We may not all be master chefs, but whipping up a simple yet elegant dessert for your sweetie is a surefire way to show him how much you care. These delicious desserts are decadent and rich, but easy to make too. Test out one or two (or all of them!) and let us know which one was your favorite!
Cheesecake Stuffed Strawberries
- 1 lb large strawberries
- 8 oz. cream cheese, softened (can use 1/3 less fat)
- 3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
- 1 tsp vanilla extract
- graham cracker crumbs
- Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.
Photo & Recipe Credit: The Sweets Life
Lemon Blueberry Cheesecake Bars
- 12 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
- 6 Tablespoons (90g) melted unsalted butter
- 1/3 cup (67g) granulated sugar
- 16 ounces cream cheese (2 standard packages or 450g), softened to room temperature
- 1 large egg
- 1/3 cup (67g) granulated sugar
- zest of 2 medium lemons*
- juice of 1 medium lemon*
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (225g) fresh or frozen unthawed blueberries
- Preheat oven to 350F degrees. Line a 8×8 baking pan with aluminum foil with enough overhang on the sides. Set aside.
- Crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan. Bake for 5 minutes. Allow to cool as you prepare the filling.
- Filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minute on medium speed until smooth. On medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3 full minutes. Gently fold in the blueberries. Spoon filling onto the crust.
- Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. The bars will be very puffy, but will sink slightly down as they cool. Allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.
- Store bars in a covered container for up to 5 days in the refrigerator.
Photo & Recipe Credit: Sally’s Baking Addiction
Sweetheart Cherry Pies
- pie dough
- fresh cherries, chopped
- ricotta cheese
- sprinkle of sugar
- 1 TBSP butter, melted
- Preheat oven to 375 degrees. Line your baking sheet with parchment paper.
- Roll out your pie dough (I like to do this between 2 sheets of plastic wrap). Cut out shapes with cookie cutter.
- Sprinkle and stir the sugar with the chopped cherries in a bowl.
- Lay out your heart cut outs on the baking sheet. Spoon on some fresh ricotta cheese, then spoon on the cherries. Lay down the top dough, seal to press with a fork.
- Brush the top with melted butter.
- Bake for about 15 minutes or until mini hearts are golden brown. The baking time will largely depend on the thickness of your pastry dough and your oven. Just keep close watch.
- Cool for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Photo & Recipe Credit: Cake Student
Chocolate Chip Cookie Dough Truffles
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) butter or margarine, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1/3 cup milk or cream (soy or almond milk works too)
- 1 cup mini semi-sweet chocolate chips
- 14 oz dark chocolate candy coating
- Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add cream and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
- Cover and chill dough for 1 hour.
- When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
- Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).
Photo & Recipe Credit: Love and Olive Oil
Chocolate Peanut Butter No Bake Dessert
- 20 Oreo cookies, divided
- 2 tablespoons butter, softened
- 1 package (8 oz.) cream cheese, softened
- 1/2 cup peanut butter
- 1-1/2 cups confectioners’ sugar, divided
- 1 carton (16 ounces) frozen whipped topping, thawed, divided
- 15-20 miniature peanut butter cups, chopped
- 1 cup cold milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside.
- In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.
- Fold in half of the whipped topping. Spread over crust.
- Sprinkle with chopped peanut butter cups.
- In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set.
- Fold in remaining whipped topping. Spread over peanut butter cups.
- Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.
Photo & Recipe Credit: Let’s Dish Recipes