughly mixed. Pour the mixture into the cake pan and press it gently but firmly into the bottom of the pan. Pop the cake pan in the fridge so the base can set. Next up, soak the leaves of gelatine in water for about 8 minutes or so. While the gelatine is soaking, combine the yogurt, raspberries, heavy cream, cream cheese, sugar, and vanilla in a large bowl.

Dissolve the gelatine in a pot over medium-low heat, stirring occasionally. Add three tablespoons of the cream cheese mixture. Stir it well until it's smooth. Whisk the gelatine mixture into the bowl of cream cheese mixture. Transfer the filling to the cake pan, then stick it in the fridge for at least four hours up to overnight.

For the sauce

Blend the raspberries in a food processor. Remove the seeds by pouring the puree through a sieve. Whisk the sugar into the raspberry puree, followed by two teaspoons. Take the cake out of the pan. Set the cake on your serving platter. Pour the sauce over the top of the cake, then garnish with sprinkles and fresh raspberries, and enjoy!

Tips for the Best Heart-shaped Cheesecake

Instead of graham crackers, try using lemon cookies, Oreos, or digestive biscuits as a base for your Valentine's Day cheesecake.

For a keto-friendly, low-sugar option, substitute sugar for your favorite sweeteners like xylitol, stevia, or monkfruit.

Try garnishing your no-bake heart-shaped cheesecake with chocolate curls.

How to Store Heart-shaped Cheesecake

Place the cheesecake in an airtight container and store it in the fridge for up to 5 days.

Instructions

Line the cake pan with parchment paper. Lightly spray the pan with cooking spray, then set it on a plate and to the side.

In a large bowl, combine crushed graham crackers and melted butter.

Pour into a heart-shaped springform cake pan and press into the bottom of it. Put the cake pan in the fridge.

Soak the gelatine in cold water for 8 minutes.

While the gelatine is soaking, combine the yogurt, heavy cream, raspberries, cream cheese, sugar, and vanilla in a large bowl.

Heat the gelatine in a pot over medium-low heat until it dissolves. Stir in 3 tablespoons of the cream cheese mixture, mixing until smooth.

Whisk the gelatine mixture into the bowl of cream cheese mixture.

Transfer the filling to the cake pan. Take a spatula and smooth the top of the filling. Refrigerate the cake for at least four hours up to overnight.

For the sauce, blend the raspberries in a food processor. Strain through a sieve to remove seeds. Whisk the sugar into the raspberry puree.

Whisk two teaspoons of gelatine into the sauce. If the sauce is too runny, add a little more gelatine, use just enough to get the right consistency.

Take the cake out of the pan. Set the cake on a platter.

Pour the sauce over the top of the cake.

Garnish with sprinkles and fresh raspberries.

Serve and enjoy!