This Valentine’s Day Cheesecake is the perfect way to spoil your sweetheart! A buttery graham cracker crust is filled with rich and creamy vanilla cheesecake, then topped with festive M&Ms in the shape of a heart.

Looking for more delicious Valentine’s Day dessert ideas? Try my Valentine’s Rice Krispie Treats, Red Velvet Truffles, Red Velvet Cake Mix Cookies, Macadamia Cupcakes, or Red Velvet Cupcakes.

Top down view of a cheesecake topped with m&ms.

Easy M&M Cheesecake Recipe

I think one of the best ways to spoil your partner for Valentine’s Day is by making them a delicious, made-from-scratch dessert. I mean, what’s more special than that?

This M&M cheesecake is the perfect recipe for Valentine’s Day. It’s decadent and delicious, looks adorable, and is surprisingly easy to make. It’s a creamy vanilla cheesecake filling surrounded by a sweet graham cracker crust and topped with pink, red, and white M&Ms in the shape of a heart.

This Valentine’s cheesecake looks like an expensive bakery treat, but it’s made with love right at home!

How to Make M&M Cheesecake for Valentine’s Day

This M&M cheesecake recipe looks a whole lot more complicated than it actually is. Just one step at a time! Here’s a quick summary of the recipe. See the recipe card below for more detailed instructions!

Make the Crust

In a bowl, mix together graham cracker crumbs, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until combined.
Transfer the mixture into a foil-lined springform pan, then press it into the bottom and up the sides.
Bake until lightly browned, then cool completely.

Graham cracker crumbs with sugar and butter in a bowl.

Add the Filling

Place softened cream cheese and sugar into your stand mixer bowl, then use the paddle attachment to beat until smooth and creamy. Add in the sour cream, lemon juice, and vanilla, then turn the mixer to low and add the eggs and heavy cream.
Sift the cornstarch into the filling a little at a time until smooth.

Cream cheese and sugar mixed together in a bowl.

Eggs and cheesecake batter in a mixing bowl.

Add M&Ms to a food processor and pulse to chop, then gently fold into the cream cheese filling.
Transfer the filling to the cooled crust, then place the springform pan into a roasting pan. Carefully add one inch of hot water to the roasting pan.

Crushed m&ms being stirred into cheesecake batter.

Set the pan in the oven and bake at 300ºF until the edges are set and the center is only slightly jiggly.
Turn the oven off, but leave the cheesecake inside. Let it cool in the oven for 60 minutes with the door ajar, then remove from the oven and water bath and cool completely.
Cover with plastic wrap and chill in the refrigerator for 6-8 hours or until completely set.

Decorate

Use a heart shaped cookie cutter to gently imprint the shape of a heart on the top center of the cheesecake.
Gently dust the top with powdered sugar, then place M&Ms around and inside the heart shape.
Pipe whipped cream around the edges of the cheesecake, then slice and serve.

Cheesecake with a heart shaped cookie cutter on top.

Top down view of a cheesecake with candy and whipped cream

Tips for Valentine’s Cheesecake

Use a springform pan. A springform pan makes it so much easier to remove the cheesecake without damaging it.
If you don’t have a 9-inch springform pan, you can use a regular 10-inch baking pan. However, the cooking time will need to be adjusted slightly since the cheesecake will be thinner.
Cool the crust completely. If you add the filling while the crust is still hot, it will just melt.
Use full-fat dairy. When it comes to the cream cheese and sour cream in this recipe, it’s best to use full-fat. Lower fat ingredients won’t create that rich, creamy, velvety texture that we all love about cheesecake.
Soften the cream cheese. This helps it blend more smoothly into the filling so you don’t have to worry about clumps!
Wrap the pan in foil. The foil adds an extra barrier so there’s less of a risk of water from the water bath getting into the cheesecake.
You’ll know the cheesecake is done, when the edges are set and the center jiggles only slightly. If you’re not sure, I recommend using an instant read thermometer to check the temperature. It should be 145 to 150ºF.
Cool slowly! Once the cheesecake is done cooking, you’ll turn the heat off but leave it in the oven for another hour with the door slightly open. The slow cooling process prevents the filling from cracking on top.
To cut clean slices, run a sharp knife under hot water, wipe it dry, then slice. Repeat between slices.
Customize! You can totally use other colors of M&M or other cookie cutter shapes to customize for different holidays.

Storage

A finished cheesecake will last in the refrigerator for 3 to 5 days. I don’t recommend freezing it because the creamy texture will be affected.

Which Cheesecake is Better: Bake or No-Bake?

While both are inarguably delicious, there is something really special about baked cheesecake. It has a smoother, creamier, denser, more velvety texture. No-bake cheesecakes tend to be lighter and fluffier with a texture more similar to that of mousse.

Both are delicious, but a baked cheesecake is hard to beat!

What Does Putting a Cheesecake in a Water Bath Do?

A water bath is the secret to the perfect creamy cheesecake! The water helps regulate the temperature of the cheesecake so that it bakes slowly and evenly. It also creates a more moist environment so there’s less risk of the cheesecake drying out and cracking.

Overall, the water bath is super important. Don’t skip it!

Slice of cheesecake with whipped cream on a spatula.

More Cheesecake Recipes to Try

Like This Recipe?

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