21 Vegan Dessert Recipes for Valentine's Day to Delight Your Love

A sweet Valentine's Day treat is the key to opening your loved one's heart. You're looking for desserts that are both decadent and vegan. Let's explore some options. You'll find plenty to choose from, but can you find the perfect one?

1. Decadent Chocolate Lava Cake

Indulge in a rich, gooey chocolate lava cake made entirely with vegan ingredients.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 2 tablespoons apple cider vinegar
• 1/4 cup semisweet vegan chocolate chips

Instructions

1. Preheat the oven to 425°F (220°C) and grease two 6-ounce ramekins.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, canola oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
6. Fold the melted chocolate into the cake batter until well combined.
7. Divide the batter evenly between the prepared ramekins and smooth the tops.
8. Place the ramekins on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the edges are set and the centers are still slightly jiggly.
9. Remove from the oven and let cool in the ramekins for 1 minute, then invert onto plates and serve immediately.

2. Strawberry Shortcake With Coconut Whipped Cream

Indulge in a sweet and tangy strawberry shortcake with coconut whipped cream.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 cup non-dairy milk
• 1/4 cup canola oil
• 2 cups sliced strawberries
• 1 can full-fat coconut milk
• 2 tablespoons maple syrup

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the flour, sugar, and baking powder.
3. In a separate bowl, whisk together the non-dairy milk and canola oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into a lined or greased 8-inch round cake pan.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before slicing in half horizontally.
8. In a large bowl, whip the chilled coconut milk with an electric mixer until creamy.
9. Add the maple syrup and whip until combined.
10. Spoon the sliced strawberries over the bottom cake layer.
11. Top with the top cake layer and dollop with coconut whipped cream.

3. Raspberry Tart With Almond Cream

Indulge in a sweet and tangy Raspberry Tart With Almond Cream this Valentine's Day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted almond butter
• 1/4 cup maple syrup
• 1 cup raspberries
• 1/2 cup almond cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9-inch tart pan with non-stick spray.
2. In a medium bowl, whisk together the flour and confectioners' sugar.
3. Add the almond butter and mix until a dough forms.
4. Press the dough into the prepared tart pan and bake for 20-25 minutes.
5. Allow the crust to cool completely before filling with raspberries.
6. In a blender, combine the almond cream, maple syrup, vanilla extract, and salt.
7. Blend the mixture until smooth and creamy.
8. Arrange the raspberries on top of the cooled tart crust.
9. Drizzle the almond cream mixture over the raspberries.
10. Chill the tart in the refrigerator for at least 30 minutes before serving.

4. Vegan Cheesecake With Fresh Berries

Vegan cheesecake with fresh berries is a decadent dessert perfect for Valentine's Day.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup maple syrup
• 1/2 cup vegan cream cheese
• 1/2 cup vegan sour cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh berries
• 1/4 cup coconut whipped cream

Instructions

1. Preheat the oven to 350°F (175°C).
2. Prepare the crust by mixing graham cracker crumbs and maple syrup in a bowl.
3. Press the crust mixture into a 9-inch springform pan.
4. Bake the crust for 10 minutes, then set aside to cool.
5. In a blender, combine vegan cream cheese, sour cream, sugar, and vanilla extract.
6. Blend the mixture until smooth and creamy.
7. Pour the cheesecake mixture into the cooled crust.
8. Bake the cheesecake for 45-50 minutes or until the edges are set.
9. Allow the cheesecake to cool completely before refrigerating for 4 hours.
10. Top the cheesecake with fresh berries and coconut whipped cream before serving.

5. Chocolate-Dipped Strawberry Bites

Indulge in sweet and tangy Chocolate-Dipped Strawberry Bites.

Ingredients

• 1 pint fresh strawberries
• 1 cup vegan chocolate chips
• 1 tablespoon coconut oil
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• Fresh mint leaves for garnish

Instructions

1. Wash and dry the strawberries, then cut off the leaves and hull.
2. Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval.
3. Dip each strawberry into the melted chocolate, coating about 3/4 of the strawberry.
4. Place the dipped strawberries on a parchment-lined baking sheet.
5. Refrigerate the strawberries for at least 30 minutes to set the chocolate.
6. Serve the Chocolate-Dipped Strawberry Bites chilled, garnished with fresh mint leaves.

6. Lemon Bars With Shortbread Crust

Tangy and sweet lemon bars with a crumbly shortbread crust.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/4 cup unsalted vegan butter, softened
• 2 cups granulated sugar
• 2 tablespoons lemon zest
• 1/2 cup lemon juice
• 1/4 cup cornstarch
• 1/2 cup non-dairy milk

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour and confectioners' sugar, then add softened vegan butter and mix until a crumbly dough forms.
3. Press the dough into the prepared baking dish and bake for 20-25 minutes or until lightly golden.
4. In a large bowl, whisk together granulated sugar, lemon zest, and lemon juice.
5. In a small bowl, whisk together cornstarch and non-dairy milk until smooth, then add to the lemon mixture and whisk until combined.
6. Pour the lemon mixture over the baked shortbread crust and smooth the top.
7. Bake for an additional 20-25 minutes or until the filling is set and the top is lightly golden.
8. Allow the bars to cool completely in the pan before cutting into squares and serving.

7. Red Velvet Cake With Cream Cheese Frosting

Rich, moist red velvet cake pairs perfectly with tangy cream cheese frosting for a romantic dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons red food coloring
• 1 teaspoon vanilla extract
• 8 ounces cream cheese
• 1/2 cup unsalted non-dairy butter
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together non-dairy milk, canola oil, red food coloring, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
6. Allow the cakes to cool completely in the pans before frosting.
7. To make the frosting, beat the cream cheese and non-dairy butter until smooth and creamy.
8. Gradually add the powdered sugar and mix until smooth and creamy.
9. Once the cakes are cool, place one layer on a serving plate and spread a thick layer of frosting on top.
10. Place the second layer on top and frost the entire cake with the remaining frosting.

8. Chocolate-Covered Cherry Truffles

Rich, velvety truffles filled with cherry and coated in chocolate.

Ingredients

• 1 cup vegan chocolate chips
• 1/2 cup cherry jam
• 1/4 cup coconut cream
• 1 tablespoon vanilla extract
• 1/4 cup chopped fresh cherries
• 1/2 cup rolled oats

Instructions

1. In a blender, combine cherry jam, coconut cream, and vanilla extract, and blend until smooth.
2. Stir in the chopped fresh cherries and set aside.
3. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
4. In a separate bowl, mix together the rolled oats and a pinch of salt.
5. Use a small cookie scoop or spoon to form the cherry mixture into balls, about 1 inch in diameter.
6. Roll each cherry ball in the oats to coat, then dip into the melted chocolate, using a fork to fully coat.
7. Place the chocolate-covered truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
8. Serve chilled and enjoy.

9. Vanilla Bean Crème Brûlée

Rich and creamy vanilla bean crème brûlée with a caramelized sugar crust.

Ingredients

• 1 cup non-dairy milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon vanilla bean powder
• 1/4 teaspoon salt
• 1/4 cup unsweetened non-dairy cream
• 1 tablespoon lemon juice
• 1/4 cup granulated sugar for caramelizing

Instructions

1. Preheat the oven to 300°F (150°C).
2. In a medium saucepan, whisk together non-dairy milk, granulated sugar, cornstarch, vanilla extract, vanilla bean powder, and salt.
3. Cook over medium heat, whisking constantly, until the mixture thickens.
4. Remove from heat and stir in unsweetened non-dairy cream and lemon juice.
5. Pour the mixture into 4-6 ramekins or small baking dishes.
6. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
7. Bake for 25-30 minutes or until set.
8. Remove from the water bath and let cool to room temperature.
9. Cover and refrigerate for at least 2 hours or overnight.
10. Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.
11. Caramelize the sugar with a kitchen torch or under the broiler.

10. Peach Cobbler With Coconut Ice Cream

Indulge in a sweet peach cobbler paired with creamy coconut ice cream.

Ingredients

• 3 cups peaches, sliced
• 1/2 cup coconut sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup coconut oil
• 1 cup coconut ice cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together peaches, coconut sugar, flour, cinnamon, nutmeg, and salt.
3. Transfer the peach mixture to a 9x9-inch baking dish.
4. In a separate bowl, mix together coconut oil and vanilla extract.
5. Pour the coconut oil mixture over the peach mixture.
6. Bake the cobbler for 40-45 minutes or until golden brown.
7. Serve warm with a scoop of coconut ice cream.

11. Espresso Brownies With Chocolate Ganache

Rich, fudgy brownies infused with espresso and topped with a decadent chocolate ganache.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 2 tablespoons instant espresso powder
• 1 cup semisweet vegan chocolate chips
• 1/2 cup non-dairy whipped cream

Instructions

1. Preheat the oven to 350°F and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together non-dairy milk, canola oil, vanilla extract, and espresso powder.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
6. Pour the batter into the prepared baking pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the brownies to cool completely in the pan.
9. To make the ganache, melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
10. Spread the ganache over the cooled brownies and top with non-dairy whipped cream.

12. Rosewater Panna Cotta With Fresh Fruit

Rosewater Panna Cotta With Fresh Fruit is a creamy and romantic dessert.

Ingredients

• 1 cup non-dairy milk
• 1/2 cup vegan cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp rosewater
• 1/2 cup fresh fruit
• 1 tbsp agar agar powder

Instructions

1. Combine non-dairy milk, vegan cream, sugar, vanilla extract, and salt in a saucepan.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
3. Remove from heat and stir in rosewater and agar agar powder.
4. Let the mixture cool to room temperature.
5. Pour the mixture into individual serving cups.
6. Refrigerate for at least 4 hours or overnight until set.
7. Top with fresh fruit and serve chilled.

13. Chocolate Chip Cookies With Oat Milk Ice Cream

Rich, chewy chocolate chip cookies paired with creamy oat milk ice cream.

Ingredients

• 1 cup vegan butter
• 3/4 cup white granulated sugar
• 1/2 cup brown sugar
• 2 large eggs replacement
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semisweet vegan chocolate chips
• 1 pint oat milk ice cream

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Whisk together the vegan butter, white granulated sugar, and brown sugar in a large bowl.
3. Add the eggs replacement and vanilla extract, whisking until smooth.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
6. Fold in the chocolate chips.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet and bake for 10-12 minutes.
8. Remove from the oven and let cool on the baking sheet for 5 minutes.
9. Transfer the cookies to a wire rack to cool completely.
10. Serve the cookies with a scoop of oat milk ice cream.

14. Pistachio and Raspberry Macarons

Delicate French macarons with a pistachio and raspberry twist, perfect for Valentine's Day.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups confectioners' sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup pistachio meal
• 1/4 cup raspberry jam
• 1/2 cup vegan buttercream
• Fresh raspberries for garnish

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a medium bowl, sift together the almond flour and confectioners' sugar.
3. In a large bowl, whip the egg whites until stiff peaks form, then gradually add the granulated sugar.
4. Add the pistachio meal to the egg mixture and whip until combined.
5. Sift the almond flour mixture over the egg mixture and fold until well combined.
6. Transfer the mixture to a piping bag and pipe small, round circles onto the prepared baking sheet.
7. Tap the baking sheet gently to remove any air bubbles and let the macarons sit at room temperature for 30 minutes.
8. Bake the macarons for 15-20 minutes, or until firm to the touch.
9. Allow the macarons to cool completely on the baking sheet.
10. Pair up the macarons by size and shape, then spread a small amount of raspberry jam on one half and top with the other half.
11. Sandwich a small dollop of vegan buttercream in between the two macaron halves.
12. Garnish with fresh raspberries and serve.

15. Banana Pudding With Vanilla Wafers

Creamy banana pudding with crispy vanilla wafers is a classic dessert.

Ingredients

• 4 large ripe bananas
• 1 cup vanilla pudding mix
• 1 1/2 cups non-dairy milk
• 1/4 cup maple syrup
• 1/4 cup vegan butter, melted
• 1 teaspoon vanilla extract
• 1 cup vanilla wafers
• 1 cup whipped non-dairy cream

Instructions

1. In a large bowl, whisk together the pudding mix, non-dairy milk, and maple syrup until well combined.
2. Add the melted vegan butter and vanilla extract to the bowl and whisk until smooth.
3. Slice the bananas into 1-inch pieces and fold them into the pudding mixture.
4. In a separate bowl, whip the non-dairy cream until stiff peaks form.
5. To assemble the dessert, place a layer of vanilla wafers in the bottom of a serving dish.
6. Pour the pudding mixture over the vanilla wafers.
7. Top the pudding with the whipped non-dairy cream.
8. Repeat the layers one more time, ending with a layer of whipped cream on top.
9. Chill the dessert in the refrigerator for at least 30 minutes before serving.

16. Cinnamon Sugar Donuts With Strawberry Glaze

Sweet cinnamon sugar donuts paired with a rich strawberry glaze.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup whole milk
• 2 teaspoons active dry yeast
• 1/4 teaspoon salt
• 2 tablespoons unsalted vegan butter
• 1 egg replacement
• 1 teaspoon ground cinnamon
• 1 cup strawberry jam
• 1 cup powdered sugar
• Strawberry slices for garnish

Instructions

1. Preheat the oil in a deep frying pan to 350°F.
2. In a large mixing bowl, whisk together the flour, granulated sugar, and yeast.
3. In a separate bowl, whisk together the milk, egg replacement, and melted vegan butter.
4. Slowly pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
5. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour.
6. Punch down the dough and use a donut pan to shape the donuts.
7. Fry the donuts for 2-3 minutes on each side, until golden brown.
8. Remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
9. In a small bowl, mix together the strawberry jam and powdered sugar to make the glaze.
10. Dip the tops of the donuts in the strawberry glaze and sprinkle with cinnamon sugar.
11. Serve the donuts warm, garnished with strawberry slices.

17. Orange Blossom Water Pudding With Shortbread Cookies

Delicate orange blossom water pudding paired with crumbly shortbread cookies.

Ingredients

• 1 cup non-dairy milk
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon orange blossom water
• 1/4 cup unsalted non-dairy butter, melted
• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, confectioners' sugar, baking powder, and salt.
3. Add the melted non-dairy butter to the bowl and mix until a dough forms.
4. Roll out the dough to about 1/4 inch thickness and cut into desired shapes.
5. Place the cookies on the prepared baking sheet and bake for 18-20 minutes, or until lightly golden.
6. In a small bowl, whisk together the non-dairy milk, granulated sugar, cornstarch, and salt.
7. Cook the mixture over medium heat, whisking constantly, until the mixture comes to a boil.
8. Remove the mixture from the heat and stir in the orange blossom water.
9. Pour the pudding into individual serving cups and refrigerate until chilled.
10. Serve the pudding with the shortbread cookies.

18. Double-Layer Chocolate Cake With Chocolate Buttercream

Rich, moist chocolate cake perfect for Valentine's Day celebrations.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted vegan butter, softened
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together non-dairy milk, canola oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. To make the chocolate buttercream, melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
9. In a large bowl, beat the softened vegan butter until creamy, then gradually add the powdered sugar, beating until smooth and creamy.
10. Add the melted chocolate to the buttercream and beat until well combined.
11. Place one of the cooled cake layers on a serving plate and spread a thick layer of chocolate buttercream on top.
12. Place the second cake layer on top and frost the entire cake with the remaining buttercream.

19. Key Lime Pie With Whipped Coconut Cream

Tangy key lime filling paired with whipped coconut cream makes a perfect dessert.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup maple syrup
• 1/2 cup unsweetened coconut oil
• 3 tablespoons lime zest
• 1/2 cup freshly squeezed lime juice
• 1 can full-fat coconut milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup whipped coconut cream

Instructions

1. Preheat the oven to 350°F (180°C).
2. Prepare the crust by mixing the graham cracker crumbs and maple syrup in a bowl.
3. Press the mixture into a 9-inch pie dish and bake for 10 minutes.
4. In a blender, combine the coconut oil, lime zest, lime juice, and vanilla extract.
5. Pour the filling into the baked pie crust and refrigerate for at least 2 hours.
6. Open the can of full-fat coconut milk and scoop out the solid coconut cream.
7. Whip the coconut cream with a mixer until light and fluffy.
8. Top the pie with the whipped coconut cream and serve chilled.

20. S'mores Bars With Graham Cracker Crust

Rich, chocolatey s'mores bars with a crunchy graham cracker crust.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup maple syrup
• 1/4 cup coconut oil
• 2 cups vegan chocolate chips
• 1 cup marshmallows
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, mix together the graham cracker crumbs, maple syrup, and coconut oil until well combined.
3. Press the mixture into a 9x9-inch baking dish.
4. Bake the crust for 10-12 minutes, or until lightly browned.
5. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
6. Spread the melted chocolate over the baked crust.
7. Arrange the marshmallows on top of the chocolate layer.
8. Bake for an additional 5-7 minutes, or until the marshmallows are toasted.
9. Remove from the oven and let cool completely.
10. Cut into bars and serve.

21. Amaretto Cheesecake With Fresh Fruit and Nuts

Indulge in a rich Amaretto cheesecake with fresh fruit and nuts for Valentine's Day.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup maple syrup
• 1/2 cup vegan butter, melted
• 16 ounces vegan cream cheese
• 1/2 cup granulated sugar
• 2 large egg replacements
• 1 teaspoon vanilla extract
• 1/4 cup Amaretto syrup
• 1 cup fresh fruit
• 1/2 cup chopped nuts

Instructions

1. Preheat the oven to 350°F and prepare a springform pan.
2. Mix the graham cracker crumbs, maple syrup, and melted vegan butter to create the crust.
3. Press the crust mixture into the prepared pan and bake for 10 minutes.
4. In a blender, combine the vegan cream cheese, granulated sugar, egg replacements, and vanilla extract.
5. Add the Amaretto syrup to the blender and mix until smooth.
6. Pour the cheesecake mixture into the baked crust and bake for 45-50 minutes.
7. Allow the cheesecake to cool completely before topping with fresh fruit and nuts.
8. Refrigerate the cheesecake for at least 4 hours before serving.

Conclusion

You'll be the Romeo to your partner's Juliet with these 21 vegan desserts, making your Valentine's Day a sweet, unforgettable celebration. Like a match made in heaven, these recipes combine to create a romantic evening that's nothing short of magical, leaving you and your love spellbound and craving more.