Ultimate Valentine’s Dessert: Cheesecake Pies

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Wondering what to make for your Valentine this year? Cheesecake pies are the perfect option! They have the richness and elegance of a cheesecake, but are ready in a fraction of the time. Plus, you can still make these tasty pies even if you don’t have a cheesecke pan. So if you’re looking for a rich and memorable dessert to win your loved one’s heart, these recipes fit the bill!

1.) Cranberry Lemon Cheesecake

Cranberry Lemon Cheesecake

Serves: 8

Serving Size: 1 slice

Adapted from A Cup of Sugar, A Pinch of Salt’s recipe

About the recipe: This cheesecake is the perfect combination of tart yet sweet. The rich, tangy cheesecake looks beautiful and tastes amazing. If your loved one enjoys a change of pace, they’ll love this unique recipe. You can make whatever design you want with the cranberry mixture–whether you want to create hearts or spell out a special message. This recipe takes a bit of extra effort, but one bite will prove that it was worth it!


1 extra servings chocolate crumb crust

For filling:

  • 12 ounces cream cheese, softened
  • 1/3 cup plus 2 tablespoons sour cream
  • 1 egg
  • 1/2 cup sugar
  • 1 teaspoon lemon extract
  • zest from 1 lemon, very fine

for cranberry sauce:

  • 2 cups fresh or frozen cranberries
  • 1 cup sugar
  • 4 tablespoons lemon juice
  • 2 teaspoons cornstarch, mixed with 2 tablespoons cold water


1.) Preheat oven to 350F.

2.) In a medium saucepan, combine cranberries, sugar and lemon juice. Let cranberries simmer on low heat for 15 minutes, until most of them pop and fall apart. Strain over a wire sieve. The sieve should catch the seeds and skins but allow the rest of the cranberry to go through. Return to cleaned saucepan and reheat to a simmer.

3.) Add corn starch mixture. Bring to a low boil (this should thicken it slightly). Remove from heat and let cool.

4.) To make the filling, using your food processor, process the cream cheese until smooth. Add the sour cream, egg, sugar, lemon extract and lemon zest and process again until smooth and fully combined.

5.) Pour 1/4 cup of the cranberry sauce over the crust and spread evenly with a spoon or offset spatula.

6.) Pour the cream cheese filling over the base. Even out the top.

7.) Place cranberry sauce into a squeeze bottle with a tiny tip and begin to pipe small circles in a swirl pattern over cheesecake.

8. Bake at 325F for 30 minutes or until the edges look set but the center jiggles slightly. Let cool on a rack, then cover and refrigerate for several hours before serving.

2.) Cappuccino Cheesecake Pie

Cappuccino Cheesecake Pie

Serves: 8

Serving Size: 1 slice

Adapted from popular food website Taste of Home’s “Cappuccino Cheesecake Pie” recipe

About the recipe: Is your valentine a coffee connoisseur? If so, they’re sure to love this decadent, coffee-laced cheesecake pie. You can even add 1/2 cup coffee in the recipe if you want to add a little extra flavor. You can opt to use a chocolate crust instead of a graham cracker one if you would prefer a bit more chocolate flavor. I serve it with scoops of whipped topping and drizzle melted Nutella on top. It’s the perfect combination! You can even make homemade chocolate hearts to put on each slice, if you want!


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 envelope mocha cappuccino mix (1/4 cup)
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 1 extra-servings-size graham cracker crust (9 ounces)
  • Chocolate candy hearts, optional

1.) In a large bowl, beat the cream cheese, sugar and cappuccino mix until smooth. Add eggs and milk; beat just until combined. Pour into crust.

2.) Bake at 325° for 40-45 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or overnight.

3.) Top with chocolate candy hearts if desired. Refrigerate leftovers.

3. Lemon Cherry Cheesecake Pie

Lemon Cherry Cheesecake Pie

Serves: 8

Serving Size: 1 slice

Adapted from Real Simple magazine‘s “Lemon Cheesecake Pie” recipe

About the recipe: This pie can be prepared up to two days in advance. You can easily substitute other flavors of gelatin or pie filling for a completely different recipe. (One of my favorite alternatives is lemon blueberry cheesecake pie.)


  • 2 (8 ounces each) packages cream cheese
  • 1 cup sugar
  • 1 cup sour cream
  • 2 eggs
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 graham cracker crust


1.) Preheat oven to 235F.

2.) In a food processor, process cream cheese, sugar, sour cream, eggs, lemon juice, and vanilla extract.

3.) Pour into crust. Bake until center is set but still slightly wobbly, 40-50 minutes.

4.) Let cool. Then chill until firm, 4-5 hours.

Author Bio:

Kendra Smith is a food blogger who enjoys trying and creating new recipes. In her opinion, anything chocolate-flavored is the “ultimate” cheesecake pie recipe.

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  • This looks really delicious. I love that Cranberry lemon cheesecake. I will ask my mom to try this recipe. I guess after eating one slice of this cake, I will need to go to gym and burn some fats right away 🙂