Valentine’s Day calls for something indulgent. From a showstopping strawberry-topped cheesecake to chocolate-dipped berries and classic red velvet cupcakes, these desserts are designed to celebrate love—one beautiful bite at a time.
Strawberry-Topped Cheesecake with Graham Cracker Crust
Ingredients
For the Crust:
20 whole graham crackers (about 10 ounces total)
1/2 cup (1 stick) chilled unsalted butter, diced
1/2 cup packed golden brown sugar
For the Filling:
4 (8-ounce) packages cream cheese, at room temperature
1 3/4 cups sugar
3 tablespoons fresh lemon juice
1 tablespoon vanilla extract
1/8 teaspoon salt
3 tablespoons all-purpose flour
5 large eggs
For the Topping:
2 cups sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
For the Strawberry Finish:
2 (16-ounce) containers strawberries, hulled
1/2 cup raspberry or strawberry jelly
Directions
Position a rack in the center of the oven and preheat to 350°F. Finely grind the graham crackers in a food processor. Add the butter and brown sugar and process until moist crumbs form. Using plastic wrap as an aid, press the mixture evenly over the bottom and about 2 3/4 inches up the sides of a heart-shaped pan with 3-inch sides. Bake for 8 minutes, then transfer to a rack to cool. Maintain oven temperature.
To prepare the filling, beat the cream cheese, sugar, lemon juice, vanilla, and salt in a large bowl with an electric mixer until very smooth. Beat in the flour, then add the eggs and mix just until blended, scraping down the sides as needed. Pour the filling into the crust and bake until the outer 2 inches are puffed and slightly cracked and the center is just set, about 50 minutes. Cool for 10 minutes, keeping the oven on.
Whisk together the sour cream, sugar, and vanilla. Spoon the topping evenly over the cheesecake and bake until just set, about 5 minutes. Remove from oven, run a knife between the crust and pan sides, and cool completely. Cover and refrigerate overnight.
Before serving, release the pan sides. Arrange strawberries point-side up over the cheesecake. Warm the jelly in a small saucepan over medium-low heat until melted, then cool slightly. Brush generously over the strawberries, allowing some glaze to drip between them.
Chocolate-Covered Strawberries
Ingredients
1 pound strawberries
1 cup semisweet, dark, or milk chocolate chips, divided
1 cup white chocolate chips, divided
Sprinkles, chopped pistachios, toasted coconut, or freeze-dried strawberries, for topping
Directions
Rinse the strawberries and pat them completely dry. Line a baking sheet with parchment paper.
Place 3/4 cup semisweet chocolate chips in a microwave-safe bowl and 3/4 cup white chocolate chips in a separate bowl. Microwave each in 30-second intervals, stirring between intervals, until mostly melted, about 90 seconds total. Stir in the remaining chocolate chips until smooth, microwaving briefly if needed.
Insert a toothpick into the stem end of each strawberry and dip into the melted chocolate, swirling to coat. Transfer to the prepared baking sheet. While the chocolate is still wet, decorate with toppings if desired. Refrigerate for about 10 minutes to set. For a decorative finish, gently rewarm remaining chocolate and drizzle over the berries.
Tip: Chocolate-covered strawberries are best enjoyed the day they’re made. Be sure berries are completely dry before dipping for best results.
Red Velvet Cupcakes with Creamy Vanilla Icing
Ingredients
For the Cupcakes:
3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
For the Frosting:
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
Directions
Preheat oven to 350°F. Grease and lightly flour pans and line bottoms with waxed paper.
Sift the cake flour and set aside. In a large bowl, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. In a small bowl, whisk together the food coloring, cocoa, and vanilla, then beat into the batter.
Stir salt into the buttermilk. Add to the batter alternately with the flour in three additions, mixing just until combined. In a small bowl, stir together the vinegar and baking soda and add to the batter, mixing well. Divide evenly among pans and bake for 30–40 minutes, until a tester comes out clean. Cool completely.
To make the frosting, whisk the flour into the milk in a saucepan. Cook over medium heat, stirring constantly, until thick and bubbling, about 10–15 minutes. Cover with waxed paper placed directly on the surface and cool completely.
Beat the butter until creamy, then gradually add sugar and beat until fluffy. Add vanilla, then beat in the cooled milk mixture until smooth and noticeably lighter in color. Chill for exactly 15 minutes, then frost immediately.