Cupid’s favorite day is just around the corner and whether we’re celebrating with our long-time baes or spending some time with a new fling, we’re all on the hunt for the perfect gift this Valentine’s Day. If you don’t have a present for your special one, our friends at Nestlé La Lechera has the solution to your problems, conquer someone’s love by winning over their appetite. What’s a better gift than a home-made dessert prepared with all your love, scroll down to read some delicious dessert recipes to surprise your better half on this day; we guarantee these finger-licking sweets will have them under your spell by the second bite.

​​Treasured Strawberry Dessert


  • 24 foil baking cups
  • 24 fresh strawberry or banana slices
  • 4 envelopes (7 grams each) unflavored gelatin
  • 1 cup hot water
  • 1 package (8 ounces) 1/3 less fat cream cheese (Neufchâtel), at room temperature
  • 4 cups quartered strawberries
  • 1 can (14 ounces) Nestlé la lechera fat free sweetened condensed milk
  • Fresh mint leaves


Line 24 muffin cups with foil cups. Place strawberry or banana slices on bottom of each foil cup.

Sprinkle gelatin over water in medium bowl; stir until gelatin is dissolved. Place cream cheese, gelatin mixture, quartered strawberries and sweetened condensed milk in blender. Blend until smooth; spoon cream cheese mixture evenly into foil cups.

Refrigerate or 4 hours or until firm. Invert desserts on dessert plates; remove foil. Garnish with mint before serving.

Tip: To remove foil easily, dip foil portion in warm water for 5 seconds.

Sweetheart Sandwiches


  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1 can (7.6 fluid ounces) Nestlé la lechera Media Crema
  • 1/3 cup Nestlé la lechera Sweetened Condensed Milk (squeezable bottle)
  • 16 slices whole wheat bread
  • 8 large strawberries, chopped
  • 4 large strawberries, cut in half


Combine water and cornstarch in small bowl; set aside.

Heat media crema and sweetened condensed milk in small saucepan over medium heat until heated through and well combined. Stir cornstarch mixture; add to saucepan. Cook, stirring constantly, for 2 minutes or until well thickened. Remove from heat. Cover; cool to room temperature.

Cut bread in large heart shapes almost the size of the bread using a cookie cutter or knife. Cover to keep from drying out. Stir chopped strawberries into cooled mixture. Spread 8 bread hearts with strawberry filling (about 1/4 cup each). Top with remaining heart slices. Top each sandwich with a strawberry half.

Serve at room temperature or chilled.

Pecan Chocolate Heart Cookies


  • 1 cup (2 sticks) butter, softened
  • 2/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1 cup finely chopped pecans, divided
  • 25 to 30 Nestle crunch Hearts Or Nestle butterfinger Hearts, unwrapped


Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Gradually add flour; beat until blended. Add 1/2 cup nuts; beat until well blended. Refrigerate dough for 1 hour or until firm enough to handle. Preheat oven to 375° F.

Shape dough into 1 1/4-inch balls; roll balls in remaining nuts. Place on ungreased baking sheets. Bake for 10 to 12 minutes. Remove from oven; immediately press 1 Nestlé Heart on top of each cookie. Cool for 1 minute; remove to wire racks to cool completely.

Valentine Sugar Cookies


  • 20 Nestle butterfinger Hearts or Nestlé Milk Chocolate Hearts, unwrapped and chopped
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 large egg


Preheat oven to 375° F. Combine flour, baking soda and salt in medium bowl.

Beat granulated sugar and butter in large mixer bowl until combined. Beat in egg. Gradually beat in flour mixture. Stir in chopped Nestlé Hearts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 10 to 12 minutes or until golden around edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Raspberry Chocolate Heart Tart


  • 1 refrigerated pie crust, softened as directed on package
  • 1 cup (6 oz.) Nestlé Toll House Semi-Sweet Chocolate Morsels
  • 2/3 cup Nestlé Carnation Sweetened Condensed Milk
  • 2 teaspoons vanilla extract
  • 2 cups raspberries, rinsed and dried
  • 1 teaspoon powdered sugar

Preheat oven to 425° F. Place pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.

Bake for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack. Microwave morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10-second intervals, stirring just until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.

Arrange raspberries over chocolate; sprinkle with powdered sugar.

Tip: Use remaining carnation sweetened condensed milk to top ice cream or use as a dip for fruit.