Valentine’s day cheesecake


  • Total Time: 20 mins
  • Prep Time: 20 mins
  • Yield: 8 servings



  • 1 6-8” store bought plain cheesecake. 
  • Parchment paper cut into 8, 4”x3” rectangles for a 6” cake, or 5”x3” rectangles for an 8” cake.  
  • Whipped topping, in a piping bag with a star tip, medium or larger. 
  • ½ cup strawberries, sliced. 
  • ½ cup blueberries. 
  • Caramel sauce, in a squeeze bottle 
  • Chocolate sauce, in a squeeze bottle 
  • ¼ cup toasted almonds 
  • ¼ cup toasted pecans 
  • ¼ cup dried cherries 
  • ¼ cup crumbled cookies, I like using ginger snaps. 
  • Assorted sprinkles 


      1. Start by cutting the parchment paper rectangles. Once those are cut, fold them in half lengthwise, and set aside.
      2. Gather all your toppings in ramekins and piping bags, and grab a platter. 
      3. Next, take the cheesecake out of the fridge and transfer it to the platter. Cut it into 4 quarters and cut those 4 pieces in half. 
      4. Using a knife or bench scraper, put a piece of parchment around the end of the blade. 
      5. Slide the parchment between the slices of cheesecake, some will be poking out at the top. 
      6. Decorate each slice differently for a variety of flavors, and finish the cheesecake with whipped cream and sprinkles. 
      7. To serve, just grab the parchment paper and lift a slice out, enjoy! 



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